HPLC Analysis of Fatty Acids in Wine

• M. Carrull ^[1] ; F. Borrull ^[1] ; M.R. Marcé ^[1] ; F. Zamora ^[1]
  1. [1] Universitat de Barcelona

     Universitat de Barcelona

     Barcelona, España

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 3, 1991, págs. 268-273
• Idioma: inglés
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• Resumen

  • A method to determine three short-chain fatty acids by high performance liquid chromatography (HPLC) is reported. The fatty acids studied (octanoic, decanoic, and dodecanoic acids) have a particular interest because of their known inhibitory effects in wine fermentation. These acids were determined by reversed-phase HPLC by pre-column derivatization with phenacyl bromide. These acids were determined during the fermentation process, in the grape must and in cell wall and endocellular yeasts to study the pathway of these compounds during this process. In order to determine the fatty acids at ppm levels in the presence of other carboxylic acids, some of which appear at g/L levels, solid-liquid extraction with C18 SEP-PAK cartridges was used in the analysis of the grape must and wine.