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Am. J. Enol. Vitic. 42:1:63-66 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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A Novel Method for the Determination of Lactic Acid. Comparison of Lactic Acid Content of English and North European Wines

A. J. Buglass 1 and S. C. Garnham 1

1 Dept. of Science, Anglia Higher Education College, East Road, Cambridge, CB[unknown] 1PT, England.

A gas chromatographic method for the analysis of lactic acid is described. This method, which involves the Ce (IV)-oxidation of lactic acid to acetaldehyde with the subsequent headspace GC determination of acetaldehyde, is used along with TLC and a spectrophotometric method to investigate the occurrence of malolactic fermentation in English wines. A similar analysis of selected wines from northern France is used as a comparison. Apart from two wines (one rosé and one red from the ten wines analyzed), there was little evidence of any significant malolactic fermentation in English wines.

Key words: lactic acid qualification, gas chromatography, English wines, malolactic fermentation

Submitted on February 23, 1990






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Copyright © 1991 by the American Society for Enology and Viticulture.