მულტიელემენტების შემცველობის კვლევა სხვადასხვა მიკროზონის ევროპული და ტრადიციული ტექნოლოგიებით დამზადებულ ღვინოებში

According to archeological data the story of winemaking in Georgia has started around 8000 years ago and this long tradition has been preserved till nowadays. Rich with different elements, wine can be considered as the “functional food” and an important element for maintaining human health, as it is a source for minerals in quantities that can complete the dairy norm of consumption.
The diverse natural conditions of Georgia create the best environment for the development of high quality winemaking. The territory of the country is divided into zones, subzones and microzones, according to the wine varieties and taste, as well as the winemaking technology been used.
Beside biologically active substances (e.g. ethanol, organic acids, phenolic compounds, sugars, perfumed substances, carbon dioxide, polysaccharides, proteins) wine is also rich with vitamins and minerals which play an important role in formation of wine organoleptic features, taste and bouquet as well as its dietary, nutritional and health qualities.