Organic acids in white wine were analyzed using RSpak KC-811. Fruit contains a large amount of malic acid. For wine, malic acid is transformed to lactic acid by enzymes during malolactic fermentation. The result of this transformation is said to give wine a mild taste. For high quality white wine, the chromatogram shows almost all the malic acid has been transformed to lactic acid.


Sample : Wine
1. Citric acid
2. Tartaric acid
3. Malic acid
4. Succinic acid
5. Lactic acid
6. Fumaric acid
7. Acetic acid
8. Pyroglutamic acid

Columns      : Shodex RSpak KC-G 8B (8.0 mm I.D. x 50 mm) + KC-811 (8.0 mm I.D. x 300 mm) x 2
Eluent       : 3 mM HClO4 aq.
Flow rate    : (Eluent); 1.0 mL/min, (Reagent); 0.7 mL/min
Detector     : VIS (430 nm) (Post column method)
Column temp. : 45 °C