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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. Bonerz, Martin S. Pour Nikfardjam, Glen L. Creasy
Am J Enol Vitic. March 2008 59: 106-109; published ahead of print February 29, 2008 ; DOI: 10.5344/ajev.2008.59.1.106
Daniel P.M. Bonerz
1Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.
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Martin S. Pour Nikfardjam
1Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.
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Glen L. Creasy
1Visiting scientist, Lincoln University (current position: Food chemist, DoehlerGroup, Riedstrasse D-64295 Darmstadt, Germany), 2Lecturer in wine science, Lincoln University (current position: Head of Analytical Department, State Research Institute for Viticulture & Pomiculture, Traubenplatz 5, 74189 Weinsberg, Germany), and 3Senior lecturer in viticulture, Centre for Viticulture & Oenology, Lincoln University, Christchurch 7645, New Zealand.
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  • For correspondence: creasyg@lincoln.ac.nz
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Abstract

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.

  • phenolics
  • fluorescence spectroscopy
  • anthocyanins
  • Received October 2005.
  • Revision received May 2007.
  • Revision received August 2007.
  • Copyright © 2008 by the American Society for Enology and Viticulture
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A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine
Daniel P.M. Bonerz, Martin S. Pour Nikfardjam, Glen L. Creasy
Am J Enol Vitic.  March 2008  59: 106-109;  published ahead of print February 29, 2008 ; DOI: 10.5344/ajev.2008.59.1.106

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A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine
Daniel P.M. Bonerz, Martin S. Pour Nikfardjam, Glen L. Creasy
Am J Enol Vitic.  March 2008  59: 106-109;  published ahead of print February 29, 2008 ; DOI: 10.5344/ajev.2008.59.1.106
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