Alpha_Determination of Wine Phenol Content

Wine consumption has proven to provide important health benefits. There is evidence that the presence of different phenolic substances, specifically those richly present in wine, might contribute to these biological effects on human health and disease prevention. The phenolic compounds also contribute to the sensory character of wine and is a standardized indicator to estimate the state of quality of wine worldwide. The accurate determination of total phenolic content in wine samples thus serves a great purpose in ascertaining the correct quality and market value. The traditional determination method of phenolic content in laboratory relies on the Folin-Ciocalteu (FC) method based on the principle of spectral detection. In FC method, the FC assay uses a redox reagent (mixture of phosphomolybdate and phosphotungstate) acts as a colorimetric agent, which produces blue coloured chromogen complex absorbing strongly at 740nm after reduction. Gallic acid (a phenolic compound) is used in this experiment a standard to determine the phenolic content in wine.