Applications
- AN-C-070Cations and biogenic amines in wine
Determination of sodium, potassium, calcium, magnesium, putrescine, cadaverine, and histamine in a wine sample using cation chromatography with direct conductivity detection.
- AN-C-161Trimethylamine N-oxide and biogenic amines in addition to standard cations in white wine
Biogenic amines and trimethylamine N-oxide (TMAO) are indicators for the quality of grape fermentation. The consumption of amine-rich wines often leads to headaches, which is why the amine concentrations in wine must be monitored. This Application Note describes the determination of trimethylamine N-oxide, putrescine, cadaverine and histamine, in addition to various standard cations, with the aid of the Metrosep C 6 - 100/4.0 column and subsequent direct conductivity detection.
- AN-V-092Nickel in white wine after UV digestion
For the determination of nickel in white wine, UV digestion is required to mineralize the sample. The determination is done by adsorptive stripping voltammetry (AdSV) at the HMDE in ammonia buffer with dimethylglyoxime (DMG).
- AN-V-201Nickel and cobalt in red wine after UV digestion
The determination of nickel and cobalt in red wine using adsorptive stripping voltammetry can be carried out after UV digestion of the sample.
- AN-S-012Determination of lactate, chloride, nitrate, sulfite, and phosphate in wine
Determination of lactate, chloride, nitrate, sulfite, and phosphate in wine using anion chromatography and conductivity detection after chemical suppression.
- AN-V-094Platinum and rhodium in red wine after UV digestion
For the determination of heavy metals in wine, UV digestion is required to mineralize the sample. The determination of platinum and rhodium is carried out with adsorptive stripping voltammetry (AdSV) at the HMDE.
- AN-V-093Zinc, cadmium, lead, and copper in red wine after UV digestion
Zinc, cadmium, lead, and copper can be determined in red wine after UV digestion by anodic stripping voltammetry (ASV).
- AN-T-211Fully automated wine analysis – Determination of free and total sulfurous acid, reductants, total acidity and pH value according to OIV
The analysis of the reductants, free and total sulfurous acid, pH and total acidity of wine can be performed fully automated on an OMNIS system based on the directive OIV-MA-AS323-04B, OIV-MA-AS313-01 and OIV-MA-AS313-15.Added components like SO2 have preserving properties and affect the microbiological environment (anti-microbacterial and enzyme-deactivating), they trap fermentation byproducts such as acetaldehyde and suppress a coloring into brown. The bound and free sulfurous acid are in an equilibrium with each other and can be determined via iodometric titration. Iodometric titration is also the method of choice to quantify other reductants, such as dyes, tanning agents, degradation products of carbohydrates and ascorbic acid. Finally, the acidity of wine is an important quality parameter, which affects the color and taste of wines. The total acidity and the pH of wine can be determined on the same system. Hence, Metrohm offers an all-in-one solution for the analysis of these mentioned key parameters.
- AN-C-105Copper, zinc, iron(II), and manganese in wine by ion chromatography with post-column reaction and UV/VIS detection
Determination of copper, zinc, iron(II), and manganese in red wine using cation chromatography with UV/VIS detection after post-column reaction with PAR.
- AN-I-016Potassium in fruit juice and wine – Fast and economical determination by ion measurement
Determination of the potassium content plays a major role in the food and beverage industry. Potassium is an essential mineral nutrient for humans. It is an important intracellular cation and also plays an important role in processes withincells, where it is involved in the regulation of numerous body functions like blood pressure, cell growth and muscle control.To declare the potassium content of drinks and food, it is usually determined by flame photometric method. However, flame photometry is linear only over a limited concentration range, and often sample dilution is necessary. Furthermore, the instrumentation is rather complex and expensive to buy and maintain. The ion measurement method presented here is a fast, less expensive, and reliable alternative to determine potassium content in beverages.