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Analysis of the polyphenolic composition of red wines with particular respect to the resveratrol concentration
Published:
May 20, 2009
https://doi.org/10.31421/IJHS/15/3/827
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Copyright (c) 2018 International Journal of Horticultural Science
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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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.