摘要：In this paper is studied the oxidation process of some Romanian red wines, during two months after the bottles of wine were opened. For this, the absorbance spectra were drawn, the colour (the density, the intensity and the hue) was appreciation, the anthocyanin and sulphur dioxide content was determined. The studied wines were: Cabernet Sauvignon, Merlot and Pinot Noir, produced in 2009 by a local producer from the Valea Calugareasca area. The wine colour is determined by the spectrophotometric methods and the SO2 content was assayed by titration with iodine solution. It was remark that, during the oxidation process of wines, the decreasing of SO2 content is produced in the same time with the decreasing of anthocyanin content. They are correlated with the increase of the wine colour intensity. The research clearly showed the existence of correlations between the anthocyanins content and SO2 content, during the oxidation process of wine.
