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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

HPLC

Abbreviation for High Performance Liquid Chromatography; see under Chromatography.

Chromatography

Term for the separation of a mixture of substances by separating it into its individual components. The process is particularly suitable for substances that are chemically very similar and difficult to separate. The principle was first described by the Russian botanist Mikhail S. Tsvett in 1901 and named chromatography by him in 1906. Today, this is an indispensable method for isolating substances and for identifying and quantifying the ingredients of mixtures. There are various methods. In food chemistry, medicine, environmental analysis and biology, gas chromatography (GC), discovered in 1952 by S. C. James and A. Martin, is the preferred method. The method...
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This page was last modified at 23 June, 2021 at 03:39.

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Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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