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Studium antioxidačních komponent u vybraných růžových vín
Valentová, Jana
The growing popularity and consumption of rose wines is going hand by hand with the growing effort to analyze their composition. Great attention is focused on antioxidants for their beneficial properties on the human body. According to valid legislation in Czech republic, allowed methods of rose wine production are pressing of the whole grapes, bleeding and short-term maceration. The lenght of maceration has a major impact on the amount of phenolic substances in the produced wine, as their amount increases from white to pink to red wines. In this work, 25 samples of rose wines produced in 2016 from the following varieties: Blaufrankisch, Pinot noir, Blauer Portugieser, Zweigeltrebe and Sankt Laurent, were tested experimentaly. Antioxidant activity was determined by the DPPH method together with the total content of phenolics, anthocyans and flavanols. The content of hydroxycynnamic acids (coumaric, ferrulic and caftar), catechin, epicatechin, resveratrol and malvidin 3 glycosid was determined by HPLC. Wines from varieties Blaufrankisch and Blauer Portugieser showed a high antixodant activity and contained a high amount of phenolics, flavanols and antocyans. The lowest antioxidant activity and the content of phenolics substances had wines produced from the Pinot noir variety.
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