Next Article in Journal
Crystallization and Characterization of Galdieria sulphuraria RUBISCO in Two Crystal Forms: Structural Phase Transition Observed in P21 Crystal Form
Next Article in Special Issue
Phenolic Compounds Protect Cultured Hippocampal Neurons against Ethanol-Withdrawal Induced Oxidative Stress
Previous Article in Journal / Special Issue
Antioxidant Potential, Lipid Peroxidation Inhibition and Antimicrobial Activities of Satureja montana L. subsp. kitaibelii Extracts
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)
View Full-Text   |   Download PDF [208 KB, uploaded 19 June 2014]   |   Browse Figures


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) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
MDPI and ACS Style

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.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here


Cited By

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert