Characterization of colored and colorless phenolic compounds in Okuzgozu wines from Denizli and Elazig regions using HPLC-DAD-MS

Characterization of colored and colorless phenolic compounds of wines from Okuzgozu, a native grape variety grown in Turkey and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids and six flavonols were identified and quantified. It was observed that total phenolic content of Denizli region wines was clearly higher than Elazig wines. Malvidin-3-O-glucoside and its acylated esters was the most dominant anthocyanin, (+)-catechin was the most dominant flavanol, trans-caftaric acid was the most dominant phenol acid and myricetin-3-O-glucoside the most dominant flavonol in both regions' wines. Sensory analysis has also been used in investigating wines deriving from the two different vineyard locations. Based upon sensory analysis, wines from Denizli region was preferred due to better color, harmony, flavor and body attributes. (C) 2010 Elsevier B.V. All rights reserved.