D-Malate in wines was determined using newly developed enzymatic methods. Sample-neutralization method with NaOH, improved by the authors, gave better and satisfying recoveries, compared with Ca (OH)
2-neutralization used in the original method. Determination limit was considered to be 20-25 μg/cuvett, which corresponds to 0.1 g/
l of white wine or 0.2 g/
l of red wine, and the limit of qualitative detection was about 10 μg/cuvett. The result of comparison between the proposed. method and the conventional method,
i. e., combination of LC-method and the enzymatic L-malate determination, showed that the enzymatic D-malate determination method was very accurate, rapid and useful to detect the possible usage of DL-malate as acid additives in wines.
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