Stanovení volneho a celkoveho kvercetinu v moravskych cervenych vínech

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 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.