Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

Jasna Lužar, Tjaša JUG, Polona JAMNIK, Tatjana KOŠMERL


Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP) of several white wines (welschriesling and sauvignon blanc) during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.


white wines, antioxidant potential, phenolic compounds, DPPH, yeast lees

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