Organic acid profile of Turkish white grapes and grape juices

Date

2003-10-01

Author

Soyer, Yeşim
Karadeniz, F

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Organic acid compositions of 11 different white grape cultivars and grape juices were determined by high-pressure liquid chromatography (HPLC). The ranges of acid concentrations found in grapes were as follows: citric, 30-164 mg/l; tartaric, 4.98-7.48 g/l and malic, 1.43-3.40 g/l. Also the ranges of acid concentrations found in grape juices were as follows: citric, 31-181 mg/l, tartaric, 4.07-4.92 g/l and malic, 1.36-3.47 g/l. Tartaric acid was the major acid in every grape variety analyzed. Grape juices had a lower tartaric acid content than grapes due to detartration process.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/39073

Journal

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

DOI

https://doi.org/10.1016/s0889-1575(03)00065-6

Collections

Department of Food Engineering, Article

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Citation Formats

Y. Soyer and F. Karadeniz, “Organic acid profile of Turkish white grapes and grape juices,” JOURNAL OF FOOD COMPOSITION AND ANALYSIS, pp. 629–636, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39073.