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Various instrumental approaches for determination of organic acids in wines
dc.creator | Zeravik, Jiri | |
dc.creator | Fohlerova, Zdenka | |
dc.creator | Milovanović, Miodrag | |
dc.creator | Kubesa, Ondrej | |
dc.creator | Zeisbergerova, Marta | |
dc.creator | Lacina, Karel | |
dc.creator | Petrović, Aleksandar | |
dc.creator | Glatz, Zdenek | |
dc.creator | Skladal, Petr | |
dc.date.accessioned | 2020-12-17T21:41:20Z | |
dc.date.available | 2020-12-17T21:41:20Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4137 | |
dc.description.abstract | Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | Ministry of Education, Youth and Sports of Czech Republic, programme NPV II [2808035] | |
dc.relation | Grant Agency of the Czech RepublicGrant Agency of the Czech Republic [GAP206/11/0009] | |
dc.relation | project "EXCELLENT TEAMS" from European Social Fund [CZ.1.07/2.3.00/30.0005] | |
dc.relation | CEITEC - Central European Institute of Technology from European Regional Development Fund [CZ.1.05/1.1.00/02.0068] | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Biosensor | en |
dc.subject | Capillary electrophoresis | en |
dc.subject | Carboxylic acids | en |
dc.subject | Wine | en |
dc.title | Various instrumental approaches for determination of organic acids in wines | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 440 | |
dc.citation.other | 194: 432-440 | |
dc.citation.rank | aM21 | |
dc.citation.spage | 432 | |
dc.citation.volume | 194 | |
dc.identifier.doi | 10.1016/j.foodchem.2015.08.013 | |
dc.identifier.scopus | 2-s2.0-84939826136 | |
dc.identifier.pmid | 26471576 | |
dc.identifier.wos | 000364248900058 | |
dc.type.version | publishedVersion |