ფენოლური ნაერთების რაოდენობის შედარება ბუნებრივად დაწმენდილ და დამუშავებულ ღვინოებში

In recent years, wine is widely discussed as a functional food. It is known that positive impact of wine on human health is conditioned with polyphenolic compounds, that is the reason why so much attention is paid to the concentration and spectrum of these compounds while evaluating the quality of wine. As known, these biologically active compounds have a strong antioxidant capacity and they protect living organisms against many pathogenic processes. The higher is the concentration of polyphenols, the higher the antioxidant activity will be. Phenolic compounds of grapes and their products of conversion are actively involved in the biochemical processes at all stages of wine production and directly affect the taste, bouquet, colour, transparency, and stability of the wine. Big amount of polyphenolic compounds is crucial for the organoleptic properties of wine.