Articles producció científica> Bioquímica i Biotecnologia

New enzymatic method for estimating fumaric acid in wines

  • Datos identificativos

    Identificador: imarina:9229575
    Autores:
    Fernández-Vázquez DRozès NCanals JMBordons AReguant CZamora F
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Fernández-Vázquez D; Rozès N; Canals JM; Bordons A; Reguant C; Zamora F
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Bordons de Porrata- Doria, Albert / Canals Bosch, Joan Miquel / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
    Palabras clave: Saccharomyces-cerevisiae L-malic acid Fumaric acid Enzymatic method l-malic acid enzymatic method
    Resumen: 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.
    Áreas temáticas: Horticulture Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: nicolasrozes@urv.cat jmcanals@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat fernando.zamora@urv.cat
    Identificador del autor: 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-5320-8740 0000-0002-5036-1408 0000-0002-4213-3528
    Fecha de alta del registro: 2024-07-27
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://oeno-one.eu/article/view/4825
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Oeno One. 55 (3): 273-281
    Referencia 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 del artículo: 10.20870/OENO-ONE.2021.55.3.4825
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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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