Effect of Post-fermentation Maceration on the Chemical Composition of Some Wines

Authors

  • Nino G. Vephkhishvili Telavi State University of Jakov Gogebashvili, 2200, Georgian University str.1, Georgia.
  • Marine G. Bezhuashvili Agricultural University of Georgia, Tbilisi, 0131, David Aghmashenebeli Alley N240, Georgia.
  • Vano L. Shiukashvili Telavi State University of Jakov Gogebashvili, 2200, Georgian University str.1, Georgia.

DOI:

https://doi.org/10.9734/bpi/nicb/v4/12691D

Keywords:

Saperavi, Cabernet-Sauvignon, phenolic substances, stilbenoids, antioxidant activity, post fermentation maceration, resveratrol

Abstract

The therapeutic and preventive value of red wine treatment is highly dependent on the presence of various groups of phenolic compounds. In this sense, the post-fermentative maceration method was used to make phenol-rich Saperavi and Cabernet Sauvignon wines. It was determined that the following changes occurred during the post-fermentation maceration process: total phenols, oligomeric proanthocyanidins, common stains, trans-resveratrol, \(\varepsilon\)-viniferin, alcohol, volatile acidity, acidity titer and changes in the amount of extracts.

The best post-fermentation maceration parameters for the investigation of these wines were determined as a consequence of the experiment. Tightness, duration 15 days, temperature - + 25 - + 27\(^{\circ}\)C.

Published

2021-10-11

How to Cite

Nino G. Vephkhishvili, Marine G. Bezhuashvili, & Vano L. Shiukashvili. (2021). Effect of Post-fermentation Maceration on the Chemical Composition of Some Wines. New Innovations in Chemistry and Biochemistry Vol. 4, 11–18. https://doi.org/10.9734/bpi/nicb/v4/12691D

Issue

New Innovations in Chemistry and Biochemistry Vol. 4

Section

Chapters