In my diploma thesis, the following phenolic compounds in wine and cream of tartar were determined: 3,5-dihydroxybenzoic acid, p-coumaric acid, vanillic acid, gallic acid, sinapic acid, (-)-epicatechin, ellagic acid, quercetin and chlorogenic acid. I analysed 3 wine samples: refošk, rumeni muškat and white wine (unknown varieties) and 3 samples of cream of tartar which originates from corresponding wine. The determination of phenolic compounds was performed by high-performance liquid chromatography with UV/VIS detection. Due to the complex composition of the samples, I analysed them by liquid chromatography, coupled with mass spectrometry (MS), based on which I also performed a quantitative determination.
Coupling with MS proved to be more appropriate as I was able to determine more phenolic compounds by this method than by UV/VIS detection. Wine samples were more enriched in phenolic compounds than cream of tartar. In all samples, only gallic acid, 3,5-dihydroxybenzoic acid and quercetin were identified, except for white cream of tartar (VZ 2) containing only quercetin. I did not detect any other phenolic compounds in any of the samples.