Author(s)

Kinga K. Rácz^1*, Miklós Kállay¹, Nóra Bakos-Barczi², László Rácz³, Csaba Csutorás³

¹Department of Viniculture, Corvinus University, Budapest, Hungary.
²Eger Crown Winehouse Ltd., Demjén, Hungary.
³Institute of Food Science, Eszterházy Károly University, Eger, Hungary.

An essential concept of making quality wine is that the quality comes from the vineyard. The dissolved materials and components determine the value of wine. Their amount and proportion are essentially influenced by grape variety, terroir, the way of cultivation, weather conditions, grape quality, the time of vintage and the method of grape and wine processing. In the present study the effect on wine quality of different ways of yield regulations was examined in wines of three consecutive years. Besides basic parameters, total polyphenol and resveratrol contents were determined in wines of Blaufr?nkisch and Merlot varieties. Our measurements were carried out by spectrophotometry, gas and liquid chromatography. Our investigations confirmed that yield regulation led to increased extract content and outstanding quality of the produced wine.

Yield Regulation, Polyphenol, Resveratrol, Gas Chromatography, Liquid Chromatography

Rácz, K. , Kállay, M. , Bakos-Barczi, N. , Rácz, L. and Csutorás, C. (2016) Investigation of Yield Regulation of Red Grapes on the Concentration of Some Crucial Wine Components. Agricultural Sciences, 7, 279-286. doi: 10.4236/as.2016.74027.