Oxidase-Peroxidase Method of Ethanol Assay in Fermented Musts and Wine Products

Autor:	I. Yu. Sakharov, Mykhailo Gonchar, V. G. Gerzhikova, N. M. Pavlishko, O. V. Ryabinina, T. A. Zhilyakova
Rok vydání:	2005
Předmět:	Wine Ethanol Chromatography biology Correlation coefficient food and beverages Alcohol Applied Microbiology and Biotechnology Biochemistry chemistry.chemical_compound chemistry biology.protein Fermentation Food science Densitometry Peroxidase Winemaking
Zdroj:	Applied Biochemistry and Microbiology. 41:604-609
ISSN:	1608-3024 0003-6838
DOI:	10.1007/s10438-005-0110-9
Popis:	A new alcohol oxidase-peroxidase method of ethanol assay in fermented musts and wine products is described and compared to conventional methods routinely used in winemaking. The sensitivity, accuracy, and reliability of this method were determined. The results of ethanol determination in fermented musts and wines correlated well with the data obtained by refractometry (correlation coefficient R = 0.9595, p < 0.0001) and densitometry (correlation coefficient R = 0.9384, p < 0.0001). The proposed method is less time- and labor-consuming and allows simultaneous analysis of a series of wine samples.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cfffdc9b53212d2a99b63335c4ea511b https://doi.org/10.1007/s10438-005-0110-9 Zobrazit plný text záznamu Plný text ve formátu PDF