A comparative study of europeanly and Georgian traditionally vinificated wine's antioxidant properties

Author: Ana Altunashvili
Keywords: Wine, polyphenolic compounds, flavonoids, antioxidant activity
Annotation:

Wine is an alcoholic product of grape’s biochemical transformation that might have positive impact on human health as wine is enriched biologically active substances, for instance: phenol compounds, organic acids, amino acids and etc. Hence, wine is widely considered as a functional compound of human diet with significant medical properties. A diverse range of red wine types are abundant with biologically active substances mentioned above, but it is worth mentioning Saperavi wine. On the other hand, several white wines vinificated in a traditional, Georgian manner are also prompt for significant medical properties, for example: Rkatsiteli and etc. Phenolic compounds presented in wine are tend to have high antioxidant activities, hence wine and other biologically active supplements derived from grape have a huge medical and prophylactic potential. The approach for wine vinification has a significant impact not only on organoleptic properties, but also on content towards biologically active compounds. There are two main techniques for wine vinification: European and Georgian, traditional approach. Hence, the goal of the present study was to compare antioxidative properties of red and white that, on the one hand, were wine vinificated with the European technique and on the other hand, wine from wine-jar produced after vinification with Georgian, traditional technique that includes full fermentation in dregs. The study occurred in 4 stages. At the first stage of study we chose the Saperavi and Rkatsiteli, red and white wines respectively, of the same year, same harvest and the same company. The next stage contained isolation of flavonoid fraction with ethyl acetate and estimation of fraction’s antioxidant activity via luminol chemiluminescence induced by hydrogen peroxide in vitro. Additionally we have estimated quantity of common phenol compounds (via Folin’s reagent) and flavonoids (Classic approach, via aluminium chloride) in wines and flavonoid fractions. It has been shown that there is a significant difference between Europeanly and Traditionally vinificated wine in terms of quantitative content of common phenolic compounds and flavonoids, the same has been observed in flavonoid fraction of both wines. Hence, their antioxidative properties are different as well.