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

https://doi.org/10.1016/0889-1575(92)90042-IGet rights and content

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 CC bands in the infrared (1600 cm−1) suggests the presence of polyphenols. The intense bands in the infrared OH and C0 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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