**4. Conclusions**

In this work, we compared two routinely used methods of determination of the following wine phenolic antioxidants: gallic acid, (+)-catechin, (-)-epicatechin, *trans*-resveratrol, cisresveratrol and quercetin. We used liquid chromatographic method with UV-vis detection, the conventional Folin-Ciocalteu spectrophotometric method and chemiluminometric method. The comparisons led us to the following conclusions:


Information about single phenolic antioxidants content doesn't consider synergistic influences between phenolic compounds in wine, we ware limiting only on components, which ware analysed individually. Information about content of antioxidant components also doesn't consider prooxidative influence of transition metals content. Those effects considered both described methods for determining total antioxidant potential (TAPSP and TAPCL), on which indicates quality of correlation determining according to these two methods.


If we consider content of individually determined phenolic antioxidants and not only antioxidative capacity of wine, we may use only HPLC method with UV-vis detection.
