RT Journal Article
SR Electronic
T1 An Acetic Acid Assay for Wine Using Enzymes
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 176
OP 180
DO 10.5344/ajev.1976.27.4.176
VO 27
IS 4
A1 Leo P. McCloskey
YR 1976
UL http://www.ajevonline.org/content/27/4/176.abstract
AB An enzymic method for determining acetic acid in grape juices and wines is described. The assay uses the enzyme acetate kinase and coupled enzyme reactions to give a change in absorbance at 340 nm for the spectrophotometric determination of acetic acid. The method offers the advantages of a very precise analytical technique with a standard deviation of 0.73 mg/100 ml at 40 mg/100 ml acetic acid in wine. The recovery of acetic acid is essentially 100%. One operator can perform up to 300 assays manually per day with ease.