A rapid automated method for wine analysis based upon sequential injection (SI)-FTIR spectrometry

A new process control methodology for the simultaneous determination of sugars, alcohols and organic acids in wine based on multivariate evaluation of mid-IR transmission spectra of wine samples is presented. In addition to ethanol several lower level wine components (glucose, fructose, glycerol, citric-, tartaric-, malic-, lactic- and acetic acid) were determined. To establish a multivariate calibration model a set of 72 calibration solutions was prepared and measured, using a novel, fully automated sequential injection (SI) system with Fourier transform infrared (FTIR) detection. The resulting spectra were evaluated using a partial least square (PLS) model. The developed PLS model was then applied to the analysis of real wine samples containing 79–91 g L^–1 ethanol, 5.9–8.1 g L^–1 glycerol, 0.4–6.9 g L^–1 glucose, 1.5–7.5 g L^–1 fructose, 0.3–1.6 g L^–1 citric acid, 1.0–1.7 g L^–1 tartaric acid, 0.02–3.2 g L^–1 malic acid, 0.4–2.8 g L^–1 lactic acid and 0.15–0.60 g L^–1 acetic acid, yielding results which were in good agreement with those obtained by an external reference method (HPLC-IR). The short analysis time (less than 3 min) together with high reproducibility makes the newly developed method applicable to process control and screening purposes (average of the standard deviations calculated from four repetitive measurements of six different real samples: ethanol: 0.55 g L^–1, glycerol: 0.037 g L^–1, glucose: 0.056 g L^–1, fructose: 0.036 g L^–1, citric acid: 0.020 g L^–1, tartaric acid: 0.010 g L^–1, malic acid: 0.052 g L^–1, lactic acid: 0.012 g L^–1 and acetic acid: 0.026 g L^–1).     

Determination of organic acids in alcoholic and nonalcoholic beverages by reversed-phase high-performance liquid chromatography

A procedure for the quantification of 9 organic acids, acetic, formic, citric, tartaric, lactic, malic, succinic, oxalic, and fumaric, in alcoholic and alcohol-free beverages by reversed-phase HPLC on a Pronto-SIL C18 AQ (300 × 3 mm) column (3 μm) with the mobile phase 5 mM Li₂SO₄ (pH 3.00, H₂SO₄) at the rate 0.5 mL/min and conductometry detection. The analytical ranges made 5–200 mg/L for tartaric, malic, lactic and acetic acids, 2–200 mg/L for the citric and fumaric, 10–400 mg/L for succinic, 15–400 for oxalic, and 20–200 for the formic acids, and so the detection limits: 1 mg/L for tartaric, formic, malic and fumaric, 2 mg/L for lactic, acetic and citric, 5 mg/L for succinic, and 10 mg/L for oxalic acids. The analysis of alcoholic beverages takes 30–40 min, and of non-alcoholic ones, 20–30 min; the standard deviation of the results of analyses does not exceed 5%.     

Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol

A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentrations. Maximal ethanol, cell, and glycerol concentrations were obtained when 103.1 g L⁻¹ of initial sugar concentration was used. Cell yield (Y _X/S) was calculated as 0.24 (g microorganism)/(g glucose + fructose) using cashew apple juice medium with 41.3 g L⁻¹ of initial sugar concentration. Glucose was exhausted first, followed by fructose. Furthermore, the initial concentration of sugars did not influence ethanol selectivity. These results indicate that cashew apple juice is a suitable substrate for yeast growth and ethanol production.     

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.     

Citric acid production from raw glycerol by acetate mutants of Yarrowia lipolytica

Three acetate mutants of the yeast species Yarrowia lipolytica were screened using batch cultivation. The strain Y. lipolytica 1.31 was found to be the most suitable for citric acid production from raw glycerol, a by-product of biodiesel production from rapeseed oil. At the initial concentration of glycerol of 200 g dm⁻³, the citric acid production of 124.5 g dm⁻³, yield of 0.62 g g⁻¹, and productivity of 0.88 g dm⁻³ h⁻¹ were achieved. Presented at the 33rd International Conference of the Slovak Society of Chemical Engineering, Tatranské Matliare, 22–26 May 2006.     

Determination of lead in wine by hydride generation atomic fluorescence spectrometry in the presence of hexacyanoferrate(III)

A rapid, accurate, and precise method is described for the determination of Pb in wine using continuous-flow hydride generation atomic fluorescence spectrometry (CF-HGAFS). Sample pretreatment consists of ten-fold dilution of wine followed by direct plumbane generation in the presence of 0.1 mol L⁻¹ HCl and 1% m/v K₃[Fe(CN)₆] with 1% m/v NaBH₄ as reducing agent. An aqueous standard calibration curve is recommended for Pb quantification in wine sample. The method provides a limit of detection and a limit of quantification of 0.3 μg L⁻¹ and 1 μg L⁻¹, respectively. The relative standard deviation varies between 2–6% (within-run) and 4–11% (between-run) at 3–30 μg L⁻¹ Pb levels in wine. Good agreement has been demonstrated between results obtained by CF-HGAFS and direct electrothermal atomic absorption spectrometry in analyses of red and white wines within the concentration range of 9.2–25.8 μg L⁻¹ Pb.     

Influence of EDTA,carboxylic acids,amino- and hydroxocarboxylic acids and monosaccharides on the generation of arsines in hydride generation atomic absorption spectrometry

The influence of EDTA, carboxylic acids, amino-and hydroxocarboxylic acids, monosaccharides and humic substances on the generation of arsines in hydride generation atomic absorption spectrometry (HGAAS) was investigated. EDTA (0.02 mol L⁻¹), ascorbic acid (0.02 mol L⁻¹) and glucose or fructose (0.2 mol L⁻¹) are useful additives for levelling sensitivities for As(III), monomethylarsonate (MMA) and dimethylarsinate (DMA). The presence of glycine, malonic, tartaric acids, BICIN and soil humin extracts leads to differences in analytical signal response between these arsenic species. An analytical application to the determination of the sum of As(III), monomethylarsonate (MMA) and dimethylarsinate (DMA) as well as the sum of toxicologically relevant hydride forming arsenic fraction As(III) + As(V) + MMA + DMA in EDTA soil/sediment extracts using continuous flow HGAAS was demonstrated. The limit of detection was 0.2 mg kg⁻¹ As. Within-day and between-day precision were in the range 3–7% and 4–10%, respectively, for arsenic contents of 0.7–25 mg kg⁻¹, with recoveries 95–103%.      

Flow injection chemiluminescence determination of medazepam

A new flow injection chemiluminescence method for the assay of medazepam is explored. The method involves the use of permanganate in sulfuric acid for the oxidation of medazepam with the emission of chemiluminescence detected by a photomultiplier tube. A simplex procedure was employed for optimising the conditions for high sensitivity detection, which were found to be 1.03 × 10^–3 mol L^–1 permanganate, 0.153 mol L^–1 sulfuric acid and 3.43 mL min^–1 flow rate. The linear calibration range was 3.7 × 10^–5 to 1.7 × 10^–3 mol L^–1. The detection limit (3σ) and the sample throughput were 1.85 × 10^–5 mol L^–1 and 100 per hour, respectively. The relative standard deviation for 5 replicate determinations of 1.9 × 10^–4 mol L^–1 medazepam was 0.15%. Common excipients (starch, glucose, maltose, lactose) used in pharmaceutical preparations had no effect. Received: 2 February 1998 / Revised: 20 May 1998 / Accepted: 25 May 1998     

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.     

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.     

The combined effects of acetic acid, formic acid, and hydroquinone on Debaryomyces hansenii physiology

The combined effects of inhibitors present in lignocellulosic hydrolysates was studied using a multivariate statistical approach. Acetic acid (0–6 g/L), formic acid (0–4.6 g/L) and hydroquinone (0–3 g/L) were tested as model inhibitors in synthetic media containing a mixture of glucose, xylose, and arabinose simulating concentrated hemicellulosic hydrolysates. Inhibitors were consumed sequentially (acetic acid, formic acid, and hydroquinone), alongside to the monosaccharides (glucose, xylose, and arabinose). Xylitol was always the main metabolic product. Additionally, glycerol, ethanol, and arabitol were also obtained. The inhibitory action of acetic acid on growth, on glucose consumption and on all product formation rates was found to be significant (p≤0.05), as well as formic acid inhibition on xylose consumption and biomass production. Hydroquinone negatively affected biomass productivity and yield, but it significantly increased xylose consumption and xylitol productivity. Hydroquinone interactions, either with acetic or formic acid or with both, are also statistically signficant. Hydroquinone seems to partially lessen the acetic acid and amplify formic acid effects. The results clearly indicate that the interaction effects play an important role on the xylitol bioprocess.     

Comparative study of reflectance cells for PLS-FTIR determination of sugars in soft drinks

A comparative study has been carried out between a horizontal Attenuated Total Reflectance (h-ATR) cell and a Cylindrical Internal Reflection (CIR) cell (CIRCLE cell). Both cells were employed for the determination of glucose, fructose, sucrose and total sugar in soft drinks and fruit juices using absorbance measurements at two resolution values (4 and 8 cm^–1). Data were processed by Partial Least Squares regression (PLS). Using a resolution of 4 cm^–1, mean relative errors of prediction from 0.6% to 1.3% were obtained using the horizontal-ATR and from 0.6% to 2.8% using the CIRCLE cell resulting in a limit of detection from 0.03% in the case of sucrose to 0.21% for total sugar for the h-ATR and from 0.06% for sucrose to 0.13% for glucose using the CIRCLE cell. Both cells provided appropriate figures of merit, but the analytical sensitivity obtained using the h-ATR cell was three times higher than that obtained using the CIRCLE cell. Received: 8 December 1997 / Revised: 16 February 1998 / Accepted: 23 February 1998     

Application of a pH Feedback-Controlled Substrate Feeding Method in Lactic Acid Production

Substrate concentration in lactic acid fermentation broth could not be controlled well by traditional feeding methods, including constant, intermittent, and exponential feeding methods, in fed-batch experiments. A simple feedback feeding method based on pH was proposed to control pH and substrate concentration synchronously to enhance lactic acid production in fed-batch culture. As the linear relationship between the consumption amounts of alkali and that of substrate was concluded during lactic acid fermentation, the alkali and substrate in the feeding broth were mixed together proportionally. Thus, the concentration of substrate could be controlled through the adjustment of pH automatically. In the fed-batch lactic acid fermentation with Lactobacillus lactis-11 by this method, the residual glucose concentration in fermentation broth was controlled between 4.1 and 4.9 g L⁻¹, and the highest concentration of lactic acid, maximum cell dry weight, volumetric productivity of lactic acid, and yield were 96.3 g L⁻¹, 4.7 g L⁻¹, 1.9 g L⁻¹ h⁻¹, and 0.99 g lactic acid per gram of glucose, respectively, compared to 82.7 g L⁻¹, 3.31 g L⁻¹, 1.7 g L⁻¹ h⁻¹, and 0.92 g lactic acid per gram of glucose in batch culture. This feeding method was simple and easily operated and could be feasible for industrial lactic acid production in the future.     

Determination of ethylphenols in wine by in situ derivatisation and headspace solid-phase microextraction–gas chromatography–mass spectrometry

Contamination by Brettanomyces is a frequent problem in many wineries that has a dramatic effect on wine aroma and hence its quality. The yeast Brettanomyces/Dekkera is involved in the formation of three important volatile ethylphenols—4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol—that transmit an unpleasant aroma to wine that has often been described as ‘medicinal’, ‘stable’ or ‘leather’. This study proposes an in situ derivatisation and headspace solid-phase microextraction– gas chromatography coupled to mass spectrometry method to determine the three ethylphenols in red Brettanomyces-tainted wines. The most important variables involved in the derivatisation (acetic anhydride and base concentration) and the extraction (extraction temperature and salt addition) processes were optimised by experimental design. The optimal conditions using 4 mL of wine in 20-mL sealed vials were 35 μL of acetic anhydride per millilitre of wine, 1 mL of 5.5% potassium carbonate solution and 0.9 g of sodium chloride and the extraction was performed with a divinylbenzene–carboxen–poly(dimethylsiloxane) fibre at 70 °C for 70 min. Then, the performance characteristics were established using wine samples spiked with the ethylphenols. For all compounds, the detection limits were below the odour threshold reported in the literature and they were between 2 and 17 μg L⁻¹ for 4-ethylguaiacol and 4-ethylphenol, respectively. Intermediate precision (as relative standard deviation) was acceptable, with values ranging from 0.3 to 12.1%. Finally, the method was applied in the analysis of aged Brettanomyces-tainted wines.     

Application of co-electroosmotic capillary electrophoresis for the determination of inorganic anions and carboxylic acids in soil and plant extract with direct UV detection

Summary Indirect UV detection in capillary zone electrophoresis (CZE) is frequently used for the determination of inorganic anions and carboxylic acids. However, there are few reports on direct UV detection of these solutes in real samples. This paper describes the use of direct UV detection of inorganic anions and organic acids in environmental samples using co-electroosmotic capillary zone electrophoresis (co-CZE) at 185 nm. The best separation and detection of the solutes was achieved using a fused silica capillary with an electrolyte containing 25 mM phosphate, 0.5 mM tetradecyltrimethylammonium bromide (TTAB) and 15% acetonitrile (v/v) at pH 6.0. Four common inorganic anions (Cl⁻, NO₂ ⁻, NO₃ ⁻ and SO₄ ²⁻) and 11 organic acids (oxalic, formic, fumaric, tartaric, malonic, malic, citric, succinic, maleic, acetic, and lactic acid), were determined simultaneously in 15 min. Linear calibration plots for the test solutes were obtained in the range 0.02–0.5 mM with detection limits ranging from 1–9 μM depending on the analyte. The proposed method was successfully used to determine inorganic anions and carboxylic acids in soil and plant tissue extracts with direct injection of the sample.     

Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy

A detailed analysis of the proton high-field NMR spectra of vinegars (in particular of Italian balsamic vinegars) is reported. A large number of organic substances belonging to different classes, such as carbohydrates, alcohols, organic acids, volatile compounds and amino acids, were assigned. The possibility of quantification of the substances identified in the whole vinegar sample, without extraction or pre-concentration steps, was also tested. The data validity was demonstrated in terms of precision, accuracy, repeatability and inter-day reproducibility. The effects of the most critical experimental parameters (sample concentration, water suppression and relaxation time) on the analysis response were also discussed. ¹H NMR results were compared with those obtained by traditional techniques (GC-MS, titrations), and good correlations were obtained. The results showed that ¹H NMR with water suppression allows a rapid, simultaneous determination of carbohydrates (glucose and fructose), organic acids (acetic, formic, lactic, malic, citric, succinic and tartaric acids), alcohols and polyols (ethanol, acetoin, 2,3-butanediol, hydroxymethylfurfural), and volatile substances (ethyl acetate) in vinegar samples. On the contrary, the amino acid determination without sample pre-concentration was critical. The ¹H NMR method proposed was applied to different samples of vinegars, allowing, in particular, the discrimination of vinegars and balsamic vinegars.     

Determination of biogenic amines in fermented beverages and vinegars by pre-column derivatization withpara-nitrobenzyloxycarbonyl chloride (PNZ-Cl) and reversed-phase LC

Summary The reagentp-nitrobenzyloxycarbonyl chloride (PNZ-CI) was used for pre-column derivatization of biogenic amines (BAs) at ambient temperature followed by reversed-phase, liquid-chromatographic separation of the derivatives. Optimized derivatization of samples was achieved within 10 min in borate buffer by adding PNZ-Cl in acetonitrile (MeCN). Excess reagent was scavenged by subsequent addition of glycine in water. For LC a Superspher^? RP-18e column and gradient elution using a ternary gradient system containing sodium acetabe buffer (pH 6.1), sodium acetate buffer (pH 4.3) and MeCN, were used. The PNZ-derivatives were quantified by their UV-absorption at 265 nm. Detection limits of BAs were approximately 62–1000 μg L⁻¹ (injected amounts: 53–850 pg) at a signal-to-noise ratio of 3:1. The coefficients of determination were 0.9906–0.9992. Diaminohexane was used as internal standard. Recoveries of BAs ranged from 78–93% depending on the food matrix. This method was applied to the quantitative determination of 2-phenylethylamine, tryptamine, serotonin, putrescine, histamine, cadaverine, tyramine, spermidine, and spermine, in beer, wine, vinegars, and lactic fermented cabbage juice. Parts of the results were presented at the 35th Congress of the “Deutsche Gesellschaft für Ern?hrung”, Kiel, 19^th–20^th March 1998, and the “Regionaltagung der Lebensmittelchemiker”, Giessen, 9^th–10^th March 1998     

Flow-injection analysis based on a membrane separation module and a bulk acoustic wave impedance sensor – determination of the volatile acidity of fermentation products

A novel flow-injection analysis (FIA) system has been developed for the rapid determination of the volatile acidity of some fermentation products like vinegars and juices. The proposed method is based on the diffusion of volatile acids, mainly acetic acid, across a PTFE gas-permeable membrane from an acid stream into an alkaline stream, and the acids trapped in the acceptor solution are determined online by a bulk acoustic wave impedance sensor based on changes in the conductivity of the solution. It exhibited a linear frequency response up to 10 mmol · L^–1 acetic acid with a detection limit of 50 μmol · L^–1, and the precision was better than 1% (RSD) at a through-put of 72 h^–1. The effects of operating voltage for the detector, cell constant of the electrode, composition of acceptor stream, flow rates and temperature on the FIA performance were also investigated. Received: 2 June 1997 / Revised: 7 July 1997 / Accepted: 12 July 1997     

Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits

Volatile chemical compounds responsible for the aroma of wine are derived from a number of different biochemical and chemical pathways. These chemical compounds are formed during grape berry metabolism, crushing of the berries, fermentation processes (i.e. yeast and malolactic bacteria) and also from the ageing and storage of wine. Not surprisingly, there are a large number of chemical classes of compounds found in wine which are present at varying concentrations (ng L⁻¹ to mg L⁻¹), exhibit differing potencies, and have a broad range of volatilities and boiling points. The aim of this work was to investigate the potential use of near infrared (NIR) spectroscopy combined with chemometrics as a rapid and low-cost technique to measure volatile compounds in Riesling wines. Samples of commercial Riesling wine were analyzed using an NIR instrument and volatile compounds by gas chromatography (GC) coupled with selected ion monitoring mass spectrometry. Correlation between the NIR and GC data were developed using partial least-squares (PLS) regression with full cross validation (leave one out). Coefficients of determination in cross validation (R ²) and the standard error in cross validation (SECV) were 0.74 (SECV: 313.6 μg L⁻¹) for esters, 0.90 (SECV: 20.9 μg L⁻¹) for monoterpenes and 0.80 (SECV: 1658 μg L⁻¹) for short-chain fatty acids. This study has shown that volatile chemical compounds present in wine can be measured by NIR spectroscopy. Further development with larger data sets will be required to test the predictive ability of the NIR calibration models developed.     

A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition

The aim of this study was to explore the capability of spectroscopy in the visible (Vis) and short wavelength near-infrared (NIR) regions for the non-destructive measurement of wine composition in intact bottles. In this study we analysed a wide range of commercial wines obtained in Australia in different types of bottles (e.g. colours, diameters and heights), including different wine styles and varieties. Wine bottles were scanned in the Vis-NIR region (600–1,100 nm) in a monochromator instrument in transflectance mode. Principal component analysis (PCA) and partial least-squares (PLS) regression were used to interpret the spectra and develop calibrations for wine composition. Due to the relatively small number of samples available full cross-validation (leave-one-out) was used as validation. The coefficient of correlation in calibration and the standard error of cross-validation (SECV) were 0.67 (SECV: 0.48%), 0.83 (SECV: 4.01 mg L⁻¹), 0.70 (SECV: 28.6 mg L⁻¹) and 0.50 (SECV: 0.15) for alcohol content, total SO₂, free SO₂ and pH, respectively, in the set of wine samples analysed. These preliminary results showed that the assessment of wine composition by Vis and short wavelengths in the NIR is possible for either qualitative analysis (e.g. low-, medium- and high-quality grading), or for screening of composition during bottling and storage. Although low accuracy and precision were obtained for the chemical parameters routinely analysed in wine, calibration models for the chemical parameters were considered acceptable for screening purposes in terms of the standard errors obtained.