Influence of tannin addition on the content and composition of polyphenolic compounds in wines

Marie Cíchová, Jan Petříček and Jaromír Fiala
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Marie Cíchová: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jan Petříček: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jaromír Fiala: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue SpecialIssue, S33-S38

Abstract: Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification, and concentration of polyphenols from complicated matrices. RP-HPLC with diode array detection was used for the separation and identification of polyphenols. A library of absorption spectra of standards was created and used for the identification of 14 polyphenols in wines. The contents of the individual polyphenols and their changes after the addition of four tannin preparations were determined in eight white and two rosé wine samples. The influence of the flavour profile of the applied tannin preparations on sensorial characteristics of wines was established

Keywords: wine; polyphenols; determination; HPLC-DAD; SPE; tanin (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:specialissue:id:242-2008-cjfs

DOI: 10.17221/242/2008-CJFS

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