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A more convenient laboratory method involves the (reversible) dehydration of nitrous acid by HCl [4] HNO 2 + HCl → H 2 O + NOCl. By the direct combination of chlorine and nitric oxide; This reaction reverses above 100 °C. Cl 2 + 2 NO → 2 NOCl. By reduction of nitrogen dioxide with hydrogen chloride: [5] 2NO 2 + 4 HCl → 2NOCl + 2H 2 O + Cl 2
Potassium bitartrate has a low solubility in water. It crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The rate of potassium bitartrate precipitation depends on the rates of nuclei formation and crystal growth, which varies based on a wine's alcohol, sugar, and extract content. [8]
280 nm 45 min LC chromatogram of a red wine, showing mainly phenolic compounds. Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity ...
During the brewing process, microbial spoilage can lead to the deterioration of wine quality and taste, making it unhygienic and unacceptable to consumers. [5] The main bacterial groups are yeast, candida and Hanseniaspora. [5] In addition, microbial diseases of wine are mainly caused by yeast, lactobacillus and acetic acid bacteria. [6]
Tetramethylammonium chloride is efficiently produced by the reaction of trimethylamine and methyl chloride. [3]N(CH 3) 3 + CH 3 Cl → N(CH 3) 4 + Cl −. It is produced by the alkylation of ammonium chloride with dimethyl carbonate in the presence of an ionic liquid catalyst.
The color intensity of the resulting solution is then measured by a colorimeter and checked against a calibration curve to determine the nitrite ion concentration. [ 4 ] To analyze nitrate concentrations quantitatively, the sample is first passed through a copper-cadmium column to reduce the nitrate ions quantitatively to nitrite ions, and the ...
McIlvaine buffer is a buffer solution composed of citric acid and disodium hydrogen phosphate, also known as citrate-phosphate buffer.It was introduced in 1921 by the United States agronomist Theodore Clinton McIlvaine (1875–1959) from West Virginia University, and it can be prepared in pH 2.2 to 8 by mixing two stock solutions.
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.