Content of the flavonols myricetin, quercetin, and kaempferol in Finnish berry wines
2000
Vuorinen, H. | Maatta, K. | Torronen, R.
The amounts of myricetin, quercetin, and kaempferol were analyzed in 16 red and 2 white berry and grape wines after acid hydrolysis using an RP-HPLC method with diode array detection. The red berry wines analyzed were made mainly from black currant crowberry, and bog whortleberry, i.e., berries rich in flavonols. The red grape wines were made mainly from Cabernet Sauvignon or Merlot grapes in several countries. The white wines studied were gooseberry and white currant wines and Chardonnay and Riesling wines. The amount of myricetin ranged from 3.8 to 22.6 mg L-1 in red berry wines and from 0 to 14.6 mg L-1 in red grape wines. The amount of quercetin was from 2.2 to 24.3 mg L-1 in red berry wines and from <1.2 to 19.4 mg L-1 in red grape wines. Low levels of kaempferol were found in all red berry wines and in 9 red grape wines. The total concentration of these flavonols was from 6 to 46 mg L-1 (mean 20 mg L-1) in red berry wines and from 4 to 31 mg L-1 (mean 15 mg L-1) in red grape wines. Small amounts of quercetin were found in white currant and gooseberry wines, whereas no flavonols were detected in white grape wines. These results demonstrate that the contents of flavonols in red berry wines are comparable to those in red grape wines.
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