RT Journal Article
SR Electronic
T1 A Microbiological Method for Qualitative Determination of a Chemical Preservative in Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 61
OP 67
DO 10.5344/ajev.1963.14.2.61
VO 14
IS 2
A1 H. Luthi
A1 T. Bezzegh
YR 1963
UL http://www.ajevonline.org/content/14/2/61.abstract
AB A microbiological method for qualitative determination of a preservative is discussed. It is based on control of growth of yeast colonies in agar tubes.The Behavior of various untreated wines was tested first. Model tests were conducted and described with the following preservatives: actidione, potassium sorbate, p-hydroxybenzoic acid propyl ester, and monobromoacetic acid ethyl ester. The retarded areas were compared with each other. This method is sensitive enough to have practical application. Preservatives can be detected in concentrations smaller than what could be required to ensure preservation of a wine. The wines can be tested directly without having to pretreat the test material. The test is simple, and many samples can be analyzed at the same time.