The Study of Multielement Composition of Wine from different microzones made with traditional and europian technologies.

Author: Tinatin Melikidze
Keywords: Multielements, Winery microzones
Annotation:

According to archeological data the story of winemaking in Georgia has started around 8000 years ago and this long tradition has been preserved till nowadays. Rich with different elements, wine can be considered as the “functional food” and an important element for maintaining human health, as it is a source for minerals in quantities that can complete the dairy norm of consumption. The diverse natural conditions of Georgia create the best environment for the development of high quality winemaking. The territory of the country is divided into zones, subzones and microzones, according to the wine varieties and taste, as well as the winemaking technology been used. Beside biologically active substances (e.g. ethanol, organic acids, phenolic compounds, sugars, perfumed substances, carbon dioxide, polysaccharides, proteins) wine is also rich with vitamins and minerals which play an important role in formation of wine organoleptic features, taste and bouquet as well as its dietary, nutritional and health qualities. The goal of the present study study was to compare the multielement composition of Rkatsiteli and Saferavi wines made by either traditional or European technology in the different microzones of our country (in particular, Mukuzani, Kvareli and Nafareuli) in order to determine the correlation of different factors ( microzone - technology of winemaking - variety). The microelement composition was measured by the inductively coupled plasma - optical emission spectrometry (ICP-OES). The performed analyses revealed that the wines from Mukuzani microzone are the richest regarding their microelement composition. It has been shown that the wine-making technology affects the content of microelements in wine. Moreover, there is the cumulative effect of both the microzone and wine-making technology, which provides the highest content of microelements in Mukuzani wine made by traditional technology. The difference in grape varieties does not affect the content of microelements in wine. While the microzone defines the presence of the most of the microelements in wine, there are exceptions, namely Al, Pb and As, which are equally distributed in all the microzones.