Studying the organoleptic and antioxidant composition of Qvevri Wines (Georgian traditional clay jar fermented wines).
2018
Research of wines made by the Kakhetian traditional method of Georgian varieties Rkatsiteli, Mtsvane, Kisi and Khikhvi was conducted at Shakarashvili wine cellar, where antioxidant and organoleptic characteristics were studied. Results of the research: Wines with extraordinary organoleptic quality can be made from Rkatsiteli grape variety with 6-month skin maceration. The longer maceration deteriorates the gustatory qualities of the wines and affects their flavor; it is notable that skin maceration for more than 6 months decreases the content of phenolic compounds in the wines. Among the wines made at small wineries from Rkatsiteli, Mtsvane, Kisi and Khikhvi grape varieties by the Kakhetian traditional method, most abundant in antioxidant compounds was found the qvevri wine Kisi. Tab. 1, Ref. 5.
显示更多 [+] 显示较少 [-]