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.
|Number of pages||9|
|Journal||Periodica Polytechnica Chemical Engineering|
|Publication status||Published - jan. 1 2002|
ASJC Scopus subject areas
- Chemical Engineering(all)