Open AccessAnalysis of the polyphenolic composition of red wines with particular respect to the resveratrol concentration
Author(s) -
M. Kállay,
D. Sárdy Nyitrainé
Publication year - 2009
Publication title -
international journal of horticultural science
Language(s) - English
Resource type - Journals
eISSN - 2676-931X
pISSN - 1585-0404
DOI - 10.31421/ijhs/15/3/827
Subject(s) - polyphenol , resveratrol , anthocyanin , vine , food science , composition (language) , wine , chemistry , botany , biology , art , organic chemistry , biochemistry , antioxidant , literature
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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