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.

Basic information

Original name

Various instrumental approaches for determination of organic acids in wines

Authors

ŽERAVÍK, Jiří (203 Czech Republic, belonging to the institution), Zdenka FOHLEROVÁ (203 Czech Republic), Miodrag MILOVANOVIĆ (688 Serbia, belonging to the institution), Ondřej KUBESA (203 Czech Republic, belonging to the institution), Marta ZEISBERGEROVA (203 Czech Republic), Karel LACINA (203 Czech Republic, belonging to the institution), Alexandr PETROVIC (688 Serbia), Zdeněk GLATZ (203 Czech Republic, belonging to the institution) and Petr SKLÁDAL (203 Czech Republic, guarantor, belonging to the institution)

Edition

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

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10600 1.6 Biological sciences

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 4.529

RIV identification code

RIV/00216224:14310/16:00087861

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1016/j.foodchem.2015.08.013

UT WoS

000364248900058

Keywords in English

Biosensor; Capillary electrophoresis; Carboxylic acids; Wine

Abstract

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.

In Czech

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

Links

ED1.1.00/02.0068, research and development project

Name: CEITEC - central european institute of technology

GAP206/11/0009, research and development project

Name: Kapilární electroforéza jako nástroj pro metabolomické studie (Acronym: CE metabolomics)

Investor: Czech Science Foundation

Citovat

ŽERAVÍK, Jiří, Zdenka FOHLEROVÁ, Miodrag MILOVANOVIĆ, Ondřej KUBESA, Marta ZEISBERGEROVA, Karel LACINA, Alexandr PETROVIC, Zdeněk GLATZ and Petr SKLÁDAL. Various instrumental approaches for determination of organic acids in wines. Food Chemistry. Oxford, UK: Elsevier Science, 2016, vol. 194, March, p. 432-440. ISSN 0308-8146. Available from: https://dx.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 = {http://dx.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 and Petr SKLÁDAL. Various instrumental approaches for determination of organic acids in wines. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2016, vol.~194, March, p.~432-440. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2015.08.013.

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