ISJ Theoretical & Applied Science 08(136) 2024

Philadelphia, USA

Khomasuridze, N., Ormotsadze, M., Kotorashvili, L., Khositashvili, M., & Kiknadze, A.

The influence of grape stems on the quality of Kakheti wines.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-08-136-7

DOI: https://dx.doi.org/10.15863/TAS.2024.08.136.7

Language: English

Citation: Khomasuridze, N., Ormotsadze, M., Kotorashvili, L., Khositashvili, M., & Kiknadze, A. (2024). The influence of grape stems on the quality of Kakheti wines. ISJ Theoretical & Applied Science, 08 (136), 60-63. Soi: http://s-o-i.org/1.1/TAS-08-136-7 Doi: https://dx.doi.org/10.15863/TAS.2024.08.136.7

Pages: 60-63

Published: 30.08.2024

Abstract: The chemical composition and organoleptic properties of wines produced using the Kakheti method significantly differ from those of classic European wines. This divergence primarily stems from the involvement of the solid parts of the grape bunch during extended maceration and alcoholic fermentation. During this process, pectin compounds from the solid parts of the grape bunch enter the must, where they undergo depolymerization and demethylation. Additionally, phenolic compounds from the grapes, along with their transformation products, play a crucial role in shaping the wine's characteristic profile. These compounds are predominantly extracted from the grape skins and stems, both of which are rich in substances with high antioxidant activity, including polyphenols (such as anthocyanins, flavonols, flavan-3-ols, and procyanidins), phenolic acids, resveratrol.

Key words: Kakheti red wine, qvevri, stems, wine color intensity, phenolic compounds, classical technology.