3. Results The TAS values, measured

3. Results
The TAS values, measured during the wine-making process with the DPPH assay (Fig. 2) and the ABTS assay (Fig. 3), revealed significant differences between the white and blue wine varieties (Figs. 4-7). The TAS of white wines were significant lower than those of the blue wine varieties. White wine varieties showed a median value of approximately 0.227 EQA., below the blue wine varieties (2.21 EQA) and had ten times as much TAS when determined by the DPPH assay. In the ABTS assay the EQA values were higher (median 1.45 for white wine varieties and 5.46 EQA for blue wine varieties); the TAS increase was 3.7 times higher in the blue wine varieties than in the white varieties. The difference between the white wine varieties, determined by both methods, was nearly the same (14% by the DPPH assay, 12% by the ABTS assay). The TAS values determined by the ABTS and DPPH assays were strongly affected during the wine-making process. The highest values were determined in the St. Laurent variety (Fig. 2 and 3) with a high increase by week 4 (15 EQA by ABTS assay) and between weeks 6 and 7 (3.4 EQA by DPPH assay). A similar tendency was found in cv. Blauer Portugieser with an increase during weeks 6-8 (5 EQA by the ABTS assay, 3.4 EQA by the DPPH assay) . The St. Laurent variety had 40% higher TAS than the Blauer Portugieser when determined by the DPPH assay, and 45 % higher when determined by the ABTS assay. A significant difference was found between the blue and white varieties and all varieties except Müller- Thurgau and Moravian Muscat (Table 1). The DMPD assay unfortunately failed in use.