A NOVEL METHOD FOR THE DETERMINATION OF LACTIC-ACID - COMPARISON OF LACTIC-ACID CONTENT OF ENGLISH AND NORTH EUROPEAN WINES

被引：0
|
作者：
BUGLASS, AJ
GARNHAM, SC
机构：
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1991年 / 42卷 / 01期
关键词：
LACTIC ACID QUALIFICATION; GAS CHROMATOGRAPHY; ENGLISH WINES; MALOLACTIC FERMENTATION;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A gas chromatographic method for the analysis of lactic acid is described. This method, which involves the Ce (IV)-oxidation of lactic acid to acetaldehyde with the subsequent headspace GC determination of acetaldehyde, is used along with TLC and a spectrophotometric method to investigate the occurrence of malolactic fermentation in English wines. A similar analysis of selected wines from northern France is used as a comparison. Apart from two wines (one rose and one red from the ten wines analyzed), there was little evidence of any significant malolactic fermentation in English wines.
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页码：63 / 66
页数：4
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