Abstract
The chain-breaking and the oxygen scavenging properties of red and white wines as a consequence of some technological procedures were evaluated. Phenols in white wine samples showed an antioxidant power similar to those found in red wine despite their lower concentration. The addition of sulphur dioxide to wine and to a simple model system simulating wine, did not affect the chain-breaking capacity of the samples but greatly enhanced their oxygen consumption activity. The progressive polymerisation of phenols upon ageing was associated with a decrease in the antioxidant properties of wine, whilst the development of non-enzymatic browning reactions, as occurs in the production of Marsala-type wines, resulted in a great increase in its chain-breaking activity. ©
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