Spectroscopic interferences in Fourier transform infrared wine analysis

Fourier transform infrared (FTIR) spectrometry has brought many advantages to wine analysis, such as fast analysis and good precision and accuracy for a great number of parameters. This technology has to be cautiously applied, therefore the need for analytical validation. Recovery results of several current wine control parameters using a FTIR wine analyser were determined. Good results were obtained for ethanol (addition of ethanol), total acid (addition of tartaric acid), total sugars in sweet wines (addition of glucose) and sulfate (addition of sulfuric acid). On the contrary, worse results were obtained for total acid (addition of acetic and sulfuric acids), volatile acid (addition of acetic acid) and total sugars in dry wines (addition of glucose). These findings can be explained by spectroscopic interferences that were also a subject of analysis in this work. In fact, ethanol, organic acids and other compounds, present in high concentrations in wine, can produce major interferences in the analysis for compounds such as volatile acid and sugars in dry wines, when their strong infrared absorption bands do not differ significantly from other abundant compounds.     

Using capillary electrophoresis for the determination of organic acids in Port wine

The simultaneous separation and determination of organic acids in several samples of white and red Port wines was performed by capillary zone electrophoresis using indirect UV detection with 2,6-pyridinedicarboxylic acid as a background electrolyte buffer. Operational parameters like migration time, temperature, voltage and capillary length were optimized. Sixteen samples of red wine and four samples of white wine were used to analyze for tartaric, malic, lactic, succinic and acetic acids using glyoxylic acid as the internal standard. The method is rapid, sensitive and quantitative, and time-consuming sample preparation, such as solid-phase extraction or liquid-liquid extraction procedure, is not required.     

Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques

FT-IR with partial least squares (PLS) was used to establish a full calibration model for tartaric acid, malic acid, lactic acid, succinic acid, citric acid and acetic acid in wines, vinegars and spirits. Sample pre-treatment was not required except for filtering.     

Optimization of the derivatization method for the liquid-chromatographic determination of carboxylic acids in wines

Several reagents and experimental conditions were tested to optimize the yield of the derivatization procedure for determining carboxylic acids in wines. Two techniques were applied for optimization: a modified sequential simplex method and a simultaneous modelling method. The results obtained were similar; advantages of the latter method are discussed. The optimized conditions (phenacyl bromide as reagent with 18-crown-6 as catalyst with a reaction time of 90 min at 90 ° C) were used to determine the main carboxylic acids in several varietal wines of the Tarragona region.     

离子色谱法及聚类分析研究主流烟气中的有机酸

建立了超声辅助萃取-离子色谱法同时测定卷烟主流烟气中主要有机酸的方法.采用20 mL 30 mmol/L J NaOH溶液在50℃下对捕集了卷烟主流烟气的剑桥滤片超声萃取50 min,AS11-HC分离柱、Ion AG11-HC保护柱、ASRS-ULTRAⅡ抑制器,KOH溶液为淋洗液,用电导检测器同时测定了卷烟主流烟气中的乳酸、甲酸、乙酸、丙酸、苹果酸和草酸的含量.方法的线性范围1.0～400 mg/L,相关系数为0.9990～0.9995,相对标准偏差1.4%～4.8%,检出限0.03～0.09 mg/L,回收率为92%～104%.采用此方法测定了19种不同规格卷烟样品主流烟气中6种有机酸的含量,并且以6种有机酸为指标对样品进行了聚类分析.结果表明,6种有机酸的含量分布特征可反映不同等级卷烟产品的特性,可用于不用等级卷烟产品的比较和分类.     

Column comparison and method development for the analysis of short‐chain carboxylic acids by zwitterionic hydrophilic interaction liquid chromatography with UV detection

Short‐chain carboxylic acids are relevant in pharmaceutical, food quality control, and biomedical analysis. In this study, 11 acids commonly found in drugs and in food products were selected. Wine was chosen as matrix for testing the method. The test compounds were used for comparing the selectivity of four 150 × 2.1 mm zwitterionic hydrophilic interaction LC (HILIC) columns (ZIC‐HILIC 5 μm, 200 Å, and 3.5 μm, 100 Å, ZIC‐pHILIC 5 μm, ZIC‐cHILIC 3 μm, 100 Å) while varying the conditions to optimize for low UV wavelength detection and achieve high sensitivity. Retention using potassium phosphate and ammonium carbonate as mobile‐phase components at pH 6.0, 7.5, and 8.5–8.9 was studied considering recent hypotheses on HILIC mechanism‐related with the Hofmeister series effect and ion hydration. An isocratic method with UV detection at 200 nm and mobile phase consisting of 75% acetonitrile and 10 mM potassium phosphate at pH 6.0 applied to a ZIC‐cHILIC column was found provisionally optimal and partially validated for the 11 analytes. Satisfactory results (R² from 0.9940 to >0.9999), and recoveries from 93–106% for all analytes evidenced the method as suitable for wine analysis. To the best of our knowledge, no previous study has reported on the direct ZIC‐HILIC separation and UV detection of the acids considered here in wine.     

Determination of ten organic acids by low pressure liquid chromatography

Summary Organic acids, such as lactic, malic and citric acids, are involved in primary metabolism of all living organisms. Their presence in food products contributes to the flavour and their equilibrium with inorganic cations defines to a large extent the acidity of the food preparations. A resin cation-exchanger device, normally used for separating amino-acids, can be adapted for characterizing 10 organic acids: formic, propionic, fumaric, succinic, lactic, malic tartaric, citric, and oxalic. Two monitoring systems were used, one of them based on specific iron III salt coloration with hydroxy-acids.     

Determination of low-molecular-mass organic acids in any type of beer samples by coelectroosmotic capillary electrophoresis

A separation and determination of a mixture of 19 low-molecular-mass organic acids usually present in beer samples was developed using coelectroosmotic capillary zone electrophoresis. A polycation (hexadimetrine bromide, HDB) has been added to the electrolyte, which dynamically coats the inner surface of the capillary and causes a fast anodic electroosmotic flow. The main factors affecting reversal of the EOF such as type of modifier and concentration and influence of organic solvents were studied. Three types of modifiers, two alkylammonium salts (cethyltrimethylammonium bromide and tetradecyltrimethylammonium bromide) and a polycation (HDB) were investigated. The composition of the running buffer results on a 25% 2-propanol, 0.001% HDB and 50 mM sodium phosphate. The different instrumental parameters affecting the capillary electrophoretic separation were also optimized resulting on a -15 kV voltage with a hydrodynamic injection for 7 s with a UV detection at 210 nm. The applicability of the present method has been demonstrated for the determination of organic acids in different beer samples.     

The role of organic acids in mineral weathering

Organic acids and their anions (for brevity we shall use the term “acids” to include both) may affect mineral weathering rates by at least three mechanisms: by changing the dissolution rate far from equilibrium through decreasing solution pH or forming complexes with cations at the mineral surface; by affecting the saturation state of the solution with respect to the mineral; and by affecting the speciation in solution of ions such as Al³⁺ that themselves affect mineral dissolution rate. In this paper we review the effects of organic acids on the dissolution rates of silicate minerals, particularly feldspars, under conditions approximating the natural weathering environment −25°C, pH 4–7 and with concentrations of organic acids comparable to those measured in soil solutions.

Feldspar dissolution rates far from equilibrium increase with decreasing pH below pH 4–5. They appear to be independent of pH between pH 4–5 and about 8, and above pH 8 feldspar dissolution rates increase with increasing pH.

Small chelating ligands such as oxalate appear to accelerate feldspar dissolution through complexation of Al at the surface of the mineral. Feldspar dissolution rates in the presence of 1 mM oxalic acid show effects ranging from no enhancement to enhancements of a factor of 15, depending upon the data set, pH, and aluminum content of the mineral: there is a great deal of scatter in the available data. In general, concentrations of oxalate of the order of 1 mM are necessary to cause a significant effect. Humic acids do not appear to increase feldspar dissolution rates significantly.

Dissolution rates must decrease as the solution approaches saturation with respect to the primary phase (the chemical affinity effect). Organic acids will influence chemical affinity by complexing Al (and possibly other elements) in solution and hence decreasing the chemical activity of Al³⁺. There are essentially no data on the effect of chemical affinity on feldspar dissolution rate at 25°C and mildly acid pH, so it is hard to evaluate the importance of organic acids in accelerating silicate dissolution through the chemical affinity effect. The effect of complexation of dissolved Al does not appear to be an important determinant of silicate dissolution rates in nature.

Observed rates of silicate weathering in the field are typically much slower than predicted from laboratory experiments far from equilibrium, suggesting control by transport of solutes between “micropores” and “macropores” (“micropores” include fractures and crystal defects within grains). If such transport is rate-controlling, analysis of the effect of organic acids on weathering rates in nature in terms of dissolution rates far from equilibrium may be misleading.     

HPLC法检测丁二酸发酵液中的有机酸和水溶性维生素

采用高效液相色谱法(HPLC)同时检测丁二酸发酵液中的有机酸和水溶性维生素。以RP-HPLC为分离模式,选用Hedera ODS-2色谱柱(5μm,4.6×250 mm),20 mmol/L的磷酸盐缓冲溶液(pH2.9)和乙腈为流动相,梯度洗脱,检测波长为210 nm,建立了同时测定分析8种水溶性维生素和3种有机酸的方法,15 min内所有组分都洗脱完全。8种水溶性维生素和3种有机酸在线性范围内峰面积与浓度呈良好的线性关系,相关系数为0.9989~0.9997;加标回收率在92.5%~100.3%之间;RSD(n=5):0.9%~1.9%。本方法采用同一种流动相既可以测定发酵液中的有机酸又可以测定水溶性维生素的含量。     

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.     

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 organic acids in air by capillary electrophoresis and ion-exclusion chromatography

Summary A capillary electrophoretic (CE) method for the determination of organic acids in the low ppm range is described. The buffer consisted of 5 mM 2,6-pyridinedicarboxylic acid and 0.5 mM cetyltrimethylammonium bromide, pH 5.6. The former served as background electrolyte for indirect UV detection at 200 nm, whereas the latter was used to reverse electroosmotic flow. In <5 min 8 low molecular mass organic acids (oxalic, formic, malonic, glutaric, glycolic, acetic, lactic and propanoic) and two inorganic acids (hydrochloric and sulphuric) were separated. Detection limits for anions tested were 0.04 mg L⁻¹ (lactic acid) to 0.6 mg L⁻¹ (malonic acid). The method was applied to the determination of organic acids in air samples. The CE results when compared with ion-exclusion chromatography (IEC) agreed well. The use of electrokinetic injection in CE proved beneficial for preconcentration of organic acids in real samples. Using electrokinetic injection, preconcentration factors ranging from 14 (hydrochloric acid) to 3 (propanoic acid) were obtained. Presented at Balaton Symposium on High-Performance Separation Methods, Siófok, Hungary, September 1–3, 1999     

Preconcentration and separation of haloacetic acids by ion chromatography

A comparative study was made of the chromatographic behaviour of five haloacetic acids (mono-, dibromoacetic and mono-, di-, trichloroacetic acids). The techniques investigated included reversed-phase ion interaction chromatography with UV detection, suppressed and non-suppressed anion-exchange chromatography. The systems are discussed studying the retention as a function of the mobile phase parameters and the stationary phases used (LiChrospher 100 RP-18, IonPac AS9, AS10 and AS11). A preconcentration step, performed on different substrates, namely LiChrolut-EN and activated vegetal carbon, has been optimized in order to reduce the method detection limits. Results obtained for drinking water samples are shown.     

Investigation of the dislocation of natural fibres by Fourier-transform infrared spectroscopy

Dislocations were thought the weakest link in natural fibres which had negative effects on the tensile strength of the fibres. This paper presents a systematic approach to examine the dislocations in hemp fibres firstly by optical microscopy (OM) and field emission scanning electron microscopy (FE-SEM) for the morphologies of the dislocations and then by X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) for the crystallinity index and hydrogen bonds and main chemical compositions of the dislocation regions in hemp fibres. The results showed that (i) dislocations resulted in fibril distortion and intensified amorphous features of hemp fibres; (ii) crystallinity index reduced from 48.4% examined by FTIR and 56.0% by XRD determination for hemps without dislocations to 41.3% for the dislocation regions; (iii) the FT-IR spectra showed much higher absorbance of hemp fibres without dislocations which was two times that of dislocation regions across the whole range of wavenumbers; (iv) deconvolving spectra in O-H stretching region showed a lower number of hydrogen bonds, weaker inter- and intra-molecular hydrogen bonding in the dislocation regions, indicating a possible decrease in the tensile strength of hemp fibres; (v) the FT-IR spectra indicated the removal of the hemicelluloses in dislocation regions and hence possible loss of lignin because of disappearing the bands at 1368 cm⁻¹, 1363 cm⁻¹ and 1506 cm⁻¹; (vi) the spectra in fingerprint region gave rise to the ratio of syringyl (S)/guaiacyl (G) of 0.9 in dislocation regions which was lower than that (1.1) of hemp without dislocation, this means a significant reduction of lignin content and a higher cellulose content in the dislocation regions.     

Sample preparation for organic acids in biological fluids

A review of sample preparation methods for organic acids in biological fluids, in particular serum and urine, is presented. It covers techniques on organic acid determination without sample preparation, release of organic acids from binding locations, removal of proteins by protein precipitation and ultrafiltration, isolation of the organic acids by liquid-liquid and liquid-solid extraction, purification of the extract, derivatization and pre-fractionation. The various alternative sample preparation steps are compared and critically discussed. Examples of applications including profile analysis of organic acids by gas chromatography (GC), determination of particular organic acids by GC or liquid chromatography and determination of fatty acids as a distinct chemical class of acids demonstrate that the kind of sample preparation chosen depends strongly on the analytical aims.     

Process control of apple winemaking by low-resolution gas-phase Fourier-transform infrared spectroscopy

Four apple wine fermentation processes have been observed by means of direct-inlet gas-phase FTIR spectroscopy. The apple juice concentrates were each fermented by two species of Saccharomyces cerevisiae starters, and the experiment was repeated. The development of the concentrations of 1-propanol, 4-methylpyridine, acetaldehyde, acetic acid, and ethyl acetate was monitored. Two different sampling methods were used--static headspace and direct injection of the must. The performance of the FTIR method is limited by the high ethanol concentration. It can be mathematically proven that the amount of sample can be selected so that any distortion due to ethanol is minimized. Headspace GC-MS was used for preliminary compound identification.     

Monitoring large scale wine fermentations with infrared spectroscopy

Negative effects on wine quality and productivity caused by stuck and sluggish fermentations can be reduced significantly, if such problems are detected early through periodic chemical analysis. Infrared spectroscopy (IR) has been used successfully for monitoring fermentations, since many compounds can be measured quickly from a single sample without prior treatment. Nevertheless, few applications of this technology in large scale winemaking have been reported, and these do not cover the entire fermentation from must to finished wine. In this work, we developed IR calibrations for analyzing the fermenting must at any stage of fermentation. The calibration model was obtained with multivariable partial least squares and proved effective for analyzing Cabernet Sauvignon fermentations for glucose, fructose, glycerol, ethanol, and the organic acids; malic, tartaric, succinic, lactic, acetic, and citric. Upon external validation we found an average relative predictive error of 4.8%. Malic acid showed the largest relative predictive error (8.7%). In addition, external validation found that insufficient data for these calibrations made the analysis of fermenting musts using other grape varieties less reliable.     

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

A set of fourteen Madeira wines comprising wines produced from four Vitis vinifera L. varieties (Bual, Malvasia, Verdelho and Tinta Negra Mole) that were 3, 6, 10 and 17 years old was analysed using HPLC and an electronic tongue (ET) multisensor system. Concentrations of 24 organic acids, phenolic and furanic compounds were determined by HPLC. The ET consisting of 26 potentiometric chemical sensors with plasticized PVC and chalcogenide glass membranes was used. Significance of the effects of age and variety on the ET response and wine composition with respect to the organic acids, phenolics and furanic derivatives were evaluated using ANOVA—Simultaneous Component Analysis (ASCA). Significance of the effects was estimated using a permutation test (1000 permutations). It was found that effects of age, grape variety and their interaction were significant for the HPLC data set and only the effect of age was significant for the ET data. Calibration models of the HPLC and ET data with respect to the wine age and of the ET data with respect to the concentration of the organic acids and phenolics were calculated using PLS1 regression. Models were validated using cross-validation. It was possible to predict wine age from HPLC and ET data with the accuracy in cross-validation of 2.6 and 1.8 years respectively. The ET was capable of detecting the following components (mean relative error in cross-validation is shown in the parentheses): tartaric (8%), citric (5%), formic (12%), protocatehuic (5%), vanillic (18%) and sinapic (14%) acids, catechin (6%), vanillin (12%) and trans-resveratrol (5%). The ET capability of predicting Madeira wine age with good accuracy (1.8 years) as well as quantify of some organic acids and phenolic compounds was demonstrated.