RT Journal Article
SR Electronic
T1 Determination of Volatile Acids in Wine by Migrodiffusion
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 47
OP 51
DO 10.5344/ajev.1968.19.1.47
VO 19
IS 1
A1 Owades, Joseph L.
A1 Dono, Joseph M.
YR 1968
UL http://www.ajevonline.org/content/19/1/47.abstract
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.