Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines

Stella Rovio, Kimmo Sirén, Heli Sirén (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

38 Citations (Scopus)

Abstract

Capillary electrophoresis was used for determination of inorganic alkali and alkali earth metal cations, inorganic anions, anions of organic acids, and carbohydrates in six Pinot Noir grape red wines. Spectrum analysis was applied to evaluate the possible chemical differences between the wines from different geographic origin. In addition, sensory evaluation was used to reveal differences between wines from the end user point of view. Both chemical analyses and the sensory evaluation revealed clear differences among the wine samples. The total concentrations of inorganic ions, carboxylate anions, and carbohydrates varied 1.9–3.1 g L−1, 4.3–5.5 g L−1, and 1.5–7.5 g L−1, respectively. Although the grape was same in all samples, the results show considerable variations in chemical composition, the red wine from Tasmanian being the most different among samples.
Original languageEnglish
Pages (from-to)1194-1200
JournalFood Chemistry
Volume124
Issue number3
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

Capillary electrophoresis
Wine
capillary electrophoresis
Organic acids
Capillary Electrophoresis
red wines
anions
organic acids and salts
Anions
Cations
wines
cations
Metals
Carbohydrates
metals
carbohydrates
alkalis
Acids
sensory evaluation
grapes

Keywords

  • Capillary electrophoresis
  • red wine
  • carboxylic acids
  • carbohydrates
  • inorganic ions

Cite this

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abstract = "Capillary electrophoresis was used for determination of inorganic alkali and alkali earth metal cations, inorganic anions, anions of organic acids, and carbohydrates in six Pinot Noir grape red wines. Spectrum analysis was applied to evaluate the possible chemical differences between the wines from different geographic origin. In addition, sensory evaluation was used to reveal differences between wines from the end user point of view. Both chemical analyses and the sensory evaluation revealed clear differences among the wine samples. The total concentrations of inorganic ions, carboxylate anions, and carbohydrates varied 1.9–3.1 g L−1, 4.3–5.5 g L−1, and 1.5–7.5 g L−1, respectively. Although the grape was same in all samples, the results show considerable variations in chemical composition, the red wine from Tasmanian being the most different among samples.",
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Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines. / Rovio, Stella; Sirén, Kimmo; Sirén, Heli (Corresponding Author).

In: Food Chemistry, Vol. 124, No. 3, 2011, p. 1194-1200.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines

AU - Rovio, Stella

AU - Sirén, Kimmo

AU - Sirén, Heli

PY - 2011

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N2 - Capillary electrophoresis was used for determination of inorganic alkali and alkali earth metal cations, inorganic anions, anions of organic acids, and carbohydrates in six Pinot Noir grape red wines. Spectrum analysis was applied to evaluate the possible chemical differences between the wines from different geographic origin. In addition, sensory evaluation was used to reveal differences between wines from the end user point of view. Both chemical analyses and the sensory evaluation revealed clear differences among the wine samples. The total concentrations of inorganic ions, carboxylate anions, and carbohydrates varied 1.9–3.1 g L−1, 4.3–5.5 g L−1, and 1.5–7.5 g L−1, respectively. Although the grape was same in all samples, the results show considerable variations in chemical composition, the red wine from Tasmanian being the most different among samples.

AB - Capillary electrophoresis was used for determination of inorganic alkali and alkali earth metal cations, inorganic anions, anions of organic acids, and carbohydrates in six Pinot Noir grape red wines. Spectrum analysis was applied to evaluate the possible chemical differences between the wines from different geographic origin. In addition, sensory evaluation was used to reveal differences between wines from the end user point of view. Both chemical analyses and the sensory evaluation revealed clear differences among the wine samples. The total concentrations of inorganic ions, carboxylate anions, and carbohydrates varied 1.9–3.1 g L−1, 4.3–5.5 g L−1, and 1.5–7.5 g L−1, respectively. Although the grape was same in all samples, the results show considerable variations in chemical composition, the red wine from Tasmanian being the most different among samples.

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KW - carboxylic acids

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KW - inorganic ions

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