Influence of the acetification process on phenolic compounds

Little is known about the change of phenolic compounds and total phenolic c ontent by the acetification process. The aim of this study was to assess th e contents of selected phenolic compounds of cider and red and white wines in comparison to phenolic profiles in corresponding vinegars by using a new HPLC method for the simultaneous separation and quantification of polar ph enolic acids and less polar flavonoids. Identifications were made by retent ion times and by means of mass spectra. Additionally, total phenolic conten ts of wines and vinegars were determined photometrically. The decrease in t otal phenol content by the acetification process was highest for cider vine gars (40%) and lower for red and white wine vinegars (13 and 8%, respective ly). A decrease in the contents of individual phenolic compounds of vinegar s from white white and ciders was not observed. In contrast, the contents o f individual phenolic compounds in red wine vinegar decreased similar to 50 %.