Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines
Fermentable sugar dosage helps oenologists to establish a harvest’s moment and control the fermentation process of the musts. The official analyses recommended for their determination are long, laborious, and must be carried out by specialized personnel. On the contrary, instrumental analysis automa...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/14/5585 |
| _version_ | 1797588016045228032 |
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| author | Irene Dini Dario Tuccillo Daniele Coppola Margherita-Gabriella De Biasi Elena Morelli Andrea Mancusi |
| author_facet | Irene Dini Dario Tuccillo Daniele Coppola Margherita-Gabriella De Biasi Elena Morelli Andrea Mancusi |
| author_sort | Irene Dini |
| collection | DOAJ |
| description | Fermentable sugar dosage helps oenologists to establish a harvest’s moment and control the fermentation process of the musts. The official analyses recommended for their determination are long, laborious, and must be carried out by specialized personnel. On the contrary, instrumental analysis automation limits human errors, increases precision, and reduces the time and cost of the analyses. In the food production sector, to use methods other than those recommended by supranational bodies in official reports, it is necessary to validate the analytical processes to establish the conformity of the results between the new methods and the reference ones. This work validated an automated enzymatic apparatus to determine the sum of glucose and fructose levels in wine samples. The validation was carried out on wine samples (dry red wine, dry white wine, moderately sweet wine, and sweet wine) containing different sugar concentrations by comparing data obtained using the OIV-MA-AS311-02 method performed by a specialized operator (reference method) and the same method performed by an automated apparatus. The difference between the results’ means obtained with the two procedures was significant. Nevertheless, the automated procedure was considered suitable for the intended use since the differences between the averages were lower than the measurement uncertainty at the same concentration, and the repeatability results were better for the automated procedure than the reference method. |
| first_indexed | 2024-03-11T00:47:00Z |
| format | Article |
| id | doaj.art-7b2f84d5a03b46d5a950021c6a1fe6bd |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T00:47:00Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7b2f84d5a03b46d5a950021c6a1fe6bd2023-11-18T20:44:14ZengMDPI AGMolecules1420-30492023-07-012814558510.3390/molecules28145585Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in WinesIrene Dini0Dario Tuccillo1Daniele Coppola2Margherita-Gabriella De Biasi3Elena Morelli4Andrea Mancusi5Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, ItalyLcm Laboratorio Chimico Merceologico, Corso Meridionale, 80143 Napoli, ItalyLcm Laboratorio Chimico Merceologico, Corso Meridionale, 80143 Napoli, ItalyDepartment of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, ItalyDepartment of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, ItalyDepartment of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, ItalyFermentable sugar dosage helps oenologists to establish a harvest’s moment and control the fermentation process of the musts. The official analyses recommended for their determination are long, laborious, and must be carried out by specialized personnel. On the contrary, instrumental analysis automation limits human errors, increases precision, and reduces the time and cost of the analyses. In the food production sector, to use methods other than those recommended by supranational bodies in official reports, it is necessary to validate the analytical processes to establish the conformity of the results between the new methods and the reference ones. This work validated an automated enzymatic apparatus to determine the sum of glucose and fructose levels in wine samples. The validation was carried out on wine samples (dry red wine, dry white wine, moderately sweet wine, and sweet wine) containing different sugar concentrations by comparing data obtained using the OIV-MA-AS311-02 method performed by a specialized operator (reference method) and the same method performed by an automated apparatus. The difference between the results’ means obtained with the two procedures was significant. Nevertheless, the automated procedure was considered suitable for the intended use since the differences between the averages were lower than the measurement uncertainty at the same concentration, and the repeatability results were better for the automated procedure than the reference method.https://www.mdpi.com/1420-3049/28/14/5585automated colorimetric testfermentable sugars dosagemetrological approachfood analysis |
| spellingShingle | Irene Dini Dario Tuccillo Daniele Coppola Margherita-Gabriella De Biasi Elena Morelli Andrea Mancusi Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines Molecules automated colorimetric test fermentable sugars dosage metrological approach food analysis |
| title | Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines |
| title_full | Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines |
| title_fullStr | Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines |
| title_full_unstemmed | Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines |
| title_short | Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines |
| title_sort | validation of an eco friendly automated method for the determination of glucose and fructose in wines |
| topic | automated colorimetric test fermentable sugars dosage metrological approach food analysis |
| url | https://www.mdpi.com/1420-3049/28/14/5585 |
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