Buffer Capacity of Red Wine

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  • 赤ぶどう酒の緩衝能物質　２　　緩衝能物質の由来
  • アカブドウシュ ノ カンショウノウ ブッシツ ニ ツイテ 2 カンショウノウ
  • 緩衝能物質の由来

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Abstract

Buffer capacity of the extract from grape skin or seed was measured by alkali-pH curve. The amount of catechin in the extract of seed was much that than in the extract of skin, however, buffer capacity of skin-extract was higher than that of seed-extract. Authentic catechin had little buffer capacity. Rf of the paper chromatogram of the buffer substance was observed at 0.5-0.7, and coincidented with that of the fraction obtained from red wine.<BR>It was proposed that buffer capacity of red wine was caused by a polyphenolic substance except catechin, derived from grape skin.

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