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Am. J. Enol. Vitic. 42:3:237-244 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Preparation of Grapes and Extraction of Sugars and Organic Acids for Determination by High Performance Liquid Chromatography

J. J. Hunter 1, J. H. Visser 2, and O. T. de Villiers 3

1 Viticultural and Oenological Research Institute (VORI), Private Bag X5026, 7600 Stellenbosch, Republic of South Africa
2 Botany Department, University of Stellenbosch, 7600 Stellenbosch, Republic of South Africa
3 Botany Department, University of Stellenbosch, 7600 Stellenbosch, Republic of South Africa.

A comparison of different extraction procedures for determination of sugars and organic acids in grapes is described. Reliable recoveries during simultaneous extraction of sugars, as well as organic acids, were obtained. The procedure comprised extraction of freeze-dried berries with deionized water for 60 minutes at room temperature, sample:solvent ratios of 1 g dry mass/50 mL water up to veraison and 1 g dry mass/12.5 mL water at ripeness, followed by adsorption on 2 mL anion exchange resin. Good resolution and reproducibility were obtained during HPLC analyses. The mean recovery percentages of glucose, fructose, tartaric acid, and malic acid were 105.10%, 106.08%, 99.33%, and 99.00%, respectively. To prevent deterioration of grapes and interconversions between compounds, the grapes should be freeze-dried and analyzed as soon as possible.

Key words: Vitis vinifera, grapes, sugars, organic acids, HPLC

Submitted on June 7, 1990




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Copyright © 1991 by the American Society for Enology and Viticulture.