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首页> 外文期刊>International Journal of Electrochemical Science >Electrochemical and others techniques for the determination of malic acid and tartaric acid in must and wine
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Electrochemical and others techniques for the determination of malic acid and tartaric acid in must and wine

机译：电化学和其他技术测定酒和葡萄酒中苹果酸和酒石酸

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摘要

This work is focused on a clear summary of the analytical techniques used for qualitative andquantitative analysis of malic acid and tartaric acid in wine and must. Particular emphasis is placed onelectrochemical methods. The methods applied are divided into 5 basic groups — chromatographic,electrochemical, spectroscopic, enzymatic and titration. Some of these methods are already receding orare used only to a limited extent, mostly by small-scale winegrowers. The most widespread method inthis field is high performance liquid chromatography combined with various types of detectors. Themethods of capillary electrophoresis are on the rise. Expansion of spectroscopic and enzymatictechniques is not very significant and is mainly used in combination with other techniques.With the constant development of instrumentation, the analysis of these basic acids has become veryaccurate and the analysis time has been minimized. Currently is experimentally tested a combination ofthese techniques to bring financial savings into sample analysis.
机译：这项工作的重点是对用于葡萄酒和酒中苹果酸和酒石酸的定性和定量分析的分析技术的清晰总结。特别强调电化学方法。所使用的方法分为5个基本组-色谱，电化学，光谱，酶促和滴定。这些方法中的某些已被淘汰或仅在有限的范围内使用，大多数是小型葡萄种植者使用。该领域中最广泛使用的方法是结合各种类型检测器的高效液相色谱法。毛细管电泳的方法正在增加。光谱学和酶学技术的扩展不是很明显，主要是与其他技术结合使用。随着仪器的不断发展，这些碱性酸的分析变得非常准确，并且分析时间得以最小化。目前正在对这些技术的组合进行实验性测试，以将财务节省纳入样本分析。

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