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4118-AN21_LPN032025-02 - DIONEX Application Note AN 21...

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DIONEX Application Note AN 21 ORGANIC ACIDS IN WINE ANALYTES Included in the methodare two sets of conditions. . . . . . . . The Standard Run separates all the organic acids in In e~utIon or~er: CI.tnC, tartanc, malic, SUCCInIC, 45 minutes. This run can be used for both routine lactIc, fumanc, acetIc. monitoring and for enology research. The Fast Run elutes the acidsin 15 minutes; however, lactic INTRODUCTION and malic acids are not resolved. (During bo~ runs, carbonate elutes well after the last organIc Detennining the levels of organic acidsis an im- acid (acetic). It is not necessaI:):' ~o v.:ait ~or car- portant part of fennentation monitoring during ~on~te to elute before the next mJectIon IS made as winemaking. The balance of the acids directly ~t ~ill. elute before the fIrst peak m the second influences the flavor and color of the wine, and mjectIon.) must also be carefully controlled to assure proper. . fermentation and to prevent spoilage. M,ter contInued use, metals or other catIons may build up on the column producing a decrease in The concentration of these organic acidsare most resolu.tion.The column can be regenerated by important to the winery. In order of importance, pumpmg 1 N HCI through the column for one they are: hour, followed by a DI water rinse.
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