FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE

The quantification of flavonoids in wine and grape skin extract by spectrophotometric evaluation at 280 nm wavelength provides essential information to oenologist concerning wine composition and evolution, and it is commonly applied in wine labs. The measurement of the absorption peak height at 280 nm reported by DI STEFANO and GUIDONI (1989) allows to selectively quantify flavonoids with minor interferences. However, it has proved to be susceptible to SO2 at low pH or acetone in unpurified grape skin extracts. Moreover, the effect of pH on flavonoids quantification in wine, either containing SO2 or not, has not been assessed. The effect of SO2, purification, pH and dilution solvent on spec…