RT Journal Article
SR Electronic
T1 Quantitative Determination of Lactic Acid and Glycerol in Wines by Gas Chromatography
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 205
OP 212
DO 10.5344/ajev.1970.21.4.205
VO 21
IS 4
A1 Leonard R. Mattick
A1 Andrew C. Rice
YR 1970
UL http://www.ajevonline.org/content/21/4/205.abstract
AB A method is developed for simultaneous determination of lactic acid and glycerol in wine. The method is based upon the solubility of barium lactate and glycerol in 70-80% ethanol. The wine samples are treated with barium hydroxide and extracted with ethanol. Following evaporation of an aliquot of the ethanol extract, trimethylsilyl derivatives of lactic acid and glycerol are prepared and gas chromatographed. The standard error for lactic acid and glycerol were calculated and found to be respectively ±0.005 and ±0.02 g/100 ml.