Determination of organic acids content in Moldavian wine by HPLC

Abstract

Wines are often falsifiable drinks. In recent years, there are found quite "accurate" counterfeits, when drink’s basic physical and chemical indexes meet the requirements of standards and conditions, declared on the labels. Therefore, fighting for the quality of the product it’s necessary to develop effective methods for comprehensive assessment of wines, their authenticity, origin... Collection of statistical data can help in the evaluation of the received data after samples’ analysis. This article presents statistical data analysis of a number of Moldavian wines on the composition of the main organic acids in wine, their content, ratio. Thus, was marked characteristic diapason of some organic acids ratio, for example: ratio tartaric acid/sum malic, lactic acids – 1,0-2,0 g/dm3 for red dry wines, and 0,5-1,5 g-dm3 – for white dry wines. The data were obtained by HPLC method of analysis.