Determination of free sulphite in wine using a microbial sensor

Applied Microbiology and Biotechnology

Volumn 31, Issue 4, 1989, Pages 351-354

  Nakamura, Kazuo ^a   Amano, Yoshifumi ^a   Nakayama, Ooki ^a  

^a UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040878013     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/BF00257603     Document Type: Article

References (14)

1. Enology and biosensor
2. A new enzymatic method for determination of sulfite in food
3. Application of gas chromatography for the separate determination of free and combined sulfites in foods. 1
4. Microbial electrode sensor for alcohols
5. Sulfite ion sensor with use of immobilized organelle
6. Analysis of free and total sulfites in food by ion chromatography with electrochemical detection
7. Properties and role of sulfite: cytochrome c oxidoreductase purified from Thiobacillus versutus (A2)
8. New method for determining sulfur dioxide in wine
9. Determination of sulfite using a sulfite oxidase enzyme electrode
10. Determination of sulfite in food by flow injection analysis
11. Bacterial pyrite oxidation 1. The effect of pure and mixed cultures of Thiobacillus ferrooxidans and Thiobacillus thiooxidans on release on iron