Georgian autochthonous red grape and wine antioxidant activity

Abstract

Phenolic compounds, anthocyanins and their antioxidant activity of 7 autochthonous grape varieties of Western Georgia and wines produced from them (Aladasturi, Mujuretuli, Chkhaveri, Kabistoni Shavi, Mtevanddi, Mtredispekh and Ojaleshi) were studied. The largest amount of phenolic compounds in the studied grape varieties was found in Ojaleshi , Kabistoni Shavi, Mujuretuli, Otskhanuri Sapere ((5691.75 - 4091.05 mg / kg). kg), relatively less - in Usakhelauri , Kachichi, Aladasturi and significantly less in Chkhaveri, Mtredispekha, Mtevandidi (1340.1 - 3535.25 mg / kg). The content of anthocyanins in each variety has similar patterns: Otskhanuri Sapere (631.16 mg / kg) and Ojaleshi (576.29 mg / kg) are also dominant here; The total content of phenolic compounds in wine varies in different ways: Otskhanuri Sapere (3674.0 mg / kg), Kabistoni Shavi (3619.0 mg / kg), Ojaleshi (3566.32 mg / kg) have the highest content in this respect. During the production of wine, a certain amount of anthocyanins is transferred into it. Their transition from grape to wine is somewhat correlated. The largest amount of anthocyanins is observed in wines made from such varieties as Ojaleshi (485.0 mg / kg), Otskhanuri Sapere (400.9 mg / kg), Usakhelauri (397.1 mg / kg), Kachichi (390.8 mg / kg ). There is a direct correla- tion between the content of phenolic compounds in grapes and its wines and their antioxidant activity. Ojaleshi grapes and wine have the highest antioxidant activity among these varieties.