Constituyentes característicos de los vinagres vínicos andaluces

A.M. Troncoso González ^[1] ; M. Guzmán Chozas ^[1]
1. [1] Universidad de Sevilla
  
  Universidad de Sevilla
  
  Sevilla, España
Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 196 (Octubre), 1988, págs. 49-51
Idioma: español
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Resumen
- A study about some characteristic components of wine vinegars from Andalucia has been carried out. Tartaric acid, proline and volatile compounds have been determined in sixteen samples of andalusian wine vinegars. High concentrations for the components studied have been found, especially for the samples of Jerez aged vinegars.