Abstract
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.
- Received October 1992.
- Copyright 1994 by the American Society for Enology and Viticulture
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