Phenol-Reagent-Positive Compounds in Koshu White Wine Treated with Polyvinyl-Polypyrrolidone

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  • YONEYAMA CHIEKO
    The Reseach Institute of Fermentation, Fuculty of Engineering, Yamanashi University
  • KUSHIDA TADAE
    The Reseach Institute of Fermentation, Fuculty of Engineering, Yamanashi University

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  • Ｐｏｌｙｖｉｎｙｌ‐Ｐｏｌｙｐｙｒｒｏｌｉｄｏｎｅ処理した甲州種白ワイン中のフェノール試薬陽性物質
  • Polyvinyl Polypyrrolidone ショリシタ コウシュウシュ

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Abstract

The content of total phenolics in KÕshu white wine was reduced from 310 to 135ppm (gallic acid equivalent) by treatment with 15g of polyvinyl-polypyrrolidone (PVPP) per liter of wine. The latter was nearly minimum value. The phenol-reagent-positive compounds remaining in the wine treated with PVPP were isolated into five main fractions by gel filtration on Sephadex G-10 column with 3.0% acetic acid (pH=2.50) and then distilled water as the eluents. The fractions were respectively identified as flavanol tannin, fructose and glucose, xanthine, tyrosol and a mixture of three cinnamic acid derivatives by paper chromatography, ultraviolet absorption spectra, color reaction, etc. Concerning the coloration by phenol reagent, percentages of those fractions in the wine treated with PVPP were 4.4, 21.6, 18.1, 30.6 and 9.4%, respectively.

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