PT  - JOURNAL ARTICLE
AU  - Daniel P.M. Bonerz
AU  - Martin S. Pour Nikfardjam
AU  - Glen L. Creasy
TI  - A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine
AID  - 10.5344/ajev.2008.59.1.106
DP  - 2008 Mar 01
TA  - American Journal of Enology and Viticulture
PG  - 106--109
VI  - 59
IP  - 1
4099  - http://www.ajevonline.org/content/59/1/106.short
4100  - http://www.ajevonline.org/content/59/1/106.full
SO  - Am J Enol Vitic.2008 Mar 01; 59
AB  - 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.