Abstract

Total content of phenols in several wine samples, evaluated by Folin's methodology, were compared with their capacity to react with free radicals (TRAP), as measured by the bleaching of pre-formed ABTS derived radical cations. It is concluded that for red and white wines and for a wine during its maturation, there is a strong correlation between both measurements. This indicates that in wines the total content of phenols conditions the number of free radicals that can be trapped by the beverage.