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HPLC separation of benzoic and hydroxycinnamic acids in wines (1983)

Barroso, C. García ; Torrijos, R. Cela ; Pérez-Bustamante, J. A.

Springer

Chromatographia 17 (1983), S. 249-252

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ISSN: 1612-1112

Keywords: HPLC ; Benzoic acids ; Hydroxycinnamic acids ; Wine phenolics

Source: Springer Online Journal Archives 1860-2000

Topics: Chemistry and Pharmacology

Notes: Summary An HPLC gradient elution procedure which allows the separation of the great majority of phenolic acids (derived from benzoic and cinnamic acids) in wine is proposed. The method has been applied to the separation and identification of the phenolic acids of “Fino” sherry wine, as well as to establishing the generation of such substances during the browning processes typically undergone by such wines, as a function of the winemaking conditions.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF02263033

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