Validation of a routine HPLC method for added fumaric acid determination in wines
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | KARASTERGIOU, Anna | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GANCEL, Anne-Laure | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | PAYAN, Claire | |
| dc.contributor.author | CHRISTMANN, Monika | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.date.accessioned | 2024-03-13T10:13:39Z | |
| dc.date.available | 2024-03-13T10:13:39Z | |
| dc.date.issued | 2023 | |
| dc.date.conference | 2022-10-31 | |
| dc.identifier.issn | 2273-1709 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/188765 | |
| dc.description.abstractEn | Nowadays, grape berries mature earlier due to climate change. Higher sugar contents are observed, whereas lower ones in organic acids, leading to increased pH values. Those biochemical changes have direct consequences on the balance and quality of wines made from such grapes. Chemical acidification, commonly used to compensate for the lack of acidity in musts or wines, includes tartaric, malic, lactic, and citric acids. Fumaric acid (FA), naturally present in the grape berries at low concentrations and already authorized in the member states of the OIV to inhibit malolactic fermentation in wines, seems to be a promising alternative to those acids to lower the pH. However, the evolution of FA levels added at bottling and its impact on wine quality during its conservation have not yet been studied. Therefore, the aim of the present study was to develop and validate a simple method using liquid chromatography coupled with a diode array detector, which can be used routinely for the determination of the added fumaric acid in wines. The proposed and validated method uses a ProntoSIL C-18 analytical column and an isocratic elution with water acidified at 0.1% formic acid. The run time, including column cleaning with acetonitrile and re-equilibration, was 40 minutes. | |
| dc.language.iso | EN | en_US |
| dc.publisher | EDP Sciences | en_US |
| dc.rights | Attribution 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/us/ | * |
| dc.title.en | Validation of a routine HPLC method for added fumaric acid determination in wines | |
| dc.type | Communication dans un congrès | en_US |
| dc.identifier.doi | 10.1051/bioconf/20235602030 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.volume | 56 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.conference.title | 43rd World Congress of Vine and Wine | en_US |
| bordeaux.country | mx | en_US |
| bordeaux.title.proceeding | BIO Web of Conferences | en_US |
| bordeaux.conference.city | Ensenada (Basse Californie) | en_US |
| hal.identifier | hal-04502478 | |
| hal.version | 1 | |
| hal.date.transferred | 2024-03-13T10:13:42Z | |
| hal.invited | oui | en_US |
| hal.proceedings | oui | en_US |
| hal.conference.end | 2022-11-04 | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | true | |
| dc.rights.cc | CC BY | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.date=2023&rft.volume=56&rft.eissn=2273-1709&rft.issn=2273-1709&rft.au=KARASTERGIOU,%20Anna&GANCEL,%20Anne-Laure&PAYAN,%20Claire&CHRISTMANN,%20Monika&TEISSEDRE,%20Pierre%20Louis&rft.genre=unknown |
