A Novel Method for the Determination of Lactic Acid. Comparison of Lactic Acid Content of English and North European Wines

• A. J. Buglass ^[1] ; S. C. Garnham ^[1]
  1. [1] Dept. of Science, Anglia Higher Education College
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 1, 1991, págs. 63-66
• Idioma: inglés
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• Resumen

  • A gas chromatographic method for the analysis of lactic acid is described. This method, which involves the Ce (IV)-oxidation of lactic acid to acetaldehyde with the subsequent headspace GC determination of acetaldehyde, is used along with TLC and a spectrophotometric method to investigate the occurrence of malolactic fermentation in English wines. A similar analysis of selected wines from northern France is used as a comparison. Apart from two wines (one rosé and one red from the ten wines analyzed), there was little evidence of any significant malolactic fermentation in English wines.