A Rapid HPLC Method for Separation and Determination of Major Organic Acids in Grape Musts and Wines

¹ Centro Miglioramento Genetico Vite, C.N.R. Università, Via Giuria 15, 10126 Torino, Italy.
² Istituto Microbiologia e Industrie Agrarie, Università, Via Giuria 15, 10126 Torino, Italy.

An isocratic high performance liquid chromatographic (HPLC) method was developed for the separation and quantitative analysis of the major carboxylic acids of grape musts and wines such as citric, tartaric, malic, lactic, and acetic acids. By using an Aminex HPX87-H, a strong cation exchange resin column eluted with dilute sulfuric acid, and monitoring with uv at 210 nm, sample preparation is reduced to simple membrane filtration for white wines or musts and to the removal of phenolic compounds employing disposable reverse phase cartridges for red wines. The use of mobile phase at a different pH for grape must and wine sample analysis allows the separation of compounds such as malic acid and fructose that normally coelute. The results of the HPLC analyses were compared with data obtained by other methods in a range of white wine, red wine, and must samples. Submitted on July 7, 1986