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. Fenolne spojine so ključne sestavine vina, ki prispevajo k značilnostim vina, kot so barva, trpkost in grenkoba. Delujejo kot antioksidanti z mehanizmi, ki vključujejo lovljenje prostih radikalov, kar lahko prepreči kardiovaskularne bolezni in raka. Namen dela je bil primerjati dobljene rezultate vsebnosti skupnih fenolov in antioksidativni potencial (AOP) belih sortnih vin laški rizling in sauvignon med zorenjem vina na finih drožeh. Trije meseci spremljanja so pokazali, da se je vsebnost skupnih fenolov zmanjšala v povprečju za 16,1 % v vinih sorte laški rizling in za 18,7 % v vinih sorte sauvignon. Vrednost AOP se je v tem času prav tako zmanjšala v povprečju za 16,0 % pri vinih sorte laški rizling in za 8,0 % pri vinih sorte sauvignon. Pričakovano so imeli vzorci z dodatkom trsk iz hrastovega lesa v mošt večji antioksidativni potencial kot ostali.Ključne besede: bela vina, antioksidativni potencial, fenolne spojine, DPPH, droži
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