DETERMINATION OF BIOLOGICALLY ACTIVE COMPOUNDS IN HUNGARIAN WINES

Authors

  • Elemér Csomós
  • Livia Simon-Sarkadi

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.

Keywords:

wine, free amino acid, biogenic amine, resveratrol, polyphenols, chromatography

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How to Cite

Csomós, E., Simon-Sarkadi, L. “DETERMINATION OF BIOLOGICALLY ACTIVE COMPOUNDS IN HUNGARIAN WINES”, Periodica Polytechnica Chemical Engineering, 46(1-2), pp. 73–81, 2002.

Issue

Vol. 46 No. 1-2 (2002)

Section

Articles