A comparative study the antioxidative properties in different year harvest of saperavi wine

Author: Nino Gersamia
Keywords: Saperavi, Wine, Phenols, Plavonoids, Antioxidant activity.
Annotation:

According to the literature, the positive impact of the wine on the human body is mainly depend on the content of phenolic compounds, which have a strong antioxidant activity. Phenolic compounds of grapes and their products of conversion are actively involved in the biochemical processes of all stages of wine production and directly affect of the taste, bouquet, color, transparency, and stability of the wine. Red wines contain especially large amount of phenolic compounds, in which Georgian wine Saperavi is remarkable. The local market of Georgia is represented by a wide choice of different Saperavi wine, which has different quality and price. The formation of the price does not include medical, prophylactic or other similar type of functional properties, including antioxidant activity. It should also be noted that the concentration and composition of phenolic compounds in wine depends on soil type, climate conditions, the content of microelements in the soil and so on. Based on the above, the aim of our research was a comparative study the anti-oxidative properties in different prices and different years of grapes wine. The experiment was conducted in several stages. At the initial stage of research, we choose the same vineyard and different years of grapes wine. At the next stage of study we have estimated quantity of common phenol compounds (via Follin’s reagent) and flavonoids (classic approach, via aluminium chloride) in wines and flavonoid fractions, which isolation with ethyl acetate. The next stage contained estimation of wine’s and flavonoid fraction’s antioxidant activity via luminal chemiluminescence induced by hydrogen peroxide in vitro. The results obtained showed that there is a significant difference between different year harvest of saperavi wine in terms of quantitative content of common phenolic compounds and flavonoids. Their antioxidadive properties are different as well.