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ASEV Honorary Research Lecture 2008

Application of Countercurrent Chromatography for Wine Research and Wine Analysis
Peter Winterhalter
Am J Enol Vitic.  2009  60: 123-129  ; DOI: 10.5344/ajev.2009.60.2.123

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Figures

  • Figure 1
    Figure 1

    Structures of aglycones (4–12) involved in the formation of vitispirane (1), TDN (2), and ß-damascenone (3) (Winterhalter 1991, 1992, Waldmann and Winterhalter 1992, Winterhalter et al. 1990b).

  • Figure 2
    Figure 2

    Synthesis of wine lactone precursor 13 and 14 (top) and acid-catalyzed degradation giving rise to the odoriferous lactone 15.

  • Figure 3
    Figure 3

    Structures of novel wine constituents isolated with the aid of countercurrent chromatography: stilbenes 16–21 (A), lignans and neolignans 22–26 (B), and indol derivatives 27–32 (C). (For details see Baderschneider 2000, Baderschneider and Winterhalter 2000, 2001.)

Tables

  • Table 1

    Development of countercurrent chromatography (CCC) since 1970.

    Table 1
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ASEV Honorary Research Lecture 2008
Peter Winterhalter
Am J Enol Vitic.  2009  60: 123-129  ; DOI: 10.5344/ajev.2009.60.2.123
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