Various instrumental approaches for determination of organic
acids in wines

J 2016

Various instrumental approaches for determination of organic acids in wines

ŽERAVÍK, Jiří; Zdenka FOHLEROVÁ; Miodrag MILOVANOVIĆ; Ondřej KUBESA; Marta ZEISBERGEROVA et al.

Základní údaje

Originální název

Various instrumental approaches for determination of organic acids in wines

Autoři

ŽERAVÍK, Jiří; Zdenka FOHLEROVÁ; Miodrag MILOVANOVIĆ; Ondřej KUBESA; Marta ZEISBERGEROVA; Karel LACINA; Alexandr PETROVIC; Zdeněk GLATZ a Petr SKLÁDAL

Vydání

Food Chemistry, Oxford, UK, Elsevier Science, 2016, 0308-8146

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10600 1.6 Biological sciences

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Impakt faktor

Impact factor: 4.529

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/16:00087861

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

Biosensor; Capillary electrophoresis; Carboxylic acids; Wine

Štítky

AKR, H21, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 16. 4. 2017 23:07, Ing. Andrea Mikešková

Anotace

ORIG CZ

V originále

Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking. (C) 2015 Elsevier Ltd. All rights reserved.

Česky

Charakterizace vzorků vín pomocí elektrochemických biosensorů ve funkci bioelektronického jazyka, srovnání s dalšími standardními instrumentálními technikami.

Návaznosti

ED1.1.00/02.0068, projekt VaV

Název: CEITEC - central european institute of technology

GAP206/11/0009, projekt VaV

Název: Kapilární electroforéza jako nástroj pro metabolomické studie (Akronym: CE metabolomics)

Investor: Grantová agentura ČR, Capillary electrophoresis as a member of the metabolomic analytical toolbox

Citovat

ŽERAVÍK, Jiří; Zdenka FOHLEROVÁ; Miodrag MILOVANOVIĆ; Ondřej KUBESA; Marta ZEISBERGEROVA; Karel LACINA; Alexandr PETROVIC; Zdeněk GLATZ a Petr SKLÁDAL. Various instrumental approaches for determination of organic acids in wines. Food Chemistry. Oxford, UK: Elsevier Science, 2016, roč. 194, March, s. 432-440. ISSN 0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2015.08.013.

@article{1340787,
   author = {Žeravík, Jiří and Fohlerová, Zdenka and Milovanović, Miodrag and Kubesa, Ondřej and Zeisbergerova, Marta and Lacina, Karel and Petrovic, Alexandr and Glatz, Zdeněk and Skládal, Petr},
   article_location = {Oxford, UK},
   article_number = {March},
   doi = {https://doi.org/10.1016/j.foodchem.2015.08.013},
   keywords = {Biosensor; Capillary electrophoresis; Carboxylic acids; Wine},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {Various instrumental approaches for determination of organic acids in wines},
   volume = {194},
   year = {2016}
}

TY  - JOUR
ID  - 1340787
AU  - Žeravík, Jiří - Fohlerová, Zdenka - Milovanović, Miodrag - Kubesa, Ondřej - Zeisbergerova, Marta - Lacina, Karel - Petrovic, Alexandr - Glatz, Zdeněk - Skládal, Petr
PY  - 2016
TI  - Various instrumental approaches for determination of organic acids in wines
JF  - Food Chemistry
VL  - 194
IS  - March
SP  - 432-440
EP  - 432-440
PB  - Elsevier Science
SN  - 03088146
KW  - Biosensor
KW  - Capillary electrophoresis
KW  - Carboxylic acids
KW  - Wine
N2  - Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking. (C) 2015 Elsevier Ltd. All rights reserved.
ER  -

ŽERAVÍK, Jiří; Zdenka FOHLEROVÁ; Miodrag MILOVANOVI$\backslash$'C; Ondřej KUBESA; Marta ZEISBERGEROVA; Karel LACINA; Alexandr PETROVIC; Zdeněk GLATZ a Petr SKLÁDAL. Various instrumental approaches for determination of organic acids in wines. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2016, roč.~194, March, s.~432-440. ISSN~0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2015.08.013.

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