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  • Author or Editor: S. Gál x
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Nine phenolic compounds (gallic acid, (+)catechin, vanillic and caffeic acid, p-coumaric acid, resveratrol, myricetin, quercitrin and quercetin) of fourteen Eger (Hungarian) young red wines were investigated using high-performance liquid chromatography in order to obtain data on the 2003 vintage. The grapes were harvested at different sites of the wine-district, vinified with same technology, but stored under different conditions (glass holder or 5-10 years old oak barrel). Same varietal wines originating from different sites of Eger wine-region showed considerable alterations in some phenolic components, and we found distinction in polyphenol content of different varietal wines originating from the same harvesting site. Cluster analysis was performed to acquire information about the similarity among the measured wines. Our study provides new data of polyphenol composition for Eger (Hungary) pure varietal red wines, and the results contribute to better identification of Hungarian red wines on the basis of geographical location.

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