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.
- 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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Vol 59 Issue 1
