ქართული ყურძნის ჯიშებისგან წარმოებული კახური და ევროპული სტილის ღვინოების ბიოაქტიური კომპონენტების და ანტიოქსიდანტური აქტივობის შესწავლა

Abstract

In this work, the following biochemical parameters: tannins content (%), antioxidant activity mg /L-AAC-1, monomeric anthocyanins content and total polyphenols content mg/L GAE-1 in white wines 16 samples (Rkatsiteli, Msvane Kakhuri, Kisi, Khikhvi) obtained by European and Kakhetian method were studied to identify differences among variety and winemaking methods. The mentioned parameters range for tannin content from 0.067 to 0.155%, for total monomeric anthocyanin content :2.093-14.472 mg/L, for total polyphenol content 174.634-743.740 mg/L GAE-1, antioxidant activity 317.323 mg/L (AAE-1) in Kakhetian wines. While corresponding results 0.037-0.055%, 1.202-2.004 mg/L; 20.764-53.772 mg/L GAE-1; 130.702-367.935 mg/L AAC-1 are shown in European style wine. Based on the biochemical parameters of the wine, both European and Kakhetian style Kisi and Khikhvi are distinguished. A high positive correlation was observed between total polyphenol content and antioxidant activity (r2 = 0.934). However, the highest was determined in tannins-antioxidant activity and tannins-total polyphenol content (r2 = 0.957). A relatively weak correlation was found between total monomeric anthocyanin content and the antioxidant activity (r2 = 0.767) and total monomeric anthocyanin -total polyphenols (r2 = 0.767).