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Determination of organic acids, sugars and alcohols in wine and fruit juices with high pressure liquid chromatography (HPLC)


Determination of organic acids, sugars and alcohols in wine and fruit juices with high pressure liquid chromatography (HPLC)



Schweizerische Zeitschrift fur Obst und Weinbau 126(23): 633-637



The HPLC method uses a cation exchange column (OA-800-H-Special) at 58-62 degrees C with degassed 2.5 mM H2SO4 as carrier (0.6 ml min-1), to separate citric, tartaric, malic, succinic, lactic and acetic acids, glucose, fructose, glycerine, 2,3-butane-diol and ethanol. Sample preparation requires only dilution (1:10 with 10 mM H2SO4) and filtration.

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