Abstract
Gallic, digallic, trigallic, and ellagic acids were extracted from different commercial tannins by ethyl acetate and separated by high performance liquid chromatography on hydrocarbon-bonded reverse phase packings. The distribution of the different gallic compounds in the tannins under analysis is a characteristic of their botanical origins: oak wood, chestnut wood, quebracho wood, gallnuts, and myrobolan fruits.
- Received March 1986.
- Copyright 1986 by the American Society for Enology and Viticulture
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Vol 37 Issue 4
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