Validation of Rapid Enzymatic Quantification of Acetic Acid in Vinegar on Automated Spectrophotometric System.

ABSTRACT: Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4-30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured during vinegar production. A Community method for analyzing acetic acid in vinegar is a non-specific method based on the assumption that the total acid concentration of the vinegar is attributable to the acetic acid. It consists of titration with a strong base in the presence of an indicator. This test is laborious and has a time-consuming character. In this work, a highly specific automated enzymatic method was validated, for the first time, to quantify the acetic acid in the wine vinegar, in terms of linearity, precision, repeatability, and uncertainty meas

SUBMITTER: Dini I 

PROVIDER: S-EPMC7353505 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature