Determination of biologically active compounds in Hungarian wines

Elemér Csomós, Livia Simon-Sarkadi

Research output: Article

3 Citations (Scopus)

Abstract

Free amino acid, biogenic amine, resveratrol and polyphenol contents of Hungarian wines were studied. Principal component analysis was used to compare data. Significant differences were found between red, white and Tokaj wines concerning free amino acid and biogenic amine contents. The wine making technology had dominant effect on resveratrol and polyphenol contents of wines.

Original languageEnglish
Pages (from-to)73-81
Number of pages9
JournalPeriodica Polytechnica Chemical Engineering
Volume46
Issue number1-2
Publication statusPublished - jan. 1 2002

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ASJC Scopus subject areas

  • Chemical Engineering(all)

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