Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling
A chemical model of the acid-base properties is optimized for each white wine under study, together with the calculation of their ionic strength, taking into account the contributions of all significant ionic species (strong electrolytes and weak one sensitive to the chemical equilibria). Coupling t...
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/249041 |
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| author | Enrico Prenesti Silvia Berto Simona Toso Pier Giuseppe Daniele |
| author_facet | Enrico Prenesti Silvia Berto Simona Toso Pier Giuseppe Daniele |
| author_sort | Enrico Prenesti |
| collection | DOAJ |
| description | A chemical model of the acid-base properties is optimized for each white wine under study, together with the calculation of their ionic strength, taking into account the contributions of all significant ionic species (strong electrolytes and weak one sensitive to the chemical equilibria). Coupling the HPLC-IEC and HPLC-RP methods, we are able to quantify up to 12 carboxylic acids, the most relevant substances responsible of the acid-base equilibria of wine. The analytical concentration of carboxylic acids and of other acid-base active substances was used as input, with the total acidity, for the chemical modelling step of the study based on the contemporary treatment of overlapped protonation equilibria. New protonation constants were refined (L-lactic and succinic acids) with respect to our previous investigation on red wines. Attention was paid for mixed solvent (ethanol-water mixture), ionic strength, and temperature to ensure a thermodynamic level to the study. Validation of the chemical model optimized is achieved by way of conductometric measurements and using a synthetic “wine” especially adapted for testing. |
| format | Article |
| id | doaj-art-45daca9906cd4e0eba2268f30713b14a |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-45daca9906cd4e0eba2268f30713b14a2025-08-20T03:36:11ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/249041249041Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical ModellingEnrico Prenesti0Silvia Berto1Simona Toso2Pier Giuseppe Daniele3Dipartimento di Chimica Analitica dell'Università degli Studi di Torino, Via Pietro Giuria 5, 10125 Torino, ItalyDipartimento di Chimica Analitica dell'Università degli Studi di Torino, Via Pietro Giuria 5, 10125 Torino, ItalyBP Italia S.p.A. Divisione Castrol Industrial, Environment Park, Via Livorno 60, 10144 Torino, ItalyDipartimento di Chimica Analitica dell'Università degli Studi di Torino, Via Pietro Giuria 5, 10125 Torino, ItalyA chemical model of the acid-base properties is optimized for each white wine under study, together with the calculation of their ionic strength, taking into account the contributions of all significant ionic species (strong electrolytes and weak one sensitive to the chemical equilibria). Coupling the HPLC-IEC and HPLC-RP methods, we are able to quantify up to 12 carboxylic acids, the most relevant substances responsible of the acid-base equilibria of wine. The analytical concentration of carboxylic acids and of other acid-base active substances was used as input, with the total acidity, for the chemical modelling step of the study based on the contemporary treatment of overlapped protonation equilibria. New protonation constants were refined (L-lactic and succinic acids) with respect to our previous investigation on red wines. Attention was paid for mixed solvent (ethanol-water mixture), ionic strength, and temperature to ensure a thermodynamic level to the study. Validation of the chemical model optimized is achieved by way of conductometric measurements and using a synthetic “wine” especially adapted for testing.http://dx.doi.org/10.1100/2012/249041 |
| spellingShingle | Enrico Prenesti Silvia Berto Simona Toso Pier Giuseppe Daniele Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling The Scientific World Journal |
| title | Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling |
| title_full | Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling |
| title_fullStr | Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling |
| title_full_unstemmed | Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling |
| title_short | Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling |
| title_sort | acid base chemistry of white wine analytical characterisation and chemical modelling |
| url | http://dx.doi.org/10.1100/2012/249041 |
| work_keys_str_mv | AT enricoprenesti acidbasechemistryofwhitewineanalyticalcharacterisationandchemicalmodelling AT silviaberto acidbasechemistryofwhitewineanalyticalcharacterisationandchemicalmodelling AT simonatoso acidbasechemistryofwhitewineanalyticalcharacterisationandchemicalmodelling AT piergiuseppedaniele acidbasechemistryofwhitewineanalyticalcharacterisationandchemicalmodelling |