An Improved HPLC Method for the Analysis of Organic Acids, Carbohydrates, and Alcohols in Grape Musts and Wines

Castellari, Massimo; Versari, Andrea; Spinabelli, U.; Galassi, Sergio; Amati, A.

doi:10.1081/jlc-100100472

Cited by 119 publications

(75 citation statements)

References 14 publications

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“…For the quantification of glycerol and ethanol, an HPLC method based on Castellari, Versari, Spinabelli, Galassi and Amati [17] was employed with HPX-87H column (300 Â 7.8 mm, 9 mm, Bio-Rad Laboratories, Hercules, CA, USA). The mobile phase of 0.045 N H 2 SO 4 with 6% acetonitrile (isocratic elution) was applied at a flow rate of 0.5 mL/min.…”

Section: Hplc Analysismentioning

confidence: 99%

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Şen

Öztürk

Tokatlı

et al. 2016

Talanta

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a b s t r a c tRapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique. The prediction abilities were tested with crossvalidation and independent validation sets. The coefficient of determination of validation (R 2 val ) for anthocyanin compounds of red wines were between 0.76 and 0.90, and that for total phenol content was 0.90. Range of R 2 val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and°B rix were between 0.77 and 0.96. The spectral ranges that played significant roles in the predictions were also determined. The validations with independent data sets showed that the combination of visible and MIR ranges with multivariate methods improved the prediction of anthocyanin compounds and total phenols; produced comparable results for the rest of the parameters as MIR. This is the first study in the literature that shows the practical use of visible spectra along MIR. The combined use of these spectral ranges with multivariate models can be applied for the rapid, on-line determination of quality parameters and chemical profiles of wines.

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Section: Hplc Analysismentioning

confidence: 99%

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Şen

Öztürk

Tokatlı

et al. 2016

Talanta

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“…High pressure liquid chromatography (HPLC) method was used for organic acid analysis (27). Samples were diluted a certain amounts of mobile phase and filtrated through 0.45 µm syringe filter and directly injected to machine.…”

Section: Organic Acid Analysis By Hplcmentioning

confidence: 99%

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Güler

Tokuşoğlu

2016

Natural Science and Discovery

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“…Ethanol concentration was determined by HPLC (Castellari et al, 2000). The standard solutions were prepared as follows: 1,4,8 and 12% v/v ethanol,using 96% ethanol (Merck) and diluted five times with MilliQ water (Millipore, Microsep, Sandton, South Africa).…”

Section: Ethanol Determinationmentioning

confidence: 99%

The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice

Biyela¹,

Toit²,

Divol³

et al. 2016

SAJEV

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High alcohol wines have become a major challenge in the international wine trade. Several physical processes are used to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol based on volatility or diffusion. In this study, the possibility of Gluzyme Mono ® 10.000 BG (Gluzyme) (Novozymes, South Africa) to reduce the glucose content of synthetic grape juice before fermentation was investigated in order to produce wine with reduced-alcohol content. Gluzyme is a glucose oxidase preparation from Aspergillus oryzae, currently used in the baking industry. Glucose oxidase catalyses the oxidation of glucose to gluconic acid and hydrogen peroxide (H 2 O 2 ) in the presence of molecular oxygen. Gluzyme was initially used in synthetic grape juice, where different enzyme concentrations and factors influencing its efficiency were investigated under winemaking conditions. The results showed up to 0.5% v/v less alcohol at an enzyme concentration of 20 kU compared to the control samples. This reduction in alcohol was increased to 1 and 1.3% v/v alcohol at pH 3.5 and pH 5.5 respectively in aerated (8 mg/L O 2 ) synthetic grape juice using 30 kU enzyme. Secondly, Gluzyme was used to treat Pinotage grape must before fermentation. Gluzyme-treated wines at 30 kU enzyme concentration after fermentation contained 0.68% v/v less alcohol than the control wines. A decrease in acetic acid concentration of the treated compared to control wines was also observed.

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An Improved HPLC Method for the Analysis of Organic Acids, Carbohydrates, and Alcohols in Grape Musts and Wines

Cited by 119 publications

References 14 publications

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice

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