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Am. J. Enol. Vitic. 59:1:106-109 (2008)
Copyright © 2008 by the American Society for Enology and Viticulture.
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Technical Brief

A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine

Daniel P.M. Bonerz1, Martin S. Pour Nikfardjam2 and Glen L. Creasy3,*

1 Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2 Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3 Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.

* Corresponding author (fax: 64 3 325 3851; email: creasyg{at}lincoln.ac.nz)

A reversed-phase HPLC method for determining the main phenolic compounds and indole-3-acetic acid (IAA) found in wine is reported. No sample preparation is required and analysis time is 57 min per sample. The method uses acidified water and acetonitrile coupled with a C18 column and photo diode array and fluorescence detection to separate and quantify major flavonoid and nonflavonoid phenolics and IAA. Detection limits ranged from 0.1 to 1.0 mg/L for phenolics and was 2 µg/L for IAA. Use of this method to analyze Hungarian wines showed phenolic concentrations similar to those reported in the literature. IAA concentrations in white wines (53 µg/L) were also consistent with previously published literature. However, the concentration in red wines, which has not been reported previously, averaged 838 µg/L, substantially higher than that found in white wine.

Key words: phenolics, fluorescence spectroscopy, anthocyanins






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Copyright © 2008 by the American Society for Enology and Viticulture.