Abstract
A method for the determination of the fixed acids in musts and wines is described. The acids are qualitatively and quantitatively determined following precipitation with lead acetate, reacting the dried procipitate with trimethylchlorosilane and hexamethylsilazane, and separation by gas chromatography. Sample size was reduced to 1.0 ml. of the wine or must. Standard errors were calculated for succinic, malic and tartaric acids anal found to be ±0.008, ±0.011, and ±0.002 g/100 ml respectively.
- Copyright 1970 by the American Society for Enology and Viticulture
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Vol 21 Issue 4
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