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Tartaric acid in frozen musts and wines. Optimization of Rebelein's method and validation by HPLC.

Author(s) : ALMELA L., LAZARO I., LOPEZ ROCA J. M., FERNANDEZ LOPEZ J. A.

Type of article: Article

Summary

Comparison of the results obtained by Rebelein's colorimetric method and by the HPLC method with anion exchange. This modified method is applied to the proportioning of tartaric acid in frozen and thawed musts and wines, to validate the efficiency of acidification for redissolving tartars.

Details

  • Original title: Tartaric acid in frozen musts and wines. Optimization of Rebelein's method and validation by HPLC.
  • Record ID : 1994-3659
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 47 - n. 4
  • Publication date: 1993

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