Determination of Free and Conjugated Quercetin in Moravian Red Wines
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aDepartment of Chemistry, Faculty of Agriculture, University of South Bohemia, Ceske Budejovice, bInstitute of Landscape Ecology, Academy od Science of the Czech Republic, Ceske Budejovice, cDepartment of Postharvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice
Free and conjugated quercetin in Moravian red wines were determined after acid hydrolysis. The measured concentrations are in agreement with most published data in the literature. The comparison of the vintage years 2000 and 2001 revealed increased concentrations of both quercetin types in 2000, which could be a consequence of a longer sunshine period in that year.