Examination of non-volatile organic compounds in red wines made in Eger

At present the analytical investigation of human consumption products, with special regard to the environmental and health connections, is basically i mportant all over the world. Recently in several countries it was almost im possible to sell wine without a certificate of quality, based on modern, in strumental analytical methods. There is well-known medical-biological evide nce, which has proved the antioxidant and vein wall-protecting effects of t he nines in the case of frugal ingestion. On the other hand, they also play a part in the prevention of heart attacks. Regarding these biological effe cts the most important constituents of wines are the flavonoids, anthocyani dins, and their glycosides. Anthocyanins can be identified first of all in red wines. The organic constituents have characteristic antioxidant effects , which can play an important role in health protection. During our investi gation we have studied the volatile and non-volatile organic compounds in d ifferent types of wines made in Eger and Tokay (Hungary). In our opinion th ese types of research projects have unique importance, from the economic vi ewpoint and in that they are not negligible in a national context. The sepa ration and determination of volatile compounds was carried out by applying a Finnigan GSQ GC-MS apparatus and the non-volatile ones with HPLC-DAD and FAB MS techniques. (C) 2000 Elsevier Science B.V. All rights reserved.