01382nam a2200325 a 450000100080000000500110000800800410001910000180006024501500007826002650022830000140049352002270050765000110073465000210074565000260076665000220079265000130081465000090082765000080083665000100084465000190085465300230087365300270089665300470092365300090097065300160097970000220099570000190101770000200103619316462023-05-23       2012    bl uuuu     u00u1 u    #d1 aCORREA, L. C.  aDevelopment of methodology for the determination of organic acids in must, grape juice and wine by high performance liquid chromatography (HPLC).  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTAc2012  c1 CD-ROM.  aThe aim of this study was to develop a simple and fast HPLC method for the detection and quantification of tartaric, malic, ascorbic, lactic, acetic, citric and succinic acids in must, grape juices and red and white wines.  aGrapes  aÁcido Orgânico  aAnálise Quantitativa  aAnálise química  aEnologia  aSuco  aUva  aVinho  aVitis Vinifera  aÁcidos orgânicos  aCromatografia líquida  aCromatografia líquida de alta performance  aHPLC  aSuco de uva1 aBIASOTO, A. C. T.1 aPEREIRA, G. E.1 aRYBKA, A. C. P.