TY  - JOUR
AU  - Zeravik, Jiri
AU  - Fohlerova, Zdenka
AU  - Milovanović, Miodrag
AU  - Kubesa, Ondrej
AU  - Zeisbergerova, Marta
AU  - Lacina, Karel
AU  - Petrović, Aleksandar
AU  - Glatz, Zdenek
AU  - Skladal, Petr
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4137
AB  - 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.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Various instrumental approaches for determination of organic acids in wines
EP  - 440
SP  - 432
VL  - 194
DO  - 10.1016/j.foodchem.2015.08.013
ER  - 

@article{
author = "Zeravik, Jiri and Fohlerova, Zdenka and Milovanović, Miodrag and Kubesa, Ondrej and Zeisbergerova, Marta and Lacina, Karel and Petrović, Aleksandar and Glatz, Zdenek and Skladal, Petr",
year = "2016",
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.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Various instrumental approaches for determination of organic acids in wines",
pages = "440-432",
volume = "194",
doi = "10.1016/j.foodchem.2015.08.013"
}

Zeravik, J., Fohlerova, Z., Milovanović, M., Kubesa, O., Zeisbergerova, M., Lacina, K., Petrović, A., Glatz, Z.,& Skladal, P.. (2016). Various instrumental approaches for determination of organic acids in wines. in Food Chemistry
Elsevier Sci Ltd, Oxford., 194, 432-440.
https://doi.org/10.1016/j.foodchem.2015.08.013

Zeravik J, Fohlerova Z, Milovanović M, Kubesa O, Zeisbergerova M, Lacina K, Petrović A, Glatz Z, Skladal P. Various instrumental approaches for determination of organic acids in wines. in Food Chemistry. 2016;194:432-440.
doi:10.1016/j.foodchem.2015.08.013 .

Zeravik, Jiri, Fohlerova, Zdenka, Milovanović, Miodrag, Kubesa, Ondrej, Zeisbergerova, Marta, Lacina, Karel, Petrović, Aleksandar, Glatz, Zdenek, Skladal, Petr, "Various instrumental approaches for determination of organic acids in wines" in Food Chemistry, 194 (2016):432-440,
https://doi.org/10.1016/j.foodchem.2015.08.013 . .