Niculaua, MariusMoraru, I.Colibaba, Lucia-CintiaNechita, Constantin-BogdanCodreanu, MariaCotea, Valeriu V.2026-06-022026-06-0220131454-7376https://repository.iuls.ro/handle/20.500.12811/6498Evaluation 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 are presented some wines produced with grapes from the 2010 and 2011 harvest as following: Frâncusă, Italian Riesling, Fetească regală, Fetească albă, Grasă de Cotnari, Tămâioasă românească and Băbească gri varieties. A optimization of the method of analysis was performed for pcoumaric, ferulic, caffeic and sinapic acids.ennative grapes varietiesLC-DADcinnamic acidsFrâncușăFetească regalăFetească albăGrasă de CotnariItalian RieslinArticle2069-8275