Enzym Methods in Wine Analysis
M. Kállay, Gy. Bárdi, K. Korány
International Journal of Horticultural Science · 2001
doi:10.31421/ijhs/7/1/251 (opens in a new tab)
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Abstract
In our laboratory for special determinations BOERINGER-MANNHEIM's enzyme-test combinations have been used for 10 years. Our present work deals with the practical aspects of the enzymatic determination of so important wine components like L-malic, L-lactic and citric acid, glycerol, D-gluconic acid, D-sorbitol, acetic aldehyde and D-glucose to D-fructose (G/F) ratio. Whenever possible, the results arc compared to the results of other methods (spectrophotometry, gas chromatography, polarimetry) used at our department.
Abstract licence: CC BY
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