Wine is an alcoholic beverage consisting of various water-soluble components. One group of these compounds are organic acids, which are responsible for the organoleptic properties, stability and microbial activity of wine. The determination of organic acids is of great importance in wine production and quality control. In the present work we review the current methods for the determination of organic acids in wine. The methods used are mostly instrumental, such as gas and liquid chromatography, spectrophotometry and capillary electrophoresis. While these methods allow separation and quantification, analytical techniques such as neutralisation titration are used to determine the total acidity of wine. Liquid chromatography is one of the most commonly used methods as it combines simple sample preparation, low levels of quantification and relatively short analysis times.
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