01332naa a2200253 a 450000100080000000500110000800800410001910000220006024501650008226000090024750000190025652005710027565000210084665000220086765000130088965000100090265300160091270000160092870000180094470000190096270000190098170000140100077300640101418654782019-10-25       2010    bl uuuu     u00u1 u    #d1 aLIMA, L. L. de A.  aOtimização e validação de método para determinação de ácidos orgânicos em vinhos por cromatografia líquida de alta eficiência.h[electronic resource]  c2010  aNota técnica.  aThe organic acids (tartaric, malic, citric, lactic and succinic) are de main components responsible for the acidity in the wine. This method for simultaneous determination of organic acids and interfering peaks in wines can be achieved in 16 min. The sample preceded by a dilution and filtration step. The chromatographic separation required one reversed phase column, isocratic mobile phase (acetonitrila, formic acid in water) and detection wavelength was set at 212 nm. The validation confirmed good repeatability, recovery and application in red and white wines.  aÁcido Orgânico  aAnálise química  aEnologia  aVinho  aHPLC UV/Vis1 aSCHULER, A.1 aGUERRA, N. B.1 aPEREIRA, G. E.1 aLIMA, T. de A.1 aROCHA, H.  tQuímica Nova, São Paulogv. 33, n. 5, p. 1186-1189, 2010.