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Computational and Mathematical Methods in Medicine
Volume 2013, Article ID 267360, 7 pages
Research Article

Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring

1Technical University of Cluj-Napoca, Department of Chemistry, 103-105 Muncii Boulevard, 400641 Cluj-Napoca, Romania
2University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania
3“Iuliu Haţieganu” University of Medicine and Pharmacy, Department of Medical Informatics and Biostatistics, 6 Louis Pasteur, 400349 Cluj-Napoca, Romania

Received 1 May 2013; Accepted 2 September 2013

Academic Editor: Ricardo Femat

Copyright © 2013 Lorentz Jäntschi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The health benefit of drinking wine, expressed as capacity to defend the human organism from the free radicals action and thus reducing the oxidative stress, has already been demonstrated, and the results had been published in scientific literature. The aim of our study was to develop and assess a model able to estimate the antioxidant capacity (AC) of several samples of Romanian wines and to evaluate the AC dependency on the vintage (defined as the year in which wine was produced) and grape variety under presence of censored data. A contingency of two grape varieties from two different vineyards in Romania and five production years, with some missing experimental data, was used to conduct the analysis. The analysis showed that the antioxidant capacity of the investigated wines is linearly dependent on the vintage. Furthermore, an iterative algorithm was developed and applied to obtain the coefficients of the model and to estimate the missing experimental value. The contribution of wine source to the antioxidant capacity proved equal to 11%.