Antioxidant activity of different types of red grape wines

• N.M. Ageeva
• V.A. Markosov
• A.M. Avidzba
• Yu.A. Ogay

Abstract

This article represented the data about antioxidant activity in the red table and liqueur faults, prepared from the types of grapes of Cabernet, Merlot and Saperavi. The antioxidant activity of faults in the conversion to TROLOX, the synthetic analog of gallic acid, was determined by voltammetric method. The determination of antioxidant activity was conducted in the young faults (through 2 month after the completion of fermentation) and through half a year the storage without the air inlet. It has been established that the value of antioxidant activity depended on the type of grapes and technology of the production of wine. It was shown that the addition of ethyl alcohol in the production of wines such as Cahors ensured an increase in the extraction of phenol connections from the skin of grapes. This lead to an increase of the antioxidant activity in the Cahors wines in the comparison with the table wine. During the storage of faults the value of antioxidant activity decreased. In the fault cahors wine it remained at the higher level.

Keywords:the red dining room fault, red liqueur fault, phenols, antioxidants, the antioxidant activity

All articles in our journal are distributed under the Creative Commons Attribution 4.0 International License (CC BY 4.0 license)