Current Contents. VIII

The effects of initial amelioration are most readily discernible in the alcohol and acid content of the new wine. Instead of alcohol concentrations of 7-10%, the new wines contain 12-13%. The effect of partial amelioration on acid content is illustrated in Table VIII. The total acid values of the new wines are the result both of partial amelioration and deposition of tartrates during the alcoholic fermentation. Even so, most of the acid values remain high, and additional techniques must be employed to reduce the acid content to an acceptable level. Processes currently used include further amelioration, blending several native varieties and hybrids of the same or different vintages, blending a small proportion of low-acid vinifera wine, and encouraging the malo-lactic fermentation. Treatment with calcium carbonate is permitted by federal regulations and occasionally is used to reduce natural acidity in the absence of a malo-lactic fermentation. 

The present compilation derives a great deal of its content from previous tabulations and reviews. Extensive use has been made of Volumes II, III, V, VII, and VIII of this treatise, the comprehensive volume of Boit (10), and the tables of Willaman and Schubert (11), Hesse (12), and Holubek and Strouf (12a). Hesse s useful publication covered the literature to the end of 1963. The present tables extend the coverage of known indole alkaloids through May, 1967 Chemical Abstracts with an inclusion of some references from more current major journals. 

C De Luca, E Quattrucci, S Passi. A gas chromatography-mass spectrometry method for the analysis of tocopherol and low-molecular weight phenol contents in foods of vegetable origin. Current status and future trends. Proceedings of Euro Food Chem VIII, Vienna, 1995, pp 74-78. 

The diversity of complexes formed by Group VIII metals is apparent from the table of contents of any issue of Inorganic Chemistry or the Journal of the Chemical Society A or by scanning Sections 65-79 of a current issue of Chemical Abstracts. 

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