Сучасні методи аналізу якості вин
DOI:
https://doi.org/10.15587/2313-8416.2015.45118Słowa kluczowe:
методи аналізу вин, ферменти, біосенсори, етанол, гліцерол, лактат, глюкоза, аргінінAbstrakt
В огляді розглянуто літературні дані стосовно сучасних фізико-хімічних та ензиматичних методів кількісного визначення основних компонентів вин. Представлено результати власних досліджень по розробці ферментних та клітинних амперометричних сенсорів на етанол, лактат, глюкозу, аргінін та апробації їх на реальних зразках вин
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