Quantitative comparison of total polyphenolic contents in naturally purified and manufactured wines

In recent years, wine is widely discussed as a functional food. It is known that positive impact of wine on human health is conditioned with polyphenolic compounds, that is the reason why we pay much attention to the concentration and spectrum of these compounds while evaluating the quality of wine. These biologically active compounds have a strong antioxidant capacity and they protect living organisms against many pathogenic processes. The higher concentration of polyphenols we have in wine the higher is the antioxidant activity. Phenolic compounds of grapes and their products of conversion are actively involved in the biochemical processes of all stages of wine production and directly effect of the taste, bouquet, color, transparency, and stability of the wine. Big amount of polyphenolic compounds is crucial for the organoleptic properties of wine. The concentration of polyphenolic compounds is depended on wine making technology. It is known that we can get a big amount of polyphenols in wine when we are fermenting the wine with its dregs. It is worth to mention “Kakhetian” and “Imerelian” amber-colored and red wines that are fermented using traditional “Qvevri” wine making technology. Polyphenolic compounds are mainly localized in seeds and skin of grapes and during fermentation, they become the part of the liquid. Proceeding from the above, the aim of our research was to make quantitative comparison of total polyphenolic contents in naturally purified and manufactured wines. The objects under study were wines made by different wine making technology : European and Kakhetian Traditional Qvevry method. We had Sapheravi, Otskhanuri Saphere and Tavkveri as red wines and Kakhetian Green, Rkatsiteli, Kissi from white wines. We used Folin Ciocalteu method for estimating concentration of total polyphenolic compounds in wines. According to the results obtained, we can conclude that the concentration of polyphenolic compounds is greater in wines that are made with traditional Kakhetian Qvevri method, than in Europian wines.