An insight into chemical composition and bioactivity of 'Prokupac' red wine.

Autochthonous variety 'Prokupac' ( L.) red wines with the addition of selected aromatic herbs (, and L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon () and wormwood () displayed highest antioxidant (EC, 0.021 ± 0.001 mg/mL) and antibacterial ( MIC/MBC 15.63/62.50 μL/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine ( < 0.05), which may contribute to its market potential.