The Comparative Analysis of Phenol Compounds and Antioxidants in kvevri Wine and fabricated Wine

Author: Tamar Oniani
Keywords: Phenol compounds, Antioxidants, Wine
Annotation:

It’s a common knowledge, that wine made in kvevri (due to Georgian tradition) is characterized by high extraction in contrast with pre - fabricated wines. Its high extraction is determined by the main phenol compounds which take active part in formulation wine type at every stage of manufacturing process and directly have influence on the taste, bouquet, color, transparency and the aging ability of wine. The phenol compounds are very important for body as they are characterized by antioxidant, anti-inflammatory and anticoagulant features. The main subject of our research was to determine the level of phenol and antioxidant compounds in wine made in kvevri and pre - fabricated one, for their further comparison. The objectives: 1. choosing samples for research: traditionally made Rkatsiteli - monastery of Alaverdi (kvevri, white); Saferavi - monastery of Alaverdi (kvevri, red); Pre - fabricated Rkatsiteli (white), Saferavi (red). 2. Determination of the common phenol and antioxidant compounds (Resveratrol, Quercetin, Myricetin) contained in samples. We determined phenol compounds with spectrophotometer of “Varian” brand, using cary 50 folin reactive and saturated solution of Na2CO3 on 750 nm. As for antioxidant compounds (resveratrol, quercetin, myricetin), we determined them with the help of highly performance liquid chromatography (pillar RP – 18) using NaH2PO4, ACN elements. The research we conducted, firmly confirmed once more that wine made in kvevri is much more enriched with phenol compounds than the pre-fabricated one. Its antioxidant features depends on high content of resveratrol, myricetin and quercetin

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ფენოლური ნაერთებისა და ანტიოქსიდანტების შედარებითი ანალიზი ქვევრის ღვინოსა და ქარხნულ ღვინოში [ka]