Métodos de análise de compostos fenólicos em vinhos
Fogaça, Aline de OliveiraDaudt, Carlos Eugenio
The study of phenolic compounds of grapes and wines is essential in the search for quality. There are several methods described for analysis of total phenols, anthocyanin, flavonoid and tannin compounds; each one has advantages and disadvantages. In this review, only available spectrophotometric methods will be discussed, once they are still widely used, especially in the wine industry. Some methodologies have been developed many years ago and, with the increasing knowledge of phenolic compounds' structures, some nomenclature misunderstandings have been observed. Other methodologies suffered some changes and several revisions were proposed by many authors. So, for a correct analysis of the results, the understanding of the fractions analyzed by each method and possible interferences is critical.(AU)