Investigation of Phenolic Components of Hungarian Wines

Avar, Péter; Nikfardjam, Martin Pour; Kunsági‐Máté, Sándor; Montskó, Gergely; Szabó, Zoltán; Böddi, Katalin; Ohmacht, R.; Márk, László

doi:10.3390/i8101028

Cited by 27 publications

(24 citation statements)

References 32 publications

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“…doi:10.1016/j.foodchem.2010.06.039 acids (solvent A) and a possibly acidified organic modifier such as methanol or acetonitrile (solvent B) (Avar et al, 2007;Castillo-Munoz, Gomez-Alonso, Garcia-Romero, & Hermosin-Gutierrez, 2007;Jemal, Ouyang, & Teitz, 1998;Palomino, Gomez-Serranillos, Slowing, Carretero, & Villar, 2000). Phenolic compounds show characteristic absorbances in the UV/Vis region: anthocyanins have an absorbance maximum around 520 nm, flavonols around 360 nm and hydroxycinnamic acids at 320 nm.…”

Section: Introductionmentioning

confidence: 99%

Polyphenolic content of Vranec wines produced by different vinification conditions

et al. 2011

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a b s t r a c tMacedonian Vranec wines were analysed by HPLC coupled with DAD and MS detections and by spectrophotometric methods. ESI-IT MS and MS-MS methods with alternating ionisation polarity were used for identification of the phenolic compounds. Both, nonflavonoids (stilbens, hydroxybenzoic and hydroxycinnamic acids and derivatives) and flavonoids (flavonols, flavan-3-ols and anthocyanins) were detected in the samples. Vranec wines were produced under different fermentation conditions: maceration time of 3, 6 and 10 days, two doses of SO 2 (30 and 70 mg l À1) and two yeasts for fermentation, in order to examine their effects on the extraction of phenolic compounds from grapes into the wine.

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Section: Introductionmentioning

confidence: 99%

Polyphenolic content of Vranec wines produced by different vinification conditions

et al. 2011

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“…This difference was thought to be due to the influence of Botrytis enzymes. Similarly, studying ninety-two samples of Hungarian wines, Avar et al (2007) noted that the resveratrol content was strongly dependent on vintage, and that high levels of the compound were found in years with little to no fungus pressure in the vineyards. Roldán et al (2003) showed that high Botrytis cinerea pressure leads to destruction of resveratrol through the stilbene oxidase of the fungus.…”

Section: Influence Of Microfungi Attacks On the Growing Grapesmentioning

confidence: 99%

“…The presence of such agents in the vineyards as part of the environment is therefore likely to have a major influence on the amount of phytoalexins produced in the developing grapes. Other environmental factors that have a bearing on the stilbene content of wine include locality/soil/altitude where the grapes are grown (Siemann & Creasy, 1992;Fregoni et al, 1994;Abril et al, 2005;Andrés-de Prado et al, 2007), year of cultivation/production (Pour Nikfardjam et al, 2006b;Eder et al, 2001;Avar et a., 2007), and climatic conditions Ribeiro de Lima et al, 1999). When Stervbo et al (2007) compared the average trans-resveratrol content with the latitude of the producing region, it appeared that the further north on the northern hemisphere, the higher average level of transresveratrol.…”

Section: Stilbenes In Winementioning

confidence: 99%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…The polyphenolic mark and elemental composition are a useful tool for classifying wines (Avar et al, 2007;Di PaolaNaranjo et al, 2011;Geana et al, 2011;Geana et al, 2013).…”

Section: Indroductionmentioning

confidence: 99%

Qualitative Assessment of the Red Wine Varieties Grown in Dealu Bujorului Vineyard

Bora¹,

Donici²,

Ciubucă³

et al. 2016

BUASVMCN-HORT

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Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an extremely complex manner, some of them can pass from grapes in an unchanged state, and some are formed during alcoholic and malolactic fermentation, while others appear due to the reactions between substances in their natural state, or based on the existing ones. The presence of phenolic substances in wine is essential, representing a major contribution in the forming of specific characteristics such as: colour, aroma and taste, thus allowing the distinction between different types of wine. The main purpose of this research is to evaluate the physicochemical composition of the three acknowledged varieties of young wine from the Dealu Bujorului vineyard ('Merlot', 'Cabernet Sauvignon' and 'Fetească Neagră'), obtained under the culture conditions of 2012 -2013 -2014 years. The oenological parameters were determined after the national STAS regulations and effectively OIV methods. Statistical methods were employed in order to assess the organic and inorganic potential of wine. The ecoclimatic conditions studied in the Dealu Bujorului, Bujoru Wine Centre, highlighted the exceptional viticultural character of Romania as well as the authenticity character encountered in the large variety of wines produced in this area. Results also show that the vine varieties of cultivated in the Vineyard of Dealu Bujorului have a high content of macroelements (potassium, calcium) ('Merlot' (890.01 ± 6.35 mg/L (2013)), 'Cabernet Sauvignon' (111.36 ± 3.53 mg/L (2013)) and 'Feteasca neagră' (97.30 ± 0.46 mg/L (2014)) that are very important for human's health. Wine quality parameters analyzed shows that are influenced by the area of culture of vine but also they are influenced by the technology of winemaking.

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Investigation of Phenolic Components of Hungarian Wines

Cited by 27 publications

References 32 publications

Polyphenolic content of Vranec wines produced by different vinification conditions

Polyphenolic content of Vranec wines produced by different vinification conditions

Phytoestrogens in foods on the Nordic market

Qualitative Assessment of the Red Wine Varieties Grown in Dealu Bujorului Vineyard

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