Analysis of physico-chemical composition, nutritional impact, and health risk assessment of rosé wines from different Hungarian wine regions

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dc.contributor.advisorCzipa, Nikolett
dc.contributor.authorRivera, Geremie
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2024-06-11T13:29:55Z
dc.date.available2024-06-11T13:29:55Z
dc.date.created2024
dc.description.abstractThe objective of this study was to analyse the physico-chemical composition, nutritional impact, and health risk assessment of rosé wines manufactured from Hungarian wine regions: Balatonboglár, Eger, and Villány. The parameters measured were pH, sugar content, total phenolic content (TPC), flavonoid content (FC), and element content (Ca, K, Mg, Na, P, S, Al, B, Ba, Cu, Fe, Mn, Sr, Zn). The highest pH, sugar content, TPC, and FC were measured in Balatonboglár wines, as well as the highest concentrations for K, Mg, Na, Al, Mn, and Sr. Eger wines obtained the highest Ca, B, and Ba contents, whereas Villány wines showed the highest P, S, Cu, Fe, and Zn contents. None of the rosé wine samples presented significant health risks based on the risk assessment.
dc.description.courseFood Safety and Quality Engineering
dc.description.degreeMSc/MA
dc.format.extent57
dc.identifier.urihttps://hdl.handle.net/2437/372392
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectrosé wine
dc.subjectwine analysis
dc.subjectwine region
dc.subject.dspaceAgricultural Sciences
dc.titleAnalysis of physico-chemical composition, nutritional impact, and health risk assessment of rosé wines from different Hungarian wine regions
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