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A PROCEDURE FOR QUANTITATIVE ESTIMATION OF MALIC AND TARTARIC ACIDS OF GRAPE JUICE (1973)

PHILIP, T. ; NELSON, F. E.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 38 (1973), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The ion-exchange behaviors of succinic, malic and tartaric acids on Amberlite resins are evaluated. Retention and detector response data on silyl derivatives of several organic acids are presented. A procedure for the purification of grape juice by use of ion-exchange resins prior to gas chromatography is described. The malic and tartaric acid contents (g/100 ml juice) respectively, of commercially acceptable grapes were found to be: Thompson Seedless 0.25, 0.90; Cardinal 0.31, 0.91; Beauty Seedless 0.19, 0.62; Perlette 0.26, 0.97; Exotic 0.27, 0.36; and Robin 0.41, 0.37.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02765.x

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