Document Type

Article

Publication Date

2001

DOI

10.1093/chromsci/39.8.321

Publication Title

Journal of Chromatographic Science

Volume

39

Issue

8

Pages

321-324

Abstract

This study addresses the question of whether the antibiotic Penicillin, which is produced by the common mold Penicillium notatum, could possibly become a contaminate of wine during the fermentation process. The significance of this study is related to the potential health effects this agent might produce in those consumers who have an allergic response to Penicillin. It has been estimated that between 6% and 8% of the American population is subject to this type of allergic response. A method is developed for the detection of penicillin in wines using high-pressure liquid chromatography. We demonstrate that penicillin G hydrolyzes rapidly in wine with first-order kinetics, and the half-life of this antibiotic is 147 min in a typical commercial wine. An analysis of a number of commercial wines shows no evidence of the presence of penicillin, which should negate the question of any allergic response associated with this potential contaminate.

Comments

Web of Science: "Free full-text from publisher."

Original Publication Citation

Morris, G., Yuan, J., & Williams, R. (2001). Analysis of wine for penicillin. Journal of Chromatographic Science, 39(8), 321-324. doi:10.1093/chromsci/39.8.321

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