Determining Level of Trans-Resveratrol in Wines produced from some of the Rare Georgian Red Grape Varieties

L. Gurgenidze¹ , T. Sachaneli² , T. Kanchaveli³ , G. Kvartskhava⁴

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.1 , pp.1-3, Feb-2021

Online published on Feb 28, 2021

Copyright © L. Gurgenidze, T. Sachaneli, T. Kanchaveli, G. Kvartskhava . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
The interest in red wine is continuously growing worldwide. Customers` taste changes with years, but one thing remains the same – wine has to satisfy all the requirements, including combining health benefits with a pleasant taste and feeling it can induce. We are currently trying to merge the newest technologies with the knowledge gained through the centuries and traditional ways of winemaking. The traditional technology of producing wine consists of keeping juice on pomace. During this process, phenolic and other aromatic substances are extracted from the grape`s hard parts (grape pip, grape, skin, and stalk of grapes) in the juice and then into the wine. One of the most important phenolic compounds is Resveratrol (3,5,4` - Trihydroxistilben), a natural stilbene in wine and grapes. It also is a strong antioxidant and determines the healing properties of wine. We determined Resveratrol levels by high-performance liquid chromatography in wines produced from five less known Georgian red grapevine varieties (Simonaseuli, Gabasha, Adreuli Shavi, Sreluri, and Saperavi). It turned out that all the mentioned varieties are rich in Resveratrol, which is a reason for a growing interest in the wines produced. All said above creates a solid foundation for growing wine assortment that will be capable of satisfying all the market requirements.

Key-Words / Index Term :
Grape; Wine; Resveratrol; High-Performance Liquid Chromatography; Phenolic Compounds

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