Study of wines by thin-layer chromatography

Authors

  • Amaro Henrique de Souza

DOI:

https://doi.org/10.1590/S1678-3921.pab1972.v7.17339

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.

How to Cite

Souza, A. H. de. (2014). Study of wines by thin-layer chromatography. Pesquisa Agropecuaria Brasileira, 7(6), 27–31. https://doi.org/10.1590/S1678-3921.pab1972.v7.17339