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ArticleArticleArticles

Total Phenol Analysis: Automation and Comparison with Manual Methods

Karen Slinkard, Vernon L. Singleton
Am J Enol Vitic. January 1977 28: 49-55; published ahead of print January 01, 1977
Karen Slinkard
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Vernon L. Singleton
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Abstract

A fully automated-continuous flow 40-sample/ hour procedure was adapted from the Singleton-Rossi method of analysis for total phenols in wine and other plant extracts. It was compared with small-volume manual and semiautomated versions of this analysis. The agreement in mg of gallic acid equivalent phenol (GAE) per liter among a series of dry wines was excellent by all three procedures. The coefficients of variation in replicate analyses averaged 5.8% for the manual, 6.2% for the semi-automated and 2.2% for the automated procedure. This greater reproducibility, plus savings of about 70% in labor and up to 40% in reagents, makes the automated procedure attractive for laboratories doing enough total phenol analyses to recoup the cost of the automating equipment. For continuous flow, color development with the Folin-Ciocalteu reagent in alkaline solution must be hastened by heating compared to slower room temperature development for the manual methods. Heating of sugar-containing samples in the alkaline solution gives interference presumably from endiol formation. Examples are given of corrections which were used successfully to estimate the true phenol content of sweet wines.

  • Copyright 1977 by the American Society for Enology and Viticulture

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Total Phenol Analysis: Automation and Comparison with Manual Methods
Karen Slinkard, Vernon L. Singleton
Am J Enol Vitic.  January 1977  28: 49-55;  published ahead of print January 01, 1977

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Total Phenol Analysis: Automation and Comparison with Manual Methods
Karen Slinkard, Vernon L. Singleton
Am J Enol Vitic.  January 1977  28: 49-55;  published ahead of print January 01, 1977
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