| Enoforum 2021 | Italy | 2021 | 18/05/2021-21/05/2021 | Enoforum 2021 | Phenolic characterization of red dessert wine produced with innovative technology | poster | Phenolic compounds of red wines:catechins, flavonols, phenolcarbonic acids, anthocyanins, resveratrol are characterized by high antioxidant activity and sharply reduce the risk of numerous diseases. Existing increasing demand on red wines in the World market is conditioned by their antioxidant effect. However, according to antioxidant activity those red wines are distinguished which are characterized with high content of phenolic compounds. Their concentration in wine depends on the vine growing place, grape cultivar, techniques of fermentative maceration. We have elaborated innovative technology for red dessert wine with the aim of enrichment with antioxidant phenolic compounds. Objects for the study: Control and Test red dessert wine samples (alcohol 16% ABV, sweetness 16%) prepared from Saperavi grape cultivar. Control sample was prepared according to the existing technology; Tests – using maceration techniques in separate and combination, that are: saignee, fermenting to dryness, fortification of the fermented must up to 16% ABV and storage of winematerial for 1 week. By means of the HPLC analysis we have determined the amount of phenolics. It has been observed that concentration of phenolic antioxidants is the most of all increased in Test sample produced via combinative use of maceration techniques: saignee and fermentation of the remaining must to dryness. In comparison with Control increases content of the phenolics: (–)–epicatechin & caffeic acid - 5–times; ellagic acid – 4.5–times; caftaric acid – 2.6– times; syringic acid – by 65%; (+)–catechin – by 39.5% | https://www.infowine.com/en/technical_articles/phenolic_characterization_of_red_dessert_wine_produced_with_innovative_technology_sc_19458.htm |
| Aspects of Innovative Research in Agricultural Sciences | Tbilisi, Georgia | 2021 | 09/11/2021-12/11/2021 | Georgian Technical University | Phenolic spectrum of Kagor type red dessert wine produced via innovative technology | oral | Concentration of phenolic compounds determines the antioxidant activity of red wines; their concentration depends on the preparation technology. We have elaborated innovative technology for production of red dessert wine of “Kagor” type with high concentration of phenolic substances (“know-how”). The objects of the study were red dessert wine samples produced from Saperavi: control – via standard and test – via innovative technologies. Phenolic spectrum was studied by the HPLC method. In the test sample, compared to the control, higher are concentrations of: caftaric acid - 2.6-times; caffeic acid - 5.3-times, syringic acid - 1.6-times, ellagic acid - 4.5-times, quercetin glucoside - 5.9-times | https://institutes.gtu.ge/uploads/ნანა 1.pdf |
| Aspects of Innovative Research in Agricultural Sciences | Tbilisi, Georgia | 2021 | 20/11/2021-21/11/2021 | Georgian Technical University | Red semi-sweet wine produced via innovative technology for enrichment with phenolic antioxidants | oral | The research objects were control and four test red semi-sweet wine samples, produced from Saperavi. Control was produced via standard technology; tests – via innovative technology for enrichment with phenolic antioxidants. In the best test sample produced via innovative technology, compared to the control, higher are: the sum of total phenolics - 2.4-times, phenolcarbonic acids – by 82.4%, vanillic aldehyde - by 45.9%, catechins, caffeic and syringic acids -2-times, vanillic acid - 3.5-times; compared to control higher is tasting assessment | https://institutes.gtu.ge/uploads/ნან.pdf |
| Georgian wine and vine traditions and scientific challenges | Tbilisi, Georgia | 2019 | 09/05/2019-12/05/2019 | Caucasus International University | ორგანული ღვინის წარმოება ნანოვერცხლის გამოყენებით | oral | The purpose of this research is to study the effect of using nanosilver on polyphenols, organic acids, main conditional indices, microflora in biotechnological processes of white and red organic wines. The antiseptics were applied: in process of white grape must stabilization; in red must treatment before alcoholic fermentation and after malolactic fermentation; in wine samples infected with bacterias; during racking off the lees. There were established the efficiency and optimal doses of the nanosilver application, as material for substituting sulphur dioxide, in biotechnological processes of making Organic wines. The application of nanosilver gives opportunity to substitute the toxic sulphur dioxide and desease-preventing value to the Organic wine, making it „functional“ product with additional (commercial) value. | |
| Georgian wine and vine traditions and scientific challenges | Tbilisi, Georgia | 2019 | 09/05/2021-12/05/2021 | Caucasus International University | Innovative Technology of Red Dessert Wine Production | oral | We have developed fermentative maceration innovative technology for red dessert wine with the aim of enrichment with phenolic compounds (our “know-how”). The objects of research were red dessert wine samples made from Saperavi grape: test sample – using the innovative technology developed by us; control sample – using the existing (standard) technology. There has been established that compared to control in test samples is high: total amount of phenolic compounds by 59.9%, color intensity - by 27.7%, concentration of total catechins – 2.7–times, total amount of flavonols – 5.9–times, total phenolcarbonic acids – 2.7-times. Results of the test wine tasting assessment are higher compared to the control | |
| Applied Biosciences and biotechnology | Tbilisi, Georgia | 2019 | 01/04/2019-05/04/2019 | Ivane Javakhishvili Tbilisi State University | Biologically Active Substances in Red Dessert Wine Prepared via Innovative Technology | oral | We have elaborated innovative technology of red dessert wine enrichment with phenolics. The aim of the study was to study phenolic content in red dessert wine samples from Saperavi grape made via existing and elaborated by us innovative technologies. It was found that elaborated by us innovative technology, compared to the existing, gives opportunity to receive high extraction of phenolic compounds. High concentration of biologically active phenolics increases antioxidant effect, biological stability and nutritive value of the dessert wine | http://biotech.tsu.ge/ |
| Applied Biosciences and biotechnology | Tbilisi, Georgia | 2019 | 01/04/2019-05/04/2019 | Ivane Javakhishvili Tbilisi State University | Bioprotection of Wine Using Nanostructural Colloidal Silver as Sulphur Dioxide Substitute | oral | We have studied the effect of nanostructural silver and SO2 application in biotechnological processes of making white and red wines, on the grape must and wine microflora. The objects of research were white and red wine samples: control – during preparation was used standard dose of SO2; test samples – various doses of the nanosilver (0.2; 0.4; 0.5; 0.6; 0.7; 0.8; 1 mg/l). The antiseptic was applied as: 1. in preparation of white wines – in bioprocess of must stabilization (hamper of the spontaneous yeasts, development of the yeasts pure culture); 2. in red wine preparation process - after conduction of the malolactic fermentation. There were established the optimal doses of the nanosilver application (as real alternative material instead of SO2) for bioprotection during the biotechnological processes of wines: in process of the white grape must stabilization – 0.4 mg/l; when inhibition of the lacto- and aceto- bacterias: for white wine materials – 0.8 mg/l, for red wine materials – 0.6 mg/l. | http://biotech.tsu.ge/ |
