Comparative study of methods for determination of titrable acidity in wine-Reference-Cited by-同舟云学术

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Comparative study of methods for determination of titrable acidity in wine

Published:2003-10 Issue:5 Volume:16 Page:555-562
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Darias-Martı́n Jacinto,Socas-Hernández Antonio,Dı́az-Romero Carlos,Dı́az-Dı́az Eugenio

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. The general relationship between potassium, sodium and pH in grape juice;Boulton;American Journal of Enology and Viticulture,1980

2. The relationship between total acidity, titrable acidity and pH in grape tissue;Boulton;Vitis,1980

3. Principles and practices of winemaking;Boulton,1996

4. L’acidité des moûts et des vins;Champagnol;Revue Française D’Oenologie,1986

5. Instrumental analysis;Christian,1986

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