<p>Fenolna jedinjenja su zaslužna za<br />osnovna senzorna svojstva srvenih vina,<br />pre svega boju i trpkost. Superoksid (O2^&bull;-) i hidroksil radikali (^&bull;OH) izazivaju<br />ozbiljna o&scaron;tećenja tkiva degradaciju<br />proteina, nerastvornih lipida, ugljenih<br />hidrata i nukleinskih kiselina. U ovom<br />radu ispitan je uticaj tehničkotehnolo&scaron;kih<br />uslova proizvodnje i odnosa<br />čvrste i tečne faze u kljuku, na boju vina,<br />sadržaj fenolnih jedinjenja i<br />antioksidativni potencijal. Izmena odnosa<br />čvrste i tečne faze u kljuku vr&scaron;ena je<br />vraćanjem jednog dela ili celokupne<br />količine &scaron;epurine i povećavanjem<br />sadržaja semenki dodavanjem 100, 200 i<br />300 % semenki u odnosu na prirodni<br />sadržaj. Stabilnost boje, sadržaja fenolnih<br />jedinjenja i antioksidativnog potencijala<br />ispitivana je pre i nakon tretmana vina sa<br />dva organska i dva neorganska sredstva<br />za bistrenje i stabilizaciju. Utvrđeno je da<br />povećanje sadržaja semenki u kljuku<br />pojačava antioksidatovno delovanje vina.<br />U vinu Cabernet sauvignon utvrđena je<br />vi&scaron;a vrednost antiradikalske aktivnosti<br />prema DPPH radikalima (AA_(DPPH&bull;)),<br />koja se nije promenila pod delovanjem<br />sredstava za bistrenje i stabilizaciju vina.<br />Vino Merlot ispoljilo je veću<br />antiradikalsku aktivnost na hidroksil<br />radikale (AA_(&bull;OH)).</p> / <p>Phenolic compounds are responsible for<br />basic sensory properties of red wines,<br />primarily color and astrigency.<br />Superoxide (O2^&bull;-) and hydroxyl radicals<br />(^&bull;OH) causes serious damage to the tissue<br />degradation of proteins, ansolubility<br />lipids, carbohydrates and nucleic acids.<br />The paper examined the impact of<br />technical and technological conditions of<br />production and relations of liquid and<br />solid phases in pomase on the color of<br />wine, phenolic compounds content and<br />antioxidant potential. Changing relations<br />between solid and liquid phases in<br />pomase carried out the return of a part, or<br />the whole amount of stem and increasing<br />seeds content adding +100, +200 and<br />+300 % of seeds. Color stability,<br />phenolic compounds content and<br />antioxidative potential was examined<br />before and after treatment of wine with<br />two organic and two inorganic agens for<br />fining and stabilization. It was found that<br />increasing the seeds content in pomase<br />increases antioxidative action of wines.<br />In the wine Cabernet Sauvignon was<br />found higher value antiradical activity to<br />DPPH radicals (AA_(DPPH&bull;)), which are not<br />changed under the fining action and<br />stabilization of wine. Merlot wine<br />exhibited a higher antioxidant potential<br />of the hydroxyl radicals (AA_(&bull;OH)).</p>