Determination of Polyphenols, Flavonoids and Anthocyanins in Mavrud Wine from the Harmanli Region. Comparison with Other Investigated Mavrud Wines

Abstract

Native red wine of the Mavrud variety (Harmanli region) was assayed for its phenolic, flavonoid and anthocyanin contents. Total phenolics, flavonoids and anthocyanins of the wine samples were determined by the Folin–Ciocalteu method, the aluminium complexation assay, and the modified method of Ribéreau-Gayon and Stonestreet, respectively. Total phenolic content was determined to be 2990 mg GAE/L, total flavonoid content was 1020 mg CE/L, and the anthocyanin content – 122 mg ME/L. The comparison of the results with those found for other investigated Mavrud wines revealed up to three and two times differences in the phenolic and anthocyanin contents, respectively, while the amount of flavonoids was almost equal.