Abstract
Current research results indicate that the intake of flavonols could potentially have positive effects on the health of the human organism. In the study presented here, the content of four health-relevant flavonols - namely myricetin, quercetin, isorhamnetin and kaempferol - was analysed in wines vinified with and without mash fermentation from white and red grapes of Austrian grape varieties. The glycosidically bound flavonols were broken down with the help of acid hydrolysis and, like the free flavonols, quantified by a specially developed HPLC method. In the course of the investigation it was found that white wines without mash fermentation can also have conjugated myricetin (0.25 mg/l) and quercetin (0.86 mg/l). The highest concentrations of conjugated myricetin (7.95 mg/l) and quercetin (5.81 mg/l) were identified in red wines with mash fermentation. Kämpferol (1.20 mg/l) and isorhamnetin (3.21 mg/l) could be detected mainly in wines from red grapes. There was a correlation between flavonol concentrations and mash fermentation, with red wines showing higher concentrations than orange wines.