由省產葡萄酒之酒渣分離酒石酸

Separation of (L)-Tartaric Acid from Local Produced Grape Wine Lees

黃敬中(Ching-Chong Huang) ； 江柎銂(Fu-Chou Chiang) ； 黃慧瑤(Hui-Yao Huang) ； 戴達夫(Dar-Fu Tai)

《大葉學報》 1卷1期 (1992/12) Pp. 75-80

https://doi.org/10.7119/JDYU.199212.0075

摘要

在製葡萄酒的過程中，產生一些酒渣，含有未知量的酒石酸，利用這些無經濟使用價值的酒渣可純化出具有使用價值的酒石酸，酒石酸可溶於水、乙醇和略溶於乙醚。本直驗為利用此性質，以水為主要溶劑，以不同的方法及不同的溶解順序和溶解條件來比較其產量。進而相互此較其經濟效益，以探討是否有大量從這些酒渣中純化出酒石酸的可行性。

關鍵字

酒石酸 ； 高效液相層析 ； 純化 ； 分離 ； 酒渣

並列摘要

The precipitated residue of grape wine during processing contains unknown amount of tartaric acid. Useful tartaric acid can be purified from these valueless wine lees. Tartaric acid can dissolve in water, ethanol and slightly dissolve in ethyl ether. Due to its character, this experiment chose water as the major solvent and tried different methods and various dissolving orders and conditions to obtain the yields of tartaric acid. Then each process was evaluated by their economic value as a reference to determine the possibility of the large scale purification of tartaric acid from wine residue.

並列關鍵字

tartaric acid ； high performance liquid chromatography ； purification ； separation ； grape wine lees