Validation of a routine HPLC method for added fumaric acid determination in wines

Nowadays, grape berries mature earlier due to climate change. Higher sugar contents are observed, whereas lower ones in organic acids, leading increased pH values. Those biochemical changes have direct consequences on the balance and quality of wines made from such grapes. Chemical acidification, commonly used compensate for lack acidity musts or wines, includes tartaric, malic, lactic, citric acids. Fumaric acid (FA), naturally present at low concentrations already authorized member states OIV inhibit malolactic fermentation seems be a promising alternative those acids pH. However, evolution FA levels added bottling its impact wine during conservation not yet been studied. Therefore, aim study was develop validate simple method using liquid chromatography coupled with diode array detector, which can routinely determination fumaric wines. The proposed validated uses ProntoSIL C-18 analytical column an isocratic elution water acidified 0.1% formic acid. run time, including cleaning acetonitrile re-equilibration, 40 minutes.