Evaluation of the effect of deoxidation methods on changes in the redox potential and activity of oxidative enzymes in Sauvignon Blanc and Chardonnay grape wines

This paper presents studies to evaluate the effectiveness of various methods of deoxidation for dry white wines obtained from Sauvignon Blanc and Chardonnay grapes. The study used the classical method of deoxidation as a control. An alternative method was also used in the study, which consists in using a complex drug. The drug is a complex of biologically active substances with increased antioxidant activity and an agent of yeast origin. The markers reflecting the degree of effectiveness of the treatments were the activity of the main oxidative enzymes of wine (orthodiphenol oxidase, peroxidase and peptidase) and the redox potential. It has been revealed that the complex preparation is a more effective remedy compared to biological deoxidation. It has been established that the higher the initial redox potential of wine, the more intensively its decrease occurs. It is shown that the mass concentration of phenolic acids makes it possible to evaluate the effect of redox potential and enzyme activity, thereby evaluating the effectiveness of deoxidation.