Investigation of Phenolic Components of Hungarian Wines
Abstract
:1. Introduction
2. Results and Discussion
Materials and Methods
Chemicals & wine samples
Polyphenol analysis
Resveratrol analysis
Statistical analysis
Variety | N | Gallicacid | Tyrosol | Caftaric acid | (+)-Catechin | ||||
---|---|---|---|---|---|---|---|---|---|
Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | ||
Cabernet franc | 5 | 45.3 | 33.2 | 46.5 | 47.5 | 42.1 | 11.2 | 62.1 | 29.1 |
Cabernet Sauvignon | 19 | 40.0 | 29.4 | 63.0 | 55.6 | 40.0 | 20.4 | 63.7 | 39.5 |
Cabernet Sauv/fr | 6 | 70.9 | 22.6 | 54.9 | 33.9 | 54.8 | 13.0 | 69.0 | 29.9 |
Cuvée | 12 | 62.5 | 16.4 | 78.4 | 35.6 | 55.2 | 14.6 | 74.7 | 23.9 |
Kadarka | 5 | 32.1 | 24.7 | 33.5 | 43.0 | 45.5 | 19.1 | 82.5 | 42.9 |
Kékfrankos | 6 | 46.0 | 10.1 | 82.9 | 63.2 | 87.0 | 26.7 | 71.5 | 33.0 |
Kékoportó | 13 | 24.0 | 18.3 | 48.3 | 51.0 | 44.0 | 21.7 | 81.7 | 47.0 |
Merlot | 16 | 51.0 | 27.3 | 62.7 | 47.2 | 38.9 | 23.0 | 72.1 | 41.0 |
Pinot noir | 4 | 45.2 | 15.3 | 116.5 | 65.5 | 55.5 | 25.5 | 102.9 | 46.4 |
Shiraz | 2 | 50.0 | 8.6 | 84.3 | 14.3 | 40.4 | 2.7 | 68.2 | 5.4 |
Zweigelt | 4 | 58.3 | 11.4 | 86.7 | 77.7 | 77.5 | 7.5 | 73.4 | 50.5 |
Total | 92 | 46.1 | 25.8 | 64.9 | 50.9 | 49.1 | 23.1 | 73.1 | 37.6 |
Variety | N | GRP | Caffeic acid | p-Coutaric acid | (−)-Epicatechin | p-Coumaric acid | |||||
---|---|---|---|---|---|---|---|---|---|---|---|
Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | ||
Cabernet franc | 5 | 3.5 | 4.9 | 14.6 | 14.3 | 0.0 | 0.0 | 92.0 | 76.5 | 9.2 | 6.7 |
Cabernet Sauvignon | 19 | 0.8 | 2.6 | 13.9 | 11.7 | 4.5 | 4.3 | 63.6 | 62.8 | 4.6 | 5.8 |
Cabernet Sauv/fr | 6 | 0.0 | 0.0 | 20.0 | 14.5 | 0.0 | 0.0 | 113.0 | 40.2 | 9.2 | 7.2 |
Cuvée | 12 | 0.0 | 0.0 | 26.4 | 11.3 | 0.9 | 2.2 | 101.3 | 30.9 | 7.4 | 5.5 |
Kadarka | 5 | 1.9 | 2.5 | 7.2 | 4.9 | 2.6 | 2.2 | 49.5 | 38.2 | 1.8 | 2.3 |
Kékfrankos | 6 | 0.0 | 0.0 | 37.0 | 21.8 | 3.9 | 8.1 | 125.6 | 104.0 | 9.5 | 5.3 |
Kékoportó | 13 | 1.7 | 3.8 | 20.5 | 17.4 | 4.8 | 4.9 | 55.0 | 59.6 | 3.5 | 4.4 |
Merlot | 16 | 1.8 | 6.3 | 12.7 | 11.6 | 4.6 | 7.7 | 87.9 | 69.1 | 7.1 | 9.0 |
Pinot noir | 4 | 0.0 | 0.0 | 28.9 | 16.4 | 0.7 | 1.4 | 64.6 | 68.5 | 8.9 | 8.7 |
Shiraz | 2 | 0.0 | 0.0 | 24.4 | 2.3 | 4.8 | 6.9 | 99.7 | 35.6 | 8.3 | 3.8 |
Zweigelt | 4 | 3.4 | 6.8 | 30.6 | 14.3 | 3.0 | 4.3 | 110.6 | 51.4 | 8.0 | 8.2 |
Total | 92 | 1.2 | 3.7 | 19.4 | 15.1 | 3.2 | 5.1 | 82.4 | 62.8 | 6.4 | 6.6 |
Variety | N | Fertaric acid | Ferulic acid | trans-Resveratrol | Quercetin | ||||
---|---|---|---|---|---|---|---|---|---|
Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | ||
Cabernet franc | 5 | 2.5 | 4.3 | 0.0 | 0.0 | 0.8 | 0.5 | 3.7 | 5.2 |
Cabernet Sauvignon | 19 | 3.1 | 7.4 | 0.3 | 1.3 | 2.2 | 1.9 | 5.1 | 3.7 |
Cabernet Sauv/fr | 6 | 0.9 | 2.3 | 0.0 | 0.0 | 1.2 | 0.8 | 2.4 | 3.1 |
Cuvée | 12 | 3.3 | 6.7 | 0.3 | 1.2 | 2.2 | 1.3 | 6.1 | 4.9 |
Kadarka | 5 | 1.3 | 3.0 | 0.8 | 0.8 | 1.0 | 0.8 | 5.7 | 4.0 |
Kékfrankos | 6 | 0.0 | 0.0 | 0.0 | 0.0 | 2.8 | 1.7 | 11.3 | 5.0 |
Kékoportó | 13 | 4.1 | 10.3 | 0.3 | 0.6 | 1.5 | 0.7 | 7.1 | 5.6 |
Merlot | 16 | 2.4 | 6.3 | 3.0 | 5.9 | 3.4 | 3.2 | 8.4 | 10.0 |
Pinot noir | 4 | 8.3 | 12.2 | 0.0 | 0.0 | 3.2 | 0.5 | 7.5 | 2.0 |
Shiraz | 2 | 0.0 | 0.0 | 2.0 | 2.8 | 1.1 | 0.2 | 13.4 | 1.8 |
Zweigelt | 4 | 7.9 | 9.3 | 1.9 | 2.3 | 2.7 | 1.7 | 6.0 | 6.3 |
Total | 92 | 3.1 | 7.2 | 0.8 | 2.8 | 2.2 | 1.9 | 6.6 | 6.1 |
Variety | N | Delphinidin-3-gluc | Cyanidin-3-gluc | Petunidin-3-gluc | Peonidin-3-gluc | Malvidin-3-gluc | |||||
---|---|---|---|---|---|---|---|---|---|---|---|
Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | Mean | Std.dev. | ||
Cabernet franc | 5 | 63.4 | 72.8 | 0.0 | 0.0 | 73.0 | 96.5 | 39.3 | 44.4 | 656.2 | 696.2 |
Cabernet Sauvignon | 19 | 53.5 | 62.1 | 2.2 | 6.4 | 41.9 | 46.2 | 24.8 | 27.1 | 314.0 | 381.4 |
Cabernet Sauv/fr | 6 | 24.3 | 26.2 | 0.0 | 0.0 | 18.8 | 18.6 | 11.4 | 10.2 | 129.4 | 129.1 |
Cuvée | 12 | 46.7 | 34.2 | 0.0 | 0.0 | 41.8 | 27.2 | 27.5 | 17.6 | 323.3 | 202.7 |
Kadarka | 5 | 25.1 | 35.1 | 0.0 | 0.0 | 26.1 | 35.5 | 24.8 | 32.4 | 259.9 | 341.0 |
Kékfrankos | 6 | 64.4 | 49.4 | 0.0 | 0.0 | 72.4 | 64.6 | 82.3 | 65.6 | 796.7 | 670.7 |
Kékoportó | 13 | 39.1 | 42.0 | 0.0 | 0.0 | 53.8 | 56.2 | 34.9 | 38.6 | 638.0 | 752.2 |
Merlot | 16 | 39.2 | 48.6 | 3.3 | 7.3 | 35.6 | 42.0 | 27.3 | 33.5 | 191.2 | 234.2 |
Pinot noir | 4 | 43.0 | 22.8 | 0.0 | 0.0 | 39.9 | 24.6 | 48.1 | 35.6 | 316.1 | 156.2 |
Shiraz | 2 | 151.8 | 43.4 | 0.0 | 0.0 | 220.2 | 109.3 | 127.9 | 42.7 | 1810.0 | 923.0 |
Zweigelt | 4 | 71.5 | 74.6 | 0.0 | 0.0 | 88.0 | 84.8 | 61.7 | 61.8 | 753.9 | 867.2 |
Total | 92 | 48.3 | 51.0 | 1.0 | 4.3 | 49.6 | 57.0 | 35.5 | 39.8 | 426.5 | 539.6 |
WINERY | Mean | N | Std. Deviation | Minimum | Maximum |
---|---|---|---|---|---|
Bock | 1.87 | 37 | 1.1985 | .00 | 7.03 |
Polgár | 2.90 | 31 | 2.8447 | .10 | 14.32 |
Vylyan | 1.72 | 24 | 0.9414 | .00 | 3.81 |
Total | 2.18 | 92 | 1.9319 | .00 | 14.32 |
Acknowledgements
References and Notes
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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. https://doi.org/10.3390/i8101028
Avar P, Nikfardjam MSP, Kunsági-Máté S, Montskó G, Szabó Z, Böddi K, Ohmacht R, Márk L. Investigation of Phenolic Components of Hungarian Wines. International Journal of Molecular Sciences. 2007; 8(10):1028-1038. https://doi.org/10.3390/i8101028
Chicago/Turabian StyleAvar, Péter, Martin S. Pour Nikfardjam, Sándor Kunsági-Máté, Gergely Montskó, Zoltán Szabó, Katalin Böddi, Róbert Ohmacht, and László Márk. 2007. "Investigation of Phenolic Components of Hungarian Wines" International Journal of Molecular Sciences 8, no. 10: 1028-1038. https://doi.org/10.3390/i8101028