Study of the phenolic composition and antioxidant activity of white and red wines obtained from introduced, local and hybrid grapevine varieties from the region of Central Northern Bulgaria.
Study on the phenolic composition and antioxidant activity of white and red wines obtained from introduced (Chardonnay, Cabernet Sauvignon), local (Dimyat, Gamza) and hybrid (Druzhba, Rubin) varieties was performed. The wines had optimal chemical parameters. Almost identical total phenolic compounds (TPC) content (700.00 ± 0.0.000 mg/dm3 and 703.33 ± 5.773 mg/dm3) in the white wines of the introduced Chardonnay variety and the local Dimyat was found. The wine of the introduced Cabernet Sauvignon showed the highest quantitative presence of TPC (1666.66 ± 5.773 mg/dm3) from the red wines group. Chardonnay wine showed the highest content of flavonoid phenolic compounds (FPC) (769.84 ± 1.833 mg/dm3), and for the red wines FPC content dominated quantitatively in Rubin (2532.40 ± 49.938 mg/dm3). The wine of the introduced Chardonnay also showed the highest content of non-flavonoid phenolic compounds (NPC) (115.78 ± 0.325 mg/dm3), and in the red wines Gamza (235.63 ± 0.498 mg/dm3) was distinguished by this indicator. The quantitative presence of anthocyanins in the studied red wines followed the order wine - introduced variety > wine - hybrid variety > wine - local variety. The highest antioxidant activity (AA) in white wines was found in Chardonnay. Gamza and Cabernet Sauvignon red wines showed a close percentage of radical scavenging activity, but it was slightly higher in the wine of the local Gamza variety. There was a correlation between the antioxidant activity of red wines and the content of NPC in them, respectively: NPC (AA) Gamza > NPC (AA) Cabernet Sauvignon > NPC (AA) Rubin. The white and red wines from introduced, local and hybrid grapevine varieties from the region of Pleven, Central Northern Bulgaria showed good and balanced phenolic accumulation capacity, resulted in optimal ability for in vitro elimination of free DPPH radicals.