Using Zeolites to Cold Stabilize White Wines

Spectroscopic Analysis of Polyphenols in White Wines

Spectroscopic analysis was used to study the effect of wine processing on phenolic composition. Various classes of phenolic compomtds were detected and characterized by ultraviolet (UV) and Infrared (IR) spectroscopy in white grapes of Sauvignon Blanc and French Colombard, as well as in wines prepared from these grapes. Comb/ned treatment with bentonite, egg albumin and Polycinr AT decreased th...

White Wines by Color imetr ic Assays

For evaluation of flavonoid phenols in the low concentration range in white table wines, four colorimetric assays have been compared: (a) reaction with Folin-Ciocalteu reagent before and after precipitation of flavonoids in HCI-methanal (FC); (b) reaction with vanillin (VAN); (c) reaction with 4-(dimethylamino)-cinnamaldehyde (DAC); and (d) a rapid browning test at 60°C in oxidative medium (POM...

To “stabilize ” or not to “stabilize”?

Using monetary policy to stabilize economic activity

Indeed, one of the …rst lessons one learns from studying a variety of hypothetical models is that the problem of economic stabilization is, even in principle, an extremely intricate one, and that a much more thorough investigation of both theoretical principles and empirical relationships would be needed before detailed policy recommendations could be justi…ed.”A. W. Phillips (1957, reprinted 1...

Using Ylide Functionalization to Stabilize Boron Cations

The metalated ylide YNa [Y=(Ph3 PCSO2 Tol)- ] was employed as X,L-donor ligand for the preparation of a series of boron cations. Treatment of the bis-ylide functionalized borane Y2 BH with different trityl salts or B(C6 F5 )3 for hydride abstraction readily results in the formation of the bis-ylide functionalized boron cation [Y-B-Y]+ (2). The high donor capacity of the ylide ligands allowed th...