Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry

Figure 1

UV chromatogram of investigated standards at 280 nm: Gallic acid (A); Protocatechuic acid and (+)-Gallocatechin (B); Aesculin (C); (−)-Epigallocatechin (D); p-Hydroxybenzoic and Gentisic acid (E); Chlorogenic acid (F); (+)-Catechin (G); Caffeic acid (H); (−)-Epicatechin (I); (−)-Gallocatechin gallate (J); Rutin (K); p-Coumaric and Ellagic acid (L); Naringin (M); (−)-Epigallocatechin gallate (N); Myrcetin (O); cis,trans-Abscisic acid (P); Luteolin (R); Quercetin and trans-Resveratrol (S); Naringenin (T); Apigenin (U); Chrysin and Pinocembrin (V); Hesperetin and Galangin (W).