Evaluation of the phenol-free glycosyl-glucose determination

Grape glycosides are, in part, an important source of varietal wine aroma a nd flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpene s, norisoprenoids, or phenolic compounds. Studies were undertaken to evalua te and compare methods of isolating non-phenolic or phenol-free glycosides. Phenol free glycoside fractions were obtained by three isolation methods: the addition of polyvinylpolypyrrolidone (PVPP), isolation at pH 10.0 using C18 solid phase extraction cartridges, or isolation at pH 13.0 using Oasis (TM) hydrophilic-lipophilic balance (HLB) extraction cartridges. Glycoside separation using the Oasis cartridges reduced the phenol content of the phe nol-free glycoside fractions in Chardonnay juice and wines by an average of 49.7% compared to 33.6 % using C18. The differences in the phenol concentr ation in the phenol-free glycoside fractions with these two methods were gr eater with red juices and wines. For the Cabernet Sauvignon juice and wines the phenol concentration was reduced by an average 103% and 73% using the Oasis and C18 cartridges, respectively.