BIO Web Conf.
Volume 56, 202343rd World Congress of Vine and Wine
|Number of page(s)||4|
|Published online||24 February 2023|
Validation of a routine HPLC method for added fumaric acid determination in wines
1 Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
2 Hochschule Geisenheim University von Lade Straße, 65366 Geisenheim, Germany
* Corresponding author: firstname.lastname@example.org
Nowadays, grape berries mature earlier due to climate change. Higher sugar contents are observed, whereas lower ones in organic acids, leading to increased pH values. Those biochemical changes have direct consequences on the balance and quality of wines made from such grapes. Chemical acidification, commonly used to compensate for the lack of acidity in musts or wines, includes tartaric, malic, lactic, and citric acids. Fumaric acid (FA), naturally present in the grape berries at low concentrations and already authorized in the member states of the OIV to inhibit malolactic fermentation in wines, seems to be a promising alternative to those acids to lower the pH. However, the evolution of FA levels added at bottling and its impact on wine quality during its conservation have not yet been studied. Therefore, the aim of the present study was to develop and validate a simple method using liquid chromatography coupled with a diode array detector, which can be used routinely for the determination of the added fumaric acid in wines. The proposed and validated method uses a ProntoSIL C-18 analytical column and an isocratic elution with water acidified at 0.1% formic acid. The run time, including column cleaning with acetonitrile and re-equilibration, was 40 minutes.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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