In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines.

Tauchen J., Maršík P., Kvasnicová M., Maghradze D., Kokoška L., Vaněk T., Landa P.

Keywords: Red wine, White wine, Antioxidant aktivity, HPLC, Kakhetian fermentation method, Phenolic compounds, Rkatsiteli, Saperavi, Food composition
Abstract: Georgia is a traditional country of viticulture and winemaking but only a few studies have been focused on wines originating from this area. In this study, we compared antioxidant effect, total sulfite content and concentration of 14 phenolic compounds of some native Georgian red and white wines with wines commonly produced in Central and Western Europe. Georgian red wines exhibited higher antioxidant capacity in DPPH, ORAC and total phenolic content assay. Further, Georgian red wines were richer in quercetin, kaempferol and syringic acid content, while the concentration of trans-resveratrol was lower than in Central and West European red wines. While differences among red wines from different origins and cultivars were observed, winemaking technology was the most important factor in the case of white wines. Kakhetian method increased antioxidant effect and levels of some phenolic compounds in comparison with white wines prepared by common European method. Our findings suggest that Georgian wines deserve further attention because of their high content of phenolics and high antioxidant capacity.
IEB authors: Marie Kvasnicová, Přemysl Landa, Petr Maršík, Tomáš Vaněk