Investigation of Phenolic Components of Hungarian Wines

Ninety-two wines from the southernmost wine-producing region in Hungary (Villány) were analyzed for their polyphenolic content by high performance liquid chromatography (HPLC). Our results show that wine variety or vintage year could not be distinguished based on polyphenol content, but winery origi...

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Autores principales: Avar, Péter, Pour Nikfardjam, Martin S., Kunsági-Máté, Sándor, Montskó, Gergely, Szabó, Zoltán, Böddi, Katalin, Ohmacht, Róbert, Márk, László
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2007
Materias:
Full Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3871841/
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author Avar, Péter
Pour Nikfardjam, Martin S.
Kunsági-Máté, Sándor
Montskó, Gergely
Szabó, Zoltán
Böddi, Katalin
Ohmacht, Róbert
Márk, László
author_facet Avar, Péter
Pour Nikfardjam, Martin S.
Kunsági-Máté, Sándor
Montskó, Gergely
Szabó, Zoltán
Böddi, Katalin
Ohmacht, Róbert
Márk, László
author_sort Avar, Péter
collection PubMed
description Ninety-two wines from the southernmost wine-producing region in Hungary (Villány) were analyzed for their polyphenolic content by high performance liquid chromatography (HPLC). Our results show that wine variety or vintage year could not be distinguished based on polyphenol content, but winery origin could be. Resveratrol concentration is mainly dependent on variety and vintage year. The “human factor” (i.e., winemaking style and technology) seems to be more decisive for the polyphenolic composition of red wines than other factors, such as variety and vintage year.
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spelling pubmed-38718412013-12-26 Investigation of Phenolic Components of Hungarian Wines Avar, Péter Pour Nikfardjam, Martin S. Kunsági-Máté, Sándor Montskó, Gergely Szabó, Zoltán Böddi, Katalin Ohmacht, Róbert Márk, László Int J Mol Sci Full Research Paper Ninety-two wines from the southernmost wine-producing region in Hungary (Villány) were analyzed for their polyphenolic content by high performance liquid chromatography (HPLC). Our results show that wine variety or vintage year could not be distinguished based on polyphenol content, but winery origin could be. Resveratrol concentration is mainly dependent on variety and vintage year. The “human factor” (i.e., winemaking style and technology) seems to be more decisive for the polyphenolic composition of red wines than other factors, such as variety and vintage year. Molecular Diversity Preservation International (MDPI) 2007-09-29 /pmc/articles/PMC3871841/ Text en © 2007 by MDPI Reproduction is permitted for noncommercial purposes.
spellingShingle Full Research Paper
Avar, Péter
Pour Nikfardjam, Martin S.
Kunsági-Máté, Sándor
Montskó, Gergely
Szabó, Zoltán
Böddi, Katalin
Ohmacht, Róbert
Márk, László
Investigation of Phenolic Components of Hungarian Wines
title Investigation of Phenolic Components of Hungarian Wines
title_full Investigation of Phenolic Components of Hungarian Wines
title_fullStr Investigation of Phenolic Components of Hungarian Wines
title_full_unstemmed Investigation of Phenolic Components of Hungarian Wines
title_short Investigation of Phenolic Components of Hungarian Wines
title_sort investigation of phenolic components of hungarian wines
topic Full Research Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3871841/
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