University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Connaissance de la Vigne et du Vin

  • Publisher:
  • FAD Code: COVV
  • CODEN: JISVE8
  • ISSN: 1151-0285
  • Abbreviation: Connaiss. Vigne Vin
  • DOI Prefix: NA
  • Other Name(s): International Journal of Vine and Wine Sciences, Sciences de la Vigne et du Vin
  • Language: English
  • Comments: Fulltext from 2003 V39

Citations 5

"Simultaneous Determination Of Calcium And Potassium, Magnesium And Sodium, And Potassium And Sodium In Wine Using Flow Injection Analysis Manifolds With A Dialysis Unit"
Connaiss. Vigne Vin 1990 Volume 24, Issue 4 Pages 167-176
J.L.F.C. LIMA, A.O.S.S. RANG EL, M.M. ROQUE DA SILVA

Abstract: A dialysis unit was incorporated into a flow injection analyzer. manifold in order to achieve the large dilutions required for analysis and to halve the stream to allow simultaneous determination of two cations. Schematic diagrams are presented to give full details of reagents, flow rates and mixing times for the determination of Mg and Ca, using AAS detection, and K and Na using flame photometric detection. Calibration graphs were rectilinear from 5 to 300, 9 to 1500, 7 to 120 and 3 to 180 mg L-1 for Na, K, Mg and Ca, respectively. The coefficient of variation (n = 10) were 1% for Ca and Mg and 6% for Na and K. Sample throughput was 120 h-1. Results are presented for the analysis of a number of wines and agree well with those obtained by standard procedures.
Potassium Calcium Magnesium Sodium Wine Spectrophotometry Simultaneous analysis Dialysis Dilution Calibration

"Determination Of Total Phosphorus And Inorganic Phosphorus In Wines By Flow Injection Analysis"
Connaiss. Vigne Vin 1990 Volume 24, Issue 2 Pages 49-61
J.L.F.C. LIMA, A.O.S.S. RANGEL

Abstract: To determine inorganic P, wine was injected into a aqueous carrier stream which merged with a reagent stream of (NH4)2MoO4- SnCl2 (details given). After passing through a reaction coil, the absorbance of the mixture was measured at 710 nm. To determine total P, wine was evaporated to near-dryness on a water-bath and the residue was treated with concentrated HNO3 for 1 h, ignited at 650°C then dissolved in 3 M HCl. The resulting solution was then analyzed as above. The sample throughput for the determination of total P was 120 h-1 with a coefficient of variation of 2%. Inorganic P could be determined from 9 to 1000 mg mL-1 at a sample rate of 60 h-1 with a coefficient of variation of 2%.
Phosphorus Wine

"Influence Of Malic Acid Concentration On The Determination Of Tartaric Acid In Musts By Continuous-flow Colorimetry With Metavanadate"
Connaiss. Vigne Vin 1985 Volume 19, Issue 4 Pages 249-259
J. TROSSAIS1, C. ASSELIN

Abstract: The cited continuous-flow technique for determining tartaric acid, based on the method of Blouin and Vidal (Rev. Fr. Oenol., 1978, 70, 39), gave values ~20% lower than those from the method of Rebelein (Dtsch. Lebensm.-Rundsch., 1961, 2, 36). These errors are due to interference by other organic acids present in musts, especially malic acid, which is eliminated in the Rebelein method. Use of a correction factor is proposed for the continuous-flow method, to allow for the relatively large malic acid levels in musts.
Tartaric acid Wine Spectrophotometry Interferences

"Automation Of Continuous-flow Enzymic Determination Of Acetic Acid In Wine"
Connaiss. Vigne Vin 1985 Volume 19, Issue 3 Pages 161-169
B, DONECHE, P.J. SANCHEZ

Abstract: The sample was mixed with triethanolamine solution (pH 8.4), malate, MgCl2, ATP, coenzyme A, NAD+ and acetyl-CoA synthetase before being incubated at 37°C with malate dehydrogenase and citrate synthase. A solution of Meldola blue (C. I. Basic Blue 6) and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide was added and, after 5 min, the absorbance was measured at 570 nm. The coefficient of variation was <5%.
Acetic acid Wine Spectrophotometry

"Continuous-flow Automation Of The Enzymic Determination Of Malic Acid In Wines"
Connaiss. Vigne Vin 1980 Volume 14, Issue 4 Pages 207-217
Aline LONVAUD-FUNEL, B. DONECH, D. BLEUZE

Abstract: Malic acid [6915-15-7] in wine was determined by a continuous enzymatic process that produced NADH. The NADH was used to reduce 3-(4,5-dimethylthiazolyl-2)-2,5-diphenyltetrazolium bromide (I) [298-93-1] to the corresponding formazan derivative (II) [57360-69-7]. The transfer of H from NADH to I was accomplished with Meldola Blue. The amt. of II formed was determined by spectrometry at 570 nm.
l-Malic acid Wine Spectrophotometry Enzyme