GLC-mass-spectrometrical investigation of the volatile components of wines vii. Aroma compounds of tokaj aszu wines b) organic acids (author's transl)

Abstract

An inventory of the organic acids detectable by liquid-liquid extraction has been made in different Tokaj wines. After the separation of the acidic compounds in the aroma extracts using Na2CO3 and after the derivatization with diazomethane 65 methylester have been separated by gaschromatography and identified by mass spectrometry. Using a special fractionation method organic acids, amino acids, carbohydrates and phenolic compounds have been isolated in different groups. After the derivatization of the components 50 organic acids have been quantitatively determined by gaschromatography. The compositions of the acids in the wines differ considerably. The quantitative differences are caused by the vintages, the method of production and the kind of storage. The possible biosynthetic pathways of the various acids are discussed.