Enzymatic-ultraviolet determination of L-citric acid in wine: collaborative study

A collaborative study was carried out on an enzymatic method for the determination of L-citric acid in wine, using the enzymes citrate lyase, malate dehydrogenase, and lactate dehydrogenase and the coenzyme nicotinamide-adenine dinucleotide phosphate. The study was performed by 18 laboratories using 4 blind duplicates of commercial wine. The method is simple and shows good precision. Coefficients of variation (CV) for reproducibility ranged from 1.8 to 3.4%; CVs for repeatability ranged from 0.76 to 2.62%. Analysts are cautioned to check the linear absorbance response of their spectrophotometers when performing this assay and also to take care in pipetting the relatively small volumes used in this procedure. The method has been adopted official first action.