Abstract
Wine is considered to be a significant alcoholic beverage, which is the result of fermentation of grape must or mash. Wine is a must when the substances contained in it play a major role, which are essential inhibiting water, carbohydrates, acids, minerals, nitrates, polyphenols and aromatics. These biochemical components are an important tracking element in wine evaluation in terms of chemical analyzes. An important parameter of monitoring is polyphenolic substances. Polyphenol substances are identified in plant materials as several thousand pieces with a very diverse structure. However, they have a common feature up to one or more aromatic rings substituted with hydroxyl groups. These substances may be present in plant material in a small or large amount. The total daily intake of polyphenols is estimated at 1 g. This is a higher intake than antioxidant vitamin intakes and it is confirmed that their antioxidant activity is higher than that of antioxidant vitamins. When monitoring the content of all polyphenols (TPC) in selected samples using a spectrophotometric method, a higher TPC content of red wines against white white wines can be observed. Total antioxidant activity is introduced to compare anti oxidant effects of different mixtures and is based on the ability to eliminate radicals. Antioxidant activity and effects of polyphenols can be inhibited by the addition of preservatives to wine. The preservative is sulfur dioxide (SO 2), which has antimicrobial and antioxidant effects. This compound is not harmless because it is a strong allergen, blocks bacteria in the digestive tract and prevents the conversion of sugars and alcohol derivatives in the liver by blocking vitamin B. In the normal life, SO2 is consumed under the E 220 mark. The aim of this work is to monitor the change in the total polyphenols content related to free and bound sulfur dioxide (SO2) content using accredited OIV-MA-AS323-O4B: R, 2009 samples in wine samples. Comparison of organic wines and wines produced by classical, it was found that organic wine have a higher content of biologically active substances and have a strong correlation factor TAA - total SO2 (r = 0.77 to 0.91), depending on the wine variety.
Highlights
Grape vines and, above all, their product of production wine is considered to be a significant alcoholic beverage resulting from the fermentation of grape musts or grapes, which has retained its popularity for many millennia (McIntyre et al 2015)
For samples of red wines (Table 2) we can observe free SO2 content in the range of 0.83 - 32.19 mg.L-1. Both of these values are recorded for red wine of the Pinot Noir variety, the lower of which was determined for organic wines
Correlation of sulfur dioxide content of biologically active substances. These results show a strong correlation of total sulfur dioxide antioxidant activity with Pinot Blanc organic, where the correlation coefficient was r = 0.91, Veltliner r = 0.81 and Veltliner organic r = 0.77
Summary
Above all, their product of production wine is considered to be a significant alcoholic beverage resulting from the fermentation of grape musts or grapes, which has retained its popularity for many millennia (McIntyre et al 2015). Aromatic substances can be classified into aromatic substances from grapes resulting from fermentation and occurring during wine maturation. They play a significant and notable part in the choice of wine by the consumer, as this is the first impression the wine customer will acquire. Important biologically active substances of the wine are polyphenols (Del Pino-García et al 2016). These are mostly contained in red wines, to a lesser extent in white wines (Bajčan et al 2016). Polyphenolic substances, especially reseratrol, in cooperation with other components of wine (alcohol, etc.) are attributed to a positive effect on human
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