High performance liquid chromatography separation of benzoic acids and hydroxy cinnamic acids in wines
Barroso, C.G.; Torrijos, R.C.; Perez Bustamante, J.A.
Chromatographia 17(5): 249-252
An HPLC [high performance liquid chromatography] 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 was applied to the separation and identification of the phenolic acids of Fino sherry wine and to establishing the generation of such substances during the browning processes typically undergone by such wines, as a function of the wine-making conditions.