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Effect of Gallic Acid and Tannic Acid on the Antioxidant Activity of White Wines

Year: 2026

Type: article

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.

Source: Proceedings of the YSU B Chemical and Biological Sciences

DOI: 10.46991/pysub.2026.60.2.129

Authors: Zara L. Grigoryan, Hasmik A. Shilajyan, Shushan G. Deheryan, Karine R. Grigoryan

Institution: Yerevan State University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

Open Access status: hybrid

OpenAlex ID: W7214899273

FWCI:

Cites: 20

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Related to: 10