Determination and method validation of the major organic acids in wine using HPLC and UV detection /

Meyers, Tunde.; Youngstown State University. Dept. of Chemistry.

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dc.contributor.author	Meyers, Tunde.	en_US
dc.contributor.author	Youngstown State University. Dept. of Chemistry.	en_US
dc.date.accessioned	2011-01-31T14:16:55Z
dc.date.accessioned	2019-09-08T02:31:18Z
dc.date.available	2011-01-31T14:16:55Z
dc.date.available	2019-09-08T02:31:18Z
dc.date.created	2003	en_US
dc.date.issued	2003	en_US
dc.identifier.other	b19175309	en_US
dc.identifier.uri	http://jupiter.ysu.edu/record=b1917530	en_US
dc.identifier.uri	http://hdl.handle.net/1989/6121
dc.description	xvi, 56 leaves : ill. ; 29 cm.	en_US
dc.description	Thesis (M.S.)--Youngstown State University, 2003.	en_US
dc.description	Includes bibliographical references (leaves 55-56).	en_US
dc.description.abstract	A method for the analysis of the major organic acids in wine was validated. The acids such as: tartaric (TA), malic (MA), lactic (LA), citric (CA), succinic (SA), and acetic acid (AA) were derivatized and detected at 254 nm. Detection at 254 nm was targeted to avoid interference from other wine components at 210 nm. The following validation parameters were studied: linearity, accuracy, precision, usable concentration range, limit of detection (LOD), limit of quantitation (LOQ), robustness, peak identification, and quantitation in wine.	en_US
dc.description.statementofresponsibility	by Tunde Meyers.	en_US
dc.language.iso	en_US	en_US
dc.relation.ispartofseries	Master's Theses no. 0786	en_US
dc.subject.classification	Master's Theses no. 0786	en_US
dc.subject.lcsh	Wine and wine making--Analysis.	en_US
dc.subject.lcsh	Gas chromatography.	en_US
dc.title	Determination and method validation of the major organic acids in wine using HPLC and UV detection /	en_US
dc.type	Thesis	en_US

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