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Am. J. Enol. Vitic. 45:1:1-5 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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A Direct HPLC Separation of Wine Phenolics

Rosa Ma. Lamuela-Raventós 1 and Andrew L. Waterhouse 2

1 Nutrició i Bromatologia, Facultat de Farmácia, Universitat de Barcelona, Spain
2 Department of Viticulture and Enology, University of California, Davis, CA 95616-8749, USA.

A direct HPLC technique that does not require prior purification was developed for the analysis of the phenolic components in red wine and musts. This novel procedure utilizes a ternary HPLC solvent system for effective separation of cinnamic acid derivatives, flavonoids, and anthocyanins, monitoring at three different wavelengths.

Key words: phenolics, HPLC

Submitted on October 29, 1992




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Copyright © 1994 by the American Society for Enology and Viticulture.