italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Phenolic characterization of red dessert wine produced with innovative technology
  • Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on: 08/06/2021

Phenolic characterization of red dessert wine produced with innovative technology

Kekelidze Inessa, Ebelashvili Nana, Japaridze Murman - Agricultural University of Georgia, Institute Of Viticulture and Oenology

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)

Published on 04/21/2021
Pictures
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:01/15/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 3,203125