## 3 Results and Discussion
### Contents of Phenolic Compounds in Croatian Wines
#### 3.1.1 Phenolic Acids in Selected Red and White Wines
 \\ \hline rPD & 72.5 \(\pm\) 3.1 \({}^{\circ}\) & 7.4 \(\pm\) 0.7 \({}^{\circ}\)d & 5.9 \(\pm\) 0.1 \({}^{\circ}\)f & 0.2 \(\pm\) 0.0 \({}^{\circ}\) & 0.7 \(\pm\) 0.1 \({}^{\circ}\)f & 7.9 \(\pm\) 0.0 \({}^{\circ}\)f & 15.7 \(\pm\) 0.4 \({}^{\circ}\)f & 2.7 \(\pm\) 0.2 \({}^{\circ}\)f \\ rPI & 90.3 \(\pm\) 1.2 \({}^{\circ}\) & 5.7 \(\pm\) 0.2 \({}^{\circ}\) & 7.4 \(\pm\) 0.0 \({}^{\circ}\) & 0.2 \(\pm\) 0.0 \({}^{\circ}\)f & 0.5 \(\pm\) 0.0 \({}^{\circ}\)f & 12.3 \(\pm\) 0.1 \({}^{\circ}\)f & 21.8 \(\pm\) 0.3 \({}^{\circ}\)f & 1.5 \(\pm\) 0.0 \({}^{\circ}\)f \\ rBS & 86.4 \(\pm\) 2.1 \({}^{\circ}\) & 7.0 \(\pm\) 0.2 \({}^{\circ}\) & 5.4 \(\pm\) 0.1 \({}^{\circ}\) & 0.3 \(\pm\) 0.1 \({}^{\circ}\)f & 0.5 \(\pm\) 0.0 \({}^{\circ}\)f & 11.2 \(\pm\) 0.1 \({}^{\circ}\)f & 185.0 \({}^{\circ}\)f & 1.5 \(\pm\) 0.1 \({}^{\circ}\)f \\ rTD & 53.0 \(\pm\) 1.2 \({}^{\circ}\) & 3.6 \(\pm\) 0.1 \({}^{\circ}\)f & 6.4 \(\pm\) 0.1 \({}^{\circ}\) & 0.2 \(\pm\) 0.0 \({}^{\circ}\)f & 0.6 \(\pm\) 0.1 \({}^{\circ}\)f & 4.9 \(\pm\) 0.1 \({}^{\circ}\)f & 8.4 \(\pm\) 0.2 \({}^{\circ}\)f & 0.8 \(\pm\) 0.0 \({}^{\circ}\)f \\ rCD & 11.8 \(\pm\) 0.2 \({}^{\circ}\) & 1.9 \(\pm\) 0.1 \({}^{\circ}\)h & 5.8 \(\pm\) 0.0 \({}^{\circ}\)f & 0.2 \(\pm\) 0.0 \({}^{\circ}\)f & 0.2 \(\pm\) 0.0 \({}^{\circ}\)f & \(\pm\)LOQ & 4.1 \(\pm\) 0.0 \({}^{\circ}\)f & 4.7 \(\pm\) 0.0 \({}^{\circ}\)f & 0.1 \(\pm\) 0.0 \({}^{\circ}\)f \\ rCK & 44.3 \(\pm\) 0.7 \({}^{\circ}\) & 8.0 \(\pm\) 0.2 \({}^{\circ}\)f & 7.0 \(\pm\) 0.1 \({}^{\circ}\)h & 0.6 \(\pm\) 0.1 \({}^{\circ}\)f & 0.6 \(\pm\) 0.1 \({}^{\circ}\)f & 6.6 \(\pm\) 0.1 \({}^{\circ}\)f & 5.4 \(\pm\) 0.0 \({}^{\circ}\)f & 7.4 \(\pm\) 0.1 \({}^{\circ}\)f & 0.5 \(\pm\) 0.0 \({}^{\circ}\)f \\ rCA & 35.2 \(\pm\) 0.7 \({}^{\circ}\) & 2.6 \(\pm\) 0.1 \({}^{\circ}\)f & 3.6 \(\pm\) 0.0 \({}^{\circ}\)h & 0.1 \({}^{\circ}\)f & 0.3 \(\pm\) 0.0 \({}^{\circ}\)f & 0.3 \(\pm\) 0.0 \({}^{\circ}\)f & 13.1 \(\pm\) 0.1 \({}^{\circ}\)f & 102.0 \(\pm\) 0.1 \({}^{\circ}\)f & 0.5 \(\pm\) 0.0 \({}^{\circ}\)f \\ rCB & 30.9 \(\pm\) 0.4 \({}^{\circ}\) & 4.0 \(\pm\) 0.6 \({}^{\circ}\)f & 4.0 \(\pm\) 0.5 \({}^{\circ}\)h & 0.2 \(\pm\) 0.0 \({}^{\circ}\)f & 1.1 \(\pm\) 0.1 \({}^{\circ}\)f & 4.4 \(\pm\) 0.0 \({}^{\circ}\)f & 3.3 \(\pm\) 0.1 \({}^{\circ}\)f \\ rMK & 38.9 \(\pm\) 0.8 \({}^{\circ}\) & 8.9 \(\pm\) 0.0 \({}^{\circ}\)f & 9.2 \(\pm\) 0.1 \({}^{\circ}\)f & 0.5 \(\pm\) 0.0 \({}^{\circ}\)f & 0.9 \(\pm\) 0.0 \({}^{\circ}\)f & 5.9 \(\pm\) 0.0 \({}^{\circ}\)f & 18.0 \(\pm\) 0.3 \({}^{\circ}\)f & 0.5 \(\pm\) 0.0 \({}^{\circ}\)f \\ rMA & 37.0 \(\pm\) 0.6 \({}^{\circ}\) & 2.6 \(\pm\) 0.3 \({}^{\circ}\)f & 3.0 \(\pm\) 0.1 \({}^{\circ}\)f & 0.2 \(\pm\) 0.0 \({}^{\circ}\)f & 0.6 \(\pm\) 0.1 \({}^{\circ}\)f & 6.4 \(\pm\) 0.0 \({}^{\circ}\)f & 10.1 \(\pm\) 0.2 \({}^{\circ}\)f & 0.4 \(\pmCroatian Danube (rCB) contained 30.9-43.3 mg/L, which is consistent with Montenegrin samples [35], higher than other Croatian samples [11; 14], and lower than Chinese [36; 37] and Macedonian Cabernet Sauvignon wine [38]. In addition to Cabernet Sauvignon, Merlot is also widely grown as a non-native grape variety in the Croatian coastal regions. The percentage of total phenolic acids in Merlot wine from the Dalmatian Hinterland (rMK) was 82.8 mg/L, while in the sample from Croatian Istria (rMA) the content of identified phenolic acids was 60.3 mg/L. The Dalmatian sample of this wine contained the same amount of gallic acid but significantly more \(p\)-hydroxybenzoic acid, syringic acid, and \(p\)-coumaric acid. The proportions of gallic acid (37.0-38.9 mg/L) in Merlot wines studied were in agreement with the majority of previously studied samples from Croatia [11; 16], as well as some samples from Serbia, France, and Spain [39], while the gallic acid concentrations were higher compared to the values determined in some Italian samples [40; 41]. Table 3 shows a great similarity between Syrah wine (rSK) and Merlot wine (rMK) from the same geographical area in terms of phenolic acid composition.