Abstract
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.
- Received June 1979.
- Revision received February 1980.
- Accepted February 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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