Phenolic acids
Grapes contain around twenty different phenolic acids and derivatives such as aldehydes, ethyl esters and tartaric esters. They belong to the benzoic or cinnamic acid families. Mainly located in the skin, they are extracted during winemaking and are approximately ten times more abundant in red wines than in white wines. Their content increases during the winemaking process. They are involved in oxidation phenomena and are at the origin of volatile phenols (vinyl and ethyl).
Why quantify phenolic acids?
Phenolic acids are easily oxidizable compounds that should be eliminated in order to prevent the formation of quinones, which act as "aroma traps”.
The determination of phenolic acids in must and wine can be used to manage the treatment needed to remove them.
| free and esterified cinnamic acids (cafeic, coumaric, ferulic, caftaric, coutaric, fertaric) | |
|---|---|
| Matrices | Juice, wine |
| Method | HPLC/UV |
| Volume | 125 mL |
| Analysis duration | 5 days |
Our quality guarantee
- Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
