SIMULTANEOUS DETERMINATION OF ORGANIC ACIDS, SUGARS, AND ALCOHOLS IN MUSTS AND WINES BY AN IMPROVED ION-EXCLUSION HPLC METHOD

An HPLC method for the simultaneous quantification of the main carboxylic acids (including citric, tartaric, malic, shikimic, succinic, lactic, fumaric, and acetic acids), sugars (glucose and fructose), and alcohols (glycerol and ethanol) of musts and wine is proposed. Using a cation exchange column...

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Bibliographic Details
Published in:Journal of liquid chromatography & related technologies 2002-01, Vol.25 (16), p.2551-2560
Main Authors: Chinnici, Fabio, Spinabelli, Umberto, Amati, Aureliano
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
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Summary:An HPLC method for the simultaneous quantification of the main carboxylic acids (including citric, tartaric, malic, shikimic, succinic, lactic, fumaric, and acetic acids), sugars (glucose and fructose), and alcohols (glycerol and ethanol) of musts and wine is proposed. Using a cation exchange column, improved separation of coeluting compounds (e.g., fructose vs. malic acid and succinic vs. shikimic acid) was achieved by moderate addition of tetarhydrofuran (THF) (4%) and n-propyl alcohol (n-PA) (5%) as organic modifier in the mobile phase. A factorial experiment was carried out for optimize acidity and temperature of elution.   The method showed good linearity and precision and, as an application, was successfully applied to a must and a wine.
ISSN:1082-6076
1520-572X
DOI:10.1081/JLC-120014274