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Detection of meta-tartaric acid additives in grape juice

Detection of meta-tartaric acid additives in grape juice

Flussiges Obst 70(9): 531-536

A non-quantitative test was developed to determine the addition of meta-tartaric acid to grape juice. It is based on a comparison of the degree of stability of tartaric acid in grape juice before and after heating. Degree of stability was determined by difference in conductivity of samples before and after heating. The purpose of heating (at 90 degrees C for 2.5 h) is to hydrolyse any added meta-tartaric acid.

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