TY - JOUR T1 - Measurement of Ammonia in Musts and Wines Using a Selective Electrode JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 67 LP - 72 DO - 10.5344/ajev.1974.25.2.67 VL - 25 IS - 2 AU - D. J. Mcwilliam AU - C. S. Ough Y1 - 1974/01/01 UR - http://www.ajevonline.org/content/25/2/67.abstract N2 - 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. ER -