Buffer Capacity of Red Wine

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  • 赤ぶどう酒の緩衝能物質　Ｉ　　緩衝能物質の分画
  • アカブドウシュ ノ カンショウノウ ブッシツ ニ ツイテ 1 カンショウノウ
  • (第1報) 緩衝能物質の分画

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Abstract

The presence of buffer capacity-substance in red wine was supposed from the reason that pH of red wine was generally higher than that of white wine in spite of a little difference of total acidity among them.The buffer-substance (s) was adsorbed by charcoal powder, dissolved with methanol, not adsorbed with ion exchanger, Amberlite IRC 50 and IR 120 B, and adsorbed with IRA 410.<BR>On the paper chromatogram (butanol-acetic acid-water, 4: 1: 5), Rf of the substance was observed 0.5-0.7;pale blue fluorescence under UV and blue violet coloration with spray of Folin's reagent.<BR>From above results, it was recognized that the buffer-substance was polyphenolic substance.

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