The concentration of phenolic compounds in western Pennsylvania red wines will be determined based on the type of barrel that was used in aging.  The barrels used include French oak, American oak, steel tank with oak chips, as well as a control that was not exposed to any wood in the aging process.  During the aging process phenolic compounds are released from the woods into the wine.  HPLC techniques as well as GC/MS will be used to look at the phenolic compounds present.  This will allow for determining if one method of aging provides more health benefits by releasing more antioxidant phenolics into the wine.  An increase of interest in the area arose do to the possible benefits of phenolic compounds on human health. The results received in the experiment will then be compared to those from previous experiments.

Polyphenols in wine based on the type of barrel used in aging

243rd National Meeting (2012)

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