Application of a reversed-phase HPLC method for quantitative <em>p</em>-coumaric acid analysis in wine

Abstract

Aims: This paper presents a rapid chromatographic method to monitor the concentration of p-coumaric acid in wine and in bioconversion studies. Methods and results: RP-HPLC method was validated in synthetic wine medium and in natural red wine. Mobile phase composition was water 77%, acetonitrile 23%. Formic acid was added to control pH at 3.5. The flow was 0.7 mL/min and the temperature 30 °C. The detection was done using UV at 305 nm. The linearity range was validated between 0.5 and 15 mg/L. The resolution was respectively 5.35 and 2.99. The detection and quantification limits were 0.01 mg/L and 0.04 mg/L. This method was used to study p-coumaric acid bioconversion into 4-ethylphenol and 4-vinylphenol, and to study this acid adsorption in enological conditions. Conclusions: This paper presented a simple HPLC method to monitor the concentration of p-coumaric acid in synthetic media and natural wine. It was used to study the p-coumaric acid bioconversion rates and mechanism. Significance and impact of the study: This method is useful to monitor p-coumaric acid concentration, which helps to predict amounts of 4-ethylphenol or 4-vinylphenol that can be produced in wine. This method can be helpful to control undesirable phenolic flavors potential in wine.

Keywords

• p-coumaric acid
• 4-ethylphenol
• Brettanomyces sp.
• Saccharomyces sp.
• HPLC