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.
A suitable amount of nitrogen source is needed for the optimal process of alcoholic fermentation. The professional literature mentions the complexity of nitrogen compounds exploitable for yeast-plants as an assimilable or immediately assumable nitrogen source. Former experiments proved that in case of low nitrogen concentration , yeast-plants prod...uced a bigger quantity of hydrogen sulphide. According to the findings above, it is not indifferent when and how we complement the nitrogen content of the must. The aim of our present work was to elaborate such a quick, easily applicable method that can be used for routinish measurements in the viticultural practice.
There has been a growing tendency in organic farming in recent years, in which organic grape growing and the production of biowine are also significant. The literature on bio-wine is rather limited, that is why we consider it really important to contribute to the data. As a result of the special conditions in organic farming we can expect bio-wi...nes to have a different composition of nitrogen compounds from that of traditional wines. Biogenic amines could thus specially characterize bio-wines. In our research we compared the biogenic amine content of wines produced using organic methods and of those where traditional procedures were used. Our measurements have proved that it is not possible to clearly distinguish bio-wines from wines produced with traditional methods on the basis of amine content.
There has not been any research done on the musts from organic grapes. As a result of the special technologies in organic farming we can expect bio-musts to have a different quantitative and qualitative composition of nitrogen compounds from that of traditional musts. In our present essay we deal with the tests of nitrogenous compounds (assimilabl...e nitrogen content, aminoacid, biogenic amine content) in musts from Hungary's bio-wine cellars. Our results show that the change in procedures has resulted in neither quantitative nor qualitative changes in the nitrogenous compounds of bio-musts.