Open AccessInvestigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities
Author(s) -
M. Kállay,
Z. Török,
K. Korány
Publication year - 1999
Publication title -
international journal of horticultural science
Language(s) - English
Resource type - Journals
eISSN - 2676-931X
pISSN - 1585-0404
DOI - 10.31421/ijhs/5/3-4/37
Subject(s) - wine , antioxidant , polyphenol , food science , chemistry , white wine , grape wine , botany , biology , biochemistry
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.