Résumé
The presence of oxygen and heavy metals naturally found in red wines, leads to the depreciation of their qualities, due to the malvidin-3-glucoside degradation. In this paper, the kinetic of the malvidin-3-glucoside degradation, in synthetic wine model solutions, in the presence of different concentrations of iron and copper, at a temperature of 70 degrees C and two pH values of the wines (2.9 and 3.4 respectively), was studied using the molecular absorption spectrophotometry method.