Study on Antioxidant Components in Rose Wine Originating from the Wine Growing Region of Moravia, Czech Republic

The estimation of antioxidants in fruit, vegetables, beverages, and foodstuffs has been discussed in a great number of scientific studies, but until now, problems concerning the analysis of antioxidant components of ros, wine has not been adequately investigated. This paper presented results of a study on antioxidant components contained in some samples of ros, wine originating from the Moravian wine growing region. The experiments involved altogether 48 samples of ros, wine made of grapes of the varieties 'Blaufrankisch', 'Blauer Portugieser', 'Pinot Noir', 'Sankt Laurent', and 'Zweigeltrebe'. Grapes were harvested in 2013. Spectrophotometry was used to estimated antioxidant activity (53-73 mg L-1 GAE), content of total polyphenols (152-369 mg L-1), hydrocinnamic acid (52-148 mg L-1), flavonols (25-294 mg L-1) and anthocyanins (88-1754 mg L-1). The HPLC method was used for the detection of some important antioxidants, i. e. catechin, epicatechin, malvidin-3-glucoside, cis- and trans-resveratrol, ferrulic acid, coumaric acid and caftaric acid. This study enabled to determine basic profiles of the most important antioxidant components of the most popular Moravian red grapevine varieties. The studied wines were analyzed from several different aspects, which is not standard.