Phenolic compounds of red wines: catechins, flavonols, phenolcarbonic acids, anthocyanins, resveratrol are characterized by high antioxidant activity and sharply reduce the risk of numerous diseases.
Existing increasing demand on red wines in the World market is conditioned by their antioxidant effect. However, according to antioxidant activity those red wines are distinguished which are characterized with high content of phenolics. Their concentration in wine depends on the vine growing place, grape cultivar, techniques of fermentative maceration.
We have elaborated innovative technology for red dessert wine with the aim of enrichment with antioxidant phenolic compounds.
Objects for the study: Control and Test red dessert wine samples (alcohol 16% ABV, sweetness 16%) prepared from Saperavi grape cultivar. Control sample was prepared according to the existing technology; Tests – using maceration techniques in separate and combination, that are: saignee, fermenting to dryness, fortification of the fermented must up to 16% ABV and storage of winematerial for 1 week. By means of the HPLC analysis we have determined the amount of phenolics.
It has been observed that concentration of phenolic antioxidants is the most of all increased in Test sample produced via combinative use of maceration techniques: saignee and fermentation of the remaining must to dryness.
In comparison with Control increases content of the phenolics: (–)–epicatechin & caffeic acid - 5–times; ellagic acid – 4.5–times; caftaric acid – 2.6– times; syringic acid – by 65%; (+)–catechin – by 39.5%; qvercetin glucoside - 5.9 times.
Financial support: 2013-2014yy. Doctoral Educational Programs Grant ?40/109. Donor: Georgian Shota Rustaveli National Science Foundation.
Poster presented at Enoforum Italia (May 18-20, 2021)