POLYPHENOLS AND POLYSACCHARIDES IN TUSCAN GRAPES AND WINES

Specific methods of extraction, fractionation, spectrophotometric eval uation and HPLC/DAD analysis of polyphenols and polysaccarides in some Tuscan grapes and wines were developed. Samples of grapes (cv. Sangio vese) grown in three different sites of the Chianti region of Italy an d their corresponding wines were analyzed. The results showed that gra pes and wines from the Castagnoli area (Siena) contained higher amount s of polyphenols and polysaccharides. These classes of compounds are s trongly related to the quality of red wines and play an important role in taste, flavour and ageing.