Controlling Flavors in Wine by Measuring Organic and Inorganic Acids
Application Note 273: Higher Resolution Separation of Organic Acids and Common Inorganic Anions in Wine applies this approach to four red and white wine samples. Testing to validate the repeatability and accuracy of this method shows that this is a reliable method for determining important organic and inorganic acids in wine. Such determination is helpful because the flavors imparted by wine are in part due to its organic acid composition, which contributes to the overall acidity and tartness of a wine.
The maturation of a wine also can be followed by changes in organic acid composition that can create flavors that are either pleasing or undesirable.
Most read news
Other news from the department research and development
Get the analytics and lab tech industry in your inbox
From now on, don't miss a thing: Our newsletter for analytics and lab technology brings you up to date every Tuesday. The latest industry news, product highlights and innovations - compact and easy to understand in your inbox. Researched by us so you don't have to.
Most read news
More news from our other portals
See the theme worlds for related content
Topic World Chromatography
Chromatography enables us to separate, identify and thus understand complex substances. Whether in the food industry, pharmaceutical research or environmental analysis - chromatography opens up a treasure trove of information about the composition and quality of our samples. Discover the fascinating world of chromatography!
Topic World Chromatography
Chromatography enables us to separate, identify and thus understand complex substances. Whether in the food industry, pharmaceutical research or environmental analysis - chromatography opens up a treasure trove of information about the composition and quality of our samples. Discover the fascinating world of chromatography!