Buffer Capacity of Red Wine

Part 2. Source of Buffer Capacity

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.
It was proposed that buffer capacity of red wine was caused by a polyphenolic substance except catechin, derived from grape skin.