Organic Acids

Organic acids may be naturally formed, or added for desired benefits. They influence both flavor and pH stability. HPLC, GC, and titration are all suitable techniques for the determination of organic acids in various food products. Selection is based on analyte volatility as well as the list of other analytes that may require analytical results for.

Technical Article:
Wine Quality Analysis
Determination of Organic Acids in Wine and Fruit Juices with Ion Exclusion Chromatography