ENZYMATIC DETERMINATION OF ACIDS, CARBOHYDRATES AND GLYCERINE IN WINE

被引：3

作者：

MOHLER, K

LOOSER, S

机构：

[1] Deutschen Forschungsanstalt fur Lebensmittelchemie Munchen und der Fakultat fur Landwirtschaft, und Gartenbau der Technischen Hochschule München in Weihenstephan

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1969年 / 140卷 / 03期

关键词：

D O I：

10.1007/BF01851291

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pyruvic acid, α-ketoglutaric acid and D-gluconic acid as well as glucose, fructose, the value for arabinose/galactose ratio and glycerine were determined by enzymatic methods in a large number of wine samples. In addition the accuracy of the method was checked. From the results obtained so far there is no evidence of any correlations between the substances mentioned above. © 1969 Springer-Verlag.

引用

页码：149 / &

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METHODS IN ENZYMOLOGY, 1957, 3 :232-238

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