Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography

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Abstract
Low molecular weight phenolic compounds were separated by high performance liquid chromatography on hydrocarbon‐bonded reverse phase packings, with a water‐methanol elution gradient. Phenolic compounds were extracted from wine with ethyl acetate. A first extraction at pH 7 enabled isolation of neutral molecules (catechins, procyanidins, flavonols, aromatic alcohols); a second extraction at pH 2 was performed to extract phenolic acids. Successive injections of these two extracts in the chromatograph gave the distribution of the different phenolic compounds in the wine under analysis. Analytical data are given for low molecular weight phenolic compounds present in young red Bordeaux wines from different vine cultivars.

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