Monitoring malolactic fermentation using HPLC-UV-RI

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7° Encontro Nacional

de Cromatografia

Grupo de Cromatografia

Sociedade Portuguesa de Qufmica

Departamento de Quimica e Bioquimica

Faculdade de Ciencias da Universidade do Porto

Titulo

7Q Encontro National de Cromatografia

Coordena-;ao

Aquiles Araujo Barros

Jose Antonio Rodrigues

Paulo Joaquim Almeida Luis Ferreira Guido

Maria [nes Rocha Luis Moreira Gonc;alves

Manuela Maria Moreira

Ines Maria Valente Daniel Oliveira Carvalho Jose de Sousa camara

Jose Manuel F. Nogueira

Impressao e acabamellto

Graficos Reunidos

Rua Alvares Cabral, 22-32 4050-040 Porto

Edi-;ao

Sociedade Portuguesa de Quimica

Data r~lIlciro de 2012

Tiragem

275 exclllp[ares ISBN 978-989-97667-0-9

Deposito legal

338101/11

7

0

_Encontro

_Nacional

_{de Cromatografia}

Indice

Comprehensive two-dimensional gas chromatography-mass spectrometry (GCxGC-TOFMS)

,malysis of volatiles in Brazilian Capsicum spp. chili peppers

HPLC-OAD-MS analysis of Tempranillo grape seeds from different geographical origin

CMestol, kahweol and related esters profile in espresso coffee

On the study of historical Arraiolos tapestries - a chromatographic and spectrometric approach

Ch,llaclerization of phenolic and polysaccharidic extracts of Ganoderma /ucidum by

chromatographic techniques

I\ntioxldants in Pinus Pinoster and mycorrhizal fungi during the early steps of symbiosis

Chromatographic techniques to obtain the biomolecules profile of inedible wild mushrooms

with antioxidant value

Sca"onal vari<lbility of essential oils of Lavandufa fuisieri

I\n overview of the nutrients and non-nutrients present in the wild mushroom species most

.tppreclatecl in the Northeast of Portugal

GC MS lJI1alysis of Portuguese propolis

ylhus Intl/lilforus: phenolic characterization by HPLC-OAD, ESI-MSn and NMR combined

ll1etllods

Mf'nllw oquolica: source of flavanone glycosides

Vdlldtltion of a NP-HPLC-FLD method for tocopherol analysis in fresh lettuce

(h,1I O"lctcriwtion of volatile compounds of passion fruit species of semi-arid region in the

11r.l/m,m Northeast

Vokltllc composition of Portuguese Oak and Portuguese Chestnut wood chips: their relevance

i()1 ol'nological purposes

0111' climlo'll\ional and comprehensive two-dimensional gas chromatography analysis of chestnut

,llId odk wood chips with different toasting degrees

NI'w BP HPI.C UV method for the quantification of napthodianthrones from Hypericum species

lil.lr.lc.lCri/<Jtion of Opunlia ficus spp. fractions obtained using Sephadex LH-20.

I)f'll'ItYlhullon of blsphenol A in mussels using dispersive liquid-liquid microextraction and gas

(hi OIII.lloHr,lphy mass spcctromctry

Opllllll/oltion of in "itu deriv<Jtiz<Jtion dispersive liquid-liquid microextraction for simultaneous

1')(tt,l(tJon 01 bhpilC'nol 1\ ,mel bb,phenoi Il in tuna canned followed by gas chromatography

-III.'''', ',PI'( I I 0111('11 V ,1I1,ily~i\

D"Vf'lnpllIl'lll ,11\11 V.lllfl.llion 01 ,j .,Imple nnd sensitive HPLC/FLD method for N-methyl

I ,III},IIII,III". p,·',II( Id,·', In ,lnitll.illl"',itt". b.I' .• '(1 011 di'.per<;ive extr;:)cl ion bV QuEChERS

121 122 123 124 125 126

127

128 129 130 131 132 133 134 135 136 137 138 139 140 141 P72. P73. P74. P75. P76. P77. P7S. P79. PSO. PSl. PS2. PS3. PS4. PS5. PS6. PS7. PSS. PS9. P90. P91. P92.

7'

Encantra Nacianal

de

Cramatagrafia

indice

New strategy to enhance the extraction efficiency of polyphenols from dietary vegetables using

a modified QuEChERS combined with UHPlC-PDA system

A selective and fast method for the quantitative determination of chloroanisoles in wines using

solid phase microextraction and gas chromatography-quadrupole mass spectrometry

Development of a QuEChERS-based extraction method for Ochratoxin A analysis in bread by

LC-fLD

GC-FID and GC-MS as a tool to screen the influence of wood ageing technologies in the brandies

odourless and odourant compounds

Honey sugars analysis by ion chromatography method with Integrated Pulsed Amperometric

Detection {I PAD)

Ocurrence and bioacessibility of nitrates in baby foods

Avalia~ao dos niveis de contamina~ao com patulin a em diferentes fases do processamento

industrial da fruta

Desenvolvimento de um metoda de analise de melamina em produtos alimentares atraves de

MISPE-HPLC-DAD

Quantification of wine eilagitanins by LC-ESI-MS/MS-multiple reaction monitoring

Gas-diffusion microextraction: a deeper understanding of the process

Determination of free and total diacetyl in wine by HPLC-UV using gas-diffusion microextraction

Determination of pesticide residues in grapes and wine using Quechers and liquid

chromatography -diode-array detection

Recovery and analysis by HPLC-DAD of natural antioxidants from brewer's spent-grain

Analysis of acids and sugars in fruit-based drinks by SEC-l:JV-RI

Analysis of honey main sugars by size-exclusion chromatography

Monitoring malolactic fermentation using HPlC-UV-RI

Determination of chloropropanols in water and food samples using ultrasound-assisted

dispersive liquid-liquid microextraction with derivatization and GC-MS detection

Arsenic speciation in rice and fish using HPLC-tCP-MS

Solid-phase extraction followed by dispersive liquid-liquid microextraction for the sensitive

determination of ethyl phenols species in wine

Fast detection of ~-Iactam antibiotics in milk by isocratic HPLC elution

Chromatographic analysis of macro and micronutrients in the most widely appreciated

cultivated mushrooms

142 143 144 145 146 147 148 149 15D 151 152 153 154 155 156 157 158 159 16D 161 162

7

o

_{Encontro N}

_a

_cion

_a

_l

_d

_{e C}

_romatogr

_a

_fi

_a

Comunicaf,:oes em poster

P87. Monitoring malolactic fermentation

using HPLC-UV-RI

David

F.

C

os

ta

o

.

'

,

A

ntonio

M.

P

e

r

es

o.

b

,forge

Sa

Morai

s

o

,

f

oli

o V

e

rdial

o

, Adt!lio

A.

s.c.

Ma

c

ha

d

o

c_,

_Lui

_s

_{G. Dias}

a

_,

_*

aCIMO - Escola Superior Agraria, Instituto Politlknico de Bragan~a, Portugal, bLSRE - Laboratory of

Separation and Reaction Engineering - Associate Laboratory LSRE/LCM, Escola Superior Agraria, Instituto PoHttknico de Bragan~a, Portugal, cLAQUIPAI-Departamento Quimica, Faculdade de Ciencias, Universidade

do Porto, Portugal

.. IdiaS@ipb.pt; david_costaI8@hotmail.com

In the

malolactic

fermentation,

w

h

i

ch is the s

e

cond wine fermenta

t

ion

,

the

malic

acid

i

s

c

onsumed by

lactic

acid bacteria to yield

lactic

acid, resulting

in

a redu

c

tion

of the

w

in

e

fixed acidity.

Thi

s

fermentation can b

e

gin during the alcoholic fermentation or aft

e

r

it

s

completion.

It must be

controlled

for improving

the organoleptic

c

haracteristics

and the

microbiological

stability of wines.

If uncontrolled,

several

unplea

s

ant substances

may

be

formed originating

lo

ss

of quality of the wine

.

The aim of thi

s s

tudy wa

s

to validate an

HPLC

method

,

with UV and RI detector

s

in

s

erie

s

,

fo

r

monitoring

malolactic

fermentation

to verify its viability a

s

a control method

in

a

fermentation

stud

y

with an elect

r

onic tongue,

nam

e

ly to

pro

v

ide

:

i) identification of the

malolactic

fermentation

e

nd,

by evalu

a

ting the

malic

and

lacti

c

a

c

id contents in wine

;

ii)

determination of

the levels

of different acidic compound

s

(citric acid, tartaric acid,

ascorbic acid and acetic acid), sugars (sucrose,

fructose

and glucose). glycerol and eth

a

nol

along the

malolactic

fermentation.

This

work

monitored

the malolactic fermentation of a

red

wine prepared in

the

Agrarian

S

c

hool

of the Politechn

ic

Institute

of

Bragan

,

a, with grapes of the variety "Mouri

s

co

Tinto

"

, during f

i

ve weeks

,

after completion of the

'

alcoholic f

e

rmentation.

The HPLC

a

n

a

lysis

was carried out with a Varian equipment and a Supelcogel C-610H column

s

elected

because

organic solvent

s

are not required

for

elution purposes.

The

above

mentioned compound

s

were analyzed simultaneously for all wine

sa

mples

collected every

7

days. The

chromatographic

method

showed a good analytical performance, with

high

s

en

s

itivities for each of the analytes and

c

orrelation coefficients greater than 0.999

.

The

limits

of

detection

and quantification wer

e

low (for example

, c

alculated acid

malic LD

and

LQ

values

w

ere lower

t

han

0.04 g

i

L and 0

.

14

gI

L

,

respectivel

y

) and

the

samples were

w

ithin

the dynamic

range def

i

ned

at

w

ork

.

Sugar

s

were not detected

in

the wine samples

,

a

s e

x

pected

,

demonstrating that the alcoholic f

e

rmentation

w

a

s

completed. Moreover

,

no

as

corbic acid wa

s

found.

Howev

e

r the qu

a

ntifi

c

ation of citric and

lactic

acids

proved

el

c

c

o

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