Vol. 5 No. 3-4 (1999)
Articles

Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities

Published September 13, 1999
Authors
M. Kállay
University of Horticulture and Food Industry, Department of Enology H-1118 Budapest, Ménesi út 45.
Z. Török
University of Horticulture and Food Industry, Department of Enology H-1118 Budapest, Ménesi út 45.
K. Korány
University of Horticulture and Food Industry, Department of Food Chemistry and Nutrition H-1118 Budapest, Somlói út 14-16.
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DOI
https://doi.org/10.31421/IJHS/5/3-4/37
Keywords
Total Antioxidant Status (TAS), total polyphenol, leucoanthocianin, catechin, resveratrol determination
Dates
Published date: 1999-09-13
How to Cite

APA

Kállay, M., Török, Z., & Korány, K. (1999). Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities. International Journal of Horticultural Science, 5(3-4), 22–26. https://doi.org/10.31421/IJHS/5/3-4/37
License

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Abstract

Authors investigated the antioxidant effect of wine-phenolics, expressed as total antioxidant status (TAS-value). This property may play an important role in elimination of the harmful effects of free radicals in human body.

Independently of their polyphenol composition, special quality Tokaj wines did not show extremely high TAS-values. In Tokaj Aszu wines the total antioxidant status was independent of the "puttony" number but was influenced by the length of aging time.

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