The oxidation behavior of hydroxycinnamates of white wines produced from european and indigenous grape varietes

Abstract

The browning processes of experimental wines produced from indigenous grape varieties Legenda, Viorica and European grapes Chardonnay, Sauvignon have been studied. The browning processes are corelated with oxidation of the most important group of phenolic compounds of white wines - hydroxycinnamates (hydroxycinnamic acids and their tartaric esters, HCA). The degree of alteration of wine colour have been appreciated by using POM-test. The comparative antioxidant capacity of wines have been determined using method of kinetics competition of Crocin oxidative fading (Crocin Bleaching Assay) through peroxy radicals generated by 2,2’-Azo-bis 2-amidinopropan-diidroclorid (AAPH).