Separation and Quantitative Determination of Four Organic Acids from Wine by Partition Chromatography

Abstract

A sensitive, reliable and satisfactory method for the separation and determination of acetic, malic, citric and tartaric acids in wines, by partition chromatography, is described.

After special treatment of the sample, the mixture of concentrated-free organic acids is separated using a partition chromatogram as has been described by Marvel and Randc and modified by Bulen, et al. The non-mobile phase consists of 0.5N sulphuric acid supported on a silica gel column, and the mobile phase of mixtures of n-butanol-chloroform. The polarity of the developing solvents is systematically increased. Each fraction obtained is titrated with standard sodium hydroxide and each value obtained is plotted against the fraction number.

The results of the separation and quantitative determination of acetic, malic, citric and tartaric acids from Niagara, Delaware and Catawba experimental wines are presented. It is suggested that this method might be useful for the quantitative determination of malic acid in ripening grapes.