Comparative study of lipase inhibitory activity of some Georgian wines obtained through Kakhetian and European winemaking techniques

Abstract

The lipase inhibitory activity, total polyphenol content and antioxidant activity of some Georgian wines were studied. Fourteen commercially available samples of red and white wines were analysed, which differed by the production method (Kakhetian winemaking and Classic European winemaking methods). From the investigated wines, the highest total polyphenol content (TPC) was found in the wine made by Mukuzani Valley 2019 (3572.358 ± 153.111 mg Gallic Acid equivalent (GAE) per liter. This wine had the highest antioxidant activity (AOA), too, 4729.199 ± 88.162 mg ascorbic acid equivalent (AAE) L-1. It was recognised that wines made with the Kakhetian fermentation method contain more total polyphenols than those made by the classical European method. The differences between the samples were statistically significant. White wines made with this Kakhetian method have comparable TPC to some European-style red wines. Red wines in general are characterised on average by higher anti-lipase and antioxidant activity than white wines, although white wine had the most increased anti-lipase activity among the investigated samples (82.63% mL-1 of wine). Wines from Mukuzani microzone possess high anti lipase activity, which is ranged from 77.12 to 79.78% mL-1 of wine. No correlation between TPC and lipase inhibitory activity among the red and white wine samples was found, nor between lipase inhibitory activity and the winemaking method.