The aim of this study was to investigate the total content of phenolic compounds in
different preparations of Krachai-Dum wines and to determine and compare the antioxidant
capacity of these samples by two commonly used spectrophotometric methods: DPPH and FRAP
assay. In addition, flavonoid components were also determined by HPLC. The correlation of total
phenolic compounds, flavonoid contents and antioxidant activities were studied.