Investigation of phenolic components of Hungarian wines

Abstract

Ninety-two wines from the southernmost wine-producing region in Hungary (Villány) were analyzed for their polyphenolic content by high performance liquid chromatography (HPLC). Our results show that wine variety or vintage year could not be distinguished based on polyphenol content, but winery origin could be. Resveratrol concentration is mainly dependent on variety and vintage year. The "human factor" (i.e., winemaking style and technology) seems to be more decisive for the polyphenolic composition of red wines than other factors, such as variety and vintage year. © 2007 by MDPI.