Abstract
Ammonia concentration in a range of musts and wines was measured with an Orion selective electrode for ammonia. Results show a high degree of accuracy and a low limit of detection. The electrode technique is inexpensive, rapid, and a suitable replacement for previous methods of ammonia measurement. Normal wine yeast fermentations reduce ammonia to a low level. If ammonia and $$Word$$ nutrients are abnormally high at the start of $$Word$$ mentation, ammonia content can be generally $$Word$$ duced to a very low level by partial removal $$Word$$ yeast after a full crop has grown, and $$Word$$ regrowth.
- Accepted March 1974.
- Published online January 1974
- Copyright 1974 by the American Society for Enology and Viticulture
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