Phenolic composition of champagnes from Chardonnay and Pinot Noir vintages

J Agric Food Chem. 2003 May 7;51(10):3179-84. doi: 10.1021/jf021105j.


Nineteen phenolic compounds including hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, phenolic alcohols, and phenolic aldehydes have been identified and quantified in two monovarietal champagnes, Chardonnay and Pinot Noir, by using a reverse-phase high-performance liquid chromatography (HPLC) system coupled with diode array detection. The identification of four hydroxycinnamic tartaric esters (caftaric, coutaric, fertaric, and 2-S-glutathionylcaftaric acids), two flavanonols (astilbin and engeletin), and some other compounds was confirmed by HPLC coupled with mass spectrometry. Caftaric acid and tyrosol were the major phenols. Hydroxybenzoic acids and flavonoids were present at low concentrations. The phenolic compositions of 2000 and 2001 Chardonnay and Pinot Noir vary quantitatively according to the year and the variety, but the chemical natures of the molecules are the same. The total phenolic content determined by colorimetric measurement ranges from 176 to 195 mg/L of gallic acid equivalent and is similar to that described in white wines.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcohols / analysis
  • Aldehydes / analysis
  • Chromatography, High Pressure Liquid
  • Colorimetry
  • Coumaric Acids / analysis
  • Flavonoids / analysis
  • Gallic Acid / analysis
  • Hydroxybenzoates / analysis
  • Mass Spectrometry
  • Phenols / analysis*
  • Wine / analysis*


  • Alcohols
  • Aldehydes
  • Coumaric Acids
  • Flavonoids
  • Hydroxybenzoates
  • Phenols
  • Gallic Acid