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Received: May 2, 2017 Accepted: June 15, 2017 INTRODUCTION Wine contains a wide range of naturally fluorescent compounds most of which are polyphenols. These compounds are important in food hygiene due to their bactericidal effect. Many epidemiological studies in humans show a positive correlation between the incidence of chronic diseases and oxidative stress in pathogenesis (1). According to Manach et al. (2) red wine possesses high concentration of numerous bioactive dietary polyphenols. It is a fermented alcoholic beverage containing various compounds of ABSTRACT

Fluorescence and absorption spectroscopy - fast methods for determining the content of antioxidants and age of Bulgarian wines