ŽERAVÍK, Jiří, Zdenka FOHLEROVÁ, Miodrag MILOVANOVIĆ, Ondřej KUBESA, Marta ZEISBERGEROVA, Karel LACINA, Alexandr PETROVIC, Zdeněk GLATZ and Petr SKLÁDAL. Various instrumental approaches for determination of organic acids in wines. Food Chemistry. Oxford, UK: Elsevier Science, 2016, vol. 194, March, p. 432-440. ISSN 0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2015.08.013. |
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@article{1340787, author = {Žeravík, Jiří and Fohlerová, Zdenka and Milovanović, Miodrag and Kubesa, Ondřej and Zeisbergerova, Marta and Lacina, Karel and Petrovic, Alexandr and Glatz, Zdeněk and Skládal, Petr}, article_location = {Oxford, UK}, article_number = {March}, doi = {http://dx.doi.org/10.1016/j.foodchem.2015.08.013}, keywords = {Biosensor; Capillary electrophoresis; Carboxylic acids; Wine}, language = {eng}, issn = {0308-8146}, journal = {Food Chemistry}, title = {Various instrumental approaches for determination of organic acids in wines}, volume = {194}, year = {2016} }
TY - JOUR ID - 1340787 AU - Žeravík, Jiří - Fohlerová, Zdenka - Milovanović, Miodrag - Kubesa, Ondřej - Zeisbergerova, Marta - Lacina, Karel - Petrovic, Alexandr - Glatz, Zdeněk - Skládal, Petr PY - 2016 TI - Various instrumental approaches for determination of organic acids in wines JF - Food Chemistry VL - 194 IS - March SP - 432-440 EP - 432-440 PB - Elsevier Science SN - 03088146 KW - Biosensor KW - Capillary electrophoresis KW - Carboxylic acids KW - Wine N2 - 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. ER -
ŽERAVÍK, Jiří, Zdenka FOHLEROVÁ, Miodrag MILOVANOVI$\backslash$'C, Ondřej KUBESA, Marta ZEISBERGEROVA, Karel LACINA, Alexandr PETROVIC, Zdeněk GLATZ and Petr SKLÁDAL. Various instrumental approaches for determination of organic acids in wines. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2016, vol.~194, March, p.~432-440. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2015.08.013.
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