A Study of the UV Spectral Features in Wine and Their Correlation with Phenolic Constituents.

Background: This study investigated the ultraviolet (UV) absorption spectra of various types and ages of grape wines and the correlation these spectra presented with their phenolic constituents. Firstly, the differences in UV spectra were characterized for different wine samples, depending on their type and age.

Methods: The following methods were used in this study: ultraviolet visible spectrophotometry, Folin-Ciocalteu spectrophotometric method, high-performance liquid chromatography.