High-performance liquid chromatography with real-time Fourier-transform infrared detection for the determination of carbohydrates, alcohols and organic acids in wines

Vonach, R.; Lendl, Bernhard; Kellner, Robert

doi:10.1016/s0021-9673(98)00570-6

Cited by 85 publications

(46 citation statements)

References 27 publications

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“…There are some references in the literature concerning the determination of reducing sugars by chromatographic methods in which sample treatment, if required, consists of filtering or dilution. High pressure liquid chromatography (HPLC) is the most common technique with (Lodi et al, 1994;Coquet et al, 1994;Murakami et al, 1991;Murakami et al, 1996) or without (Linget et al, 1998;Wang et al, 1992;Kaufmann, 1993;Vonach et al, 1998; Zhu et al, 1997c) post-column derivatization making use of glucose oxidase immobilized in a reactor (Murakami et al, 1991) or on the surface of an electrode (Murakami et al, 1996). Methods based on photometric (Kaufmann, 1993), FTIR , fluorimetric (Lodi et al, 1994;Coquet et al, 1994), refractive index (Linget et al, 1998;Wang et al, 1992;Kaufmann, 1993) and amperometric (Murakami et al, 1991;Murakami et al, 1996;Zhu et al, 1997;Casella et al, 1998) detection have also been reported.…”

Section: Continuous Methodsmentioning

confidence: 99%

“…Average accuracies are between 92%-102%in most cases. Chromatographic methods for the determination of organic acids are mainly based on HPLC Billingsley et al, 1996;Zerbinati et al, 1994;Escobal et al, 1998;Escobal et al, 1997;Radin et al, 1994;Kaufmann, 1993;Chen and Hu, 1993;Vonach et al, 1998;Bi and Gu, 2000;Jun and Lima, 1996;, but some methods based on gas chromatography (GC) (Hu and Li, 1993) and ion chromatography (IC) (Mou et al, 1992;Gao and Fu, 1994;Yu et al, 1993) have been developed. Capillary electrophoresis (CE) (Castineira et al, 2000) methods are also included in this section.…”

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confidence: 99%

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Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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A review of the methods for the most common parameters determined in wine-namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color-reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methodsWine is a product with a very complex composition. Among the large number of substances found in wine, many are at very low concentrations even though they play a main role in wine characteristics, evolution, and/or quality. A complete analysis of wine is a time-consuming process, but it yields the necessary information for both elaboration of a quality product and conservation under proper conditions. Usually, the number of parameters to be analyzed is simplified as a function of the aim, the commonest being either to know the evolution of the process or to fulfill food laws. The more detailed the analysis is, the better knowledge of the wine is achieved, but a compromise between time and information requirements must be established in order to guarantee a given quality with minimum cost. Therefore, only a few parameters are periodically checked. Between them, the most common are: soluble solids, reducing sugars, alcoholic degree, pH, total and volatile acidity, sulfur dioxide, color, polyphenol index, iron, and organic acids.Most analytical methods for monitoring wine composition recognized by the international community as official methods of analysis are manual methods with high robustness and precision, even though more recent methods may be based on modern automated instrumental techniques. Nevertheless, the manual methods are slow, tedious, and require a high level of human participation. Thus, their application is a balance between the number of parameters required for monitoring wine production, frequency of analysis, and cost of human and material resources. The new faster methods, which usually have the appropriate sensitivity, selectivity, and precision, can circumvent the problem created by the large number of samples to be analyzed in order to guarantee proper monitoring of wine production. In the last 10 years, rapid and high sample throughput methods of analysis have been developed. It is interesting to know the features of these new methods-mainly in terms of accuracy and preci...

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Section: Continuous Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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“…Analysis of the major organic acids, carbohydrates, glycerol and ethanol in wine and grape must using HPLC systems with refractive index (RI) and ultraviolet (UV) detection have been reported in numerous studies (McCord et al, 1984;Frayne, 1986;Falque Lopez and Gomeze, 1996;López-Tamames et al, 1996;Michnick et al, 1997;Aragon et al, 1998;Castellari et al, 2000;Reynolds et al, 2001;Palacios et al, 2002). The coupling of HPLC and FT-IR for the determination of carbohydrates, alcohols and organic acids was presented by Vonach et al (1998). Since most compounds absorb in the infrared region, FT-IR can provide qualitative information about the compounds and can be regarded a general detector for liquid chromatography (reviewed by Somsen and Visser, 2000).…”

Section: Chromatographic Techniquesmentioning

confidence: 99%

Understanding Problem Fermentations – A Review

Malherbe¹,

Bauer²,

Toit³

2016

SAJEV

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Despite advances in winemaking technology and improvements in fermentation control, problem alcoholic and malolactic fermentations remain a major oenological concern worldwide. This is due to possible depreciation of product quality and its consequent negative economic impact. Various factors have been identified and studied over the years, yet the occurrence of fermentation problems persists. The synergistic effect of the various factors amongst each other provides additional challenges for the study of such fermentations. This literature review summarises the most frequently studied causes of problematic alcoholic and malolactic fermentations and in addition provides a summary of established and some potential new analytical technologies to monitor and investigate the phenomenon of stuck and sluggish fermentations.

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“…Several authors 29 have pointed out that trace element composition allows the deter-30 mination of wine origin since the mineral composition of wine is 31 related to sample provenance [3,5]. As a consequence, elemental 32 pattern composition of wine can be used as a tool to prevent adul-33 teration and fraud.…”

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confidence: 99%

“…It is also important to point out that significant amounts of 226 organic acids and polysaccharides are present in wine [31,32]. Thus, behaviour.…”

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confidence: 99%