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10.1016/j.jfca.2013.12.009
Paraskevi Roufa, Alexandra Evangelou, Evangelos Beris, Styliani Karagianni, Archontoula Chatzilazarou, Efthalia Dourtoglou, Adnan Shehadeh
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Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa
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Anamaria Hosu, Veronica Floare-Avram, Dana Alina Magdas, Ioana Feher, Mihai Inceu, Claudia Cimpoiu
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Journal of Analytical Methods in Chemistry, 2016()
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Konstantina Pasvanka, Alexandros Tzachristas, Charalampos Proestos
(2019)
Quality Control in the Beverage Industry
, ()
10.1016/B978-0-12-816681-9.00009-6Determination of Phenolic Compounds in Wines
Abstract
Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC) coupled with a multiwavelength Ultraviolet/visible (UV/vis) detector was used. The most abundant phenolic substances detected were (+)-catechin (13.5-72.4 mg L-1 ), gallic acid (0.40-99.47 mg L-1) and caffeic acid (0.87-33.48 mg L-1). The principal component analysis (PCA) technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.
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