REDOX-POTENTIAL OF WINES FROM A CROATIAN MARKET

The quality control for 61 wine samples from a Croatian market was determined. The wines were divided into three groups: the highest-quality, quality and table wines. Sensory analysis, chemical (density, ethanol, extract and ash content) as well as electrometrical measurements (Ph, Rh and oxygen content) were carried out for each type of wine. The results were statistically interpreted. The correlation between Rh and oxygen content (r = 0.86) as well as between Rh and sensory data for the highest quality (r = 0.80) and quality wines (r = 0.69) was established. The quantitative relationship between Rh, as a dependent variable, and dissolved oxygen and sensory analysis as independent variables is expressed by the multiple regression method.