Determination of basic components in white wines by HPLC, FT-IR spectroscopy, and electrophoretic techniques

S. Gorinstein*, R. Moshe, J. Deutsch, F. H. Wolfed, K. Tilis, A. Stiller, I. Flam, Ya Gat

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)236-245
Number of pages10
JournalJournal of Food Composition and Analysis
Volume5
Issue number3
DOIs
StatePublished - Sep 1992

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