PHENOLIC-COMPOUNDS IN 2 HUNGARIAN RED WINES MATURED IN QUERCUS-ROBUR AND QUERCUS-PETREA BARRELS - HPLC ANALYSIS AND DIODE-ARRAY DETECTION

Two typical Hungarian red wines, Egri bikaver and Cabernet franc, were aged for six months in Hungarian Quercus robur L. and Quercus petrea L. barrels; additionally, Egri bikaver was aged in barrels of French ( Nevers) Q. petrea. During the aging period, the qualitative and quanti tative changes in the phenolic composition were determined using HPLC separation and photodiode array detection. The following compounds wer e identified from the extracts of natural and toasted stave wood chips and from the wines: gallic, protocatechuic, vanillic, syringic, caffe ic, coumaric, ellagic acids and vanillin, syringaldehyde, 5-hydroxymet hyl-2-furaldehyde, and 5-methyl-2-furaldehyde. In the maturation proce ss of barrique wines, two major compounds, ellagic and gallic acids, a ppeared to play important roles as their concentrations increased with time and depended on the type of wine and species of wood.