e-journal

Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

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Pinot Noir red wines made by malolactic fermentation were studied for studying differences in their
chemical profiles with help of a wide spectrum of grape-based and other chemical compounds used in
winemaking. Determinations were made with capillary electrophoresis, liquid chromatography, and
spectrometry to investigate carbohydrates, organic acids, aldehydes, anthocyanins, phenolic compounds,
inorganic anions, and metals. In addition, tot-N, tot-S, and tot-P in the wines were examined.
The wine products showed different profiles of carbohydrates, organic acids, phenolic compounds, and
minerals. Especially, saccharose (max. 0.21 g/L), rhamnose (max. 0.45 g/L), fructose (max. 1.9 g/L), and
phosphate (max 1.4 g/L) quantities were extremely high in some wines. The results also showed that
yeast fermentation in winemaking agitated high production of lactic (max 5.7 g/L) and tartaric (max
1.7 g/L) acids. The red wines processed by cold maceration and natural fermentation gave similar profiles.
Only one of the Pinot Noir wines entirely differentiated from the others with comparison of carbohydrates
and organic acids.

Keywords:
Pinot Noir grapes
Profiling
Fermentation
Separation
Organic compounds
Metals

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Ketersediaan

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Informasi Detail

Judul Seri

Analytical Chemistry Research

No. Panggil

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Penerbit

New York : Elsevier Science Inc.., 2015

Deskripsi Fisik

Analytical Chemistry Research 3 (2015) 26–36

Bahasa

English

ISBN/ISSN

http://dx.doi.org/10

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3 (2015)

Subjek

KIMIA ANALITIK

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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