Abstract
Muscadine grape juice will occasionally produce a sediment upon standing for long time periods. In order to seek approaches to elimination of this sediment, it was necessary first to identify it and then to quantitate the material responsible. The sediment was identified through various chemical and spectrophotometric means as ellagic acid. This material could be separated, identified, and quantitated in juice by using HPLC. A simple spectrophotometric assay also sufficed for quantitation. Different juice sources contained highly variable amounts of ellagic acid.
- Received August 1989.
- Copyright 1990 by the American Society for Enology and Viticulture
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Vol 41 Issue 1
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