Enzymatic Quantification ofL-Tartrate in Wines and Grapes by Using the Secondary Activity ofD-Malate Dehydrogenase | Zendy

Tadayuki Tsukatani | Zendy; Kiyoshi Matsumoto | Zendy

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Enzymatic Quantification ofL-Tartrate in Wines and Grapes by Using the Secondary Activity ofD-Malate Dehydrogenase

Author(s) -

Tadayuki Tsukatani,

Kiyoshi Matsumoto

Publication year - 1999

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.63.1730

Subject(s) - tartrate , malate dehydrogenase , absorbance , chromatography , chemistry , correlation coefficient , dehydrogenase , enzyme , linear correlation , relative standard deviation , analytical chemistry (journal) , detection limit , biochemistry , mathematics , statistics

L-Tartrate in wines and grapes was enzymatically quantified by using the secondary activity of D-malate dehydrogenase (D-MDH). NADH formed by the D-MDH reaction was monitored spectrophotometrically. Under the optimal conditions, L-tartrate (a 1.0 mM sample solution) was fully oxidized by D-MDH in 30 min. A linear relationship was obtained between the absorbance difference and the L-tartrate concentration in the range of a 0.02-1.0 mM sample solution with a correlation coefficient of 0.9991. The relative standard deviation from ten measurements was 1.71% at the 1.0 mM sample solution level. The proposed method was compared with HPLC, and the values determined by both methods were in good agreement.

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