A survey of phenolic compounds in Spanish wines of different geographical origin

The phenolic composition of red and white wines from four Spanish Appellati ons of Origin (official classification of Spanish wines) was investigated. Different hydroxybenzoic and hydroxycinnamic acids, catechins, procyanidins , alcohols, stilbenes and flavonols were identified. Additionally, the keto ne 2,3-dihydroxy-1-guaiacylpropan-1-one was identified for the first time i n red wines aged in oak barrels. The concentration of most of the phenolic compounds quantified was higher in red wines than in white wines, as would be expected from the different methods of vinification and the grape variet ies used. These differences could also contribute to differences in the ant ioxidant ability of these wines. The multivariate analysis applied to the p henolic compounds quantified allowed the relationships among these compound s to be examined and the origin of the wines to be distinguished.