Wine is a complex alcoholic beverage, which consists of many organic and
inorganic substances dissolved in the aqueous medium. The purpose of this Master’s thesis was to study the variation of both wine composition as well as the energy value of Slovenian wines, which were analysed from 2016 to 2018. In our research, we statistically processed the data, which refers to 21983 wine samples provided by Register of grape and wine producers (Ministry of Agriculture, Forestry and Food, Slovenia), from the mentioned timespan regarding concentration of alcohol, reducing sugars and total acids. We confirmed the hypothesis that these chemical parameters strongly depend on the grape variety, wine colour and wine-growing region, while the year of production affects them less. The energy value of wine is influenced by its composition and originates to a large extent from the oxidation of ethanol. In addition, we analysed the correlation between wine consumption and the variation of oxidative stress in the human body,according to data available in the literature. It the recent decades, moderate wine consumption has been increasingly associated with beneficial biological and pharmacological effects, which are mostly attributed to the therapeutic activity of phenolic compounds. Although they show strong antioxidative and antiinflammatory activity in numerous in vitro and in vivo studies, it is still not well known how they affect human's health, especially in combination with ethanol,
which is also present in wine.
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