RT Journal Article SR Electronic T1 A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 106 OP 109 DO 10.5344/ajev.2008.59.1.106 VO 59 IS 1 A1 Daniel P.M. Bonerz A1 Martin S. Pour Nikfardjam A1 Glen L. Creasy YR 2008 UL http://www.ajevonline.org/content/59/1/106.abstract AB 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.