Identification and quantification of some wine phenolic acids by high-performance liquid chromatography equipped with electrochemical detector

Phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) in red (Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Carignan, Grenache, Bogazkere) and white wine (Ugni Blanch, Chardonnay, Narince) were analyzed electrochemically (+0.65 V vs. Ag/AgCl) by HPLC (Aglient 1100 series) on C 18 silica column (Hichrom 5 C18, 7.75 × 300 mm, 5 µm particle size). The eluent used was methanol / 0.01 N phosphoric acid (30/70 v/v). The use of electrochemical detector (ECD) for wine phenols under isocratic conditions has not been reported yet. The evaluation of phenolic acids content in white and red wines brought about the importance of variety characteristics of grapes used in wine production. Changes in phenolic acids contents during two years production of Cabernet Frank, Cabernet Sauvignon and Carignan wines were determined to be caused by aging mechanisms