Determination of fixed acids in commercial wines by gas-liquid chromatography

Martin, Glenn E; Sullo, Joseph G.; Schoeneman, Robert L

doi:10.1021/jf60177a006

Cited by 11 publications

(2 citation statements)

References 15 publications

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“…For these reasons, a study of the identity and amounts of acids in fruit products was initiated. Brunelle et al (1967) and again Martin et al (1971) found wine to contain the acids succinic, tartaric, malic, and citric. Fernandez-Flores et al (1970) reported most of the above acids in common fruits as well as significant (easily measurable) amounts of fumaric and glycolic acids.…”

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confidence: 95%

“…In recent years, with the advent of newer and less Research Laboratories, Health Protection Branch, Tunney's Pasture, Ottawa, Canada, K1A OL2. tedious chromatographic techniques, the acids have again been investigated by numerous workers (Chan et al, 1972;Fernandez-Flores et al, 1970;Martin et al, 1971;Weissberger et al, 1971). These analyses have allowed the major four to seven organic acids to be estimated and the amounts of individual acids to be determined quantitatively.…”

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confidence: 99%

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Identification and analysis of the major acids from fruit juices and wines

Ryan¹,

Dupont²

1973

J. Agric. Food Chem.

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confidence: 95%

mentioning

confidence: 99%

Identification and analysis of the major acids from fruit juices and wines

Ryan¹,

Dupont²

1973

J. Agric. Food Chem.

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Rapid concurrent analysis of fruit sugars and acids by gas‐liquid chromatography

Heatherbell¹

1974

J Sci Food Agric

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A rapid and simple procedure for the separation, identification and quantitative analysis of common fruit sugars and non-volatile organic acids has been developed. Acids were precipitated as their lead salts from fruit ethanolic extracts and the sugars in the remaining supernatant and washings were partitioned into aqueous methanol. These preparations with internal standards were dried and converted to their trimethylsilyl derivatives for analysis by gas-liquid chromatography. In model studies, conditions which permitted full recovery of sugars from the lead salts of acids, while minimising the loss of acids, were investigated. For fruit acids reported present in measurable amounts (10 mg/100 g of fruit), replicate analysis of aliquots from the same extract was within k5 % for malonic, phosphoric, succinic, malic, citric, ascorbic and galacturonic acids and within i 1 2 % for quinic acid. The use of the method, its advantages and limitations, in determining individual and total sugars and acids is illustrated on some New Zealand grown fruit (New Zealand grapefruit, mountain pawpaw, tangelo, apricot). Total sugars and total acids determined by this procedure gave comparable results with those obtained by using standard A.O.A.C. procedures.

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Acids and Amino Acids in Grapes and Wines

Ough¹

1988

Modern Methods of Plant Analysis

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Determination of fixed acids in commercial wines by gas-liquid chromatography

Cited by 11 publications

References 15 publications

Identification and analysis of the major acids from fruit juices and wines

Identification and analysis of the major acids from fruit juices and wines

Rapid concurrent analysis of fruit sugars and acids by gas‐liquid chromatography

Acids and Amino Acids in Grapes and Wines

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