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
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 21 Issue 4
