Enzymatic method for the determination of acetic acid
Acetic acid is the main indicator of wine deterioration, although in small amounts (less than 300 mg/L) it contributes to endow it with appreciated organoleptic characteristics through the formation of esters and other compounds. It is produced mainly from the oxidation of ethanol by certain bacteria (especially of the genus Acetobacter). The determination of acetic acid makes it possible to monitor possible situations of deterioration during the manufacturing process.