A review of the analytical methods to determine organic acids in grape juices and wines

Mato, Inés; Suárez-Luque, Silvia; Huidobro, J. F.

doi:10.1016/j.foodres.2005.04.007

Cited by 199 publications

(103 citation statements)

References 79 publications

(64 reference statements)

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“…After the sugars, the organic acids are the most common soluble solids in the juice. The tartaric and malic acids are the predominant organic acids and the succinic and citric acids are present in minor proportion (Mato et al, 2005). There are also small amounts of other acids such like galaturonic, glucuronic, citramalic, dimethylglyceric, pyruvic, among others.…”

Section: Water Loss and Solute Gainmentioning

confidence: 99%

“…In addition, it presents high acidity due to the presence of tartaric, malic and citric acids. These acids influence the organoleptic properties (flavor, color, and aroma), the stability and microbiologic control of juice (Mato et al, 2005). Among the bioactive compounds present in grape juice, phenolic constituents are of great importance because their characteristics are directly or indirectly related to the quality of the juice and affect its color and astringency (Gurak et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Osmotic dehydration of yellow melon using red grape juice concentrate

2016

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The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick's equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg's equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92) and low moisture content (~ 58%).Keywords: vacuum osmotic dehydration; effective diffusivity; fruit juice concentrate.Practical Application: Dsmotic dehydration of water-rich food using fruits juices concentrate represent a viable technological alternative to offer a healthy and ready-to-eat product and having a water activity that could ensure an extended shelf life reducing post-harvest losses.

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Section: Water Loss and Solute Gainmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration of yellow melon using red grape juice concentrate

2016

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“…The separation and quantification of organic acids can be performed either by high performance liquid chromatography (HPLC) or by ion exchange chromatography (IC) (Mato et al 2005).…”

mentioning

confidence: 99%

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

Pavloušek¹,

Kumšta²

2011

Czech J. Food Sci.

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Abstract:Pavloušek P., Kumšta M. (2011): Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids. Czech J. Food Sci., 29: 361-372.The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual sugars and acids were estimated by means of the HPLC method. Most of these varieties belong to the group with either medium or low content of malic acid, i.e. with a medium to high β ratio. This corroborates the similarity of interspecific varieties to those of V. vinifera. The cluster analysis identified the existence of two interesting groups of varieties: the first one involved the varieties Riesling, Nativa, Marlen, and Kofranka while the other group consisted of varieties Blaufränkisch, Blauer Portugieser, and Laurot. This observation also indicates similarity between Vitis vinifera L. varieties and interspecific cultivars and demonstrates that the contents of the primary metabolites (i.e. sugars and organic acids) are also comparable.

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“…This accompanies with an increase in pH value and evidently results in off taste. Mato et al (2005) claimed that organic acids in grape juice are of great importance as they influence in organoleptic properties (flavor, color and aroma) and in the stability and microbiologic control of this beverage.…”

Section: Acidity and Phmentioning

confidence: 99%

Effect of different physicochemical de-tartration methods on red grape juice quality

Shayanfar

Bodbodak

2012

J Food Sci Technol

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Grape contains a great deal of tartaric acid and minerals such as Potassium and Calcium which during ripening of grape increase in concentrations and result in potassium and calcium tartrate precipitation in grape juice. There have been different methods introduced for de-tartration but none of them have been completely successful. These methods can be categorized into two different groups of physicochemical and instrumental methods. In this study application of cold treatment, cream of tartar (Potassium bitartrate), Carboxymethyl Cellulose (CMC), and Mannoprotein were investigated. Then all these samples were stored at 5°C to stimulate tartrate crystals precipitation and were investigated for color indices change, the amount of sediments, acidity, pH and taste. Among these methods addition of Mannoprotein and CMC were proved to have ability in stabilizing tartrate crystals in red grape juice.

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A review of the analytical methods to determine organic acids in grape juices and wines

Cited by 199 publications

References 79 publications

Osmotic dehydration of yellow melon using red grape juice concentrate

Osmotic dehydration of yellow melon using red grape juice concentrate

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

Effect of different physicochemical de-tartration methods on red grape juice quality

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