Summary
An HPLC isocratic elution procedure which allows the separation of flavonol aglycones in wine without interference from other phenolics of low molecular weight is described. The method has been applied to the separation, identification and quantitative estimation of flavonol aglycones in ether extracts of different Spanish wines (red and white table wines and Sherry finos). The results suggest that these determinations, associated with other analyses, would permit the chemical characterization of wines.
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Revilla, E., Alonso, E. & Estrella, M.I. Analysis of flavonol aglycones in wine extracts by high performance liquid chromatography. Chromatographia 22, 157–159 (1986). https://doi.org/10.1007/BF02257318
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DOI: https://doi.org/10.1007/BF02257318