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Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography

✍ Scribed by Marie-Hélène Salagoïty-Auguste; Alain Bertrand

Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
372 KB
Volume
35
Category
Article
ISSN
0022-5142

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✦ Synopsis

Low molecular weight phenolic compounds were separated by high performance liquid chromatography on hydrocarbon-bonded reverse phase packings, with a water-methanol elution gradient. Phenolic compounds were extracted from wine with ethyl acetate. A first extraction at pH 7 enabled isolation of neutral molecules (catechins, procyanidins, flavonols, aromatic alcohols); a second extraction at pH 2 was performed to extract phenolic acids. Successive injections of these two extracts in the chromatograph gave the distribution of the different phenolic compounds in the wine under analysis. Analytical data are given for low molecular weight phenolic compounds present in young red Bordeaux wines from different vine cultivars.

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