Otimização e validação de método para determinação de ácidos orgânicos em vinhos por cromatografia líquida de alta eficiência Optimization and validation method for organic acid determination in wines by high performance liquid cromatography

Abstract

The organic acids (tartaric, malic, citric, lactic and succinic) are de main components responsible for the acidity in the wine. This method for simultaneous determination of organic acids and interfering peaks in wines can be achieved in 16 min. The sample preceded by a dilution and filtration step. The chromatographic separation required one reversed phase column, isocratic mobile phase (acetonitrila, formic acid in water) and detection wavelength was set at 212 nm. The validation confirmed good repeatability, recovery and application in red and white wines.

Keywords

• organic acids
• wines
• HPLC UV/Vis