Identification and Quantification of Phenolic Compounds in White Wines From the Apold Vineyard

Lengyel Ecaterina () and Oprean Letiția ()
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Oprean Letiția: „Lucian Blaga” University of Sibiu, Sibiu, Romania

Management of Sustainable Development, 2014, vol. 6, issue 2, 65-67

Abstract: Wines contain a wide range of aromatic compounds, each having its share in the characterization of the end product. This paper aims at highlighting the phenolic compounds that are present in three types of wine from the Apold Vineyard, compounds that have been determined by modern chromatographic methods. Anthocyanins, flavans, flavones and flavonoids, phenolic acids and microphenolic compounds have been determined in three wines: Pinot gris, Neuburger and Furmint. The results have led to the characterization of these wines and their classification according to the parameters acknowledged by the international authorities.

Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:msudev:v:6:y:2014:i:2:p:65-67:n:9

DOI: 10.1515/msd-2015-0009

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