A review of the analytical methods to determine organic acids in grape juices and wines
The determination of low molecular weight organic acids in grape juices and wines is important because of their influence in organoleptic properties (flavour, colour and aroma) and in the stability and microbiologic control of these beverages. The analysis of these acids allows to check the process...
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| Veröffentlicht in: | Food research international 2005-12, Vol.38 (10), p.1175-1188 |
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| creator | Mato, Inés Suárez-Luque, Silvia Huidobro, José F. |
| description | The determination of low molecular weight organic acids in grape juices and wines is important because of their influence in organoleptic properties (flavour, colour and aroma) and in the stability and microbiologic control of these beverages. The analysis of these acids allows to check the process of maturation of grapes and to control the evolution of the acidity of wines during the several stages of their elaboration process (alcoholic fermentation, malolactic fermentation, aging process, etc).
In this work, a comprehensive review of the analytical methods developed for the determination of short-chain organic acids in grape juices and wines has been shown. This review included non-enzymatic spectrophotometric, enzymatic, chromatographic and electrophoretic methods. Details of the chromatographic and electrophoretic conditions of these methods have been collected in tables. |
| doi_str_mv | 10.1016/j.foodres.2005.04.007 |
| format | Article |
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In this work, a comprehensive review of the analytical methods developed for the determination of short-chain organic acids in grape juices and wines has been shown. This review included non-enzymatic spectrophotometric, enzymatic, chromatographic and electrophoretic methods. Details of the chromatographic and electrophoretic conditions of these methods have been collected in tables.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2005.04.007</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Analytical methods ; Biological and medical sciences ; chemical analysis ; chemical composition ; color ; Fermented food industries ; flavor ; flavor compounds ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Grape juice ; grape must ; literature reviews ; molecular weight ; odor compounds ; odors ; Organic acids ; organic acids and salts ; Review ; Vitaceae ; Wine ; wine quality ; wines ; Wines and vinegars</subject><ispartof>Food research international, 2005-12, Vol.38 (10), p.1175-1188</ispartof><rights>2005 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-1ed0cd2e9ce94159f87d0c7da700107800bc436775f96ee270b4aac8d00807e93</citedby><cites>FETCH-LOGICAL-c460t-1ed0cd2e9ce94159f87d0c7da700107800bc436775f96ee270b4aac8d00807e93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2005.04.007$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17101709$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mato, Inés</creatorcontrib><creatorcontrib>Suárez-Luque, Silvia</creatorcontrib><creatorcontrib>Huidobro, José F.</creatorcontrib><title>A review of the analytical methods to determine organic acids in grape juices and wines</title><title>Food research international</title><description>The determination of low molecular weight organic acids in grape juices and wines is important because of their influence in organoleptic properties (flavour, colour and aroma) and in the stability and microbiologic control of these beverages. The analysis of these acids allows to check the process of maturation of grapes and to control the evolution of the acidity of wines during the several stages of their elaboration process (alcoholic fermentation, malolactic fermentation, aging process, etc).
In this work, a comprehensive review of the analytical methods developed for the determination of short-chain organic acids in grape juices and wines has been shown. This review included non-enzymatic spectrophotometric, enzymatic, chromatographic and electrophoretic methods. Details of the chromatographic and electrophoretic conditions of these methods have been collected in tables.</description><subject>Analytical methods</subject><subject>Biological and medical sciences</subject><subject>chemical analysis</subject><subject>chemical composition</subject><subject>color</subject><subject>Fermented food industries</subject><subject>flavor</subject><subject>flavor compounds</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grape juice</subject><subject>grape must</subject><subject>literature reviews</subject><subject>molecular weight</subject><subject>odor compounds</subject><subject>odors</subject><subject>Organic acids</subject><subject>organic acids and salts</subject><subject>Review</subject><subject>Vitaceae</subject><subject>Wine</subject><subject>wine quality</subject><subject>wines</subject><subject>Wines and vinegars</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LAzEURYMoWKs_QcxGdzO-zFcmKyniFxRcaHEZ0uRNmzKd1GRq6b83ZQouXQWSc2_eO4RcM0gZsOp-lTbOGY8hzQDKFIoUgJ-QEat5nnBWlKdkBKLKEyEqcU4uQlgBQFVyMSJfE-rxx-KOuob2S6SqU-2-t1q1dI390plAe0cN9ujXtkPq_EJ1VlOlbXyyHV14tUG62lqNIaYN3UUsXJKzRrUBr47nmMyenz4fX5Pp-8vb42Sa6KKCPmFoQJsMhUZRsFI0NY8X3CgOwIDXAHNd5BXnZSMqxIzDvFBK1wagBo4iH5O7oXfj3fcWQy_XNmhsW9Wh2waZQVbEgjqC5QBq70Lw2MiNt2vl95KBPGiUK3nUKA8aJRQyaoy52-MHKkQpjVedtuEvzGOWw2GQm4FrlJNq4SMz-8iA5XGPPOfi0PQwEBh9ROVeBm2x02isR91L4-w_s_wCQCmUUw</recordid><startdate>200512</startdate><enddate>200512</enddate><creator>Mato, Inés</creator><creator>Suárez-Luque, Silvia</creator><creator>Huidobro, José F.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200512</creationdate><title>A review of the analytical methods to determine organic acids in grape juices and wines</title><author>Mato, Inés ; Suárez-Luque, Silvia ; Huidobro, José F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-1ed0cd2e9ce94159f87d0c7da700107800bc436775f96ee270b4aac8d00807e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Analytical methods</topic><topic>Biological and medical sciences</topic><topic>chemical analysis</topic><topic>chemical composition</topic><topic>color</topic><topic>Fermented food industries</topic><topic>flavor</topic><topic>flavor compounds</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. 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The analysis of these acids allows to check the process of maturation of grapes and to control the evolution of the acidity of wines during the several stages of their elaboration process (alcoholic fermentation, malolactic fermentation, aging process, etc).
In this work, a comprehensive review of the analytical methods developed for the determination of short-chain organic acids in grape juices and wines has been shown. This review included non-enzymatic spectrophotometric, enzymatic, chromatographic and electrophoretic methods. Details of the chromatographic and electrophoretic conditions of these methods have been collected in tables.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2005.04.007</doi><tpages>14</tpages></addata></record> |
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| identifier | ISSN: 0963-9969 |
| ispartof | Food research international, 2005-12, Vol.38 (10), p.1175-1188 |
| issn | 0963-9969 1873-7145 |
| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Analytical methods Biological and medical sciences chemical analysis chemical composition color Fermented food industries flavor flavor compounds Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Grape juice grape must literature reviews molecular weight odor compounds odors Organic acids organic acids and salts Review Vitaceae Wine wine quality wines Wines and vinegars |
| title | A review of the analytical methods to determine organic acids in grape juices and wines |
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