Study of wines by thin-layer chromatography

Abstract

Brazilian and Portuguese wines, named "green" and mature ones, showed similar fixed organic acids as characterized by thin-layer chromatography using butanol-water-formic acid (20:202:17) as solvent, and green bromocresol as indicator on Silica Gel G (Merck). Malolactic fermentation effects was observed in most wines, except in one "green" white Portuguese wine, probably because of excess SO₂ which inhibits malolactic fermentation.