Prospects for the production of aromatized wines enriched with biologically active compounds.
2021
Extract of medicinal plants and fruits was used in the experiment to make flavored wines enriched with biologically active compounds. The content of total phenols, resveratrol, quercetin, myricetin and micronutrients was studied in the test and control samples, using a high-performance liquid chromatography. Compared to the corresponding control sample or sweet-fortified wine, Saperavi and hawthorn red aromatized wines contain 21% of the total phenols, while Rkatsiteli, kiwi and elfdock white flavored wines contain more than 18.25%. The content of antioxidants widely used in the pharmaceutical industry - resveratrol in red flavored Saperavi, blackberry, plum and blackberry wines, quercetin and miricetin - in white falavored Rkatsiteli, sea-buckthorn aтd lemon balm wines twice exceeded the content characterized of the wine composition, which was caused by the use of raw materials selected for the study. In the prepared beverages, the content of micronutrients is quite high within the limits set for the composition of the wine, compared to the corresponding control samples. The results of the laboratory research confirm that the selected materials, developed recipes and methods used allow the production of flavored drinks that have a positive effect on human health. Tab. 6, Fig. 2, Ref. 23.
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