Open AccessProspects for the Production of Aromatized Wines Enriched with Biologically Active Compounds
Author(s) -
Marine Demetrashvili,
Mariam Khomasuridze,
Guram Tkemaladze
Publication year - 2021
Publication title -
šromebi - sak'art'velos tek'nikuri universiteti
Language(s) - English
Resource type - Journals
ISSN - 1512-0996
DOI - 10.36073/1512-0996-2021-2-11-28
Subject(s) - myricetin , wine , food science , quercetin , chemistry , white wine , phenols , resveratrol , antioxidant , organic chemistry , biochemistry , kaempferol
Within the experiment, for preparation of the aromatized wines, enriched with biologically active compounds, were used the endemic medicinal plants and fruits. In the control and trial samples, by application of high performance liquid chromatography, were determined the content of total phenols, resveratrol, quercetin, myricetin and micronutrients. Compared to the corresponding control samples – sweet fortified wine, Saperavi and Hawthorn Red Aromatized Wine contents 21%, and Rkatsiteli, Kiwi and Elecampane White Aromatized Wine, 18.25% more total phenols. Based on conducted analyses, the trial samples contain twice more antioxidants, than they are typically identified in wines: Saperavi, Blackberry, Plum and Leonurus Red Aromatized Wine is characterized with the rich content of resveratrol, while, Rkatsiteli, buckthorn and balm with - quercetin and myricetin. These compounds are widely used in pharmaceutical industry. The enrichment of wines with these antioxidant is achieved by the usage of plants and herbs. Besides, the selected materials influenced on micronutrients, their content is also significantly increased. The obtained results confirm, that the selected materials and worked out recipes are effective for the production of beverages that have a positive effect on the human health.