Сучасні методи аналізу якості вин
DOI:
https://doi.org/10.15587/2313-8416.2015.45118Ключевые слова:
методи аналізу вин, ферменти, біосенсори, етанол, гліцерол, лактат, глюкоза, аргінінАннотация
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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Copyright (c) 2015 Галина Зуфарівна Гайда, Галина Миколаївна Клепач, Марія Миколаївна Синенька, Наталія Євгенівна Стасюк, Михайло Васильович Гончар
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