Compare the phenolic content in wines made by traditional and European technologies

Author: natela melikidze
Keywords: Phenolic Content, Wine
Annotation:

According to archeological data the story of winemaking in Georgia has started around 8000 years ago. In Georgia, wine is produced mainly through two methods, which are 1) traditional (Kakhetian) method, when meshed grapes are placed in “kvevri” and the alcohol fermentation occurs together with the solid stem parts, and 2) european method, when the alcoholic fermentation occurs on pure grapes without stem parts. It is well known, that wines made in kvevri by traditional Georgian way are characterized with the higher extraction rate than wines obtained through European way. The extraction rate, in its turn, provides the higher content of phenolic compound, which contributes significantly in establishing the proper type of wine on each step of its production and storage and promoting taste, bouquet, color, transparency, preservation qualities, etc. The goal of our study was to compare the phenolic content in wines made by traditional and European technologies. The following tasks have been stated: 1. To evaluate the phenolic content in the following wines made by traditional technology: ● “Rqatsiteli” (white), ● “Alaznis veli” ( white), ● “Babaneulis veli” ( white); ● “Saperavi” ( red, 2011), ● “Saperavi” (red, 2012), ● “Artanuli saperavi” (red); 2. To evaluate the phenolic content in the following wines made by European technology: ● “Tsinandali” (white), ● “Rkatsiteli” (white), ● “Mtsvane” (white), ● “Alaznis veli” (red), ● “Mukuzani” (red), ● “Saperavi” (red). 3. To compare and statistically analyze the obtained data. The phenolic content was determined by means of Varian spectrophotometer cary 50, using Folin’s reagent and solution, at wave length 750 nm. The performed analyses proved the fact, that wine made in kvevri (on chacha) contains much higher phenolic compounds than that made with European technology.

Lecture files:

ფენოლური ნაერთების შედარებითი ანალიზი ტრადიციული და ევროპული წესით დამზადებულ ღვინოებში [ka]