TY - JOUR T1 - Determination of Volatile Acids in Wine by Migrodiffusion JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 47 LP - 51 DO - 10.5344/ajev.1968.19.1.47 VL - 19 IS - 1 AU - Joseph L. Owades AU - Joseph M. Dono Y1 - 1968/01/01 UR - http://www.ajevonline.org/content/19/1/47.abstract N2 - 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. ER -