CZE-ESI/QTOF-MS analysis of organic acids in red Vranec wines from different locations

Ivanova, Violeta and Neceva, Zaneta and Sándor, Viktor and Makszin, Lilla and Deutsch-Nagy, Laura and Berkics, Balázs and Stafilov, Trajče and Kilár, Ferenc (2018) CZE-ESI/QTOF-MS analysis of organic acids in red Vranec wines from different locations. In: 18th International Symposium and Summer School on Bioanalysis, 25-30 June 2018, Komarno, Slovak Republic.

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Abstract

Organic acids are important compounds influencing the stability, flavor, aroma and color of grapes and wine and contributing to the pH, chemical and microbiological stability of the wines. In this study, capillary zone electrophoresis hyphenated to electrospray ionization/quadrupole-time-of-flight-mass spectrometry (CZE-ESI/QTOF-MS) was applied for analysis of organic acids (lactic acid, succinic acid, malic acid, tartaric acid, shikimic acid and citric acid) in red wines [1]. All wines were produced from Vranec V. vinifera grapes, grown in different wine areas in Republic of Macedonia, applying same winemaking technology. Results showed that Vranec wines produced under controlled winemaking protocols presented relatively high content of tartaric, citric, lactic, malic and succinic acids compared to commercial Macedonian wines [2], while shikimic acid was present in a significantly low concentration. In fact, high concentration of tartaric acid in Vranec wines is nevertheless, typical for this variety, influencing higher chemical stability and colour, and giving soft freshens of the wines. Thus, tartaric acid ranged from 14.03 to 33.29 mM, followed by malic acid (range: 0.45 – 30.3 mM). Lactic acid was formed during the spontaneous malolactic fermentation, ranging between 1.24 to 6.74 mM. The concentrations of the naturally present citric acid in the samples (ranging from 1.36 to 4.66 mM) were in accordance to the official regulations, i.e., not higher than 1 g/L (5.24 mM). These results here provide a clear view for the organic acids profile in Vranec wines produced from various wine areas and they are useful for winemakers to manage and/or modify the winemaking protocols for this variety in order to obtain stable and high quality wines for the global market. Key words: organic acids, Vranec wines, CZE-ESI/QTOF-MS. Acknowledgement This work was supported by the grants CEEPUS CII-HU-0010-03-0809, NKFIH K-125275 and project titled “Chemical characterization of wine, alcoholic beverages and food by instrumental techniques”, funded by University “Goce Delčev” – Štip. References [1] V. Ivanova-Petropulos, Z. Naceva, V. Sándor, L. Makszin, L. Nagy, B. Berkics, T. Stafilov, and F. Kilár, Electrophoresis, accepted for publication (2018). [2] K. Tašev, M. Stefova, and V. Ivanova-Petropulos, Macedonian Journal of Chemistry and Chemical Engineering, 35, 225-233 (2016).

Item Type: Conference or Workshop Item (Poster)
Subjects: Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 24 Sep 2018 13:23
Last Modified: 24 Sep 2018 13:23
URI: http://eprints.ugd.edu.mk/id/eprint/20427

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