Evolution of the Polyphenolic Content of Moravian White Grape Variety Wines of Different Vintages During Storage

Wine is known as a source of bioactive compounds and one the alcoholic beverages with highest phenolic content. There has been growing interest in composition wine due to its beneficial properties for human health. This work focuses on biologically active sensory attributes white presents research chemical profiles relation their geographical origin, varieties storage. The aim this study was investigate compound evolution 35 selected from Moravian region Czech Republic. To separate identify individual wines, high-performance liquid chromatographic method used. A spectrophotometric applied determination total polyphenol flavonoid results benzoic cinnamic acid derivatives, flavonols, flavanols stilbene content grape varieties. Differences were found these compounds, show that concentrations depend variety storage time.