Various instrumental approaches for determination of organic acids in wines

被引：26

作者：

Zeravik, Jiri ^{[1
]}

Fohlerova, Zdenka ^{[2
]}

Milovanovic, Miodrag ^{[3
]}

Kubesa, Ondrej ^{[3
]}

Zeisbergerova, Marta ^{[1
]}

Lacina, Karel ^{[1
]}

Petrovic, Aleksandar ^{[4
]}

Glatz, Zdenek ^{[1
,3
]}

Skladal, Petr ^{[1
,3
]}

机构：

[1] Masaryk Univ, CEITEC Cent European Inst Technol, Brno 62500, Czech Republic

[2] Brno Univ Technol, CEITEC Cent European Inst Technol, Brno 61600, Czech Republic

[3] Masaryk Univ, Fac Sci, Dept Biochem, Brno 62500, Czech Republic

[4] Univ Belgrade, Fac Agr, Dept Food Technol & Biochem, Belgrade 11080, Serbia

来源：

FOOD CHEMISTRY | 2016年 / 194卷

关键词：

Biosensor; Capillary electrophoresis; Carboxylic acids; Wine; TARTARIC ACID; CAPILLARY-ELECTROPHORESIS; MALOLACTIC FERMENTATION; BIOSENSOR; CITRATE; JUICES; OXALOACETATE; ELECTRODE; ACETATE; SAMPLES;

D O I：

10.1016/j.foodchem.2015.08.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：432 / 440

页数：9

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