QUANTITATIVE-DETERMINATION OF SOTOLON IN WINES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

Sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone) is a key flavour compound in the french flor-sherry ''Vin jaune''. This compound was determined quantitatively by extraction of 25 ml of wine on a XAD-4 resin, elution with diethyl ether, separation by HPLC on a Lichrospher 100 Diol column, elution with dichloromethane/hexane (60/40) and UV detection at 232 nm. The amount of sotolon in ''Vin jaune'' (120 to 268 mu g/l) was related to the development of the yeast film over a period of 6 years. Only 6 to 51 mu g/l were found in the ''Vin de paille'' which is made with overmaturated grapes of the same Savagnin vine-plant but without development of yeasts, and 80 to 140 mu g/l in ''Tokai''' which are partly grown under a yeast film.