Investigation of Phenolic Components of Hungarian Wines

International Journal of Molecular Sciences

Péter Avar²  Martin S. Pour Nikfardjam¹  Sándor Kunsági-Máté³  Gergely Montskó²  Zoltán Szabó²  Katalin Bi²  Rrt Ohmacht² 

[1] State Research Institute for Viticulture and Pomiculture, Traubenplatz 5, D-74189, Weinsberg, Germany;University of Pécs, Department of Biochemistry and Medical Chemistry, Szigeti u. 12, H-7624 Pécs, Hungary;University of Pécs, Department of General and Physical Chemistry, University of Pécs, Ifjúság 6, Pécs H-7624, Hungary

关键词: wine;    polyphenol;    HPLC;    phytoalexin;   

DOI  :  10.3390/i8101028

来源: mdpi

【 摘 要 】

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.

【 授权许可】

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