Abstract
Abstract The proposed method for the qualitative screening and detection of prussic acid in wine lees spirits and wines at and below 0.1 ppm is very sensitive and can be performed rapidly using apparatus that is readily available commercially. The method eliminates the concentration step of the modified Hubach method and the test papers can be prepared more quickly and with less manipulation than the FeS04- NaOH test papers of the Hubach method; they are also more sensitive and require no additional color development after removal from the ground-glass flanges as in the Hubach method. The condenser specified for the test is very efficient in preventing alcohol vapors from interfering with the test. A small column of lead dioxide effectively eliminated interference by sulfur dioxide. For samples containing ≥0.1 ppm hydrogen cyanide, as indicated by the intensity of the blue spot, an alternative quantitative method can be used for an accurate assay of the amount present. This test can be applied to other beverages and samples besides wine lees spirits and wines.
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