Avenoza Alberto, Busto Jesús H, Canal Noelia, Peregrina Jesús M
Departamento de Química, Grupo de Síntesis Química de La Rioja, Universidad de La Rioja, UA-CSIC, E-26006 Logroño, Spain.
J Agric Food Chem. 2006 Jun 28;54(13):4715-20. doi: 10.1021/jf060778p.
Quantitative NMR can be used to monitor several processes that take place in the transformation of the must of wine grapes. The study described here focused attention on monitoring of the malic and lactic acid levels during the alcoholic and malolactic fermentation processes. The method allows the simultaneous quantification of both acids through a range of 1-3.2 mmol/L. The effectiveness of each process was assessed and compared by carrying out precise analyses using enzymatic methods.
定量核磁共振可用于监测酿酒葡萄汁转化过程中发生的多个过程。此处描述的研究重点关注酒精发酵和苹果酸-乳酸发酵过程中苹果酸和乳酸水平的监测。该方法能够在1-3.2毫摩尔/升的范围内同时对两种酸进行定量。通过使用酶法进行精确分析来评估和比较每个过程的有效性。
