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Oiv Oeno 391 2010 en
Oiv Oeno 391 2010 en
© OIV 2013
1
Guidelines on automatic analysers in oenology
The first development of automatic analysis in oenology appeared in the beginning of the
1970’s. Up until that time, they were developed based on continuous flow analysers used
essentially in medical biology. The principle accessible parameters were volatile acidity,
reducing sugars, free and total sulfur dioxide. Enzymatic techniques were later acquired,
authorising particularly the dosage of glucose and fructose and malic and lactic acids.
In 1980 near infrared analysers enabled the rapid determination of alcoholic strength by
volume in wine and sugar found in musts.
The first sequential analysers, derived from the same medical analysis, appeared in the
beginning of the 1990’s. This allowed rapid access to numerous determinations based on
chemical reactions (total phenolic compounds, free and total sulphur dioxide, tartaric and
enzymatic acid (glucose and fructose, malic and lactic acid, citric acid…)
Later at the end of the 1990’s, infrared technology transformed (IRTF) completed by
processing automaton available to oenology laboratories.
All these automatic techniques are currently found worldwide. These techniques have
resulted in a significant lowering of oenological analysis costs which has lead to the
possibility of accessing, for a given cost, increasing parameters and thus increasing
information. This has enabled the continual and increasingly efficient analysis of the
steps of the life of a wine
Automatic analysis has quickly proven to be reliable and consistent. provided to setting
up adapted internal quality control techniques.
Automatic methods oftentimes remain internal methods for which each laboratory must
ensure the quality of results using different approaches including:
- The initial validation of the method
- Quality of grading and control scales used
- Very regular participation in interlaboratory comparison chains
- Regular comparison of results with results obtained by reference methods, etc…
The widespread use of automatic techniques in the wine world has made their
technological, commercial and control role genuine and fundamental for the economy and
for vitivinicultural exchanges. This situation justifies the publication of this guide which
serves not as a reference document but rather for information purposes. The objective of
this document is to:
- Describe the principle of implemented techniques, their application practice and
limits of use
- Provide details on methods usually applied taking into account that these methods
are oftentimes partially adapted by laboratories in accordance with the apparatus
Certified in conformity
Tbilisi, 25th June 2010
The General Director of the OIV
Secretary of the General Assembly
Federico CASTELLUCCI
© OIV 2010 2/40
used or matrixes implemented. The list proposed is in no case restrictive. Other
applications are possible. New developments are proposed on a regular basis.
3/40
GUIDELINES FOR AUTOMATED COLORIMETRIC ANALYSERS
IN OENOLOGY
Warning; this guide is not a reference document and is only provided for its informative
value. Unlike the methods contained in the book of international wine and must analysis
methods of the OIV or in the book of international grape-based spirits’ analysis methods
of the OIV, the methods contained herein cannot be considered as reference methods.
Only the methods published in the book of international wine and must analysis methods
of the OIV or in the book of international grape-based spirits’ analysis methods of the
OIV are official and can be used for the settlement of any possible dispute that may
arise.
These analysers automate the various steps of a chemical or enzymatic analysis using colorimetric
detection. There are two main categories used in oenology:
The first work on the automation of chemical analysis by continuous flow in oenology was
completed by MORFAUX, SARRIS et al. between 1969 and 1972. It was however only from 1974
onward that this technique gained ground in oenology laboratories with the development of reliable
and repeatable methods.
DISTILLATION
ASSEMBLY
SAMPLE
AIR
DILUENT
AIR
REAGENT
4/40
desired, as well as the ratio between rinse time and sampling time, which does not necessarily
have to be 1 as in the example above, but may also be 2, 1/2, 1/3, 1/4, etc.
From the moment they are released from the pump, all liquid flows moving through the analytical
circuit are regularly segmented by air bubbles every 1 or 2 centimetres. Surface tension forces
enable these air bubbles to prevent the circulation of a compound solution from one section of the
liquid column – caught between two bubbles – towards the previous or following section.
Furthermore, the air bubble dries the wall of the glass or PVC tube in which it is moving.
This eliminates any risk of contamination from one sample to the other, and prevents a sample
from being dissolved by the rinsing solution that precedes and follows it.
This fundamental principle of separation of liquids by an air bubble is applied starting from the
sample distributor. Indeed, aspiration at the sampling needle level is constant; when the needle
goes from the rinsing bath to the sample cup, a small amount of air is taken, creating a bubble
that, in the sample tube, separates the rinsing solution from the sample.
A second generation of continuous flow equipment using the microflow technique, which avoids
segmentation, was proposed. However, due to clogging problems that are difficult to solve, this
type of equipment remains poorly widespread. The analytical principles remain the same as for
segmentation instruments.
1.5 A detector
The most common type of detection is colorimetry. The majority of automated chemical analyses
are based on a colometric method, particularly in the oenological field. However, other detectors
can be used:
• UV spectrophotometer;
• flame photometer;
• fluorescence meter;
• nephelometer;
• cell counter;
• refractometer;
• specific electrodes;
5/40
1.6 A recorder
The presence of the compound sought in the sample taken is indicated, at the detector level, by a
signal whose intensity is proportional to the concentration of the compound. This signal is recorded
as peaks (fig. 2).
Between each peak, the return to the baseline corresponds to the rinsing solution being taken.
The reliability of the continuous flow analysis method lies in reading the recorder using the
following principles:
1° Creating a state of equilibrium in the analytical circuit so that the return to the baseline
always occurs when the rinsing solution is being taken due to a given concentration in the sample
of the analysed compound shows a constant-height peak.
Recording is affected when the circuit is not operating properly (drift of the baseline, variation in
peak shapes, variation in calibration peak heights, etc.), which limits analysis errors.
Response
Time in minutes
Fig. 2
Recording example obtained in the case of volatile acidity determination in wines at a 30-
sample per hour rate.
(The values shown are expressed in g/L of sulfuric acid)
6/40
1.7 A digital interface
This converts the analogical signal from the colorimeter into a digital value that can be directly
expressed in concentration of the compound measured. It generally includes a control system to
make sure that the determination process was not adversely affected.
2 SEQUENTIAL ANALYSERS
7/40
2.1.2.3. Absorbance measurement
The first absorbance measurement at the required wavelength is performed. It corresponds to level
zero of the implemented reaction and helps take into account any possible influence of the wine’s
colour.
8/40
APPENDIX 1
The methods described here are examples. Other methods may also be used.
1.2 Apparatus
Segmented flow chain.
1.3 Reagents and solutions
1.3.1 Hydrogen peroxide solution
• Hydrogen peroxide (CAS no[7722-84-1]) 30 to 35% (or 110 vol.) 0.5 ml
• demineralised water up to 200 ml.
Conservation: 1 day.
9/40
1.4.2 Reference wines of known volatile acidity content
1.5 Procedure
The flow chart is provided in the appendix.
The samples do not undergo any preliminary treatment. The analysis rate can vary from 30 to 60
samples per hour depending on the assembly used.
1.6 Characteristics of the described method
Intralaboratory reproducibility: 0.05 g∙l-1 in H2SO4 (0.07 g∙l-1 of acetic acid)
Interlaboratory reproducibility: 0.10 g∙l-1 in H2SO4 (0.14 g∙l-1 of acetic acid)
1.7 Bibliography
DUBERNET M. Automatic determination of volatile acidity in wines. Connaiss. Vigne et Vin,
1976,10,3, 297-309.
PILONE G.J. Effect of lactic acid on volatile acid determination of wine. J of Oenol. 1967,18, 149-
156.
SARIS J, MORFAUX J.N., DERVIN L. Automatic determination of volatile acidity of wine. Ind. Alim.
Agric., 1970, 87, 115-121.
rotations rotations
95°C
5% tartaric acid
water
bath Sample
Channel
2
rotations
Sink
rotat.
Reactor Sink
rotations
Bromophenol blue
Colorimeter
15mm light path
Colorimeter recovery
Sink
10/40
1.8.2 Potassium iodide
Assembly
diagram
Flow direction Flow rates (ml/min)
Nitrogen
(flow meter position 30
Distilling
Water
column or 30 L/min) Distilled water
Tartaric acid
Coolant
H2O2 (+acetic
acid)
Water
95°C water bath Sink
Bidistilled water
Sink
Sink
Spectrometer
Recorder
5V, max calib
2.1. Principle
In the presence of nicotinamide adenine dinucleotide (NAD), the acid is oxidised in a reaction
catalysed by its specific enzyme:
• malate dehydrogenase (MDH) in the case of malic acid,
• lactate dehydrogenase (LDH) in the case of lactic acid.
It is an equilibrium reaction that is moved in the direction of NADH formation by a basic hydrazine
buffer and an excess of NAD+.
MDH
L-malate + NAD+ < = = > oxaloacetate hydrazone + NADH + H+
LDH
L-lactate + NAD+ < = = > pyruvate hydrazone + NADH + H+
The quantity of NADH produced is proportional to the acid concentration of the sample. Its
absorbance is measured at 340 nm.
2.2 Apparatus
Segmented continuous flow chain.
2.3 Reagents
11/40
2.3.2 Buffer of a pH of about 9.5
For 500 ml:
• Pure glycine (CAS no[56-40-6]) 38 g
• Hydrazine sulphate (CAS no[10034-93-2]) 26 g
• EDTA (CAS no[60-00-1]) 1,0 g
• Sodium hydroxide (CAS no[1310-73-2]) 20 g
• Brij 35 30% 5 drops
• Bidistilled water up to 500 ml.
Filter if necessary. Maximum conservation: 2 months at +4°C.
2.3.4.1 Reference solutions of L-malic (CAS no[97-67-6]) or L-lactic (CAS no[79-33-4]) acid from
0.5 to 5 g/l
2.4 Procedure
The flow chart is provided in the appendix.
The samples do not undergo any preliminary treatment. In the case of samples with suspended
matter, centrifugation is essential.
The analytical rate is at least 30 samples per hour, with sampling time / rinse time = 1/1.
Note: For deeply coloured red wines, the absorbance due to colouring of the wine at 340 nm will be
subtracted from the absorbance measured, by running the samples using reagents without the
enzyme, but with the NAD+coenzyme.
2.7 Bibliography
Battle, J-L and Herdsman, J.C., Automation of enzymatic determination for oenological analysis,
Revue Française d’Œnologie (Cahier Scientifique), 1986, 26, (101): 38-43.
Battle, J-L, Joubert, R., Collon, Y. and Jouret, C, Continuous flow enzymatic determination of L-
malate and L-lactate in grape musts and wines, Ann. Fais. Exp. Chim., 1978, 71(766): 223-228.
Curvelo-Garcia, A. S., Reliability of segmented continuous flow methods applied to the analysis of
wines and musts, Feuillet Vert de l’OIV no941 (1993).
12/40
2.8 Appendix: Flow chart example
exch./h
Sink ml/min
rotations
Sink
6 inch dialysis
Buffer
Buffer
MDH or LDH
rotations
10° delay
Sink
rotations
340 nm colo.
3.1 Principle
The Rebelein method is applied to dialysed wine samples to develop a red-orange colour at hot
temperature (37°C) with sodium metavanadate in alkaline medium. The absorbance is measured
at 520 nm. High malic acid and sugar contents may interfere.
3.2 Apparatus
Segmented continuous flow chain.
3.3 Reagents
13/40
3.3.7 Sodium metavanadate solution
• ammonium vanadate 4g
• NM NaOH solution 150 ml
• 27% sodium acetate 200 ml
• distilled water up to 500 ml
Conservation: 1 week.
3.4 Procedure
The flow chart is provided in the appendix.
The samples do not undergo any preliminary treatment. In the case of musts or other samples with
suspended matter, centrifugation is essential.
The analytical rate is 30 samples per hour (sampling time / rinse time = 1/1).
3.7 Bibliography
Battle, J-L, Joubert, R., Colion, Y. and Jouret, C, Use of continuous flow for colorimetric
determination of tartaric acid in grape musts and wines using the Rebelein method, Ann. Fals. Exp.
Chim., 1978, 71(764), 155-158.
Curvelo-Garcia, A. S., Reliability of segmented continuous flow methods applied to the analysis of
wines and musts, Feuillet Vert de l’OIV no941 (1993).
Trossais J. and Asselin C. Influence of malic acid levels in musts on the determination of tartaric
acid by continuous flow colorimetry with metavanadate. Conn. Vigne Vin. 1985, 19, 4, 249-259.
14/40
3.8 Appendix: Flow chart example
Sink
Flow rate
ml / min
Acid
Dialyser
Acid
Sink
4.1 Principle
The automatic method for the fluorometric determination of citric acid is based on the
dicyclohexilcarbodimide (DDC) method. The sample reacts with the DDC in presence of
acetic acid in anhydrous environment, which gives rise to aconitine formation.
The transmission wavelength of aconitine is 490 nm and its excitation wavelength is 400
nm. The signal given out by the fluorometre is sent to an interface connected to the
system’s software.
4.2 Apparatus
15/40
Water type I (Standard ISO 3696) or identical up to 2000 cm3
Brij 35 (30%) N °CAS [9002-92-0], 6 cm3
Preparation:
In a graduated vial of 2000 cm3, dissolve sodium chloride in approx. 1600 cm 3 of water.
Delicately add the acid and leave to settle until ambient temperature is reached. Add
ethanol and critic acid solution and mix. Fill to the top with demineralised water, add Brij
and mix.
6 month conservation time
Let the gas out of the sample so as to eliminate as much CO 2 as possible, by strirring for
at least two minutes. If the sample is murky, it must be filtered.
4. 5 Calibration solutions
4.5.1 Citric acid solutions (C6H8O7) N° CAS [77-92-9], of 0,07 at 1,00 g/dm3 in citric acid
4.6 Procedure
4.7 Results
The results are given with a two-digit accuracy and expressed in g (citric acid)
16/40
Reproducibility: 0.03 g (citric acid) L-1
Inter-laboratory reproducibility: : 0.03 g (citric acid) L-1
Uncertainty: uexp = 0.20 x concentration of the sample in g (citric acid) L-1
17/40
4.9 Appendix: Flow chart example
Pompes Debits
Evier
ml/min
Fluorimètre
Émission 490 nm
L'extinction à 400 nm
2 mm d'épaisseur de cellule
Acide acétique
DCC
air
n-butanol
air
chlorure de sodium
échantillon
evier
evier
Sampler
o
* Membrane de dialyse, Ref SA5283
18/40
5. Determination of glucose and fructose content in wines and musts
5.1 Principle
The determination method helps determine glucose and fructose concentrations separately or the
sum of the two concentrations in wines or musts.
5.2 Apparatus
Segmented continuous flow chain.
5.3.1Bottle 1:
Lyophilisate composed of:
• Triethanolamine buffer of pH = 7.6
• NADP (CAS no[53-59-8]) 64 mg
• ATP (CAS no[987-65-5]) 160 mg
• Magnesium sulphate MgSO4 (CAS no[7487-88-9])
• Stabilisers.
5.3.2 Bottle 2:
0.7 ml of enzymatic suspension composed of:
Hexokinase (CAS no[9001-51-8]) approximately 200 U
• Glucose-6-phosphate dehydrogenase (CAS no [9001-40-5]) 100 U solution in ammonium sulphate.
19/40
5.3.3 Bottle 3:
0.7 ml of phosphoglucose-isomerase (CAS no[9001-41-6]) (approximately 490 U) in suspension in
ammonium sulphate.
5.3.4 Bottle 4:
7 ml of 0.5 g-1 D-glucose standard solution (CAS no[50-97-7]). Unopened package conservation at
-20°C until the expiry date.
Glucose
Analysis duration NAD/ATP buffer HK/G6PDH PGI
1 hour 15 ml 100 µl 100 µl
4 hours 60 ml 500 µl 500 µl
8 hours 120 ml 1000 µl 1000 µl
The determination of fructose requires running the standards and samples twice; the duration of
analysis is doubled compared to the determination of glucose.
Conservation of enzyme solutions for determination: one week at +4°C.
5.4 Procedure
The flow chart is provided in the appendix.
The analytical rate is 60 samples per hour, with sampling time / rinse time = 1/1.
The samples do not undergo any preliminary treatment. In the case of musts or samples with
suspended matter, preliminary filtration is essential.
5.6 Bibliography
Battle J.L., Herdsman J.C. Rev. France Oenol., 1986, 101, 38-43.
20/40
5.7 Appendix: Flow chart example
0 to 3 g/l
Sample
Rinse
Flow direction exch./h
Sink
rotations
Sink
6 inch dialysis
Buffer
rotations
Sink
6 Determination of content of free and total sulphur dioxide in wines and musts
following dialysis
6.1 Principle
After wine acidification, the free sulphur dioxide diffuses through a dialysis membrane. The
combined sulphur dioxide is released by alkaline hydrolysis. Two determinations are performed at
560 nm in the presence of pararosaniline (or basic fuschine). Segmentation is carried out with
nitrogen in order to avoid any risk of oxidation.
SO2 + rosaniline —> colourless complex + formaldehyde —> coloured complex.
The method is applicable for a range from LOQ to 200 mg∙l-1.
6.2 Apparatus
Segmented flow chain.
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Conservation: 1 week.
• Working solution
- stock solution 40 ml
- orthophosphoric acid (CAS no[7664-38-2]) 62 ml
- distilled water up to 500 ml.
Conservation: 2 weeks in a tinted bottle.
Note: This preparation is highly exothermic. Use with caution.
6.4 Procedure
The flows charts are provided in the appendix. The samples do not undergo any preliminary
treatment. The analytical rate can reach up to 60 samples per hour with rinse / sampling times =
2/1.
Note:
At the end of the analysis, rinse the analytical circuit with water for at least 10 min.
Whenever necessary, wash the circuit with twenty-fold diluted liquid bleach for at least 30 min.
Rinse with water for at least 2 h.
22/40
6.5 Expression of the results
The sulphur dioxide values are expressed in mg per litre without decimal places.
6.7 Bibliography
DUBERNET Mr., 1997. Automation of chemical analysis in oenology. Revue Française d’Œnologie,
66, 45-61.
Scholten G, Woller R., Holbach B Automated wine analysis, 2nd communication. Die Wein. Wiss.,
1982, 38, 397-426.
23/40
6.8 Appendix: Flow chart examples
Rinse
Flow direction
exch./h
Sink
Sink 3 inch dialysis rotations rotat.
Nitrogen
10% H2SO4
Nitrogen
1% H2SO4
Formaldehyde
Pararosaniline
rotat.
rotations
Sink
Rinse
Flow direction
exch./h
Sink
Sink 3 inch dialysis rotations rotat.
Nitrogen
4N sodium
½ H2SO4
rotations 1% H2SO4
Nitrogen
Formaldehyde
Pararosaniline
rotat.
Sink
24/40
7 Determinations of content of free and total sulphur dioxide in wines and musts by
distillation
7.1 Principle
An alternative to the previous method is also largely used. It consists in replacing dialysis by
distillation in a micro-column. In the case of total sulphur dioxide, alkaline hydrolysis is
unnecessary, the total release of the sulphur dioxide is ensured by higher acidification and a higher
distillation temperature.
7.2.3.2 Sulphuric acid solution (CAS no[57-06-7]) at 1% (v/v) with addition of 4 drops
per litre of Brij-35 wetting agent (CAS no[9002-92-0])
Conservation: 1 month.
25/40
7.2.4.2 Stock solution with 300 mg∙l-1 of SO2
• Pure sodium disulfite Na2S2O5(CAS no[7681-57-4]) 227 mg
• pH 3 solution up to 500 ml.
Conservation: 1 day.
26/40
7.5 Appendix: Flow chart examples
5 0.6
5 5 0
Colorimete rotation rotation rotation 1.2
1% H2SO4 + Brij
r s s s 0
0.3
560 nm Formaldehyde
48°C ± 5°C 2
0.3 Para-rosaniline
water bath 2
0.8
0
Colorimeter
recovery
Distillation
column Nitrogen for
practice Flow Rate: 90 exch. / hour
Coolant 105°C ±
rate: 40 Sampling / rinse ratio :
(cold 5°C water
ml/min 1/1
water) bath
Pump
ml/mi
n
0.1 Sample
6
1.4 10% H2SO4
0
0.0
20 Nitrogen for
5
rotation 1.4 bubbling
0.2
s 0
0.0 NaOH N
Nitrogen for
5
2.0 bubbling
Sink
0
0.6
3 x 20 5 0
Colorimete rotations rotation 1.2
1% H2SO4 + Brij
r s 0
0.3
560 nm Formaldehyde
2
0.3 Para-rosaniline
2
0.8
0
Colorimeter
APPENDIX 2
recovery
Examples of dosage methods usually used in enology with sequential analysers
The methods described hereunder are examples and other methods may be used.
27/40
1 Determination of acetic acid in wines and musts
1.1 Principle
Enzymatic method.
In the presence of ATP, the acetic acid is converted into acetyl-phosphate in a reaction catalysed
by acetate kinase.
(1) Acetate + ATP —Acetate Kinase Acetyl-phosphate + ADP
The ADP formed by this reaction is converted back into ATP by reaction with phosphoenolpyruvate
in the presence of pyruvate kinase.
(2) ADP + Phosphoenolpyruvate —Pyruvate Kinase Pyruvate + ATP
The pyruvate is reduced to L-lactate by reduced nicotinamide-adenine-nucleotide (NADH) in the
presence of lactate-dehydrogenase.
(3) Pyruvate + NADH + H+ —Lactate dehydrogenase Lactate + NAD+ + H2O
The amount of NADH oxidised in reaction (3) is determined by the absorbance measurement at
340 nm, and is proportional to the acetic acid concentration of the wine.
A fourth reaction maintains the equilibrium of reaction 1 in the direction of acetylphosphate
formation by its elimination.
1.2 Reagents
Adjust the pH to 4.75 with a 1.5 m solution of potassium hydroxide (KOH) - CAS [1310-58-3].
Wait 5 minutes and readjust the pH to 7.45.
Top up to 300 ml with bidistilled water.
Buffer stability: 60 days at 4°C.
28/40
1.3 Preparation of the samples
The wine samples are diluted tenfold beforehand.
10.4.1 Programming
The reading wavelength is 340 nm.
The volume of sample diluted tenfold, added to time zero is 20 µl.
The volume of reagent R1 added to time zero is 111 µl.
The volume of reagent R2 added after 5 minutes is 125 µl.
Total reaction volume is therefore of 256 µl.
1.4.2 Calibration
Calibration is performed at 4 points. A zero value is obtained by using a solution with 9‰ of
sodium chloride – CAS [7647-14-15]. The other three calibrants are solutions of increasing
concentrations of pure acetic acid – CAS [64-19-7] (0.25 g∙l-1; 0.50 g∙l-1; 1 g∙l-1) or standard wines
of known concentration in acetic acid.
1.4.3 Results
The figure below provides an illustration of the resulting reaction curve.
Absorbance at 340
nm
Number
of
rotations
Addition of the sample in the reaction
vessel
Addition of reagent no1 in the reaction
vessel
Addition of reagent no2 in the reaction
vessel
Colorimetric reading no1
Colorimetric reading no2
29/40
Under the implemented measurement conditions, the reaction curve observed after the addition of
reagent R2 is a straight line, in the selected working scale (0 to 1 g/l). It represents the initial
speed of reaction, proportional to the acetic acid concentration. The slope of this line can be
measured by a two-point reading at rotations no27 and 50. The value of acetic acid concentration
will be obtained by the formula:
C = K (L1-l2)
Where K is a reaction factor calculated by the instrument after each calibration according to the
following formula:
CEt − CB
K=
AEt − AB
where:
AB = blank absorbance
CB = blank concentration
AEt = standard absorbance
CEt = standard concentration
1.6 Bibliography
DONECHE B, and SANCHEZ P.J., 1985: Automation of continuous flow technique for the enzymatic
determination of acetic acid in wines, Connaissance de la vigne et du vin, 1985; no3, 161-169.
DUBERNET Mr., PENNEQUIN F and GRASSET F., 1997 Use of the Hitachi 717 sequence analyser
for acetic acid determination in wines, Feuillet vert OIV NO1001
McCLOSKEY Leo P., 1980: An improved enzymatic assay for acetate in juice and wine, Am. J
Enol. Vitic. Vol 31, NO2, 1980, pp 170-173.
2.1 Principle
Chemical method.
The sample to be determined is diluted in a phosphate buffer solution of pH 8. After stabilisation,
the reaction medium receives a buffered solution of DTNB acid (5,5'-Dithio-bis(2-nitrobenzoic acid)
(3,3'-6) or 3-Carboxy-4-nitrophenyl disulphide), known as "Ellman’s reagent". It is a specific
reagent allowing the modification and quantitative detection of disulphide bonds, the developed
formula of which is provided below:
O OH
O2N
S
S
NO2
O OH
30/40
2.2 Measurement protocol
2.2.1 Equipment
Any sequential analysis equipment enabling the use of two reagents and allowing measurement at
405 nm can be used.
2.2.2 Reagents
Two reagents are implemented:
• Reagent 1
The pH of the buffer solution prepared is adjusted by addition of pure H 3PO4 (CAS [7664-38-2]) to
obtain a value of 8 (maximum tolerable gap: ± 0.2 pH unit).
• Reagent 2
2.2.3 Implementation
The following table summarises the various quantities of sample of wine and reagents to be added
in the reaction vessel over time:
The absorbance at 405 nm is read regularly over time – 10 minutes in total that may be cut given
the practically instantaneous speed of the reaction. The following graph shows the type of reaction
curve obtained:
Courbe réactionnelle
Reaction curve
8000
7000
6000
5000
Do (Valeurs relatives)
4000
3000
2000
1000
0
12
36
60
84
108
132
156
180
204
228
252
276
300
324
348
372
396
420
444
468
492
516
540
564
588
Temps
Timeeninsecondes
seconds
After the addition of reagent no1, stabilisation occurs rapidly. The addition of reagent no2
containing the DNTB is followed by an immediate coloured reaction whose plateau is reached within
31/40
a few seconds. Then, the plateau becomes stable. Reading is performed by measuring the
difference between absorbance OD1, read after the stabilisation of reagent no1, and the
absorbance OD2 read on the plate. This absorbance difference is proportional to the total SO 2
content in the tested sample.
Calibration is performed either with standard wines whose total SO 2 values are known and cover
the considered measurement range, or using potassium metabisulfite solutions stabilised in
sulphuric medium at 1% and of known concentration. Generally speaking, since the calibration
curve is not completely linear, 4 to 5 calibration points are necessary. A zero value is obtained by
using a 9‰ sodium chloride solution (CAS no[7647-14-5]).
2.4 Bibliography
ELLMAN G.L., 1959. For the modification and quantitative detection of sulfhydryl groups; Arch.
Biochem. Biophys. 82,70.
DUBERNET Mr., LEBOEUF J.P. and GRASSET F, 1998. Automated method for colorimetric
determination of total sulphur dioxide in wines. FV NO1068 OIV.
DUBERNET Mr., PENNEQUIN F and GRASSET F, 1995. Use of the Hitachi 717 sequence analyser for
sulphur dioxide determination in wines. FV NO997 OIV.
3.1 Principle
Chemical method.
The free sulphur dioxide is stabilised in acid medium. Its determination is ensured by the
development, in the presence of formaldehyde, of a pink colour by combination with Fuschine
bleached in phosphoric medium beforehand. Determination is corrected for a parasitic reaction due
to the phenolic compounds present in the wine.
3.2 Equipment
Any sequence analysis equipment enabling the use of two reagents and allowing measurement at
570 nm can be used.
3.3 Reagents
Two reagents are used:
3.3.1 Reagent 1
3.3.2 Reagent 2
Formaldehyde (CAS no[50-00-0]) 5 ml
Bidistilled water up to 1000 ml
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3.4 Preparation of the samples
The wine samples are not diluted. It is recommended to carry out the analysis as quickly as
possible after sampling to avoid losses of free sulphur dioxide.
3.6 Calibration
This is performed at two points. A zero value is obtained by using a 9‰ sodium chloride solution
(CAS no[7647-14-5]). The standard value is given by a regularly titrated solution of potassium
metabisulfite (CAS no[16731-55-8]) stabilised in sulphuric medium at 1% and with a concentration
of approximately 50 mg∙l-1.
OD at
570 nm
Reagent Reagent
no1 no2
OD 2
OD 1
It has been observed that the mixture of the wine with the fuschine solution causes an initial
coloured reaction involving an increase in absorbance (reaction no1). The level of the latter is
proportional to the richness of the wine in phenolic compounds and constitutes a parasitic effect.
Reaction no2 occurs after the addition of reagent R2 and corresponds strictly to the combination of
free sulphur dioxide and fuschine. Only the latter must be taken into account. Reading is performed
by measuring the difference between basic absorbance OD1 and absorbance OD2. The difference in
absorbance is proportional to the free SO2 content in the tested sample.
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3.9 Bibliography
DUBERNET Mr., PENNEQUIN F and GRASSET F, 1995. Use of the Hitachi 717 sequence analyser for
free sulphur dioxide determination in wines. FV NO998 OIV.
4.1 Principle
Enzymatic method.
The glucose and fructose are phosphoryled in the presence of adenosine triphosphate (ATP). The
reaction is catalysed by hexokinase (HK) and respectively produces glucose-6-phosphate (G6P)
and fructose-6-phosphate (F6P).
HK
1) Glucose + ATP ------> G6P + ADP
HK
2) Fructose + ATP ------> F6P + ADP
G6PDH
3) G6P + NAD -----> Gluconate-6-Phosphate + NADH + H+
PGI
4) F6P -----> G6P
4.2 Equipment
Any sequence analysis equipment enabling the use of two reagents and allowing measurement at
340 nm can be used.
4.3 Reagents
The reagents used are commonly offered in an enzyme package by manufacturers, for easy
implementation by laboratories. An example is provided below.
• Reagent 1 (30 ml)
Buffer solution pH 7.5
NAD (CAS no[53-84-9]) 70 mg
ATP (CAS no[987-65-5]) 90 mg
The single reagent used in the instrument is prepared by addition of the 3 reagents from the
package, to which is added 900 mg of PVP (Polyvinylpyrolidone) (CAS no[9003-39-8]). In the
above case, it helps perform approximately 600 tests. It may be stored for 1 month at +8°C.
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4.5 Analytical procedure
The reading wavelength is 340 nm.
The analytical sequence is as follows:
• Rotation 1 (6 seconds): sampling of 5 µl of wine
• Rotation 1 (12 seconds): addition of 50 µl of reagent and 200 µl of demineralised water
• Rotation 1: reading of absorbance OD1 at 340 nm
• Rotation 50 (600 seconds): reading of absorbance OD2 at 340 nm
4.6 Calibration
This is performed at 4 points. A zero value is obtained by using a 9‰ sodium chloride solution
(CAS no[7647-14-5]). The standard values are given by solutions of glucose (CAS no[50-99-7])
and fructose (CAS no[57-48-7]) (50/50) covering the range from 0 to 10 g∙l-1 diluted 10 times at
the time of use. Calibration can also be performed with wines of known concentrations.
5.1 Principle
The L-malic acid, in the presence of nicotinamide-adenosine–dinucleotide (NAD), is oxidised into
oxaloacetate in a reaction catalysed by L-malate dehydrogenase (L-MDH). The reaction equilibrium
is in favour of malate. The reaction equilibrium is moved in the direction of oxaloacetate formation
by elimination of oxaloacetate which, in the presence of L-glutamate, is converted into L-aspartate.
This reaction is catalysed by glutamate-oxaloacetate-transaminase (GOT).
NADH formation, measured by the increase in absorbance at the wavelength of 340 nm, is
proportional to the amount of L-malate present.
5.2 Equipment
Any sequence analysis equipment allowing measurement at 340 nm can be used.
5.3 Reagents
The reagents used are frequently offered in an enzyme package by manufacturers, for easy
implementation by laboratories. An example is provided below.
• Reagent 1 (30 ml)
Buffer solution pH 10 / glutamic acid (CAS no[56-86-0]) 440 mg
• Reagent 2 (6 ml)
NAD (CAS no[53-84-9]) 210 mg
The single reagent used in the instrument is prepared by addition of the 3 reagents from the
package, to which is added 300 mg of PVP (Polyvinylpyrolidone) (CAS no[9003-39-8]). It may be
stored for 1 month at 8°C.
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5.5 Analytical procedure
The reading wavelength is 340 nm.
The analytical sequence is as follows:
Rotation 1: (6 seconds): sampling of 5 µl of wine
Rotation 1: (12 seconds): addition of 20 µl of reagent and 200 µl of demineralised water
Rotation 1: reading of absorbance OD1 at 340 nm
Rotation 50: (600 seconds): reading of absorbance OD2 at 340 nm
5.6 Calibration
This is performed at 3 points. A zero value is obtained by using a 9‰ sodium chloride solution
(CAS no[7647-14-5]). The standard values are given by L-malic acid solutions (CAS no[97-67-6])
covering the range from 0 to 3.5 g∙l-1 diluted 10 times at the time of use. Calibration can also be
performed with wines of known concentrations.
6.1 Principle
Enzymatic method.
The L-lactic acid, in the presence of nicotinamide-adenosine-dinucleotide (NAD), is oxidised into
pyruvate in a reaction catalysed by L-lactate dehydrogenase (L-LDH). The reaction equilibrium is in
favour of lactate. The elimination of pyruvate from the reaction medium moves the reaction
equilibrium in the direction of pyruvate formation. In the presence of L-glutamate, pyruvate is
converted into L-alanine. This reaction is catalysed by glutamate-pyruvate-transaminase (GPT).
NADH formation, measured by the increase in absorbance at the wavelength of 340 nm, is
proportional to the amount of lactate present.
6.2 Equipment
Any sequence analysis equipment allowing measurement at 340 nm can be used.
6.3 Reagents
The reagents used are frequently offered in an enzyme package by manufacturers, for easy
implementation by laboratories. An example is provided below.
• Reagent 1 (30 ml)
Buffer solution pH 10 / glutamic acid (CAS no[56-86-0]) 440 mg
• Reagent 2 (6 ml)
NAD (CAS no[53-84-9]) 210 mg
The single reagent used in the instrument is prepared by addition of the 4 reagents from the
package to which is added 300 mg of PVP (Polyvinylpyrolidone) (CAS no[9003-39-8]). It may be
stored for 1 month at 8°C.
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6.4 Preparation of the samples
The must or wine samples are diluted 10 times.
6.6 Calibration
This is performed at 3 points. A zero value is obtained by using a 9‰ sodium chloride solution
(CAS no[7647-14-5]). The standard values are given by L-lactic acid solutions (CAS no[79-33-4])
covering the range from 0 to 1.2 g∙l-1 diluted 10 times at the time of use. Calibration can also be
performed with wines of known concentrations.
7.1 Principle
Chemical method.
The mixture of phenolic compounds present in the wine is oxidised by Folin-Ciocalteu reagent. The
latter is composed of a mixture of phosphotungstic acid and phosphomolybdic acid that is reduced,
during the oxidation of phenols, to a mixture of blue tungsten and molybdenum oxides. The blue
colour produced has a maximum absorption of about 750 nm. It is proportional to the amount of
phenolic compounds present in the wine. The proposed method is a direct automation of the
manual method.
7.2 Equipment
Any sequence analysis equipment enabling the use of 2 reagents and allowing measurement at
750 nm can be used.
7.3 Reagents
• Reagent 1
Folin Ciocalteu reagent
• Reagent 2
Sodium carbonate (CAS [497-19-8]) 20 g
Demineralised water up to 100 ml
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7.6 Calibration
A zero value is obtained by using a 9‰ sodium chloride solution (CAS no[7647-14-5]). A standard
value is given by a wine determined using the manual reference method.
8.1 Principle
Chemical method.
The amount of α-amino nitrogen is determined by reaction with o-phthaldialdehyde. The intensity
of absorbance at 340 nm is compared with the intensities obtained for standards of known
isoleucine concentrations.
8.2 Equipment
Any sequence analysis equipment enabling the use of 2 reagents and allowing measurement at
340 nm can be used.
8.3 Reagents
• Reagent 1
NaOH (CAS no[1310-73-2]) 3.837 g
Boric acid (CAS no[10043-35-3]) 8.468 g
Demineralised water up to 1000 ml
• Reagent 2
o-phthaldialdehyde 99% (CAS no[643-79-8]) 0.671 g
N-acetyl–cysteine (CAS no[616-91-1]) 0.0816 g
Twofold ethanol (CAS no[64-17-5]) up to 100 ml
8.6 Calibration
This is performed at 6 points. A zero value is obtained by using a 9‰ sodium chloride solution
(CAS no[7647-14-5]). The other 5 values are obtained with a range of L-isoleucine solutions.
• Stock solution of L-isoleucine
L-isoleucine (CAS no[73-32-5]) 0.936 g
Demineralised water up to 100 ml
Stir well until complete dissolution. This solution contains 1 g of α-amino nitrogen per litre. It
remains stable for 3 months.
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• Calibration solutions
They are prepared according to the following table:
Quantity in ml of stock
solution for 100 ml of 1 5 10 15 20
demineralised water
9.1 Principle
Enzymatic method.
In the presence of reduced nicotinamide-adenosine-dinucleotide (NADH), in a reaction catalysed by
glutamate dehydrogenase (GLDH), NH4+ ions and 2-oxoglutarate form L-glutamate.
NH4+ + 2-oxoglutarate + NADH - > L-glutamate + NAD+ + H2O (in the presence of GLDH)
The amount of NADH oxidised in NAD+ is proportional to the amount of ammonia nitrogen present.
9.2 Equipment
Any sequence analysis equipment enabling the use of 2 reagents and allowing measurement at
340 nm can be used.
9.3 Reagents
The reagents used are frequently offered in an enzyme package by manufacturers, for easy
implementation by laboratories. An example is provided below.
• Reagent 2 (6 ml)
NADH (CAS no[606-68-8]) 14 mg
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9.6 Calibration
This is performed at 6 points. A zero value is obtained by using a 9‰ sodium chloride solution
(CAS no[7647-14-5]). The other 5 values are obtained with a range of ammonium sulphate
solutions.
• Stock solution of ammonium sulphate
(NH4)2SO4(CAS no[7783-20-2]) 4.8563 g
Demineralised water up to 100 ml
Stir well until complete dissolution. This solution contains 12.5 g of ammonia nitrogen per litre. It
remains stable for 3 months.
• Calibration solutions
They are prepared according to the following table:
Quantity in ml of stock
solution diluted tenfold per 1 5 10 15 20
100 ml of demineralised
water
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