Determination and identification of organic acids in wine samples. Problems and challenges

Abstract For long time, organic acids were underestimated. However, during last two decades there is an increasing interest of natural compounds having antioxidant, antimicrobial and anti-inflammatory properties thus organic acids are very preferable. Wine stands as one of the sources of organic acids since they are responsible for its organoleptic and aestethic character. Nevertheless, it is important to not exceed acceptable level of acidity at particular stage of vinification process. Therefore its determination and quantification is of high importance. Given study gathers data regarding current knowledge with respect to organic acids, focusing on their occurrence in different types of food including wines, their properties and effects on the human body, potential correlations between organic acids and other components of wine. Moreover, the comparison of analytical techniques used for the organic acids determination and challenges, considering their process and green assessment is provided.