Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking

TL;DR

This paper explores the unique phenolic compounds and antioxidant properties of Georgian wines, comparing traditional European and Georgian winemaking methods.

Contribution

The study highlights the unique phenolic composition and antioxidant activity of Georgian wines made using traditional qvevri methods.

Findings

Georgian wines made using the qvevri method have high antioxidant activity.

The phenolic composition of Georgian wines differs significantly from European wines.

Traditional Georgian grape varieties contribute to unique organoleptic properties.

Abstract

Georgia is recognized as one of the world’s earliest known centers of grape cultivation and wine production, as well as the home of 525 indigenous grape varieties. Phenolic compounds are a diverse group of secondary metabolites which are present in both grapes and wine, with the phenolic derivatives determining the organoleptic properties and the antioxidant activity of the resulting wines. Remarkably, the content and composition of phenolic compounds in wine are mainly influenced by the grape variety and the winemaking method. In this context, herein we review the present knowledge on the phenolic composition of the most common Georgian grape varieties and discuss available molecular insights on the resulting wines. The comparison of traditional European and traditional Georgian “qvevri” winemaking methods revealed that this method provides high antioxidant activity of Georgian wines, as well as a unique phenolic composition of red and white Georgian wines.

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