Characterization and Classification of Wines Based on Spectrophotometric Determination of Wine Bioactive Properties

Elisabeta-Irina Geana1*, Corina Teodora Ciucure1, Constantin Apetrei2 & Victoria Artem3

1ICSI Analytics Group, National R&D Institute for Cryogenics and Isotopic Technologies -ICSI Ramnicu Valcea, Romania
2Dunarea de Jos University of Galati, Faculty of Science and Environment, Galati, Romania
3Research Station for Viticulture and Oenology Murfatlar, Constanta, Romania

Dr. Elisabeta-Irina Geana, ICSI Analytics Group, National R&D Institute for Cryogenics and Isotopic Technologies -ICSI Ramnicu Valcea, Romania.

Keywords: Red and White Wine; Bioactive Compounds; Antioxidant Activity; Wine Classification; Chemometrics


Wine is a product of high nutritional value, which, consumed in a moderate amount (especially red wines), contributes to the health of the human organism, increasing the quality and the life time, the main compounds responsible for this contribution being the phenolic compounds.
This work was aimed to investigate the bioactive properties (total phenolic - TP and total flavonoid - TF contents and antioxidant capacity) of different Romanian red and white wine varieties with different ageing periods, using quantitative UV-Vis spectrophotometric methods.
Our results indicated that the bioactive properties were higher in red wines compared to rose and white wine varieties and moderate positive correlations were observed between TP and TF with antioxidant capacity (DPPH method).

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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