Skip to main content
SpringerLink
Log in

Metatartaric acid: physicochemical characterization and analytical detection in wines and grape juices

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Seven commercial metatartaric acid (MTA) products used for tartaric stabilization of wines were investigated regarding molecular masses and composition. Combined size-exclusion chromatography with MALS detection showed that the products had medium molecular masses in a range of 2–9 kDa. All samples were highly polydisperse products with a broad molecular weight distribution. Beside oligomeric or polymeric contents, the products contained on average 13 g/100 g monomeric tartaric acid, thus reducing the effectiveness of MTA in respect of achieving tartaric stability. An analytical method to determine MTA in wines and grape juices based on an anion-exchange cleanup step, HPLC separation, and MS detection was developed. The method shows a sufficient robustness to evaluate important enological or food legal aspects in connection with MTA.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Pilone BF, Berg HW (1965) Some factors affecting tartrate stability in wine. Am. J. Enol. Vitic. 16:195–211

    Google Scholar 

  2. Rhein O, Neradt F (1979) Tartrate stabilization by the contact process. Am. J. Enol. Vitic. 30:265–271

    CAS  Google Scholar 

  3. Patrícia AMH, Soares VC, Fernandes C, Cameira dos Santos P, de Pinho MN (2009) Wine tartaric stabilization by electrodialysis: prediction of required deionization degree. Am. J. Enol. Vitic. 60:183–188

    Google Scholar 

  4. Bories A, Sire Y, Bouissou D, Goulesque S, Moutounet M, Bonneaud D, Lutin F (2011) Environmental impacts of tartaric stabilisation processes for wines using electrodialysis and cold treatment. S. Afr. J. Enol. Vitic. 32:174–182

    Google Scholar 

  5. Marchal R, Jeandet P (2009) In: Moreno-Arribas MV, Polo MC (eds) Wine chemistry and biochemistry. Springer Science Business, New York

    Google Scholar 

  6. Moine-Ledoux V, Perrin A, Paladin I, Dubourdieu D (1997) Premiers résultats de stabilisation tartrique des vins par addition de mannoprotéines purifiées (Mannostab). J. Int. des Sci. de la Vigne et du Vin 31:23–31

    CAS  Google Scholar 

  7. Caridi A (2006) Enological functions of parietal yeast mannoproteins. Antonie Van Leeuwenhoek 89(3–4):417–422

    Article  Google Scholar 

  8. EC Commission Regulation (606/2009) Annex IA #27. Off. J. Eur. Comm.

  9. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2000) Handbook of enology volume 2, the chemistry of wine: stabilization and treatments. Wiley, New York

    Google Scholar 

  10. International Organization of Vine and Wine (OIV, Paris), resolution 10/2007

Download references

Acknowledgments

We gratefully acknowledge the Forschungsring Deutscher Weinbau (Research Group German Viticulture, reference number 8503.093/4) for funding. In addition, the authors are grateful to the GfL Berlin for assistance.

Author information

Authors and Affiliations

  1. Institute of Wine Analysis and Beverage Technology, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366, Geisenheim, Germany

    Sabrina Sprenger, Stefan Hirn, Helmut Dietrich & Frank Will

Authors
  1. Sabrina Sprenger
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Stefan Hirn
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Helmut Dietrich
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Frank Will
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Frank Will.

Ethics declarations

Conflict of interest

None.

Compliance with Ethic Requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sprenger, S., Hirn, S., Dietrich, H. et al. Metatartaric acid: physicochemical characterization and analytical detection in wines and grape juices. Eur Food Res Technol 241, 785–791 (2015). https://doi.org/10.1007/s00217-015-2503-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-015-2503-1

Keywords

Search

Navigation