Separation of Polymeric Tannins from White Wine by a Combination of 2-Butanol Extraction and Column Chromatography : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines(XXVII)

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概要

• 論文の詳細を見る

• A new procedure was developed for the separation of polymeric tannins from a high-tannin white table Koshu wine by extraction with organic solvent and adsorption chromatograophy. The wine was adjusted to pH 1.0,sodium chloride was added to give a final concentration of 12.5% NaCl, then phenolic compounds including phenolic acids and tannin phenolics were extracted with 2-butanol. About 95% of the total phenolics was extractable.Polymeric tannins were separated from the extact by chromatography on Bio-Gel P-2,which adsorbs polymeric tannins in the presence of 10% acetic acid-50% ethanol, and recovered quantitatively by subsequent elution with 50% acetone. The phenolic acids and flavonoid tannins of low molecular weight that were eluted first using 10% acetic acid-50% ethanol, and the tannin phenolics of high molecular weight subsequently eluted using 50% acetone, were both free of potassium and sodium ions. This method, including the extraction and chromatography, is useful for rough separation of polymeric tannins and other phenolics from white wines.

• 1986-12-25

著者

• Ajimura Kosei

  (present Address)sanraku Inc.

• Yokotsuka Koki

  Laboratory Of Wine Chemistry The Institute Of Enology And Viticulture Yamanashi University

• Yokotsuka Koki

  Laboratory Of Biofunctional Science The Institute Of Enology And Viticulture University Of Yamanashi

関連論文

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• Separation of Polymeric Tannins from White Wine by a Combination of 2-Butanol Extraction and Column Chromatography : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines(XXVII)

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