ガスクロマトグラフィーによるワイン中のコハク酸,リンゴ酸,および酒石酸のジエチルエステルの定量

抄録

Diethyl esters of succinic (D. E. S.), malic (D. E. M.), and tartaric (D. E. T.) acid in wine were determined by gas chromatography.
The results were as follows; (the figures were based on per liter of wines) Japanese ordinary white wines contained 3_??_13mg D. E. S., 3_??_27mg D. E. M. and less than 0. 5mg D. E. T., however, immature white wines contained less than 3mg D. E. S. or D. E. M. Therefore, D. E. S. and D. E. M. in Japanese white wines may increase in the course of aging. In Japanese red wines, 10_??_20mg D. E. S., 3_??_6mg D. E. M. and less than 0.5 mg D. E. T. were respectively found.
German quality wines contained more diethyl esters (2_??_15mg D. E. S., 11_??_43mg D. E. M. and less than 0.5mg D. E. T.) than Japanese wines. The other foreign aged wines were higher D. E. S. and D. E. M. contents (more than 20mg) except for D. E. M. of French red wines.
On the other hand, D. E. T. was found more abundantly in Spanish sherry wines (Fino type: 20_??_100mg, Amontillado or Oloroso type: 0.5_??_22mg) than in the other table wines. Sherries contained 12_??_42mg D. E. S. and 2_??_16mg D. E. M. and were confirmed to contain as much D. E. S. as table wines aged during a long period.