TY - JOUR T1 - An Improved Enzymic Assay for Acetate in Juice and Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 170 LP - 173 DO - 10.5344/ajev.1980.31.2.170 VL - 31 IS - 2 AU - Leo P. McCloskey Y1 - 1980/01/01 UR - http://www.ajevonline.org/content/31/2/170.abstract N2 - 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. ER -