EFFECT OF GALLIC ACID AND TANNIC ACID ON THE ANTIOXIDANT ACTIVITY OF WHITE WINES

Authors

  • Zara L. Grigoryan Chair of Physical and Colloid Chemistry, YSU, Armenia; Laboratory of Physical Chemistry, Chemistry Research Center, YSU, Armenia
  • Hasmik A. Shilajyan Faculty of Chemistry, YSU, Armenia; Laboratory of Physical Chemistry, Chemistry Research Center, YSU, Armenia https://orcid.org/0000-0003-2329-2977
  • Shushan G. Deheryan Chair of Physical and Colloid Chemistry, YSU, Armenia
  • Karine R. Grigoryan Chair of Physical and Colloid Chemistry, YSU, Armenia; Laboratory of Physical Chemistry, Chemistry Research Center, YSU, Armenia

DOI:

https://doi.org/10.46991/PYSUB.2026.60.2.129

Keywords:

DPPH radical, antioxidant capacity, white wine, gallic acid, tannic acid

Abstract

The effect of gallic acid (GA) and tannic acid (TA) on the antioxidant activity of white wines was studied based on sensory, physicochemical and DPPH assay. It was shown that GA exhibits pronounced antioxidant activity (Rs = 22.78%), while TA, at the same concentration, demonstrates a significantly stronger antioxidant effect (Rs = 68.21%) without altering the sensory properties of the wine. These findings suggest that both phenolic acids, GA and TA, may serve as promising natural antioxidant additives for enhancing the oxidative stability and preserving the quality of white wines.

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Published

2026-09-30

Issue

Vol. 60 No. 2 (269) (2026)

Section

Chemistry

License

Copyright (c) 2026 Proceedings of the YSU

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

“EFFECT OF GALLIC ACID AND TANNIC ACID ON THE ANTIOXIDANT ACTIVITY OF WHITE WINES”. 2026. Proceedings of the YSU B: Chemical and Biological Sciences 60 (2 (269): 129-35. https://doi.org/10.46991/PYSUB.2026.60.2.129.

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