Data/hora: 03/07/2024 12:42:08

Biblioteca(s): 	Epagri-Sede.	
Data corrente: 	03/10/2018	
Data da última atualização: 	03/10/2018	
Autoria: 	ROTA, C. A.; SARTOR, S.; CALIARI, V.; SOUZA, A. L. K.; PANCERI, C. P.; BORDIGNON, M. T.	
Título: 	Characterization of organic acids in grapes and wines of different species of the genus Vitis: Validation of analytical method.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 12., 2018, Campinas. Resumos... Campinas: SLACA, 2018.	
Idioma: 	Inglês	
Conteúdo: 	The determination and quantification of organic acids are relevant for the definition of grape ripeness and health, as well as for the organoleptic characteristics of the wines. For this reason, the aim of this study was to characterize the content of organic acids (tartaric, malic, citric, acetic, lactic and succinic) from grape musts and wines of different species of the genus Vitis, by high-performance liquid chromatography method validation. For chromatographic separation, a reverse phase column was used, with isocratic elution and detection at 212 nm. The grape samples came from commercial vineyards cultivated in the state of Santa Catarina, Brazil, and were obtained from white and red varieties of different species of genus Vitis, divided into: Vitis vinifera, Vitis rotundifolia, Vitis labrusca, and hybrids. The validated analytical method presented adequate linearity (R2> 0.99), repeatability (0.08-1.43%), recovery (77.4-109.1%) and low limits of detection (<0.79 g/L) and quantification (<1.15 g/L). The analytical method was considered accurate for the complexity of the matrices. Grape musts presented tartaric, malic and citric acid. The must from Magnolia (Vitis rotundifolia) and Seibel (hybrid) presented the highest concentration of tartaric acid (6.38 g/L) and malic acid (13.39 g/L) respectively. In wines, the acids detected were tartaric, malic, citric, lactic, succinic and acetic. The wine from Seibel (hybrid) presented the highest concentration of malic acid (10.90 g/L). The concentration of organic acids in musts and wines was different according to the species of genus Vitis and, with the use of multivariate statistical analysis (PCA), it was possible to group the samples according to the species. The determination of organic acids is a valuable tool for quality control of musts and can be used as an alternative for the differentiation of wines produced from different varieties of species of the genus Vitis.	
Palavras-Chave: 	ácido orgânico; Uva; vinho.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_41354.pdf	
Registro original: 	Epagri-Sede (Epagri-Sede)	
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