TARTARIC ACID IN FROZEN MUSTS AND WINES - OPTIMIZATION OF REBELEIN METHOD AND VALIDATION BY HPLC

被引：9

作者：

ALMELA, L ^{[1
]}

LAZARO, I ^{[1
]}

LOPEZROCA, JM ^{[1
]}

FERNANDEZLOPEZ, JA ^{[1
]}

机构：

[1] UNIV CASTILLA LA MANCHA,DEPT CIENCIA & TECNOL AGROFORESTAL,E-13071 CIUDAD REAL,SPAIN

来源：

FOOD CHEMISTRY | 1993年 / 47卷 / 04期

关键词：

D O I：

10.1016/0308-8146(93)90177-H

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Rebelein's colorimetric method was adapted to determine tartaric acid in thawed samples of frozen musts and wines. The results were compared with those obtained by cation-exchange HPLC. This modification of Rebelein's method involved the elimination of the activated carbon step. Precipitated tartrates in the freezing stage were dissolved by acidification to pH 1.0 before colour reaction development or HPLC analysis. The data obtained agreed with those shown by HPLC, both for model solutions and for must and wine samples. The method was used to determine the tartaric acid content of thawed samples of frozen must and wines during vinification, making sure that the acidification of the samples achieved perfect redissolution of the tartrates.

引用

页码：357 / 361

页数：5

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