Analysis of phenolic compounds in Spanish Albrariño and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography.

@article{Andrade2001AnalysisOP,
  title={Analysis of phenolic compounds in Spanish Albrari{\~n}o and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography.},
  author={Paula B Andrade and B{\'a}rbara Thomazelli Marques de Oliveira and Rosa Maria Seabra and M. A. Ferreira and Federico Ferreres and Cristina Garc{\'i}a-Viguera},
  journal={Electrophoresis},
  year={2001},
  volume={22 8},
  pages={
          1568-72
        }
}
The concentration of different phenolic compounds was measured in Spanish Albariño and Portuguese Alvarinho and Loureiro white wines by capillary zone electrophoresis (CZE), in order to characterize them. Although all samples presented the same qualitative pattern (characterized by tyrosol; (-)-epicatechin; syringic acid; ferulic acid; p-coumaric acid; caffeic acid, gallic acid; 3,4-dihydroxybenzoic acid; cis-coumaroyl tartaric acid (COUTA); trans-COUTA; trans-caffeoyl tartaric acid (CAFTA… CONTINUE READING