ANTIOXIDANT PROPERTIES AND TOTAL PHENOLIC CONTENTS IN WINES OF DIFFERENT GRAPE VARIETIES FROM ORGANIC PRODUCTION

Among wine consumers interest in wines from resistant varieties and organic grape production is increasing. The health benefits associated with grapes and wine are related to phenolic compound content and antioxidant properties of the wines. In this study we evaluated the wines made from three grapevine varieties from two localities with organic grape production. For each wine total content of phenolic compounds, total flavanols, antioxidant properties and content of gallic acid, catechin, epicatechin and trans-resveratrol were evaluated. The variety 'Malverina' is characterized by the highest total content of total phenols, the highest antioxidant activity and high content of trans-resveratrol. Furthermore significant correlations were also found between total phenolic content and antiradical activity (r = 0.7430) and total flavanols and antiradical activity (r = 0.7001).