scholarly journals New enzymatic method for estimating fumaric acid in wines

OENO One ◽  
2021 ◽  
Vol 55 (3) ◽  
pp. 273-281
Author(s):  
Daniel Fernández-Vázquez ◽  
Nicolas Rozès ◽  
Joan Miquel Canals ◽  
Albert Bordons ◽  
Cristina Reguant ◽  
...  
Keyword(s):  
Fumaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Grape Juice ◽  
White Wine ◽  
Hplc Method ◽  
Enzymatic Method ◽  
Synthetic Solution ◽  
Very High

This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.

Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12

2014 ◽  
Vol 97 (2) ◽  
pp. 498-505 ◽  
Author(s):  
Steve Kupina ◽  
Mark Roman ◽  
D Anderson ◽  
S Bhandari ◽  
M S Cardozo ◽  
...  
Keyword(s):  
Refractive Index ◽  
Reference Material ◽  
Organic Acids ◽  
Red Wine ◽  
Collaborative Study ◽  
Ion Exchange Resin ◽  
White Wine ◽  
Negative Control ◽  
Total Carbohydrates

Abstract An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaboratinglaboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interferingorganic acids prior to analysis or left untreated toinclude organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSDR) for untreated samples(sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSDR for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSDR for treatedsamples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

Determination of Color in White Wine and White Grape Juice Using the White Wine Colorimeter

1977 ◽  
Vol 60 (3) ◽  
pp. 739-740
Author(s):  
Herb L Wildenradt ◽  
Paul A Stafford
Keyword(s):  
Grape Juice ◽  
White Wine ◽  
Color Measurement ◽  
White Wines ◽  
Reproducible Method ◽  
Grape Juices

Abstract Further experience with the white wine colorimeter has demonstrated that this instrument provides a simple and reproducible method of color measurement for both finished and unfinished white wines and white grape juices. In view of the proven accuracy and utility of the white wine colorimeter, the method specifying this instrument, 11.B01–11.B02, has been adopted as official final action.

scholarly journals Determination of Ochratoxin A in Wine and Beer by Immunoaffinity Column Cleanup and Liquid Chromatographic Analysis with Fluorometric Detection: Collaborative Study

2001 ◽  
Vol 84 (6) ◽  
pp. 1818-1827 ◽  
Author(s):  
Angelo Visconti ◽  
Michelangelo Pascale ◽  
Gianluca Centonze ◽  
E Anklam ◽  
A M Betbeder ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Red Wine ◽  
Collaborative Study ◽  
White Wine ◽  
Fluorometric Detection ◽  
Immunoaffinity Column ◽  
Relative Standard ◽  
Standard Deviations ◽  
Liquid Chromatographic

Abstract The accuracy, repeatability, and reproducibility characteristics of a liquid chromatographic method for the determination of ochratoxin A (OTA) in white wine, red wine, and beer were established in a collaborative study involving 18 laboratories in 10 countries. Blind duplicates of blank, spiked, and naturally contaminated materials at levels ranging from ≤0.01 to 3.00 ng/mL were analyzed. Wine and beer samples were diluted with a solution containing polyethylene glycol and sodium hydrogen carbonate, and the diluted samples were filtered and cleaned up on an immunoaffinity column. OTA was eluted with methanol and quantified by reversed-phase liquid chromatography with fluorometric detection. Average recoveries from white wine, red wine, and beer ranged from 88.2 to 105.4% (at spiking levels ranging from 0.1 to 2.0 ng/mL), from 84.3 to 93.1% (at spiking levels ranging from 0.2 to 3.0 ng/mL), and from 87.0 to 95.0% (at spiking levels ranging from 0.2 to 1.5 ng/mL), respectively. Relative standard deviations for within-laboratory repeatability (RSDr) ranged from 6.6 to 10.8% for white wine, from 6.5 to 10.8% for red wine, and from 4.7 to 16.5% for beer. Relative standard deviations for between-laboratories reproducibility (RSDR) ranged from 13.1 to 15.9% for white wine, from 11.9 to 13.6% for red wine, and from 15.2 to 26.1% for beer. HORRAT values were ≤0.4 for the 3 matrixes.

Simultaneous Gas Chromatographic Determination of Carboxylic Acids in Soft Drinks and Jams

1985 ◽  
Vol 68 (5) ◽  
pp. 902-905
Author(s):  
Taizo Tsuda ◽  
Hiroshi Nakanishi ◽  
Takashi Morita ◽  
Junko Takebayashi
Keyword(s):  
Benzoic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Carboxylic Acids ◽  
Fumaric Acid ◽  
Malic Acid ◽  
Sorbic Acid ◽  
Chromatographic Determination ◽  
Dehydroacetic Acid

Abstract A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4CI pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HC1. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,0- bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.

Collaborative Study of a Method for Determination of MVIalic Acid in Grapes and Grape Products

1969 ◽  
Vol 52 (6) ◽  
pp. 1153-1154
Author(s):  
E Fernandez-Flores ◽  
Arthur R Johnson ◽  
Victor H Blomquist
Keyword(s):  
Malic Acid ◽  
Collaborative Study ◽  
Grape Juice ◽  
Potassium Acetate

Abstract The polarimetric method for the determination of l-malic acid in grape juice and grape products has been further modified by increasing the amount of potassium acetate used, adjusting the alcohol wash concentration, and utilizing a more efficient filtration for the removal of interfering tartrate salts. Collaborators reported acceptable results and no difficulties were reported. It is recommended that the method as modified be adopted as official first action for the determination of l-malic acid in grape juice and grape products.

scholarly journals The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines

2019 ◽  
Vol 15 ◽  
pp. 02034
Author(s):  
A. Morata ◽  
M.A. Bañuelos ◽  
C. López ◽  
S. Chenli ◽  
R. Vejarano ◽  
...  
Keyword(s):  
Fumaric Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Red Wine ◽  
Bacterial Count ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Bacterial Development ◽  
Malic Acid Degradation ◽  
Different Doses

One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated in order to preserve the malic acid content. Different doses of fumaric acid and SO2 were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was tested on a red wine of the variety Vitis vinifera L. cv. Tempranillo whose malic acid content was set at 1.5 g/L. The control wine inoculated with 6 log CFU/mL of Oenococcus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300 mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with little degradation of malic acid. In addition, fumaric acid proved to be effective in stopping malolactic fermentation already started where the bacterial count was 7 log CFU/mL. Fumaric acid can be considered as a potent inhibitor of malolactic fermentation.

Determination of Tartaric Acid and the Sum of Malic and Citric Acids in Grape Juices by Potentiometric Titration

1988 ◽  
Vol 71 (5) ◽  
pp. 1028-1032
Author(s):  
Oswaldo E S Godinho ◽  
Nilson E Desouza ◽  
Luiz M Aleixo ◽  
Ari U Ivaska
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Malic Acid ◽  
Grape Juice ◽  
Algebraic Method ◽  
The Individual ◽  
Grape Juices ◽  
Linear Algebraic Method

Abstract Application of a linear algebraic method to the potentiometric titration of a mixture of tartaric and malic acids makes it possible to determine the individual concentrations of both acids in the same sample. These 2 acids have also been determined in grape juice free of citric acid after their separation from the juice matrix by precipitation as barium salts, followed by selective solubilization. It is also possible to determine tartaric acid and the sum of malic acid and citric acid in grape juice when the latter is present.

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