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*https://vtechworks.lib.vt.edu/bitstream/handle/10919/49450/325.full.pdf?sequence=1 | *https://vtechworks.lib.vt.edu/bitstream/handle/10919/49450/325.full.pdf?sequence=1 | ||
*https://www.apps.fst.vt.edu/extension/enology/EN/133.html | *https://www.apps.fst.vt.edu/extension/enology/EN/133.html | ||
*https://www.winemakingtalk.com/conversations/yan-testing.123471/ | |||
The Formol titration has the advantage of measuring both ammonia and FAN amino acids. However, the method over-titrates proline (which yeast cannot use) and under-titrates arginine, which the yeast do use. Our research suggested that this generally balances out [in wine].<ref name="Zoecklein">https://www.apps.fst.vt.edu/extension/enology/EN/133.html</ref> | The Formol titration has the advantage of measuring both ammonia and FAN amino acids. However, the method over-titrates proline (which yeast cannot use) and under-titrates arginine, which the yeast do use. Our research suggested that this generally balances out [in wine].<ref name="Zoecklein">https://www.apps.fst.vt.edu/extension/enology/EN/133.html</ref> | ||