HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY ANALYSES OF PHENOLIC-COMPOUNDS IN GRAPE MUST AND WINE

High-performance liquid chromatography (HPLC) was applied to investigate phenolic compounds of the grape Vitis Vinifera variety Kōshū and table wine made from Kōshū grape must. Column packed with octa-decyl silica (O.D.S) and phosphate buffer (pH2.1) eluants were used to separate the phenols. Discrete peaks of fifteen were found from ether extract of the wine. HPLC analysis was carried out within 20 min for one sample with the method described above. Components of eight peaks in the wine fractionated by silicagel column chromatography and gel chromatography (sephadex LH-20), Each peak was identified as gallic acid, protocate-chuic acid, p-hydroxybenzoic acid, trans-caffeoyl tartaric acid, tyrosol, trans-p-coumaroyl tartaric acid, cis-p-coumaroyl tartaric acid, caffeic acid by Rf value, color reaction (FeCl3, Folin, BCG, Diazo reagent) on TLC plate, retention time of HPLC, UV absorption and carboxylic acid analyzer. In grape must, trans-caffeoyl tartaric acid, trans-p-couma.roy1 tartaric acid and cis-p-cou.-rnaroyl tartaric acid were recognized. But the other phenolic compounds found in wine were not detected in grape must. © 1979, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.