Analysis of Organic Acids in Wine by Capillary Electrophoresis with Direct UV Detection

Ventoso, A.; Peña, Rosa M; Herrero, Concepción; Martín, S. García

doi:10.1006/jfca.2002.1056

Cited by 54 publications

(31 citation statements)

References 21 publications

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“…Excellent repeatability of migration times is also obtained (0.2 -0.6%). The method is at least two times faster than other reported CE methods [14,28]. The results for the determination of the five organic acids in 12 selected Italian red wine samples analysed are reported in Table 4.…”

Section: Applicationsmentioning

confidence: 97%

“…Most of the methods reported in the literature for the analysis of organic acids in wine are based on the use of liquid chromatography [22 -24] with electrochemical detection [25] or post-column photochemical reaction and chemiluminescence detection [26]. Enzymatic methods [27] and more recently capillary electrophoretic methods [14,28,29] have also been devised.…”

Section: Introductionmentioning

confidence: 99%

“…To overcome this drawback, the direction of the EOF can be reversed by chemical modification of the fused-silica capillary internal wall using buffer modifiers (co-electroosmotic methods) [2 -9]. A number of modifiers such as long-chain alkylammonium salts, for instance cetyltrimethylammonium bromide [10,11], tetradecyltrimethylammonium bromide [8,12,13], and myristyltrimethylammonium bromide [14], other cationic surfactants, polycations such as hexadimethrine bromide (HDB) [6, 7, 15 -17], as well as various alkylamines [16,18], have been proposed for high-speed CE separations of anionic compounds under co-electroosmotic conditions. On simply flushing the capillary with cationic modifier solution, the additive is physically adsorbed onto the capillary surface by a multisite ionic interaction providing a reproducible coating.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Novel approach for the rapid determination of water‐soluble organic acids in wine by co‐electroosmotic flow capillary zone electrophoresis

Bianchi

Careri²,

Corradini

2005

J of Separation Science

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An innovative protocol for the fast analysis of some organic acids in red wine by co-electroosmotic capillary zone electrophoresis and indirect UV detection using hexadimethrine bromide (HDB) as coating agent was proposed. The adsorption of HDB onto the capillary wall provided a stable electroosmotic flow and separation of small anions was carried out using background electrolytes containing no polymer additive. Low RSD% values (<3.6%) in terms of migration times and effective mobilities were obtained from the analysis of a mixture of nitrate and nitrite and of a mixture of organic acids. An experimental design approach was used to investigate the effects of temperature, separation voltage, and percentage of methanol added to the running buffer solution on the separation of the analytes. A faster method allowing the separation of the organic acids involved in the malolactic fermentation of wine was developed. Using a running electrolyte consisting of 35% (v/v) methanol in a solution of 22 mM benzoic acid at pH 6.10 adjusted with 1.0 M TRIS-base buffer, the separation of tartaric, malic, succinic, acetic, and lactic acids was feasible in less than 210 s. Application of the method to the quantification of the above-mentioned organic acids in Italian red wine samples is reported.

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Section: Applicationsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Novel approach for the rapid determination of water‐soluble organic acids in wine by co‐electroosmotic flow capillary zone electrophoresis

Bianchi

Careri²,

Corradini

2005

J of Separation Science

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“…Analysis of Organic Acids was measured by Capillary Electrophoresis with Direct UV Detection (Castiñeira et al, 2002;Mato et al, 2007).…”

Section: Analysis Of Organic Acidsmentioning

confidence: 99%

Freeze Drying of Grape Raw Materials in Red Winemaking 

Семенов¹,

Kasyanov²,

Petkov³

et al. 2017

OnLine Journal of Biological Sciences

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The aim of this research was the development of technology, which is based on the winemaking from freeze dried grape raw materials. Results of research on the drying of Cabernet Sauvignon grapes were shown. The regimes of preparation of grape raw materials and its subsequent freeze-drying are offered, providing the possibility of successful use in the dried state in the technologies of winemaking. The main feature is the use as a raw material of whole grape berries with skin. The physicochemical analyses, the content of phenolic compounds and sensorial analyses of wine produced by traditional technology, and wine produced from freeze-dried grape raw materials were done. Their comparative evaluation was carried out. It is shown that freeze drying provides a high level of preservation of properties both in raw materials and in the red wine. The sensorial analyses showed that the wine produced by the proposed technology had a more intensive colour and had a slightly more pronounced taste of sweetness and acidity compared to traditional wine. The advantage of this technology is the ability to transport the freeze-dried grape raw materials to any point close to the consumer and to make wine there.

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“…Various methods have been proposed for the determination of environmentally important phenolic compounds such as chromatographic [32,33], bioanalytical [34], optical [35], and electrochemical [36][37][38] methods. Recently, CE has been also used for the analysis of organic acids [39][40][41][42][43]. CE offers high performance, reagent economy, speed, and automation capabilities.…”

Section: Introductionmentioning

confidence: 99%

Application of microchip‐CE electrophoresis to follow the degradation of phenolic acids by aquatic plants

Ding

Garcı́a

2006

Electrophoresis

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In this paper, we describe the separation and detection of six phenolic acids using an electrophoretic microchip with pulsed amperometric detection (PAD). The selected phenolic acids are particularly important because of their biological activity. The analysis of these compounds is typically performed by chromatography or standard CE coupled with a wide variety of detection modes. However, these methods are slow, labor intensive, involve a multistep solvent extraction, require skilled personnel, or use bulky and expensive instrumentation. In contrast, microchip CE offers the possibility of performing simpler, less expensive, and faster analysis. In addition, integrated devices can be custom-fabricated and incorporated with portable computers to perform on-site analysis. In the present report, the effect of the separation potential, buffer pH and composition, injection time and PAD parameters were studied in an effort to optimize both the separation and detection of these phenolic acids. Using the optimized conditions, the analysis can be performed in less than 3 min, with detection limits ranging from 0.73 microM (0.10 microg/mL) for 4-hydroxyphenylacetic acid to 2.12 microM (0.29 microg/mL) for salicylic acid. In order to demonstrate the capabilities of the device, the degradation of a mixture of these acids by two aquatic plants was followed using the optimized conditions.

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Analysis of Organic Acids in Wine by Capillary Electrophoresis with Direct UV Detection

Cited by 54 publications

References 21 publications

Novel approach for the rapid determination of water‐soluble organic acids in wine by co‐electroosmotic flow capillary zone electrophoresis

Novel approach for the rapid determination of water‐soluble organic acids in wine by co‐electroosmotic flow capillary zone electrophoresis

Freeze Drying of Grape Raw Materials in Red Winemaking

Application of microchip‐CE electrophoresis to follow the degradation of phenolic acids by aquatic plants

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Analysis of Organic Acids in Wine by Capillary Electrophoresis with Direct UV Detection

Cited by 54 publications

References 21 publications

Novel approach for the rapid determination of water‐soluble organic acids in wine by co‐electroosmotic flow capillary zone electrophoresis

Novel approach for the rapid determination of water‐soluble organic acids in wine by co‐electroosmotic flow capillary zone electrophoresis

Freeze Drying of Grape Raw Materials in Red Winemaking&nbsp;

Application of microchip‐CE electrophoresis to follow the degradation of phenolic acids by aquatic plants

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Product

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Freeze Drying of Grape Raw Materials in Red Winemaking