Impact of high hydrostatic preassure on polyfenolic compundes of wine

Abstract

Proučavan je utjecaj visokog hidrostatkog tlaka na promjenu udjela polifenolnih spojeva u bijelom i crnom vinu. Polifenolni spojevi odgovorni su za organoleptičke karakteristike vina kao što su boja, trpkoća, gorčina i aroma. Primjenom visokodjelotvorne tekućinske kromatografije ( HPLC ) određeni su slobodni antocijani u crnom vinu te fenolne kiseline u bijelom vinu. Identifikacija je provedena usporedbom vremena zadržavanja razdvojenih spojeva (tR ) s vremenima zadržavanja standarda te usporedbom karakterističnih UV/VIS spektara.The influence of high hydrostatic pressure primarly on polyphenolic compounds in white and red wine was examined. Polyphenolic compoundes are responsible for organic characteristics of wine such as color, bitterness, astringency and flavour. Free anthocyanins in red wine and phenolic acids in white wine were determined using high-performance liquid chromatography (HPLC). Identification was performed by comparing retention time (tR) of separated compounds with retention times of standards and by comparing it to characteristic UV/VIS spectra