AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 40:2:143-144 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Nagel, C. W.
Right arrow Articles by Weller, K. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Nagel, C. W.
Right arrow Articles by Weller, K. M.
Agricola
Right arrow Articles by Nagel, C. W.
Right arrow Articles by Weller, K. M.

Colorimetric Determination of Urea in Wine

C. W. Nagel 1 and K. M. Weller 1

1 Department of Food Science & Human Nutrition, Washington State University, Pullman, Washington 99164-6330.

A colorimetric method for the analysis of urea in wine and juices, capable of accurately estimating the urea content at concentrations as low as 1 mg/L, is described. Nitrogen compounds other than carbamido compounds do not interfere with the reaction.

Key words: urea, ethyl carbamate

Submitted on September 19, 1988






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1989 by the American Society for Enology and Viticulture.