STUDY OF THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SOME VARIETIES OF YOUNG RED WINES FROM DIFFERENT VINEYARDS IN SOUTHERN ROMANIA

Red wine samples were taken from the Stefanesti Arges, Babadag and Dragasani vineyard The study was done on young red wine varieties from 2019 vintage. The chemical parameters were determined from the following varieties of wine: 'Feteasca Neagra, 'Marla and 'Pint Noir'. For the wines studied was observed a higher concentration of total polyphenols and anthocyanins from Dragasani vineyard as compared to the wines from the other two vineyards. The concentration of alcohol in Dobrogea vineyard wines is higher than in the other vineyards studied for Merlot' varieties (15.55%) and 'Feteasca Neagra' (15.45%). For the 'Pinot Noir' variety (15.5%) the alcoholic concentration is higher in the Stefanesti vineyard centre. The total acidity at the Merlot' (5.93 g/l) and 'Feteasca Neagra' (5.67g/l) varieties from Dragasani vineyard are the highest compared to the other wine varieties, and their pH is the lowest (3.22) compared to the pH of 'Pint Noir' (3.72) from Stefanesti. Antioxidant activity has been studied by the DPPH radical scavenging assay method and the highest values for are found in Dobrogea, 'Feteasca Neagra' ((EC50)7.19 mg GAE/l) and 'Merlot' ((EC50) 6.56 mg GAE/l).