title: RESEARCH OF THE ABILITY OF PHENOLIC SUBSTANCES OF WINE MATERIALS FROM CABERNET SAUVIGNON GRAPE VARIETY TO OXIDATION
abstract: One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins
journal: Fruit growing and viticulture of South Russia