Vol 15 No 3 (2009)
Cikkek

Analysis of the polyphenolic composition of red wines with particular respect to the resveratrol concentration

Published May 20, 2009
M. Kállay
Corvinus University of Budapest, Faculty of Food Science, Department of Oenology Menesi ut 43-45. 1118. Hungary
D. Sárdy Nyitrainé
Corvinus University of Budapest, Faculty of Food Science, Department of Oenology Menesi ut 43-45. 1118. Hungary
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APA

Kállay, M., & Sárdy Nyitrainé, D. (2009). Analysis of the polyphenolic composition of red wines with particular respect to the resveratrol concentration. International Journal of Horticultural Science, 15(3), 17-22. https://doi.org/10.31421/IJHS/15/3/827

Abstract

In our work we have studied red wines of some vine-districts. In the centre of interest was resveratrol. We declared, there was not significant difference between varietys in polyphenol comparison. There was significant variety in anthocyanin and colour-intensity.

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