Zuckeralkohole und myo-Inosit in Weinen und Sherries

Authors

  • W. R. Sponholz
  • H. H. Dittrich

DOI:

https://doi.org/10.5073/vitis.1985.24.97-105

Keywords:

wine, dessert wine, analysis, alcohol, sugar, wine quality, Botrytis

Abstract

Alditols and myo-inositol in wines and sherries

The alditols - erythritol, xylitol, arabitol, mannitol, sorbitol and myo-inositol - occur in increasing amounts in German wines as the quality of these wines rises. Especially in "Auslese", "Beerenauslese" and "Trockenbeerenauslese" wines alditols can constitute as much as 17.5 % of the sugar-free extract and therefore are a significant part of it. These sugar alcohols surely are involved in the full-bodyness of wines just as glycerol is.
The presence of sorbitol - even if higher than the tolerated amount of 70 mg/l - does not indicate a falsification with pomefruit juice. In "Q.b.A." wines 5 of 12, in "Kabinett" wines 17 of 42 and in "Spätlese" wines 14 of 23 have higher amounts. Not one of the "Auslese" wines showed less than 84 mg/l sorbitol. "Beerenauslese" and "Trockenbeerenauslese" wines contained up to 989 mg/l of sorbitol. Mannitol, myo-inositol and arabitol were also detected in unexpected high quantities. The maximum amount of mannitol was nearly 13 g/l in a "Trockenbeerenauslese" wine : Nearly 2.5 g/l of myo-inositol and 2.3 g/l of arabitol were found in these high quality wines. All alditols are natural in wines. The high concentrations found presumably stem from their synthes is by Botrytis cinerea and by associated yeasts on grapes infected by this mould.

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Published

2015-12-17

Issue

Vol. 24 No. 2 (1985): VITIS

Section

Article

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