VASSANELLI LAB ANALYSES
SHIKIMIC ACID
ANALYTICAL TECHNIQUE: HPLC-UV-vis
UNIT OF MEASUREMENT: mg/l
METHOD: OIV-MA-AS313-17 R2009
MATRICES ( A if accredited) :
Must
, Wine
A
DESCRIPTION:
Shikimic acid (3,4,5-trihydroxycyclohex-1-ene-1-carboxylic acid) is the most important intermediary of the shikimate metabolic pathway. This shikimate pathway provides an alternative for the formation of aromatic compounds (phenylanaline, thyrosin, tryptophan and vegetable alkaloids).
Determination takes place via hplc separation (high pressure liquid chromatography) and dad detection (diode array detector).
In the area of “doc reno” white wine production in emilia, researchers working on the “white wine and health” project have taken an interest in this acid, associating it with resveratrol's beneficial effects on human health. Shikimic acid, also present in star anise which is used in chinese cuisine, has long been known to the chinese pharmacopoeia. In fact it is a platelet inhibitor and therefore has preventive effects against atherosclerosis.
Quantification in wine has become a particularly interesting issue following some international experiments as a result of which it was established that pinot wines (especially 'bianco' or 'grigio') should not contain more than 20 mg/litre.
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