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Article

Determination of the Fixed Acids in Musts and Wines by Gas Chromatography

Leonard R. Mattick, Andrew C. Rice, James C. Moyer
Am J Enol Vitic. January 1970 21: 179-183; published ahead of print January 01, 1970
Leonard R. Mattick
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Andrew C. Rice
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James C. Moyer
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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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Determination of the Fixed Acids in Musts and Wines by Gas Chromatography
Leonard R. Mattick, Andrew C. Rice, James C. Moyer
Am J Enol Vitic.  January 1970  21: 179-183;  published ahead of print January 01, 1970

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Determination of the Fixed Acids in Musts and Wines by Gas Chromatography
Leonard R. Mattick, Andrew C. Rice, James C. Moyer
Am J Enol Vitic.  January 1970  21: 179-183;  published ahead of print January 01, 1970
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