Examination of the Composition and Dielectric Properties of Wines from the Csongrád Wine Region

Blanka Juhász; Zoltán Péter Jákói; Balázs Lemmer

doi:10.14232/analecta.2023.3.33-40

Authors

Blanka Juhász University of Szeged , Faculty of Engineering, Department of Food Engineering
Zoltán Péter Jákói University of Szeged ,Faculty of Engineering, Department of Biosystems Engineering https://orcid.org/0000-0002-1502-1029
Balázs Lemmer University of Szeged Faculty of Engineering https://orcid.org/0000-0002-2262-3079

DOI:

https://doi.org/10.14232/analecta.2023.3.33-40

Keywords:

Wine, dielectric measurements, antioxidant

Abstract

In Hungary, viticulture and winemaking have a very long tradition and culture. Nowadays, more and more consumers are paying attention to the nutritional properties of the food they consume, in addition to their enjoyment value. Wines can have an outstanding antioxidant content. The amount of antioxidants can be influenced by a number of parameters (wine-making technology, grape variety, area under vines, etc.). Antioxidants play an important role in the preservation of health, as well as inhibiting oxidation processes in food. Dielectric material analysis methods are also increasingly used in the food industry. The great advantages of dielectric testing include its chemical-free nature and the speed of the test. In our studies, we have investigated the food properties, i.e. alcohol, acid and antioxidant content and dielectric properties of different wine samples

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