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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