Lower organic mono-, di- and tricarboxylic acids in wine

Kucerova, R.; Cepicka, J. . Ustav Kvasne Chemie a Bioinzenyrstvi

Lower organic mono-, di- and tricarboxylic acids in wine

1996

Kucerova, R. | Cepicka, J. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi)

For the determination of lower organic acids in wine, the HPLC method on a column filled in an H+ cycle was used. Organic acid content in Bohemian and Moravian wines was studied. Both the total acidity and the particular acid contents were compared. Generally, the Moravian wines were more acidic than the Bohemian ones, which was caused by the higher contents of tartaric and lactic acids in the Moravian wines. On the other hand the Bohemian wines showed a higher content of malic acid. The total acidity was also compared with respect to different kinds of wine.

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AGROVOC Keywords

acide citrique acide lactique acide malique acide tartrique acidez acido acetico acido citrico acido malico acido tartarico variedades vin vinos

Bibliographic information

Published in

Potravinarske Vedy - UZPI (Czech Republic)

Volume 14 Issue 2 ISSN 0862-8653

Pagination

pp. 91-98

Other Subjects

Acidite; Republique tcheque; Cromatografia liquida alta presion; Acide acetique; Chromatographie liquide haute press; Acido lactico; Republica checa; Variete

Language

English

Note

Summaries (Cs, En)

3 graphs, 2 tables; 10 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Lower organic mono-, di- and tricarboxylic acids in wine

1996

AGROVOC Keywords

Bibliographic information