A rapid and reliable method based on liquid chromatography with UV detection has been developed here to determine the main organic acids in base and sparkling wines of the protected designation of origin Cava. Compounds have been separated by reversed-phase mode with a water/acetonitrile solution (95:5 v/v adjusted to pH 2). Figures of merit established at 210 nm are fully compatible with the wine analysis, with correlation coefficients better than 0.996, repeatabilities around 2%, and detection limits generally below 1 g L⁻¹. A total of 53 base wine and 140 cava samples from different coupages have been analyzed. Compositional profiles of organic acids have been used as the source of analytical information for characterization and classification purposes. Results have shown that varietal and blending issues, malolactic fermentation, and tartaric acid stabilization affect the composition of organic acids.

本文开发了一种基于液相色谱和紫外线检测的快速可靠的方法，用于确定原产地和起泡酒中受保护原产地卡瓦酒的主要有机酸。已使用水/乙腈溶液（95：5 v / v调节至pH 2）通过反相模式分离化合物。在210 nm处建立的品质因数与葡萄酒分析完全兼容，相关系数优于0.996，重复性约为2％，检出限通常低于1 g L ^-1。来自不同政变的总共53种基础葡萄酒和140种卡瓦酒样品已经分析过了。有机酸的组成特征已被用作表征和分类目的的分析信息来源。结果表明，品种和混合问题，苹果酸乳酸发酵和酒石酸稳定影响有机酸的组成。