Determination of polyphenol content in cherry wine

U ovom radu, istražen je udjel polifenolih spojeva: fenolnih kiselina i flavonola (galna kiselina, protokatehinska, kafeinska, klorogenska, p-kumarinska i ferulinska kiselina te kvercetin) u vinu od višnje. Za analizu, uzeti su uzorci devet različitih vina od višnje. Identifikacija i kvantifikacija spojeva provedena je pomoću tekućinske kromatografije visoke djelotvornosti (HPLC) usporedbom vremena zadržavanja razdvojenih spojeva (Rt) s vremenom zadržavanja standarda te usporedbom UV-spektara. U istraživanim vinima od višnje, polifenoli su detektirani u različitim koncentracijama i u različitom sastavu. Razlika u koncentracijama i sastavu polifenolnih spojeva ovisi o različitom načinu proizvodnje vina, postupku tretiranja pulpe, postupku maceracije, fermentaciji i o procesu starenja vina.In this research, we investigated polyphenols, phenolic acids and flavonols (gallic acid, protocatechuic, caffeic, chlorogenic, p-coumaric, ferulic acid and quercetin) in cherry wine. We analyzed nine different cherry wines. Identification and quantification of compounds was carried out by High Performance Liquid Chromatography (HPLC), by comparing the retention time of separated compounds (Rt) with retention time of standard and by comparing the UV spectrum. Polyphenols were detected in different concentrations and different composition. The difference in concentrations of the same compounds in different wines, can originate from different production methods, the pulp treating process, the maceration process, fermentation and on the wine aging process