Vol. 7 No. 1 (2001)
Articles

Enzym Methods in Wine Analysis

Published March 21, 2001
Authors
M. Kállay
Department of Enology, University of Horticulture and Food Industry H-1118 Budapest, Ménesi út 45.
Gy. Bárdi
Experimental Laboratory of Associated Wineyards, H-1221, Budapest, Pentz Károly u. 5.,
K. Korány
Department of Food Chemistry and Nutrition, University of Horticulture and Food Industry H-1118 Budapest, Somlói út 14-16.
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DOI
https://doi.org/10.31421/IJHS/7/1/251
Keywords
enzyme-test measurements, statistical comparison of enzymatically and instrumentally measured results
Dates
Published date: 2001-03-21
How to Cite

APA

Kállay, M., Bárdi, G., & Korány, K. (2001). Enzym Methods in Wine Analysis. International Journal of Horticultural Science, 7(1), 67–70. https://doi.org/10.31421/IJHS/7/1/251
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This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Abstract

In our laboratory for special determinations BOERINGER-MANNHEIM's enzyme-test combinations have been used for 10 years. Our present work deals with the practical aspects of the enzymatic determination of so important wine components like L-malic, L-lactic and citric acid, glycerol, D-gluconic acid, D-sorbitol, acetic aldehyde and D-glucose to D-fructose (G/F) ratio. Whenever possible, the results arc compared to the results of other methods (spectrophotometry, gas chromatography, polarimetry) used at our department.

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