Various instrumental approaches for determination of organic acids in wines
Само за регистроване кориснике
2016
Аутори
Zeravik, JiriFohlerova, Zdenka
Milovanović, Miodrag
Kubesa, Ondrej
Zeisbergerova, Marta
Lacina, Karel
Petrović, Aleksandar
Glatz, Zdenek
Skladal, Petr
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking.
Кључне речи:
Biosensor / Capillary electrophoresis / Carboxylic acids / WineИзвор:
Food Chemistry, 2016, 194, 432-440Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Ministry of Education, Youth and Sports of Czech Republic, programme NPV II [2808035]
- Grant Agency of the Czech RepublicGrant Agency of the Czech Republic [GAP206/11/0009]
- project "EXCELLENT TEAMS" from European Social Fund [CZ.1.07/2.3.00/30.0005]
- CEITEC - Central European Institute of Technology from European Regional Development Fund [CZ.1.05/1.1.00/02.0068]
DOI: 10.1016/j.foodchem.2015.08.013
ISSN: 0308-8146
PubMed: 26471576
WoS: 000364248900058
Scopus: 2-s2.0-84939826136
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Zeravik, Jiri AU - Fohlerova, Zdenka AU - Milovanović, Miodrag AU - Kubesa, Ondrej AU - Zeisbergerova, Marta AU - Lacina, Karel AU - Petrović, Aleksandar AU - Glatz, Zdenek AU - Skladal, Petr PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4137 AB - Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Various instrumental approaches for determination of organic acids in wines EP - 440 SP - 432 VL - 194 DO - 10.1016/j.foodchem.2015.08.013 ER -
@article{ author = "Zeravik, Jiri and Fohlerova, Zdenka and Milovanović, Miodrag and Kubesa, Ondrej and Zeisbergerova, Marta and Lacina, Karel and Petrović, Aleksandar and Glatz, Zdenek and Skladal, Petr", year = "2016", abstract = "Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally, tartaric acid was determined by modified colorimetric method based on formation of the vanadate-tartrate complex. The above mentioned methods were used for the analysis of 31 wine samples and obtained data were compared with the results from capillary electrophoresis as a basic standard method. This comparison showed a certain degree of correlation between biosensors and capillary electrophoresis. The provided information pointed to the potential uses of biosensors in the field of winemaking.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Various instrumental approaches for determination of organic acids in wines", pages = "440-432", volume = "194", doi = "10.1016/j.foodchem.2015.08.013" }
Zeravik, J., Fohlerova, Z., Milovanović, M., Kubesa, O., Zeisbergerova, M., Lacina, K., Petrović, A., Glatz, Z.,& Skladal, P.. (2016). Various instrumental approaches for determination of organic acids in wines. in Food Chemistry Elsevier Sci Ltd, Oxford., 194, 432-440. https://doi.org/10.1016/j.foodchem.2015.08.013
Zeravik J, Fohlerova Z, Milovanović M, Kubesa O, Zeisbergerova M, Lacina K, Petrović A, Glatz Z, Skladal P. Various instrumental approaches for determination of organic acids in wines. in Food Chemistry. 2016;194:432-440. doi:10.1016/j.foodchem.2015.08.013 .
Zeravik, Jiri, Fohlerova, Zdenka, Milovanović, Miodrag, Kubesa, Ondrej, Zeisbergerova, Marta, Lacina, Karel, Petrović, Aleksandar, Glatz, Zdenek, Skladal, Petr, "Various instrumental approaches for determination of organic acids in wines" in Food Chemistry, 194 (2016):432-440, https://doi.org/10.1016/j.foodchem.2015.08.013 . .