Determination of Organic Acids in Red Wine and Must on Only One RP-LC-Column Directly After Sample Dilution and Filtration

A new method for simultaneous determination of organic acids in red wine and must by liquid chromatography was studied. The determination of organic acids in wines can be achieved in less than 13 min, preceded only by a simple sample dilution and filtration step. With this method, the chromatographic separation of eight organic acids and interfering peaks present in red wine, required only one reversed phase column (Waters Atlantis dC18 column, 4.6 × 150 mm ID, 5 μm). As mobile phase, isocratic acetonitrile–0.01 mol L^?1 KH₂PO₄ at pH 2.7 5:95 (v/v) at a flow rate of 0.8 mL min^?1 was used. Detection wavelength was set at 210 nm except for ascorbic acid which was detected at 243 nm. Application to red wine and must confirmed good repeatability and showed a wide variation range for concentrations of organic acids.     

Determination of Organic Acids in Red Wine and Must on Only One RP-LC-Column Directly After Sample Dilution and Filtration

A new method for simultaneous determination of organic acids in red wine and must by liquid chromatography was studied. The determination of organic acids in wines can be achieved in less than 13 min, preceded only by a simple sample dilution and filtration step. With this method, the chromatographic separation of eight organic acids and interfering peaks present in red wine, required only one reversed phase column (Waters Atlantis dC18 column, 4.6 × 150 mm ID, 5 μm). As mobile phase, isocratic acetonitrile–0.01 mol L⁻¹ KH₂PO₄ at pH 2.7 5:95 (v/v) at a flow rate of 0.8 mL min⁻¹ was used. Detection wavelength was set at 210 nm except for ascorbic acid which was detected at 243 nm. Application to red wine and must confirmed good repeatability and showed a wide variation range for concentrations of organic acids.     

Determination of organic acids by capillary electrophoresis with simultaneous addition of Ca and Mg as complexing agents

Summary A capillary electrophoretic method, with divalent cations as complexing agents in the electrolyte, has been developed for separation and determination of the low molecular weight organic acids most commonly found in wine, viz. formic, fumaric, succinic, oxalic, malic, tartaric, acetic, lactic, and citric acids. The separation conditions optimized were electrolyte concentration, organic flow modifier concentration, type and concentration of complexing agents in the electrolyte, and injection time. The best resolution of some of the acids studied was achieved by use of an electrolyte containing tetraborate buffer (10mm) at pH 9.3, an organic flow modifier (tetradecyltrimethylammonium hydroxide), and Ca²⁺ (10 ppm) and Mg²⁺ (10 ppm) as complexing agents. Other conditions used in the method were hydrostatic injection (10 cm height for 30 s), detection at 185 nm, and temperature 20°C. For all the acids studied detector response was linear for the concentration ranges considered. The repeatability of each point on the calibration plot for standards (n=4) was generally better than 1% the method was applied to samples of must, wine, brandy, and vinegar from the Jerez region.     

Quantitative gas-chromatographische Bestimmung des Wirkstoffrückstandes auf Weintrauben,in Traubenmost und in Wein nach Anwendung von Ortho-Phaltan

A quantitative gas-chromatographic method for the determination of the fungicide Ortho-Phaltan (N-trichloromethylthiophthalimide) on grapes, in must and wine is described. The residues are extracted with chloroform and after purification on a silica-gel column analysed by electron-capture gas-chromatography. The method is sensitive to 0,1 ppm. The average recovery of residues was 94% on grapes, 84% in must and 85% in wine.     

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH^• (2,2-diphenyl-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine.     

Determination of carboxylic acids, sugars, glycerol and ethanol in wine and grape must by ion-exchange high-performance liquid chromatography with refractive index detection

Method to determine the major carboxylic acids, sugars, glycerol and ethanol in wine and grape must was developed using an ion-exchange column and refractive index detector. A solid-phase extraction method with a strong anion exchanger was used to determine these compounds in sweet wines and in grape musts. With this method it is possible to determine malic acid in sweet wines and in grape musts without interference from sugars. This high-performance liquid chromatographic method was compared with standard methods of analysis. There was good agreement in the accuracy and precision of the compared methods.     

Qualitative analysis of some carboxylic acids by ion-exclusion chromatography with atmospheric pressure chemical ionization mass spectrometric detection

A simple, selective and sensitive method for the determination of carboxylic acids has been developed. A mixture of formic, acetic, propionic, valeric, isovaleric, isobutyric, and isocaproic acids has been separated on a polymethacrylate-based weak acidic cation-exchange resin (TSK gel OA pak-A) based on an ion-exclusion chromatographic mechanism with detection using UV-photodiode array, conductivity and atmospheric pressure chemical ionization mass spectrometry (APCI-MS). A mobile phase consisting of 0.85 mM benzoic acid in 10% aqueous methanol (pH 3.89) was used to separate the above carboxylic acids in about 40 min. For LC-MS, the APCI interface was used in the negative ionization mode. Linear plots of peak area versus concentration were obtained over the range 1-30 mM (r2=0.9982) and 1-30 mM (r2=0.9958) for conductimetric and MS detection, respectively. The detection limits of the target carboxylic acids calculated at S/N=3 ranged from 0.078 to 2.3 microM for conductimetric and photometric detection and from 0.66 to 3.82 microM for ion-exclusion chromatography-APCI-MS. The reproducibility of retention times was 0.12-0.16% relative standard deviation for ion-exclusion chromatography and 1.21-2.5% for ion-exclusion chromatography-APCI-MS. The method was applied to the determination of carboxylic acids in red wine, white wine, apple vinegar, and Japanese rice wine.     

Elimination of matrix effects for headspace solid-phase microextraction of important volatile compounds in red wine using a novel coating

In this paper, hydroxy-terminated silicone oil-butyl methacrylate-divinylbenzene (OH-TSO-BMA-DVB) copolymer was first synthesized and used as stationary phase with the aid of γ-methacryloxypropyltrimethoxylsilane (KH-570) as bridge in solid-phase microextraction (SPME) using sol–gel method and cross-linking technique. It has high extraction efficiency for both polar alcohols and fatty acids and nonpolar esters in comparison with commercial PDMS, PDMS-DVB and PA fibers. A simple and sensitive headspace SPME-gas chromatography (HS-SPME-GC) method using the novel fiber was presented for the simultaneous analysis of both polar alcohols and fatty acids and nonpolar esters in wine. To check the matrix effects, various model wine matrices, including distilled water; 11.5% ethanol/water (v/v) solution; a concentrated synthetic wine; a ‘volatile-free’ wine and a real wine were investigated in detail. Matrix effects were compensated for by using internal standard method and selecting the ‘volatile-free’ wine as working standard. The method presented in this study showed satisfactory linearity, precision, detection limits and accuracy. The recoveries obtained ranged from 85.87 to 104.2%, and the relative standard deviation values were below 9%. The results obtained indicated that the present method is a validated and accurate procedure for the simultaneous determination of both polar and nonpolar aroma compounds in wine.     

Development of a SPME-GC-ECD methodology for selected pesticides in must and wine samples

A method for the determination of some pesticide residues in must and wine samples was developed using solid-phase microextraction (SPME) and gas chromatography-electron capture detection (GC/ECD). The procedure only needs dilution as sample pre-treatment and is therefore simple, fast and solvent-free. Eight fungicides (vinclozolin, procymidone, iprodione, penconazole, fenarimol, folpet, nuarimol and hexaconazole), one insecticide (chlorpyriphos) and two acaricides (bromopropylate and tetradifon) can be quantified. Good linearity was observed for all the compounds in the range 5-100 microg/L. The reproducibility of the measurements was found acceptable (with RSD's below 20%). Detection limits of 11 microg/L, on average, are sufficiently below the proposed maximum residue limits (MRL's) for these compounds in wine. The analytical method was applied to the determination of these compounds in Portuguese must and wine samples from the Demarcated Region of Alentejo, where any residues could be detected.     

Development of a SPME-GC-ECD methodology for selected pesticides in must and wine samples

A method for the determination of some pesticide residues in must and wine samples was developed using solid-phase microextraction (SPME) and gas chromatography – electron capture detection (GC/ECD). The procedure only needs dilution as sample pre-treatment and is therefore simple, fast and solvent-free. Eight fungicides (vinclozolin, procymidone, iprodione, penconazole, fenarimol, folpet, nuarimol and hexaconazole), one insecticide (chlorpyriphos) and two acaricides (bromopropylate and tetradifon) can be quantified. Good linearity was observed for all the compounds in the range 5–100 μg/L. The reproducibility of the measurements was found acceptable (with RSD’s below 20%). Detection limits of 11 μg/L, on average, are sufficiently below the proposed maximum residue limits (MRL’s) for these compounds in wine. The analytical method was applied to the determination of these compounds in Portuguese must and wine samples from the Demarcated Region of Alentejo, where any residues could be detected.     

Novel approach for the rapid determination of water-soluble organic acids in wine by co-electroosmotic flow capillary zone electrophoresis

An innovative protocol for the fast analysis of some organic acids in red wine by co-electroosmotic capillary zone electrophoresis and indirect UV detection using hexadimethrine bromide (HDB) as coating agent was proposed. The adsorption of HDB onto the capillary wall provided a stable electroosmotic flow and separation of small anions was carried out using background electrolytes containing no polymer additive. Low RSD% values (<3.6%) in terms of migration times and effective mobilities were obtained from the analysis of a mixture of nitrate and nitrite and of a mixture of organic acids. An experimental design approach was used to investigate the effects of temperature, separation voltage, and percentage of methanol added to the running buffer solution on the separation of the analytes. A faster method allowing the separation of the organic acids involved in the malolactic fermentation of wine was developed. Using a running electrolyte consisting of 35% (v/v) methanol in a solution of 22 mM benzoic acid at pH 6.10 adjusted with 1.0 M TRIS-base buffer, the separation of tartaric, malic, succinic, acetic, and lactic acids was feasible in less than 210 s. Application of the method to the quantification of the above-mentioned organic acids in Italian red wine samples is reported.     

Determination of chlorpyrifos, penconazole, fenarimol, vinclozolin and metalaxyl in grapes, must and wine by on-line microextraction and gas chromatography

A rapid gas chromatographic method for determination of residue levels of one insecticide (chlorpyrifos) and four fungicides (penconazole, fenarimol, vinclozolin and metalaxyl) in grapes, must and wine is described. An on-line microextraction method was used. The matrix, once extracted with a mixture of acetone-dichloromethane (1:1, v/v) was filtered and concentrated. Electron-capture detection for chlorpyrifos, penconazole, fenarimol and vinclozolin and mass-selective detection in the selected-ion monitoring mode for metalaxyl were utilised. No clean-up was necessary because there were no interferences in the area of interest of the chromatogram. Linearity of both detectors, in the range 0.02-2 ng/microliter, was checked. In all cases, the correlation coefficient was the same or superior to 0.997. Recoveries from spiked grapes, must and wine ranged from 78% to 101% (fortification level, 0.1-1 mg/kg). Limits of determination were between 0.01 mg/kg for metalaxyl and 0.001 mg/kg for vinclozolin.     

Fast analysis of amino acids in wine by capillary electrophoresis with laser-induced fluorescence detection

A fast analytical method has been developed for the determination of nine amino acids, together with serotonin, in wine samples of different origin and vintage. The method is based on capillary electrophoresis coupled to laser-induced fluorescence detection. Separation was obtained by using a fused-silica capillary (75?μm id, 74.0?cm total length, 60.0?cm length to detector) and a background electrolyte composed of carbonate buffer (20?mM, pH 9.2), applying a 20?kV voltage. Direct hydrodynamic injection of wine samples was made after an original microwave-assisted derivatisation step with 5-(4,6-dichlorotriazinyl)aminofluorescein. Fluorescence was induced by an Ar-Ion laser, exciting at 488?nm. Good linearity (r(2) >0.9990) was obtained for all considered analytes and sensitivity was also good, with limits of detection in the 7-50?ng/mL range. The method was successfully applied for the analysis of commercial Italian wines and thus seems to be suitable for the determination of the relevant amino acids and serotonin, providing good results in terms of accuracy and precision, together with the advantage of a very fast, microwave-assisted derivatisation procedure. Future applications of the method are planned to check for wine adulterations and commercial frauds.     

Development of headspace solid-phase microextraction-gas chromatography-mass spectrometry methodology for analysis of terpenoids in Madeira wines

A dynamic headspace solid-phase microextraction methodology was developed for analysis of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an ethanol content of 18% (v/v). The factors with influence in the headspace solid-phase microextraction efficiency such as: fibre coating, extraction time and temperature, pH, ionic strength, ethanol content, desorption time and temperature, were optimised and the method validated. The best results were obtained for a 85 μm polyacrylate fibre, with a 60 min headspace for must and 120 min for wine samples, in a 2.4 ml sample at 40 °C with 30% of NaCl. The extract is injected in the splitless mode in a GC-MS Varian system, Saturn III, and separated on a Stabilwax capillary column. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine with typical r² between 0.985 (β-ionone) and 0.998 (linalool) for musts and between 0.980 (α-terpineol) and 0.999 (linalool) for must and wine samples, respectively. For must samples the reproducibility ranges from 2.5% (citronellol) to 14.4% (nerolidol) (as R.S.D.), and from 4.8% (citronellol) to 14.2% (nerolidol) for wine samples. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance. Limits of detection obtained are in low μg l⁻¹ range for all compounds analysed in this study.     

Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection

Summary Ion-exclusion chromatography (IEC) and capillary electrophoresis (CE) have been compared for determination of organic acids in samples of Sherry wine vinegar. The accuracy of each technique was evaluated by use of the standard addition method. There were no differences between the techniques at a significance level of 5%, except for determination of malic acid by CE. Both analytical methods were used to analyse sixteen samples of Sherry wine vinegar supplied by different producers. The regression coefficients (r ²) for analysis by IEC and CE exceeded 0.94 for all acids. Results from both methods were in good agreement and the methods are sufficiently selective and sensitive to be applied directly to sherry wine vinegars.     

Determination of organic acids and inorganic anions in wine by isotachophoresis on a planar chip

Isotachophoretic (ITP) separation and determination of a group of 13 organic and inorganic acids, currently present in wines, on a poly(methyl methacrylate) chip provided with on-column conductivity detection was a subject of a detailed study performed in this work. Experiments with the ITP electrolyte systems proposed to the separation of anionic constituents present in wine revealed that their separation at a low pH (2.9) provides the best results in terms of the resolution. Using a 94 mm long separation channel of the chip, the acids could be resolved within 10-15 min also in instances when their concentrations corresponded to those at which they typically occur in wines. A procedure suitable to the ITP determination of organic acids responsible for some important organoleptic characteristics of wines (tartaric, lactic, malic and citric acids) was developed. Concentrations of 2-10 mg/l of these acids represented their limits of quantitation for a 0.9 microl volume sample loop on the chip. A maximum sample load on the chip, under the preferred separating conditions, was set by the resolution of malate and citrate. A complete resolution of these constituents in wine samples was reached when their molar concentration ratio was 20:1 or less. ITP analyses of a large series of model and wine samples on the chip showed that qualitative indices [RSH (relative step height) values] of the acids, based on the response of the conductivity detector, reproduced with RSD better than 2% while reproducibilities of the determination of the acids of our interest characterized RSD values better than 3.5%.     

Analysis of Pyrimethanil,Metalaxyl, Dichlofluanid,and Penconazol in Must and Wine from Red Grapes by Solid-Phase Extraction and Gas Chromatography

Abstract

This article describes a method for the simultaneous analysis of four fungicides—pyrimethanil, penconazol, metalaxyl, and dichlofluanid—in must and wine by solid-phase extraction. Two cartridges (octadecylsilane and polystyrene-divinylbenzene) were evaluated with different elution solvents. The most efficient solid phase was octadecylsilane together with ethyl acetate as elution solvent. Determination was performed by gas chromatography with a nitrogen–phosphorus detector, using metribuzin as internal quantification standard. To reduce quantitative errors from matrix effects, matrix-matched calibration was used. The linear regression coefficients were at least 0.9990. The quality parameters of the proposed method presented good recoveries from spiked must and wine, ranging from 92.3 to 105.5%, and good precision, indicated by relative standard deviations (RSDs) of less than 10%. The limits of quantification varied from 0.27 µg L^?1 for penconazol in wine to 9.34 µg L^?1 for metalaxyl in wine. An additional confirmation method, gas chromatography with mass spectrometry detection, was used.     

Determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry

Analytical methodology was developed and validated for the determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Two extraction procedures were used: the first involved grapes, must, and wine extraction with alkaline cyclohexane-dichloromethane (9 + 1, v/v) solution, and the second grape extraction with acetone, dichloromethane, and petroleum ether. In both procedures, the extract was centrifuged, evaporated to dryness, and reconstituted in cyclohexane or 2,2,4-trimethylpentane-toluene (9 + 1, v/v), respectively. Spiroxamine diastereomers A and B were determined by GC/IT-MS, and a matrix effect was observed in the case of grapes but not in must and wine. Recovery of spiroxamine from fortified samples at 0.02 to 5.0 mg/kg ranged from 78-102% for grapes and must, with relative standard deviation (RSD) <13%; for red and white wines, recoveries ranged from 90 to 101% with RSD <9%. The limit of quantification was 0.02 mg/kg for grapes, must, and wine or 0.10 mg/kg for grapes, depending on the extraction procedure used.     

Determination of free amino acids by precolumn derivatization with phenylisothiocyanate. Application to wine samples

Summary A method to determine free amino acids by pre-column derivatization with phenylisothiocyanate is discussed. The method has been applied to determine free amino acids in wine samples, and the results have been compared with those obtained by means of an automatic orthophthal-aldehyde-9-fluorenylmethyloroformate (OPA-FMOC) method.     

Simultaneous determination of 20 components in red wine by LC‐MS: Application to variations of red wine components in decanting

The decanting of red wines has a long tradition in red wine service from the perspective of modifying the aroma or taste of a wine. A simple and sensitive liquid chromatography‐mass spectrometry method was developed for the simultaneous determination of 20 organic acids and polyphenols in decanting red wine. The separation was performed on a Diamonsil C₁₈ column (250 mm × 4.6 mm, 5 μm) using a mobile phase composed of methanol‐0.1% acetic acid under gradient elution. Analysis was performed in selected ion monitoring mode with negative electrospray ionization interface. All the linear regressions showed good linear relationships (r² > 0.9973) between the peak area and concentration of each marker. The assay was reproducible with overall intra and interday variation of less than 5.0%. The recoveries for the quantified compounds were observed over the range of 92.1–108.3% with RSD values less than 5.7%. The method developed was successfully applied to determine the variations of the 20 components in red wine after decanting in different conditions. Concentrations of most organic acids and polyphenols investigated in the red wine were decreased in decanting. In addition, increment of duration, temperature, and light intensity would intensify the changes.