PT - JOURNAL ARTICLE AU - Márta Laszlavik AU - Lajos Gál AU - Sándor Misik AU - László Erdei TI - Phenolic Compounds in Two Hungarian Red Wines Matured in <em>Quercus robur</em> and <em>Quercus petrea</em> Barrels: HPLC Analysis and Diode Array Detection AID - 10.5344/ajev.1995.46.1.67 DP - 1995 Jan 01 TA - American Journal of Enology and Viticulture PG - 67--74 VI - 46 IP - 1 4099 - http://www.ajevonline.org/content/46/1/67.short 4100 - http://www.ajevonline.org/content/46/1/67.full SO - Am J Enol Vitic.1995 Jan 01; 46 AB - Two typical Hungarian red wines, Egri bikavér and Cabernet franc, were aged for six months in Hungarian Quercus robur L. and Quercus petrea L. barrels; additionally, Egri bikavér was aged in barrels of French (Nevers) Q. petrea. During the aging period, the qualitative and quantitative changes in the phenolic composition were determined using HPLC separation and photodiode array detection. The following compounds were identified from the extracts of natural and toasted stave wood chips and from the wines: gallic, protocatechuic, vanillic, syringic, caffeic, coumaric, ellagic acids and vanillin, syringaldehyde, 5-hydroxymethyl-2-furaldehyde, and 5-methyl-2-furaldehyde. In the maturation process of barrique wines, two major compounds, ellagic and gallic acids, appeared to play important roles as their concentrations increased with time and depended on the type of wine and species of wood.