Comparison of enzymatic and ISE methods for ammonia measurements in untreated red and white juices and wines

American Journal of Enology and Viticulture

Volumn 53, Issue 2, 2002, Pages 158-162

  Turbow, Seth B ^a   Wehmeier, Graham H ^a   Block, David E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Ammonia; Enzymatic assay; ISE; Juice; Red wine

Indexed keywords

AMMONIA;

CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CORRELATION COEFFICIENT; ENZYME ASSAY; FRUIT JUICE; ION SELECTIVE ELECTRODE; MODEL; WINE;

EID: 0036328287     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Biochemical aspects of stuck and sluggish fermentation in grape must
2. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions
3. Assimilable nitrogen addition and hexose transport system activity during enological fermentation
4. Stuck and sluggish fermentations
5. Survey of yeast assimilable nitrogen status in musts from California, Oregon, and Washington
6. Kinetic model for nitrogen-limited wine fermentations
7. Chemical analysis of ammonium and amino acids in Chardonnay juices
8. Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
9. Measurement of ammonia in musts and wines using a selective electrode