THE DETERMINATION OF OXIDATION BEHAVIOR OF WHITE WINES PRODUCED FROM LOCAL AND EUROPEAN GRAPE VARIETIES USING SPECTROPHOTOMETRIC METHOD

The oxidation processes of experimental wines produced from indigenous grape varieties Legenda, Viorica and European grapes Chardonnay, Sauvignon have been studied. The browning processes in wine are corelated with oxidation of hydroxycinnamates (hydroxycinnamic acids and their tartaric esters, HCAs)  ‒  the most important group of phenolic compounds in white wines. The potential degree of wine colour changes have been appreciated using Polyphenols Oxidative Medium test (POM-test). The oxidative crocin bleaching (CBA – Crocin Bleaching Assay) have been studied using method of competition kinetics. The comparative antioxidant capacity of wines have been determined with peroxy radicals 2,2'-Azobis (2-amidinopropane) dihydrochloride (AAPH).