Abstract
The separation and determination of phenolic acids and aldehydes in “Fino” sherry wine, using high-perfomance liquid chromatography (HPLC), has enabled a study to be carried out of their evolution during the initial process in “fino” sherry wine production. A continuous extraction method with ethyl ether at pH 2 was chosen, by which the greatest reprodubility in the extraction of these compounds is achieved from must as well as from the wine. For stabilization of the must samples, a mixture of ascorbic acid (0.2%) and DMF (15%) was used, preventing the evolution of colour and the beginning of fermentation. These methods have permitted the study of changes in the content of the phenolic acids and aldehydes during the different stages of “fino” wine making.
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