PT  - JOURNAL ARTICLE
AU  - Gordon J. Pilone
AU  - Ralph E. Kunkee
TI  - Colorimetric Determination of Total Lactic Acid in Wine
AID  - 10.5344/ajev.1970.21.1.12
DP  - 1970 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 12--18
VI  - 21
IP  - 1
4099  - http://www.ajevonline.org/content/21/1/12.short
4100  - http://www.ajevonline.org/content/21/1/12.full
SO  - Am J Enol Vitic.1970 Jan 01; 21
AB  - The colorimetric procedure of Barker and Summerson for determining total lactic acid was adapted for use in wines. The method utilizes the oxidation of both D(-)-and L(+)-lactic acids to acetaldehyde and subsequent formation of a color complex with p-hydroxydiphenyl. Tartaric acid, malic acid, citric acid, acetic acid, ethanol, sugar and sulfur dioxide did not interfere with the reaction. The lactic acid of ethyl lactate contributed to the total lactic acid measured by this method: corrections were made by use of boiled neutralized wine. Free and bound acetaldehyde were also measured by this method; however, their levels in wine are normally too low to require correction.