Organic acid content in wine depends on its “terroir”. In particular, the presence of a certain acid component is required in white wines because it confers them a refreshing taste. Glycerol is a by-product of the alcoholic fermentation, contributing its sweetness to taste and aroma perception of wine. The determination of these compounds can be performed by using chromatographic and spectroscopic techniques. In this work we examined 20 CDO and GCDO white wines produced by white “Greco”, one of the most ancient Italian vineyards even though not well known yet. Samples, all of 2008 vintage and coming half from Campaniaand half from Calabria, were characterized according to their content in glycerol and organic acids (acetic, citric, lactic, malic, succinic and tartaric acids) by HPLC and NMR.Both techniques showed that wines from Campania present higher contents in malic, succinic and citric acids than wines from Calabria. No significant differences were found between the organic acid contents determined by the two analytical methods. However, the glycerol content determined by HPLC was significantly higher than that measured by NMR analysis.
Determinazione di acidi organici e glicerolo in vini bianchi prodotti da vitigno Greco in Campania e Calabria: confronto tra metodi NMR e HPLC
Favati, Fabio
2012-01-01
Abstract
Organic acid content in wine depends on its “terroir”. In particular, the presence of a certain acid component is required in white wines because it confers them a refreshing taste. Glycerol is a by-product of the alcoholic fermentation, contributing its sweetness to taste and aroma perception of wine. The determination of these compounds can be performed by using chromatographic and spectroscopic techniques. In this work we examined 20 CDO and GCDO white wines produced by white “Greco”, one of the most ancient Italian vineyards even though not well known yet. Samples, all of 2008 vintage and coming half from Campaniaand half from Calabria, were characterized according to their content in glycerol and organic acids (acetic, citric, lactic, malic, succinic and tartaric acids) by HPLC and NMR.Both techniques showed that wines from Campania present higher contents in malic, succinic and citric acids than wines from Calabria. No significant differences were found between the organic acid contents determined by the two analytical methods. However, the glycerol content determined by HPLC was significantly higher than that measured by NMR analysis.
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