| Abstract: | The antioxidant capacity of wine depends not only on the grape variety but also on the wine processing steps. The aim of this study was to determine the effects of different fining agents, used at different concentrations, on the antioxidant status of fined wines. The results demonstrated that the use of a combination of gelatin and Kieselsol led to the highest total phenol value (3,491 mg/L GAE) and antioxidant activities (29%) among the tested fining agents. Wines were mostly negatively affected by the use of egg white as an agent and led to the lowest value of total phenol (3,038 mg/L GAE) and the lowest rate of antioxidant activity (26%). Significant differences (p<0.05) were determined between gelatin, egg white, and the control groups. The results of the grouping of analyzed parameters in n‐dimensional space, with different fining agents at different concentrations, demonstrated the importance of a low concentration of fining agents for high antioxidant activity and total phenols. |
