Investigation of phenolic components of Hungarian wines

被引：24
作者：
Avar, Peter
Nikfardjam, Martin S. Pour
Kunsagi-Mate, Sandor
Montsko, Gergely
Szabo, Zoltan
Boddi, Katalin
Ohmacht, Robert
Mark, Laszlo
机构：
[1] Univ Pecs, Dept Biochem & Med Chem, H-7624 Pecs, Hungary
[2] State Res Inst Viticulture & Pomiculture, D-74189 Weinsberg, Germany
[3] Univ Pecs, Dept Gen Phys & Chem, H-7624 Pecs, Hungary
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2007年 / 8卷 / 10期
关键词：
wine; polyphenol; HPLC; phytoalexin;
D O I：
10.3390/i8101028
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Ninety-two wines from the southernmost wine-producing region in Hungary (Villany) 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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收藏
页码：1028 / 1038
页数：11
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