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Chromatographia

, Volume 17, Issue 5, pp 249–252 | Cite as

HPLC separation of benzoic and hydroxycinnamic acids in wines

  • C. García Barroso
  • R. Cela Torrijos
  • J. A. Pérez-Bustamante
Originals

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.

Key Words

HPLC Benzoic acids Hydroxycinnamic acids Wine phenolics 

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Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1983

Authors and Affiliations

  • C. García Barroso
    • 1
  • R. Cela Torrijos
    • 1
  • J. A. Pérez-Bustamante
    • 1
  1. 1.Analytical Chemistry Department, Faculty of SciencesUniversity of CádizCádizSpain

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