Various instrumental approaches for determination of organic acids in wines

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Authors

ŽERAVÍK Jiří FOHLEROVÁ Zdenka MILOVANOVIĆ Miodrag KUBESA Ondřej ZEISBERGEROVA Marta LACINA Karel PETROVIC Alexandr GLATZ Zdeněk SKLÁDAL Petr

Year of publication 2016
Type Article in Periodical
Magazine / Source Food Chemistry
MU Faculty or unit

Faculty of Science

Citation
Doi http://dx.doi.org/10.1016/j.foodchem.2015.08.013
Field Biochemistry
Keywords Biosensor; Capillary electrophoresis; Carboxylic acids; Wine
Description Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking. (C) 2015 Elsevier Ltd. All rights reserved.
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