Abstract:

Six organic acids including tartaric, malic, citric, oxalic, succinic and lactic acids in wine grape from 55
cultivars (including 28 white grape cultivars and 27 red ones) were determined by reversed-phase high performance liquid
chromatography (RP-HPLC). The results showed that tartaric, malic and citric acids were major organic acids in wine grapes.
The contents of oxalic, succinic and lactic acids were too low to be detected. The total content of six organic acids in white wine
grapes were significantly higher than in red ones. The content of malic acid in red grape cultivars was higher than in white ones,
while the five other organic acids were lower in red grape cultivars. Among the 28 white grape cultivars, the highest contents of
total acids (21.580 g/L), tartaric acid (11.790 g/L) and malic acid (9.630 g/L) were detected in Pinot Blanc and higher critic acid
(5.400 g/L) was detected in White Riesling, while the lowest contents of total organic acid (7.250 g/L) and malic acid (0 g/L)
were detected in Влощ Vioshi. Among the 27 red wine grape cultivars, Bacco nion had both the highest contents of total organic
acid and malic acid (22.27 g/L and 18.210 g/L, respectively) and the lowest tartaric acid content (2.060 g/L); Heihou exhibited
the highest content of citric acid (2.510 g/L), whereas Muscat Hamburg showed the lowest content of total organic (4.94 g/L).

Key words: reversed-phase high performance liquid chromatography (RP-HPLC), wine grapes, organic acids