Evolution of the Polyphenolic Content of Moravian White Grape Variety Wines of Different Vintages During Storage

Wine is known as a source of bioactive compounds and is one of the alcoholic beverages with the highestphenolic content. There has been growing interest in the composition of wine due to its beneficial propertiesfor human health. This work focuses on biologically active and sensory attributes of white wine and presentsresearch on wine chemical profiles in relation to their geographical origin, varieties and storage. The aimof this study was to investigate the phenolic compound evolution of 35 selected white wine varieties fromthe Moravian region in the Czech Republic. To separate and identify individual phenolic compounds in the wines, the high-performance liquid chromatographic method was used. A spectrophotometric methodwas applied for the determination of total polyphenol and total flavonoid content. This research presentsresults for the total benzoic and cinnamic acid derivatives, flavonols, flavanols and stilbene content ofMoravian white grape varieties. Differences were found in the content of these compounds, and the resultsshow that the phenolic concentrations depend on grape variety and storage time