on the AN composition in the wines of this experiment, with more ANs extracted in wines with higher SO2 level. The percentage distribution
of AN composition was not affected by the treatments, while extraction and ionization of total and individual ANs were always higher when only sulphur dioxide was used. The same pattern followed the concentration of TPs and Fs. Antioxidant activity values also showed a similar trend, where the higher values were observed in the wines containing only SO2. However,
all the above-mentioned parameters as well as volatile acidity data exhibited values within the range expected for commercially acceptable red wines.