1.Introduction
There is a considerable interest in antioxidants as bioactive components of food with a special role in maintaining health and preventing disease (Kris-Etherton et al., 2002). The consumption of red wine is traditionally appreciated for it positive influence on human health. This influence is still held in high regard nowadays, when more and more people are developing commitment to healthy nutrition and wine consumption in the Czech Republic is steadily increasing. Wine is seen as a valuable beverage with a tonic and calming effect. Moreover, the polyphenolic substances in wine are, given their capacity to scavenge free radicals, highly powerful antioxidant agents (Fogliano, Verde, Randazzo, & Ritieni, 1999). Rice-Evans and Miller (2005)