61A-43 |
The HPLC determination of carbohydrates and organic acids in wines |
C. S. YOUNG, Marketing, Alltech Associates, Inc., 2051 Waukegan Rd., Deerfield, IL 60015 and J. W. Walsh, Development, Alltech Associates, Inc. The flavor attributes of wines arise from a myriad of chemical constituents. Efforts to make better wines may involve optimizing the content and ratio of organic acids (principally malic and lactic acids) and simple sugars (principally fructose and glucose). A number of wines are analyzed for carbohydrates and organic acids using HPLC columns and detection techniques optimized for their analyses. The goal of the paper is to show the advantages of HPLC profiling of wines for carbohydrates and organic acids. Two analytical columns are used which are optimized for such separations. In addition, complimentary detection techniques, UV and ELSD, are cited for such analyses. The paper documents high quality separations for both carbohydrates and organic acids in a minimum timeframe and with good detector response. LC analysis is not used extensively in the wine industry for quality assurance. However, such an approach is invaluable to the research of making better wines. Thus, a more-widespread use of HPLC in the wine industry has the potential of improving the quality of product from this industry.
Session 61A, Carbohydrate
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