Articles producció científica> Bioquímica i Biotecnologia

New enzymatic method for estimating fumaric acid in wines

  • Dades identificatives

    Identificador: imarina:9229575
    Autors:
    Fernández-Vázquez DRozès NCanals JMBordons AReguant CZamora F
    Resum:
    This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.
  • Altres:

    Autor segons l'article: Fernández-Vázquez D; Rozès N; Canals JM; Bordons A; Reguant C; Zamora F
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Bordons de Porrata- Doria, Albert / Canals Bosch, Joan Miquel / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
    Paraules clau: Saccharomyces-cerevisiae L-malic acid Fumaric acid Enzymatic method l-malic acid enzymatic method
    Resum: This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.
    Àrees temàtiques: Horticulture Food science & technology Food science
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: nicolasrozes@urv.cat jmcanals@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat fernando.zamora@urv.cat
    Identificador de l'autor: 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-5320-8740 0000-0002-5036-1408 0000-0002-4213-3528
    Data d'alta del registre: 2024-07-27
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://oeno-one.eu/article/view/4825
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Oeno One. 55 (3): 273-281
    Referència de l'ítem segons les normes APA: Fernández-Vázquez D; Rozès N; Canals JM; Bordons A; Reguant C; Zamora F (2021). New enzymatic method for estimating fumaric acid in wines. Oeno One, 55(3), 273-281. DOI: 10.20870/OENO-ONE.2021.55.3.4825
    DOI de l'article: 10.20870/OENO-ONE.2021.55.3.4825
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2021
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Horticulture
    Saccharomyces-cerevisiae
    L-malic acid
    Fumaric acid
    Enzymatic method
    l-malic acid
    enzymatic method
    Horticulture
    Food science & technology
    Food science
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