Wine was the samples chosen for our Instrumental Analysis Course group project (CHEM 4240). The project is designed create and run analytical methods to solve a problem. This year problem was to use different analytical instrumentation to differentiate between a full, medium, and light body red wine. For the project the group was divided in teams. Each team designed an analytical method for their analyte, using published papers to create the methodology to be used. One team created a method to analyze anthocyanins and phenols by UV-VIS, another team, using the same instrument, designed a method to evaluate color of the samples. Another team created a method to determine metals by direct dilution using AAS, while another team created a method to determine metals after digestion of the samples. Total acidity method was designed by another team. After each team designed their method, then we rotated so all of us followed other teams’ instructions, and all of us used all the instruments. Each team also gave feedback to improve all the methods. Quality control tools such as blanks and control samples were used to warrant the quality of our results and identify problems along the process. Results of the project are presented.

Wine analysis: An instrumental analysis project

ACS Spring 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.