Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling
Table 1
Analytical concentrations (mg/L) of carboxylic acids and proline quantified in each wine under investigation by HPLC-RP and HPLC-IEC. The relative standard deviation, evaluated on three replicates on each sample, ranges between 0.6 and 10%.
Substances
Identification Symbol
Wine
E07
E08
C07
C08
Ch09
R07
Acetic acid
A
395.3(a)
349.1(a)
710.1(a)
528.1(a)
366.5(a)
240.3(a)
Citramalic acid
Cm
<d.l.(b)
<d.l.
<d.l.
<d.l.
<d.l.
<d.l.
Citric acid
C
718.5
257.4
499.5
426.5
480.3
326.6
Fumaric acid
F
<d.l.
<d.l.
<d.l.
<d.l.
<d.l.
<d.l.
Gallic acid
G
<d.l.
<d.l.
<d.l.
<d.l.
<d.l.
<d.l.
2-Ketoglutaric acid
K
58.4(a)
190.0(a)
24.8(a)
33.6(a)
26.3(a)
23.4(a)
Lactic acid
L
614.5
653.8
1116.6
1000.4
758.5
374.4
Malic acid
M
2419.0
3038.5
449.2
682.5
1702.9
2373.4
Proline
Pro
300.4
308.5
545.6
527.2
4109.1
1922.2
Pyruvic acid
Py
201.5(a)
236.7(a)
214.7(a)
196.2(a)
44.9(a)
13.2(a)
Shikimic acid
Sk
34.8
33.1
20.9
13.9
34.8
52.3
Succinic acid
S
916.4
866.8
395.6
560.9
259.8
236.2
Tartaric acid
T
1805.6
2053.2
1900.1
1678.0
2926.8
4247.5
(a)Data obtained from HPLC-IEC technique.
(b)d.l. = detection limit.
