RT Journal Article SR Electronic T1 An Improved Enzymic Assay for Acetate in Juice and Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 170 OP 173 DO 10.5344/ajev.1980.31.2.170 VO 31 IS 2 A1 Leo P. McCloskey YR 1980 UL http://www.ajevonline.org/content/31/2/170.abstract AB An enzymic method for determining acetic acid in grape juice and wine is described. A novel assay trapping reaction makes for faster assay times of 35 minutes by using an additional enzyme. The assay was also improved for red wine analysis by the use of gelatin and polyvinylpyrrolidone in the reagents to overcome phenolic interference. The assay yields results which show that the assay reactions are complete and this makes for a quantitative assay for acetate anion in wine and juice. The recovery of the acetic acid is essentially 100%. The assay presented has received official first action status for an AOAC procedure.