Vliv zátky na obsah antioxidačních komponent u vína

The Czech republic belong to the north wine region in Europe. The begins of the viticulture started in the period of the Roman Empire, which is the proof of historici findings. The medical benefits of the wine is evidenced by the fact that the wine was a part of a pharmacopoeia in the 19th century. The wine started to be analyzed with the modern analytical methods and the chemical compounds in the wine started to be studied in detail. The phenolic are the natural part of the plants which act as antioxidants. Grapevine berries contain large amounts of phenolic compounds, which are divided into two basic groups. Non-flavonoid phenolics and flavonoid phenolics, which during the maceration getting into wine, where operates primarily on wine quality parameters and act as antioxidants for humans. In the experiment, the effects applied to the stopper component content of antioxidant in wine. The object of the experiment was a white wine (Pálava), pink and red wine (Frankovka). The wine was concluded various type of cap and stored for twelve months at two different temperatures