Conținutul unor substanțe biologic active în vinurile albe şi roşii seci în funcție de diferiți factori tehnologici la prelucrarea strugurilor

The content of several biologically active substances (BAS) in dry white and red wines from different varieties and areas of the Republic of Moldova was studied using the high-pressure liquid chromatography (HPLC) method. The influence of grapes ripening degree and variety on the content of biologically active substances was established. The technological process of long-term maceration-fermentation contributes to the increase in the BAS content in white wines. In dry red wines the BAS content is influenced significantly by grape growing area. The HPLC method OIV-MA-AS315-11 was used for quantitative determination, the calculation was performed using the external calibration method with internal standards.