Precision You Can Taste: Simplifying Organic Acid Analysis in Wine (HC-75)
Precision You Can Taste: Simplifying Organic Acid Analysis in Wine (HC-75)
The production of high-quality wines is both art and science. The craft includes the skillful timing and choice of components melded together – fruit, temperature, type of barrel, aging time, yeast strain, and fermentation conditions – to create a balanced, tasty product worth creating again and again.
To help create this work of art, the careful monitoring of organic acids and carbohydrates is essential to ensuring a wine’s taste, stability, and quality. The analyst must track the tartaric and malic acids for acidity, while assessing the glucose and glycerol levels for fermentation progress and appropriate mouthfeel. The accurate analysis of these parameters is paramount to producing a consistent, premium product.
The HC-75 H+ Form chromatography resin is specifically engineered for the analysis of six critical fermentation analytes, the organic acids (tartaric, malic, lactic, and citric acids), while accurately assessing the key carbohydrates (glucose and glycerol).
The HC-75 from Hamilton Company utilizes a 7.5% divinylbenzene crosslinked polystyrene sulfonic acid bead to deliver excellent resolution between early-eluting acids and late-eluting lactic acid and glycerol analytes. This separation is achieved through an ionic ligand exchange mechanism coupled with a size exclusion of the neutral compounds. The duality of this mechanism allows for quick and accurate results. Whether you’re monitoring fermentation conditions or verifying the final blend, Hamilton’s HC-75 resin helps you stay in control.
Author: Adam L. Moore, PhD, Hamilton Company
