title: Enzymatic Quantification of L-Tartrate in Wines and Grapes by Using the Secondary Activity of D-Malate Dehydrogenase.
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.
authors: a Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center.
authors: T
authors: T
authors: Tsukatani
authors: K
authors: K
authors: Matsumoto
mesh_terms: D057075:Enzyme Assays; D004926:Escherichia coli / Q000737:chemistry / Q000201:enzymology; D029968:Escherichia coli Proteins / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008291:Malate Dehydrogenase / Q000737:chemistry*; D009243:NAD / Q000737:chemistry*; D010084:Oxidation-Reduction; D013644:Tartrates / Q000032:analysis*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D029968:Escherichia coli Proteins; D013644:Tartrates; D009243:NAD; D008291:Malate Dehydrogenase; C029768:tartaric acid
keywords: D-malate dehydrogenase; L-tartrate; enzymatic quantification; grape; wine