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Am. J. Enol. Vitic. 38:4:277-281 (1987)
Copyright © 1987 by the American Society for Enology and Viticulture.
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Phenolic Compounds in White Grapes Grown in New York

C. Y. Lee 1 and A. Jaworski 1

1 Department of Food Science and Technology, Cornell University, NYSAES, Geneva, NY 14456.

Phenolic compounds in 21 grape cultivars grown in New York during the 1985 season were analyzed by using column chromatography, thin layer chromatography, and high performance liquid chromatography. Trans-caffeoyl tartaric acid, cis-coumaroyl tartaric acid, and trans-coumaroyl tartaric acid were the major components of acidic phenolics, while catechin, epicatechin, and two unidentified compounds were the major constituents in the neutral phenolics. One of the unidentified compounds was tentatively identified as a catechin-gallate and the others as isomers of catechin-catechin-gallate. There were large differences in the phenolic make-up of the individual cultivars. Mean values of individual phenolics were higher in the New York grapes than in those from the western United States and Europe.

Submitted on September 18, 1986






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Copyright © 1987 by the American Society for Enology and Viticulture.