Physical and Chemical Characteristics of Wine, Fermented from Georgian Endemic Varieties
2019
In order to conduct the study less known and forgotten varieties of grapevine were chosen, which are spread in Georgia, on the area of Agricultural Research Center in the village Jigaura. These varieties of grapevine are: Simonaseuli, Gabasha, Meskhuri shavi, Sreluri. The Kakhetian technology was used to make wine from the mentioned varieties. For comparison we chose the Saferavi variety of grapevine and the vine obtained from it. Phenolic compounds in the seed and skin of the mentioned variety of grapevine were explored and studied, as the bioactive substances, determining the characteristic color, taste and bouquet of the future wine are extracted from seed and skin of grapes while processing them. Content of heavy metals was studied in experimental samples by means of atomic absorption spectroscopy. Summarizing the experimental results it can be concluded that with their physical and chemical indices, and organoleptic characteristics the wines obtained from less studied Georgian varieties of grapevine Simonaseuli, Meskhuri shavi, Gabasha and Sreluri can compete with the wine of popular and widely spread variety of grapevine Saperavi. Obtained results demonstrate that full extraction of the bioactive substances took place from the peduncles, berry skin and seeds of these varieties, which are responsible for wine color, taste and bouquet. Especially, the wines received from Simonaseuli, Gabasha and Meskhuri shavi distinguished by their intensive red color are worth mentioning. © 2019 Bull. Georg. Natl. Acad. Sci.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information