Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine

SUMMARY— The acids of a table wine from Vitis vinifera var. White Riesling were recovered by basic extraction from a methylene chloride extract of the wine. The acids were identified by gas chromatographic retention times and by infrared spectroscopy, in most cases both on the free acids and on the methyl, ethyl or hexyl esters. The major acids identified in the wine are: acetic, n‐butyric, n‐caproic, n‐caprylic, n‐capric, 9‐decenoic, succinic, and ethyl acid succinate. Acids present in smaller amounts are: formic, propionic, isobutyric, 2‐methylbutyric, isovaleric, lactic, 2‐hydroxyisocaproic, n‐pelargonic, and malic.