Evaluation in wines

Historically, fluorescence methods have suffered from interpretational difficulties. Distinction between viable and nonviable cells was not clear. When evaluated in wine, Meidell (1987) reports interference by preservatives, such as sorbic acid, which upon adhering to cells, fluoresce intermediate shades. He further notes that in the case of bottling line samples, the element of time needed to thoroughly evaluate the preparation was unacceptable. 

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See also in sourсe #XX -- [ ]

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