Investigation of phenolic components of Hungarian wines

Péter Avar, Martin S. Pour Nikfardjam, Sándor Kunsági-Máté, Gergely Montskó, Zoltán Szabó, Katalin Böddi, Róbert Ohmacht, László Márk

Research output: Contribution to journalArticle

22 Citations (Scopus)


Ninety-two wines from the southernmost wine-producing region in Hungary (Villány) were analyzed for their polyphenolic content by high performance liquid chromatography (HPLC). Our results show that wine variety or vintage year could not be distinguished based on polyphenol content, but winery origin could be. Resveratrol concentration is mainly dependent on variety and vintage year. The "human factor" (i.e., winemaking style and technology) seems to be more decisive for the polyphenolic composition of red wines than other factors, such as variety and vintage year.

Original languageEnglish
Pages (from-to)1028-1038
Number of pages11
JournalInternational journal of molecular sciences
Issue number10
Publication statusPublished - Oct 1 2007



  • HPLC
  • Phytoalexin
  • Polyphenol
  • Wine

ASJC Scopus subject areas

  • Catalysis
  • Molecular Biology
  • Spectroscopy
  • Computer Science Applications
  • Physical and Theoretical Chemistry
  • Organic Chemistry
  • Inorganic Chemistry

Cite this