PT  - JOURNAL ARTICLE
AU  - Joseph L. Owades
AU  - Joseph M. Dono
TI  - Determination of Volatile Acids in Wine by Migrodiffusion
AID  - 10.5344/ajev.1968.19.1.47
DP  - 1968 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 47--51
VI  - 19
IP  - 1
4099  - http://www.ajevonline.org/content/19/1/47.short
4100  - http://www.ajevonline.org/content/19/1/47.full
SO  - Am J Enol Vitic.1968 Jan 01; 19
AB  - A radically different method for the determination of volatile acids in wine is presented. The method avoids the inaccuracies and artifacts, generally, associated with steam distillation. The procedure employs microdiffusion which is carried out in a modified Conway diffusion cell at relatively low temperatures. The method requires a small sample and as many as fifty determinations can be run in one day. Also, it permits the measurement of volatile acids either inclusive or exclusive of sulfur dioxide. Recovery of acid added directly to various wines and comparison with the current AOAC method was considered to be excellent.