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Am. J. Enol. Vitic. 39:3:259-262 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Fractionation of Phenolic Compounds in Red Wine

J. Oszmianski 1, T. Ramos 2, and M. Bourzeix 3

1 Academy of Agriculture, Wroclaw, Poland
2 Faculty of Pharmacy, University of Navarra, Spain
3 INRA Experimental Station, Pech Rouge-Narbonne, France

A simple analytical method was developed for the fractionation of phenolic compounds of red wine into phenolic acids (Fraction I), catechins, procyanidins, and anthocyanin monomers (Fraction II), flavonols (Fraction III), and anthocyanin polymers (Fraction IV) by passing wine through a preconditioned C18 Sep-pak cartridge and eluting sequentially with methanol, 16% acetonitrile at pH 2.0, ethyl acetate, and methanol. Each fraction was then injected onto a C18 HPLC column using a gradient of 3% to 100% acetonitrile in water at pH 2.6. This fractionation technique is the first step of quantitative analysis of total compounds in every fraction by a simple and rapid method: spectrophotometry.

Key words: phenolic compounds, red wine, HPLC, C18 Sep-pak cartridge

Submitted on September 29, 1987




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Copyright © 1988 by the American Society for Enology and Viticulture.