Organic acids in white wine were analyzed using RSpak KC-811. Fruit contains a large amount of malic acid. For wine, malic acid is transformed to lactic acid by enzymes during malolactic fermentation. The result of this transformation is said to give the wine a mild taste. For high-quality white wine, the chromatogram shows almost all the malic acid has been transformed to lactic acid.
Sample: Wine
1. Citric acid
2. Tartaric acid
3. Malic acid
4. Succinic acid
5. Lactic acid
6. Fumaric acid
7. Acetic acid
8. Pyroglutamic acid
Columns : Shodex RSpak KC-811 (8.0mmI.D. x 300mm) x 2 Eluent : 3mM HClO4 aq. Flow rate : (Eluent); 1.0mL/min, (Reagent); 0.7mL/min Detector : VIS(430nm) (Post column method) Column temp. : 45°C
