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Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities
Published September 13, 1999

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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Analysis of the polyphenolic composition of red wines with particular respect to the resveratrol concentration
Published May 20, 2009

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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