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Int. J. Mol. Sci. 2007, 8(10), 1028-1038; doi:10.3390/i8101028

Investigation of Phenolic Components of Hungarian Wines

1, 2, 3, 1, 1, 1, 1 and 1,*
1 University of Pécs, Department of Biochemistry and Medical Chemistry, Szigeti u. 12, H-7624 Pécs, Hungary 2 State Research Institute for Viticulture and Pomiculture, Traubenplatz 5, D-74189, Weinsberg, Germany 3 University of Pécs, Department of General and Physical Chemistry, University of Pécs, Ifjúság 6, Pécs H-7624, Hungary
* Author to whom correspondence should be addressed.
Received: 6 June 2007 / Revised: 13 September 2007 / Accepted: 14 September 2007 / Published: 29 September 2007
(This article belongs to the Special Issue Phenolics and Polyphenolics)
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Ninety-two wines from the southernmost wine-producing region in Hungary(Villány) were analyzed for their polyphenolic content by high performance liquidchromatography (HPLC). Our results show that wine variety or vintage year could not bedistinguished based on polyphenol content, but winery origin could be. Resveratrolconcentration is mainly dependent on variety and vintage year. The “human factor” (i.e.,winemaking style and technology) seems to be more decisive for the polyphenoliccomposition of red wines than other factors, such as variety and vintage year.
Keywords: wine; polyphenol; HPLC; phytoalexin wine; polyphenol; HPLC; phytoalexin
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Avar, P.; Nikfardjam, M.S.P.; Kunsági-Máté, S.; Montskó, G.; Szabó, Z.; Böddi, K.; Ohmacht, R.; Márk, L. Investigation of Phenolic Components of Hungarian Wines. Int. J. Mol. Sci. 2007, 8, 1028-1038.

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