Development and validation of an enzymatic method for the determination of citric acid in wines

Abstract

Citric acid is a crucial element in wine, affecting its flavor, acidity, and overall quality. The main objective of this study was to develop and validate an enzymatic technique for quantifying citric acid in wine, as a basis for assessing wine quality. The technique uses specific enzymes to facilitate the transformation of the citric acid into measurable compounds, providing a precise and reliable approach for quantification. The performance of the method was assessed using several parameters to ascertain its precision, accuracy, and linearity over the range of citric acid concentrations commonly present in wine. The method was linear in the citric acid measurement range of 23 mg/L - 380 mg/L with a correlation coefficient R² of 0.9941. The limit of detection was determined to be 19 mg/L, while the limit of quantification was established at 37 mg/L. The recovery was in the range 92.29-103.66% while the relative standard deviation was less than 2%. The method was additionally evaluated against standard reference techniques, confirming its appropriateness for routine analysis in wine quality assessment. This enzymatic approach is a reliable and economical option for quantifying citric acid levels in wine, facilitating more accurate and efficient oversight of wine production operations.