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Enzym Methods in Wine Analysis

Published:
2001-03-21
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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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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
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.