A Direct HPLC Separation of Wine Phenolics
- 1 January 1994
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 45 (1) , 1-5
- https://doi.org/10.5344/ajev.1994.45.1.1
Abstract
A direct HPLC technique that does not require prior purification was developed for the analysis of the phenolic components in red wine and musts. This novel procedure utilizes a ternary HPLC solvent system for effective separation of cinnamic acid derivatives, flavonoids, and anthocyanins, monitoring at three different wavelengths.Keywords
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