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20 August 2015 |
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Slideshow: Seven Common Faux Pas in Modern HPLC
Seven outdated traditional practices that should not be performed without considering alternative approaches that can improve results, provide lower operation costs, or give faster run times. Instead of working harder, analytical scientists should work smarter. Learn more by clicking through the slideshow. |
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Photo Credit: Maciej Toporowicz, NYC/Getty Images |
Investigating Yeast Products in Sparkling Wine Production
A team of researchers in Spain has examined the use of commercial yeast products in the production of white and rosé sparkling wines. Using a range of analytical techniques, including gas chromatography–mass spectrometry (GC–MS) and high performance liquid chromatography (HPLC), the team examined four yeast autolysates to find out how they affect the chemical composition, foam, and sensory properties of sparkling wines aged on lees for 9 months. |
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