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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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Related references

Concerning the detection of meta tartaric acid in wine and grape d juice. Deutsche Lebensmittel Rundschau: 167-169, 1969

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