RT Journal Article
SR Electronic
T1 Colorimetric Determination of Total Lactic Acid in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 12
OP 18
DO 10.5344/ajev.1970.21.1.12
VO 21
IS 1
A1 Gordon J. Pilone
A1 Ralph E. Kunkee
YR 1970
UL http://www.ajevonline.org/content/21/1/12.abstract
AB The colorimetric procedure of Barker and Summerson for determining total lactic acid was adapted for use in wines. The method utilizes the oxidation of both D(-)-and L(+)-lactic acids to acetaldehyde and subsequent formation of a color complex with p-hydroxydiphenyl. Tartaric acid, malic acid, citric acid, acetic acid, ethanol, sugar and sulfur dioxide did not interfere with the reaction. The lactic acid of ethyl lactate contributed to the total lactic acid measured by this method: corrections were made by use of boiled neutralized wine. Free and bound acetaldehyde were also measured by this method; however, their levels in wine are normally too low to require correction.