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Unformatted text preview: f importance,
they are: build up on the column producing a decreasen
resolu.tion.The column can be regenerated y
pumpmg 1 N HCI through the column for one
hour, followed by a DI water rinse. INTRODUCTION . - detenninedto measurethe progress
of malo-lactic fermentation.
. Acetic Acid - monitored to preventspoilage;
concentrationmust be detenninedfor BATF
Citric Acid - addedto adjustacidity and to chelate metals;concentrationmust be detenninedfor
Tartaric Acid - addedto lower the pH and adjust
acidity; concentrationis useful for deacidification
and might be applied to cold stability testing.
. Fumaric Acid - addedto preventmalo-lactic
fermentationand adjust acidity (additionsshould
be checkedas fumaric is difficult to dissolve).
Malic Acid Red Wine
Dilution: 1 in 25 2 .
45 DISCUSSION OF METHOD 6 Organic acids in wine are detenninedby ion exclusion chromatographywith chemicaleluantsuppression and conductivity detection. Sincetheseorganic aci...
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This note was uploaded on 10/25/2013 for the course ENGINEERRI Eats 1010 taught by Professor Godwinp.johnson during the Summer '13 term at Southern Illinois University Edwardsville.
- Summer '13