Niculaua, MariusVăraru, FlorinBuburuzanu, C.Măluțan, G.Nechita, Constantin-BogdanCotea, Valeriu V.2026-06-032026-06-0320131454-7376https://repository.iuls.ro/handle/20.500.12811/6504Evaluation of cinnamic acids is a crucial factor for evaluating the quality of wines from technological point of view and allows in most cases to characterize sensory characteristics felt by consumers at a fundamental level. In this case, some wines produced with grapes from the 2010 and 2011 harvest are presented as followes: Frâncusă, Riesling italian, Fetească regală, Fetească albă, Grasă de Cotnari, Tămâioasă românească and Băbească gri varieties. A optimization of the analysis method was performed for protocatechic, p-hydroxybenzoic, vanillic, gallic, syringic, gentisic, mhydroxybenzoic and salicylic acids.ennative grapes varietiesLC-DADbenzoic acidsRiesling italianFetească regalăFetească albăGrasă de CotnariFrâncușăArticle2069-8275