Na aromu vina utječe veliki broj kemijskih spojeva od kojih su posebno značajni polifenolni spojevi koji definiraju boju, astringenciju i gorčinu. Polifenoli također posjeduju antioksidacijski potencijal koji ima pozitivno djelovanje na ljudsko zdravlje. Obzirom na to, predložene su mnoge tehnike u cilju bolje ekstrakcije polifenolnih spojeva kao što su termovinifikacija, produžena maceracija, grijanje ili smrzavanje bobica te pulsirajuće električno polje. Osim navedenih metoda, istraživano je i izlaganje grožđa gama zračenju. Cilj rada je istražiti utjecaj procesa gama zračenja grožđa sorte „Merlot“ na osnovne kemijske parametre i polifenolni sastav vina.

A large number of chemical compounds affect wine aroma, especially polyphenolic compounds which are of particular importance, as they define color, astringency and bitterness. Polyphenols also possess an antioxidant potential that has a positive effect on human health. Taking into consideration all of potential, many techniques have been proposed for the purpose of better extraction of polyphenolic compounds such as thermovinification, extended maceration, heating or freezing of berries and pulsating electric field. In addition to the mentioned methods, the exposure of grapes to the gamma irradiation was also researched. The aim of the study was to investigate the influence of gamma irradiation on Merlot grape varieties, their basic chemical parameters and the polyphenol composition of the wine.