Abstract
A new alcohol oxidase-peroxidase method of ethanol assay in fermented musts and wine products is described and compared to conventional methods routinely used in winemaking. The sensitivity, accuracy, and reliability of this method were determined. The results of ethanol determination in fermented musts and wines correlated well with the data obtained by refractometry (correlation coefficient R = 0.9595, p < 0.0001) and densitometry (correlation coefficient R = 0.9384, p < 0.0001). The proposed method is less time- and labor-consuming and allows simultaneous analysis of a series of wine samples.
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Translated from Prikladnaya Biokhimiya i Mikrobiologiya, Vol. 41, No. 6, 2005, pp. 686–692.
Original Russian Text Copyright © 2005 by Pavlishko, Ryabinina, Zhilyakova, Sakharov, Gerzhikova, Gonchar.
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Pavlishko, N.M., Ryabinina, O.V., Zhilyakova, T.A. et al. Oxidase-Peroxidase Method of Ethanol Assay in Fermented Musts and Wine Products. Appl Biochem Microbiol 41, 604–609 (2005). https://doi.org/10.1007/s10438-005-0110-9
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DOI: https://doi.org/10.1007/s10438-005-0110-9