E. Lopeztamames et al., ORGANIC-ACIDS, SUGARS, AND GLYCEROL CONTENT IN WHITE WINEMAKING PRODUCTS DETERMINED BY HPLC - RELATIONSHIP TO CLIMATE AND VARIETAL FACTORS, American journal of enology and viticulture, 47(2), 1996, pp. 193-198
An ion-exclusion polymeric HPLC method with RI detection was developed
for direct separation and quantitation of organic acids (citric, tart
aric, malic, succinic, galacturonic, and lactic), sugars (glucose and
fructose), and glycerol in white winemaking products. The precision, l
inearity, sensitivity, and accuracy of the method were satisfactory. T
his rapid method - without sample preparation - was applied to routine
quality control procedures in the winemaking industry: 33 A.O.C. Pene
des varietal musts (Macabeo, Xarel.lo, and Parellada) and their white
wines from five harvests (1989-1993) were analyzed. The contents of so
me of these compounds were related to grape variety (galacturonic acid
) and/or climate parameters (citric, malic and galacturonic acids, and
glycerol). Macabeo wines have high amounts of galacturonic acid than
other varietal wines. The must content of malic and citric acids were
correlated with weather factors such as temperature, atmospheric press
ure, and rain; galacturonic acid and glycerol levels in must were affe
cted by humidity.