Analytical methods in wineries: is it time to change?

Luque de Castro, Maria Dolores and Gonzalez-Rodriguez, Jose and Perez Juan, Pedro (2005) Analytical methods in wineries: is it time to change? Food Reviews International, 21 (2). pp. 231-265. ISSN 8755-9129

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Analytical methods in wineries: is it time to change?
A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area.
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Official URL: http://dx.doi.org/10.1081/FRI-200051897

Abstract

A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area.

Item Type:Article
Additional Information:A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area.
Keywords:Literature Review, analytical chemistry, winery, analytical methods, wine analysis, automated methods, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, color
Subjects:F Physical Sciences > F110 Applied Chemistry
F Physical Sciences > F190 Chemistry not elsewhere classified
F Physical Sciences > F100 Chemistry
F Physical Sciences > F180 Analytical Chemistry
Divisions:College of Science > School of Life Sciences
ID Code:2119
Deposited By: Jose Gonzalez-Rodriguez
Deposited On:08 Jan 2010 09:44
Last Modified:13 Mar 2013 08:34

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