Enzymatic Quantification of L-Tartrate in Wines and Grapes by Using the Secondary Activity of D-Malate Dehydrogenase.

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  • TSUKATANI Tadayuki
    Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
  • MATSUMOTO Kiyoshi
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

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  • Enzymatic Quantification of<scp>L</scp>-Tartrate in Wines and Grapes by Using the Secondary Activity of<scp>D</scp>-Malate Dehydrogenase

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Abstract

  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.<br>

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