I was looking back over some AJEV articles from a number of years ago, and I noticed that there were several articles exploring and validating the use of chromatography via capillary zone electrophoresis (CZE or CE) as a relatively rapid way to determine the concentration of individual organic acids in wine. Since what little actual research I did while I was in college revolved around chromatographic methodologies, I tend to keep an eye out for that sort of thing. It seems like all of the paper...