[特拉帕尼省1973/74年和1974/75年生产的葡萄酒中脯氨酸的比例，采用修改后的Ough方法测定[作者简介]。

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-03-01

G Cavasino, L Farsaci

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摘要

经测试的葡萄酒中脯氨酸的含量在670到1110毫克/分之间，平均为920毫克/分。采用Ough法，用n -丁醇代替1:1水稀释的异丙醇混合物，在时间上得到了最好的再现性。

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[Proportion of proline in wines from province of Trapani produces in 1973/74 and 1974/75 years, determinated with changed Ough's method (author's transl)].

The proportion of proline in tested wines, has given values between 670 and 1110 mg/1, with 920 mg/1 on an average. The tests have been executed with Ough's method replacing the mixture Isopropanolo diluited 1 : 1 by water, with N-Butanolo, by which we have obtained the best reproductivity of values in time.

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S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana

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