An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines

An improved high performance liquid chromatography (HPLC) method for the an alysis of the main organic compounds in musts and wines is presented. A col umn packed with hydrogen sulfonated divinyl benzene-styrene copolymer and t wo detectors connected in series were used (UV at 210 nm and RI, respective ly). The addition of acetonitrile (6%) to the mobile phase (0.045N H2SO4) a llowed the simultaneous separation and quantification of several organic ac ids, glucose, fructose, glycerol, and ethanol. Direct injection and sample clean-up with a SAX cartridge was tested and compared. The SAX fractionatio n gave satisfactory results, however the direct injection of diluted wine ( 1:20) provided the best precision (CV less than or equal to 2.1%) and accur acy of analysis. Statistical analysis (paired t-test) disclosed significant differences only for glucose, fructose, alpha-ketoglutaric, and pyruvic ac id. The role of column temperature for the analysis of vitamin C (ascorbic acid) was also investigated. Vitamin C underwent thermal degradation during analysis with column temperature greater than or equal to 30 degrees C.