Organic acid profile of Turkish white grapes and grape juices

Soyer Y., Koca N., Karadeniz F.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.16, no.5, pp.629-636, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 5
  • Publication Date: 2003
  • Doi Number: 10.1016/s0889-1575(03)00065-6
  • Journal Name: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.629-636
  • Keywords: grape, grape juice, organic acids, LIQUID-CHROMATOGRAPHY, APPLE JUICE, AUTHENTICITY, MATURITY, WINES
  • Middle East Technical University Affiliated: No

Abstract

Organic acid compositions of 11 different white grape cultivars and grape juices were determined by high-pressure liquid chromatography (HPLC). The ranges of acid concentrations found in grapes were as follows: citric, 30-164 mg/l; tartaric, 4.98-7.48 g/l and malic, 1.43-3.40 g/l. Also the ranges of acid concentrations found in grape juices were as follows: citric, 31-181 mg/l, tartaric, 4.07-4.92 g/l and malic, 1.36-3.47 g/l. Tartaric acid was the major acid in every grape variety analyzed. Grape juices had a lower tartaric acid content than grapes due to detartration process. (C) 2003 Elsevier Ltd. All rights reserved.