Phenolic compounds importantly affect specific properties of wine (colour, taste and body), especially red wine. They also protect wine from oxidative stress, due to their ability to bind free radicals, proteins and metal ions chelation. In the research, we used samples of red wine of the varieties Merlot, Blue Franconian and Cabernet Sauvignon, year 2018, produced in different wine-growing regions of Slovenia. We performed analyses of the content of total phenolic compounds, colour intensity and hue, colour structure (contribution of the individual components to the overall colour in percentages) and antioxidant potential (AOP). Additionally, measurements of chemical parameters were performed with WineScan. Results showed differences between wine varieties in the content of total phenolic substances (1258-2798 mg GAE/L). A strong correlation between antioxidant potential and total phenolic compounds was shown (R² = 0,9376), as well as an association between alcohol content and total phenolic compounds (R² = 0,6615), colour intensity and total phenolic compounds (R² = 0,8508). Other colour parameters varied between different varieties of wine, depending on the content of individual phenolic compounds that give the wine different shades.
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