###### Abstract  
We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters and sensory attributes of wine as well as the content of phenolic substances in wine, which are responsible for the oxidation processes. The vegetable materials used were the grape varieties, Welschriesling, Chardonnay, and Rheinriesling. The content of phenolic substances was determined by HPLC (high-performance liquid chromatography), and the basic analytical parameters of wine were determined by FT-IR (Fourier Transform Infrared Spectroscopy) spectrometry. The sensory analysis was evaluated according to the International Union of Oenologists. For each of the wines examined, the total content of phenolic substances decreased after the targeted oxidation method was applied. For the Welschriesling variety produced by the reduction method, the total content of the 19 monitored phenolic substances in the year 2015 was 88.37 mg\(\cdot\)L\({}^{-1}\), and for the wine produced by target oxygenation, it was 68.63 mg\(\cdot\)L\({}^{-1}\). This represents a decrease of 21.5%. In the year 2016, the decrease was 20.91%. By reducing the content of phenolic substances, the oxidation processes in wines are eliminated after bottling. Thus, there is less need for sulphating wines with a reduced content of phenols. oxygen and grape must; phenolic substances; white wine ripening +
Footnote †: journal: Applied Physics Letters  
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substances on the color of wine is extremely significant. The oxidation of some phenols produces colored unsaturated conjugated ketones (quinones), which are the precursors to wine browning [5]. By gently processing the grapes, the content of the phenolic substances in white wine ranges by up to 250 mg\(\cdot\)L\({}^{-1}\). In red wine, its content can be up to 4500 mg\(\cdot\)L\({}^{-1}\)[6]. Phenolic concentration varies according to the wine production method and the wine variety used. Some phenolic substances that bind to sugar in must are released only during wine fermentation and maturation [7,8]. According to their chemical structure, we can divide phenolic substances into several groups [9]. Many authors divide phenolic substances into two big groups:  
1. substances of a flavonoid nature (anthocyanins, flavan-3 ols, flavanols, and dihydroflavonols); and
2. substances of a non-flavonoid nature (hydroxybenzoic and hydroxycinnamic acids, stilbenes, and volatile phenols). Phenolic substances are those which remain in wine until they finally form its color. They lead to the browning of wine. Browning modifies the green and the yellow colors to brown. The higher the degree of oxidation is, the more intense is the browning [6]. They add phenolic substances to young wines, as they contain free sulfur dioxide, which can improve the structure (sensory fullness) of the wine [7]. Later, they are also harmful in white wine, because they catalyze the decomposition of the fruit aromas, creating an \"old-fashioned aroma and taste\" and sometimes wine browning. Gently processing the grapes and eliminating the phenolic content before the start of the alcoholic fermentation is one of the most important aspects of the natural prevention of oxidation and browning of wine [10]. By removing potentially oxidizable substances from the must oxygenating them, we tried to achieve a higher maturation and archiving potential of wine. The oxidation of must naturally takes place enzymatically, it is much more vigorous than in the case of wine, and the only by-product is water. The oxidation of wine partially takes place enzymatically, but it is mainly a chemical process. This process produces peroxides, which have adverse effects on the quality of wine.