Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative

is a must when the substances contained in it play a major role, which are essential inhibiting water, carbohydrates, acids,
minerals, nitrates, polyphenols and aromatics. These biochemical components are an important tracking element in wine
evaluation in terms of chemical analyzes. An important parameter of monitoring is polyphenolic substances. Polyphenol
substances are identified in plant materials as several thousand pieces with a very diverse structure. However, they have a
common feature up to one or more aromatic rings substituted with hydroxyl groups. These substances may be present in
plant material in a small or large amount. The total daily intake of polyphenols is estimated at 1 g. This is a higher intake
than antioxidant vitamin intakes and it is confirmed that their antioxidant activity is higher than that of antioxidant
vitamins. When monitoring the content of all polyphenols (TPC) in selected samples using a spectrophotometric method, a
higher TPC content of red wines against white white wines can be observed. Total antioxidant activity is introduced to
compare antioxidant effects of different mixtures and is based on the ability to eliminate radicals. Antioxidant activity and
effects of polyphenols can be inhibited by the addition of preservatives to wine. The preservative is sulfur dioxide (SO2),
which has antimicrobial and antioxidant effects. This compound is not harmless because it is a strong allergen, blocks
bacteria in the digestive tract and prevents the conversion of sugars and alcohol derivatives in the liver by blocking vitamin
B. In the normal life, SO2 is consumed under the E 220 mark. The aim of this work is to monitor the change in the total
polyphenols content related to free and bound sulfur dioxide (SO2) content using accredited OIV-MA-AS323-O4B: R,
2009 samples in wine samples. Comparison of organic wines and wines produced by classical, it was found that organic
wine have a higher content of biologically active substances and have a strong correlation factor TAA - total SO2 (r = 0.77
to 0.91), depending on the wine variety.