Analytické metody pro stanovení kyseliny jablečné a vinné ve víně

Malic acid and tartaric acids are the most important organic acids in grape juice and wine. They can be detected in liquid samples by several different analytical methods. The aim of this work was to compare various analytical techniques used for the qualitative and quantitative analysis in grape juice and wine. Individual methods were divided into 5 groups: chromatographic, electrochemical, spectroscopic, enzymatic methods and titration. These methods were described in details and summarized. Some of these methods are already in decline or they are utilized by small winemakers, only. In contrast, the development of instrumentation technique is still ongoing. Detection limits are constantly improved and various machine combinations are tested. The most commonly used methods include chromatography techniques in combination with various types of detectors, its connection with other devices, and even their series connection