TY - JOUR
T1 - Determination of basic components in white wines by HPLC, FT-IR spectroscopy, and electrophoretic techniques
AU - Gorinstein, S.
AU - Moshe, R.
AU - Deutsch, J.
AU - Wolfed, F. H.
AU - Tilis, K.
AU - Stiller, A.
AU - Flam, I.
AU - Gat, Ya
PY - 1992/9
Y1 - 1992/9
N2 - Analysis of the carbohydrates of a selection of 1 I different Israeli white wines of the Sauvignon Blanc type revealed five sugars: fructose, glucose, sucrose, maltose, and maltotriose. Fructose (0.2-2.0 g/liter) and glucose (0.4-0.8 g/liter) were the major components, followed by sucrose, maltose, and maltotriose. Glycerol (6.3-8.3 g/liter) was found in all samples. The presence of aromatic CC bands in the infrared (1600 cm-1) suggests the presence of polyphenols. The intense bands in the infrared OH and C0 regions were attributed mainly to the presence of acetic acid. The major protein fractions were similar in all wines. Some minor differences in peptides were noted in the low molecular weight range.
AB - Analysis of the carbohydrates of a selection of 1 I different Israeli white wines of the Sauvignon Blanc type revealed five sugars: fructose, glucose, sucrose, maltose, and maltotriose. Fructose (0.2-2.0 g/liter) and glucose (0.4-0.8 g/liter) were the major components, followed by sucrose, maltose, and maltotriose. Glycerol (6.3-8.3 g/liter) was found in all samples. The presence of aromatic CC bands in the infrared (1600 cm-1) suggests the presence of polyphenols. The intense bands in the infrared OH and C0 regions were attributed mainly to the presence of acetic acid. The major protein fractions were similar in all wines. Some minor differences in peptides were noted in the low molecular weight range.
UR - http://www.scopus.com/inward/record.url?scp=2442595839&partnerID=8YFLogxK
U2 - 10.1016/0889-1575(92)90042-I
DO - 10.1016/0889-1575(92)90042-I
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AN - SCOPUS:2442595839
SN - 0889-1575
VL - 5
SP - 236
EP - 245
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
IS - 3
ER -