NDLI: Phenolic Compounds and Antiradical Efficiency of Georgian (Kakhethian) Wines

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Phenolic Compounds and Antiradical Efficiency of Georgian (Kakhethian) Wines

Content Provider	Semantic Scholar
Author	Shalashvili, Armaz Ugrekhelidze, D. Sh. Targamadzei, I. Zambakhidze, N. E. Tsereteli, Levan
Copyright Year	2011
Abstract	According to ancient Georgian traditional winemaking technology, the crushed grape is placed in a clay vessel (qvevri) dug in the ground, and alcoholic fermentation is carried out together with solid parts of grape cluster (stem, skin, seeds). Quantitative content of phenolic compounds and antiradical efficiency of Kakhethian wines were studied and findings are compared to the appropriate data of the European wines. Analysis showed Kakhethian wines to considerably surpass the European wines with regard to total phenolics compounds: 1,330-2,430 mg/L (Kakhethian white wines), 210-468 mg/L (European white wines), 2,898-4,416 mg/L (Kakhethian red wines), 1,630-2,340 mg/L (European red wines). Average value of antiradical efficiency of white and red wines of Kakhethian type was found to exceed the average value of antiradical efficiency of white and red wines of European type, by 2.3 and 1.7 times, respectively. Georgian wines in the world market are submitted in an insufficient measure, and the purpose of this work is revealing their positive qualities.
Starting Page	41
Ending Page	45
Page Count	5
File Format	PDF HTM / HTML
Volume Number	1
Alternate Webpage(s)	http://www.qvevriproject.org/Files/2011.10.00_JFSE_Shalashvili_PhenolicCompoundsGeorgianWines.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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