Enzym Methods in Wine Analysis
Keyword(s):
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.
1982 ◽
Vol 245
(3)
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pp. 339-345
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1998 ◽
Vol 46
(1)
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pp. 141-144
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1997 ◽
Vol 45
(9)
◽
pp. 3550-3553
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1988 ◽
Vol 447
(3)
◽
pp. 410-414
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1963 ◽
Vol 41
(5)
◽
pp. 265-268
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1965 ◽
Vol 17
(5)
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pp. 454-459
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2015 ◽
2015 ◽