Evaluation of Phenolic Acids in the White Wines from Slovakian “Malokarpatsky” Region

摘要

The wide spread of organic compounds are presented in the white wine aromas and some of them have got fluorescence character. The main of this study was evaluate four volatile compounds present in the Slovakian protected wines from wintage year 2016. Influence of phenolic compounds in the white wine aromas is very high and are characteristic for the typical wine varieties. In this work direct estimation of vanillic acid, gallic acid, caffeic acid and p-coumaric acid was done. Identification and quantification of these compounds was performed by HPLC analysis with the fluorescence detector. In the four white wine varieties: Pálava, Traminer rose, Pinot gris and Rheinriesling with protected designation of origin “Malokarpatsky” winegroving region in Slovakia there were determined identities of the different chromatographic peaks for gallic, vanillic, caffeic and para-coumaric acids. The detection limits were calculated and were 0,9-1,6μg.l~(-1). Detection limits were calculated as three times the standard deviation of the background.