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. 2021 Apr 9;11(4):231. doi: 10.3390/metabo11040231

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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A representative HPLC-UV profile (310 nm) of the extracts from red wine (Fanagoria Merlot, NR collection, vintage 2016), analyzed immediately after opening (A) and after six months of storage in the dark at +10 °C (B); HPLC-UV profile (310 nm) of the extracts from white wine (Fanagoria Riesling, Fine Select, vintage 2017), analyzed immediately after opening (C). Trans-piceid (1), trans-piceatannol (2), cis-piceid (3), trans-resveratrol (4), cis-resveratrol (5), δ-viniferin (6). (a) gallic acid, (b) caftaric acid, (c) coutaric acid, (d) caffeic acid, (e) fertaric acid, (f) myrecitin-3-O-glucoside, (g) p-coumaric acid, (h) hexose ester of protocatechuic acid, (i) dihydroquercetin-3-O-rhamnoside, (q) quercetin-3-O-glucoside, (k) quercetin-3-O-glucuronide, (l) myricetin, (m) quercetin, (n) kaempferol.