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

Elisabeta-Irina Geana^1*, 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

Abstract

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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