Characterization of Alabama red wine by HPLC and multiple spectroscopy methods.

摘要

The purpose of this work was to conduct a chemical characterization on a local Alabama wine using Ultraviolet-visible Spectroscopy, Atomic Absorbance Spectroscopy, Infrared Spectroscopy, and High Performance Liquid Chromatography to determine whether characteristics of the wine were altered throughout the clarification process. The analyzed samples consisted of a freshly pressed grape, processed grapes inclusive of the addition of sulfites, and a store ready bottle of a Muscadine sweet red wine. A Ferrozine Assay, used to determine antioxidant activity, indicated that the newest freshly pressed sample had the greatest amount of health benefiting antioxidants. The Atomic Absorbance revealed each sample to be uniformly free of a hazardous amount of trace metals. Infrared and HPLC were used in an effort to create a method to quantify the amount of specific health benefiting compounds in the wine samples.