Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection

Abstract

Food is a complex mixture of many compounds, the concentrations of which are always changing. Therefore, a rapid and selective quantification of food components without changing its composition is very important in the production and quality control of food. Because organic acids make important contributions to the characteristics of wine, the quality control of wines requires precise quantification of individual organic acids during fermentation and aging. The main organic acids in wine are L-tartrate, L-malate, and L-lactate. L-Tartrate has a large effect on the color, taste and stability of the product. 1,2 L-Tartrate undergoes degradation by lactic bacteria, such as Lactobacillus brevis, to lactate and acetate. It is necessary to know the content of L-tartrate in wine to establish the quality of wine.