TY - JOUR T1 - An Acetic Acid Assay for Wine Using Enzymes JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 176 LP - 180 DO - 10.5344/ajev.1976.27.4.176 VL - 27 IS - 4 AU - Leo P. McCloskey Y1 - 1976/01/01 UR - http://www.ajevonline.org/content/27/4/176.abstract N2 - 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. ER -