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ASEV Honorary Research Lecture 2008

Application of Countercurrent Chromatography for Wine Research and Wine Analysis

¹ Professor, Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany (email: p.winterhalter{at}tu-bs.de).

^* Dr. Winterhalter presented this lecture at the 2008 ASEV Annual Meeting, Portland, Oregon, on 18 June 2008.

One of the few liquid chromatographic techniques that can be predictably scaled up from analytical to process scale is countercurrent chromatography (CCC). Countercurrent chromatography furthermore enables a 100% recovery of the sample and, because of its gentle separation conditions, is ideally suited to the analysis of various groups of wine constituents. In this review, CCC instrumentation and its application to the analysis of labile wine aroma precursors, antioxidants, and pigments are examined. Moreover, novel centrifugal precipitation chromatography instrumentation for the fractionation of polymeric wine constituents and the scale-up of the technique for separations in the 10 to 100 g range are described.

Key words: aroma precursors, antioxidants, pigment, analysis, preparative isolation, countercurrent chromatography, centrifugal precipitation chromatography