Determination and identification of organic acids in wine samples. Problems and challenges

• Published in: TrAC, Trends in analytical chemistry (Regular ed.) Trends in analytical chemistry (Regular ed.), 2019-11, Vol.120, p.115630, Article 115630
• Main Authors: Robles, Alicia, Fabjanowicz, Magdalena, Chmiel, Tomasz, Płotka-Wasylka, Justyna
• Format: Article
• Language: English
• Subjects: Chromatography; Eco-scale; GAPI index; Organic acids; Wine
• ISSN: 0165-9936; 1879-3142
• DOI: 10.1016/j.trac.2019.115630

For long time, organic acids were underestimated. However, during last two decades there is an increasing interest of natural compounds having antioxidant, antimicrobial and anti-inflammatory properties thus organic acids are very preferable. Wine stands as one of the sources of organic acids since they are responsible for its organoleptic and aesthetic character. Nevertheless, it is important to not exceed acceptable level of acidity at particular stage of vinification process. Therefore its determination and quantification is of high importance. Given study gathers data regarding current knowledge with respect to organic acids, focusing on their occurrence in different types of food including wines, their properties and effects on the human body, potential correlations between organic acids and other components of wine. Moreover, the comparison of analytical techniques used for the organic acids determination and challenges, considering their process and green assessment is provided. •Organic acids are abundant in grapes and thus in wine samples.•Organic acids have favorable properties for human health and food quality keeping.•Grapes species and wine making technology influence the content of OAs in wines.•CE and HPLC are mostly applied for the OAs determination.•Green assessment of analytical techniques used for wine analysis is provided.