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

doi:10.1016/0889-1575(92)90042-I

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

School of Pharmacy

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	236-245
Number of pages	10
Journal	Journal of Food Composition and Analysis
Volume	5
Issue number	3
DOIs	https://doi.org/10.1016/0889-1575(92)90042-I
State	Published - Sep 1992

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10.1016/0889-1575(92)90042-I

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

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.",

author = "S. Gorinstein and R. Moshe and J. Deutsch and Wolfed, \{F. H.\} and K. Tilis and A. Stiller and I. Flam and Ya Gat",

year = "1992",

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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.

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IS - 3

ER -

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

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