Phenolic compounds and antioxidant potential of red wine

Fenolne spojine pomembno vplivajo na specifične lastnosti posameznih vin (barva, okus in telo), še posebej pri rdečih vinih. Poleg tega vina ščitijo pred oksidativnim stresom, zaradi svojih sposobnosti vezanja prostih radikalov, kelacije kovinskih ionov in vezave beljakovin. V raziskavo smo vključili vzorce rdečega vina sort merlot, modra frankinja in cabernet sauvignon, letnika 2018, pridelane v različnih vinorodnih okoliših Slovenije. Opravili smo analize vsebnosti skupnih fenolnih snovi, intenzitete barve, tona barve, deleža rdečega pigmenta, deleža barve pri posameznih valovnih dolžinah in antioksidativnega potenciala vina (AOP). Dodatno so bile opravljene še meritve kemijskih parametrov z aparaturo WineScan. Rezultati so pokazali razlike med vsebnostjo skupnih fenolnih snovi glede na posamezne sorte vina (1258-2798 mg GAE/L). Pokazala se je močna povezava med antioksidativnim potencialom in skupnimi fenolnimi spojinami (R² = 0,9376), prav tako je bilo moč opaziti povezavo med vsebnostjo alkohola in skupnimi fenolnimi spojinami (R² = 0,6615), ter intenziteto barve in skupnimi fenolnimi spojinami (R² = 0,8508). Ostali barvni parametri so se spreminjali med različnimi sortami vina, glede na vsebnost posameznih fenolnih spojin, ki dajejo vinu različne odtenke.Phenolic compounds importantly affect specific properties of wine (colour, taste and body), especially red wine. They also protect wine from oxidative stress, due to their ability to bind free radicals, proteins and metal ions chelation. In the research, we used samples of red wine of the varieties Merlot, Blue Franconian and Cabernet Sauvignon, year 2018, produced in different wine-growing regions of Slovenia. We performed analyses of the content of total phenolic compounds, colour intensity and hue, colour structure (contribution of the individual components to the overall colour in percentages) and antioxidant potential (AOP). Additionally, measurements of chemical parameters were performed with WineScan. Results showed differences between wine varieties in the content of total phenolic substances (1258-2798 mg GAE/L). A strong correlation between antioxidant potential and total phenolic compounds was shown (R² = 0,9376), as well as an association between alcohol content and total phenolic compounds (R² = 0,6615), colour intensity and total phenolic compounds (R² = 0,8508). Other colour parameters varied between different varieties of wine, depending on the content of individual phenolic compounds that give the wine different shades