1. Food Research International Volume 38, Issue 10, December 2005, Pages 1175-1188
A review of the analytical methods to determine organic acids in grape juices and wines
Inés Mato, Silvia Suárez-Luque and José F. Huidobro
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http://dx.doi.org/10.1016/j.foodres.2005.04.007Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products
M. Palma and C. G. Barroso
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http://dx.doi.org/10.1016/S0003-2670(01)01527-6Kinetic determination of L(−)malic acid in wines using sequential injection analysis
Marcela A. Segundo and António O. S. S. Rangel
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http://dx.doi.org/10.1016/S0003-2670(03)00885-7Acid–base chemistry of red wine: analytical multi-technique characterisation and equilibrium-based chemical modelling
Enrico Prenesti и др.
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http://dx.doi.org/10.1016/j.aca.2003.11.025Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine
Joana Oliveira и др.
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http://dx.doi.org/10.1016/j.aca.2005.11.027Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds
R. Perestrelo и др.
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http://dx.doi.org/10.1016/j.aca.2005.10.023Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims
Katja Schulz и др.
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http://dx.doi.org/10.1016/j.aca.2009.05.010