Keywords
red and white wines,
molecular oxygen,
technological processing,
heat treatment,
cold treatment,
polyphenols,
maceration.
How to Cite
Abstract
This study aims to evaluate the influence of technological processing methods on the antioxidant protection system and oxygen dynamics in dry white and red wines. The research focuses on secondary winemaking processes, including bentonite fining, cold treatment, and heat treatment. Samples were analyzed before and after processing to determine the concentration of molecular oxygen and the activity of antioxidant defense enzymes. The results indicate that technological interventions significantly affect oxygen concentration and antioxidant activity, with distinct differences observed between white and red wines. Heat treatment of red wines leads to an increase in oxygen concentration and activation of antioxidant mechanisms, while cold treatment enhances susceptibility to oxidative changes. White wines exhibit a more uniform response to fining and cold treatment but differ under thermal processing. The findings demonstrate that the selection and regulation of technological methods are critical for maintaining oxidative stability and preserving the quality characteristics of wines.
References
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