Various instrumental approaches for determination of organic acids in wines

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F16%3A00087861" target="_blank" >RIV/00216224:14310/16:00087861 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26620/16:PU116915
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2015.08.013" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2015.08.013</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2015.08.013" target="_blank" >10.1016/j.foodchem.2015.08.013</a>

Result language
angličtina
Original language name
Various instrumental approaches for determination of organic acids in wines
Original language description
Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking. (C) 2015 Elsevier Ltd. All rights reserved.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CE - Biochemistry
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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