Vol. 7 No. 1 (2001)

Enzym Methods in Wine Analysis

Published March 21, 2001
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.


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

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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