| Popis: |
In the experiment the influence of different storage conditions of annual bottle aging on changes in the composition of phenolic compounds in white and red wines was observed. Total phenolics, flavanols, anthocyanins and antiradical activity were observed. A higher content of phenolics and a higher antiradical activity were detected in red wines. Higher temperature induces a higher content of phenolics in white wines. In red wines, higher temperature induces a lower content of total phenols. The content of flavanols in white and red wines decreases more at a higher temperature. The decrease of anthocyanins was observed in all red wines. Antiradical activity has increased in white wines with a cork stopper. In red wines, antiradical activity has decreased. The best storage conditions are low temperature and darkness. Classic cork stopper is the best closure for red wines. White wines closed by a screw cap were sensory evaluated more positively, cork stopper induces a higher antiradical activity. |
