Author, as appears in the article.: Fernández-Vázquez D; Rozès N; Canals JM; Bordons A; Reguant C; Zamora F
Department: Bioquímica i Biotecnologia
URV's Author/s: Bordons de Porrata- Doria, Albert / Canals Bosch, Joan Miquel / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Keywords: Saccharomyces-cerevisiae L-malic acid Fumaric acid Enzymatic method l-malic acid enzymatic method
Abstract: 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.
Thematic Areas: Horticulture Food science & technology Food science
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: nicolasrozes@urv.cat jmcanals@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat fernando.zamora@urv.cat
Author identifier: 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-5320-8740 0000-0002-5036-1408 0000-0002-4213-3528
Record's date: 2024-07-27
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://oeno-one.eu/article/view/4825
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Oeno One. 55 (3): 273-281
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
Article's DOI: 10.20870/OENO-ONE.2021.55.3.4825
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications