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). Received: 21 January 1998 / Revised: 5 March 1998 / Accepted: 6 March 1998     

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.     

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.     

Flow injection on-line dialysis coupled to high performance liquid chromatography for the determination of some organic acids in wine

A combined system of flow injection on-line dialysis sample pretreatment and high performance liquid chromatographic separation/detection (FID-HPLC) was developed for simultaneous determination of six organic acids (tartaric, malic, lactic, acetic, citric and succinic acids). A sample or mixed standard solution (400 μL) was injected into a donor stream (water) of FID system and was pushed further through a dialysis cell, while an acceptor solution (water) was held in the opposite side of the dialysis membrane. The dialysate containing organic acids in the acceptor solution was then flowed to an injection loop of the HPLC valve, where it was further injected into the HPLC system and analysed under normal HPLC conditions, using a reversed-phase (C₁₈) analytical column and UV detection (210 nm). The order of elution was tartaric, malic, lactic, acetic, citric and succinic acids with the analysis time of 8 min. The FID system could be operated in parallel with HPLC separation, providing sample throughput of 7.5 h⁻¹. Dialysis efficiencies of six organic acids were in range of 4.6-9.5%. Calibration graphs for all the mentioned organic acids were linear over the range of 250-7500 mg L⁻¹. Precisions for all the organic acids were within 5.4%. The proposed system was successfully applied for analysis of some Thai wines. By spiking wine samples with mixed acid standard solutions, the percentage recoveries in range of 84-104 were found. This system has advantages of fast and high degrees of automation for dialysis sample pretreatment, on-line sample separation and dilution, good clean-up for prolongation of life-time of the HPLC column and low consumption of chemicals and materials.     

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.     

Ion chromatographic determination of organic acids in food samples using a permanent coating graphite carbon column

From the viewpoint of a graphite carbon column with excellent durability, it was applied to the ion chromatography (IC) of several organic acids. The carbon column was permanently coated with the cetyltrimethylammonium (CTMA) ion, and the elution behaviors of several organic acids (acetic acid, lactic acid, succinic acid, malic acid, tartaric acid, citric acid) and inorganic anions (Cl⁻, NO₂⁻, NO₃⁻, SO₄²⁻) were examined according to a non-suppressed IC coupled with conductivity detector, when an ion-exchange ability was given to the graphite carbon column. When salicylic acid and sodium salicylate were used as a mobile phase, each organic acid are analyzed approximately 10 min. But the separation of malic acid, chloride and nitrite was difficult. When benzoic acid and 2-amino-2-hydroxymethyl-1,3-puropanediol (tris aminomethane) were used as a mobile phase, tartaric acid and citric acid, etc. with large valency showed tendency to which the width of each peaks extended and retention time increased. However, it was possible to separate excellently for the analytes detected within 10 min. The developed method was then applied to the determination of organic acids in several food samples.     

Artifactual Signal Splitting in the Capillary Electrophoresis Analysis of Organic Acids in Wine

Abstract

An artifactual signal splitting was observed for acetic acid during the capillary zone electrophoresis of wine acids. Further study revealed that other comparably weak acids, propionic and butyric, show a similar split. Stronger carboxylic acids, formic, tartaric, malic, citric, and lactic acids showed no artifactual signal splits under the analysis conditions. Succinic acid showed intermediate behavior. The signal splitting could be eliminated by reducing the sample size and/or by employing the background electrolyte as the diluant.     

Simultaneous Determination of Organic Acids in Wine Samples by Capillary Electrophoresis and UV Detection: Optimization with Five Different Background Electrolytes

A simple technique is described for the routine capillary electrophoretic determination of organic acids in wine samples. Several aromatic and non‐aromatic compounds, including phthalic acid, benzoic acid, sorbic acid, boric acid, and phosphate, were evaluated as background electrolytes in order to obtain the highest resolution and detection sensivity. Factors that affect capillary electrophoretic separation such as the concentration and pH of the background electrolyte (BGE), the concentration of the electroosmotic flow modifier (EOF), and methanol addition to the electrolyte were investigated systematically. Tartaric, malic, succinic, acetic, and lactic acids were determined simultaneously in approximately six minutes using an electrolyte containing 3 mM phosphate and 0.5 mM myristyltrimethylammonium bromide (MTAB) as electroosmotic flow modifier at pH 6.5. This method is quantitative, with recoveries in the 90–102% range and linear up to 50 mg L^–1. The precision is better than 1% and the procedure shows the appropriate sensibility, with detection limits between 0.015 and 0.054 mg L^–1. The proposed method was successfully employed for the determination of organic acids in wine samples by direct sample injection after appropriate dilution and filtration.     

CE Profiling of Organic Acids in Distilled Alcohol Beverages Using Pattern Recognition Analysis

The objective of this work has been to assess the potential of capillary isotachophoretic organic acids profiling using multivariate statistical methods to classify brandy samples and wine distillate samples. The leading electrolyte was 10 mmol L⁻¹ hydrochloric acid including 0.1% methylhydroxylethylcellulose adjusted with β-alanine to pH 2.9. The terminating electrolyte was 5 mmol L⁻¹ acetic acid. Principal component analysis, cluster analysis, and linear discriminant analysis were used for the classification of beverages. The results show that for the 12 acids analysed, 98.57% of the total variance is extracted by the six principal components (PC). After performing backward linear discriminant analysis, a classification function was obtained containing four variables: formic (PC2-loadings: 0.989), lactic (PC1-loadings: 0.886), malic (PC1-loadings: 0.989) and oxalic (PC2-loadings: 0.777) acids, which provide 100.0% correct classification of brandies and wine distillates.

     

Interdisciplinary study on pottery experimentally impregnated with wine

Experimentally developed ceramic pots, with two different sizes of grain, were half-filled with wine and subjected to thermal alteration at constant elevated temperature ((60 ± 2)°C) in darkness for 12 weeks. This work sought to characterise the samples thereby obtained from chemical and mineralogical perspectives using scanning electron microscopy and an energy-dispersive X-ray microanalysis system (SEM-EDX), Fourier transform infrared spectroscopy (FTIR) and capillary electrophoresis (CE) with UV detection as an alternative to chromatographic methods, due to its good resolution, automation, simplicity, high speed, low consumption of chemicals and short time required for sample preparation. The capillary electrophoresis method was used for the detection of five wine biomarkers: succinic acid, malic acid, tartaric acid, citric acid and lactic acid. In general, it was noted that the fine-grained ceramic assortment retained the organic material better than the coarser-grained ceramics. An interesting observation derived from this study was that not only could tartaric acid be considered as a biomarker for wine residues in archaeological pottery, but malic acid could also act similarly for white wine and lactic acid for red wine.     

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.     

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%.     

Spectrophotometric Determination of Trace Amounts of Ascorbic Acid

Abstract

Colourless silver-gelatin complex is quantitatively reduced by ascorbic acid to yellow silver sol in water within the pH range 7.5–10.0 at room temperature. The determination of 1–10μg/ml of ascorbic acid is possible at 415 nm in the presence of glycine, alanine, fructose, sucrose, citric, tartaric, oxalic, malic, succinic acids and also in the presence of various reducing agents. The molar absorptivity of ascorbic acid at the δ_max is found to be 21500 lit mol^?1 cm^?1 and the Sandell sensitivity of the sol is 8.18x10^?3 μg ascorbic acid cm^?2 for 0.001 absorbance. The relative standard deviation is ±0.22% and the confidence limit (20 determinations, 95%) being 8.806±0.0093%.     

Application of FT-MIR spectrometry in wine analysis

By means of liquid Fourier transform-middle infrared spectrometry, it is possible to analyse wine and must within 90 s simultaneously on a significant number of important parameters like alcohol, relative density, extract, sugar-free extract, refraction, conductivity, glycerol, total phenols, reducing sugar, fructose, glucose, sucrose, total acid, pH value, volatile acid, total SO₂ and tartaric acid, malic acid, lactic acid and citric acid. Within a short time, it is possible to obtain information on the chemical composition of the product and it is useful to monitor the changes in chemical composition from beginning of grape ripening, must and fermentation to finished wines. Additionally, it is possible to obtain a fingerprint of the products which can serve as an identity check for quality management and production control. In the first part, a sample set with 327 typical German wines from 1989 to 2001 were analysed using Fourier transform-middle infrared spectrometry (FT-MIR) and also with different reference methods. In the second part, the results of a Ring test with 52 typical wines from each of 13 German wine regions are discussed. The results from this study demonstrated that a calibration model could be transferred between FT-MIR machines with the same hardware. The inter-laboratory reproducibility proved to be satisfactory and the instrument results were comparable with those obtained by the “classical reference methods”.     

Biodiesel Residual Glycerol Metabolism by Klebsiella pneumoniae: Pool of Metabolites Under Anaerobiosis and Oxygen Limitation as a Function of Feeding Rates

The metabolism of residual glycerol from biodiesel synthesis by Klebsiella pneumoniae BLh-1 was investigated in this study. Batch and fed-batch cultivations were performed in bioreactors under anaerobic and oxygen limitation conditions. Results of batch cultivations showed that the main product was 1,3-propanediol (1,3-PD) in both conditions, although the higher yields and productivities (0.46 mol mol^?1 glycerol and 1.22 g?L^?1?h^?1, respectively) were obtained under anaerobic condition. Large amounts of ethanol were also produced under batch anaerobic condition, peaking at 12.30 g?L^?1. Batch cultivations under oxygen limitation were characterized by faster growth kinetics, with higher biomass production but lower conversions of glycerol into 1,3-PD, with yields and productivities of 0.33 mol mol^?1 glycerol and 0.99 g?L^?1?h^?1, respectively. The fed-batch cultivations were carried out in order to investigate the effects of feeding of raw glycerol on cells. Fed-batch under anaerobiosis showed that 1,3-PD and ethanol concentrations increased with the feeding rate, with maximal productions of 26.12 and 19.2 g?L^?1, respectively. The oxygen limitation conditions diverted the bacterium metabolism to an elevated lactic acid formation, reaching 59 g?L^?1 in higher feeding rates of glycerol, but lowering the production of ethanol.     

高效液相色谱法测定铬超富集植物李氏禾根系分泌物中的有机酸

建立了高效液相色谱（HPLC）测定Cr超富集植物李氏禾根系分泌物中低相对分子质量有机酸的分析方法。采用XSelect HSS T3色谱柱（250 mm×4.6 mm,5 μm,Waters）,以40 mmol/L磷酸二氢钾-磷酸缓冲溶液（pH=2.40）作流动相,流速1.0 mL/min,柱温25℃,在波长205 nm处检测。该方法在13 min内简便快速地分离出8种有机酸（草酸、酒石酸、苹果酸、乳酸、甲酸、乙酸、马来酸和柠檬酸）,且峰形良好。有机酸的检出限（LOD）为0.12~12.32 mg/L;草酸的加标回收率为73.15%,其他有机酸的加标回收率为94.54%~109.98%。李氏禾的根系分泌物中各有机酸含量分别为酒石酸（130.90±1.44）μg/g（根干重）、苹果酸（1031.34±4.38）μg/g（根干重）、乳酸（65.54±1.01）μg/g（根干重）、马来酸（0.96000±0.00367）μg/g（根干重）和柠檬酸（201.50±1.13）μg/g（根干重）。该方法简便快速,灵敏可靠,适用于植物根系分泌物样品中有机酸的测定。     

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.     

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.     

Potentiometric determination of the total acidity and concentration of citric acid in wines

The method of potentiometric titration with a copper electrode is used for the determination of the total acidity and concentration of citric acid (CA) in identifying the adulteration of wines. The procedure is suitable for the determination of citric acid in wines in the range from 0.1 to 3.5 g/L in the presence of 30-fold amounts of tartaric, acetic, malic, succinic acids and a 10-fold amount of oxalic acid after the separation of organic carboxylic acids on an AV-17-8 anion exchanger. The procedure was developed and certified for the potentiometric determination of the mass fraction of citric acid in table wines and wine materials with an error not exceeding 20%. The criteria (mass fraction of citric acid, the percentage of citric acid in the total acidity, and the shape of the curves of potentiometric titration) were proposed for revealing the adulteration of the acid composition of wines.     

Chromatographic Studies of 34 Organic Acids on Papers Impregnated with Hydroxides of Aluminium and Cadmium

Abstract

Papers impregnated with aluminium hydroxide and cadmium hydroxide have been used for the chromatographic separation of organic acids exist in various biological materials, soil and water. The following important separations: cinnamic acid from hippuric acid; benzoic and m-nitrobenzoic acids from gallic, β-naphthalene acetic, β-naphthoxy acetic, phthalic, quinic and salicylic acids; and salicylic acid from citric, cis-aconitic, malic, quinic, tartaric and trans-aconitic acids can be achieved in common electrolytes (Cd(NO₃)₂, KI, NaCl, NH₄Cl) solution.

Hydroxides¹ show amphoteric behaviour i. e. they may exchange either cations or anions depending upon the pH of the solution, and t h i s may be shown by the following ionic equilibria.