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. 2008 59: 106-109 ; 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.
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.
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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Vol 59 Issue 1
You have accessRestricted access
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. 2008 59: 106-109 ; 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.
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.
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.
You have accessRestricted access
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. 2008 59: 106-109 ; 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.
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.
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.