Phenolic antioxidants in red dessert wine produced with innovative technology

Abstract

Abstract Phenolic compounds of red wines, catechins, flavonols, phenolcarbonic acids, anthocyanins, resveratrol are characterized by high antioxidanat activity and sharply reduce the risk of numerous diseases. Nowadays an increasing demand on red wines in the world market is conditioned by their antioxidant effect. However, according to antioxidanat activity those red wines are distinguished which are characterized with high content of phenolic compounds. Their concentration in wine depends on the vine growing place, grape cultivar, techniques of fermentative maceration. We have developed innovative technology for red dessert wine, with the aim of enrichment with antioxidant phenolic compounds. Object for the study: Control and test red dessert wine samples prepared from Saperavi grape cultivar. Control sample were prepared according to the existing technology; test – using maceration techniques in separately and combination, that are: saignee, dry fermentation of the pulp, fortification of the fermented pulp up to 16% (vol.) and staying for a week. By means of the HPLC analysis we determined the amount of phenolics. It has been observed that the concentration of phenolic antioxidants is most of all increased by in the test sample when combination use of maceration techniques: saignee and dry fermentation of the remaining pulp. In comparison with the control increases content phenolics: (−)–epicatechin, quercetin–3–glucoside and caffeic acid – 5–times; ellagic acid – 4–times; t-caftaric acid – 2– times; syringic acid – by 65%; (+)–catechin – by 40%.