Effect of Post-fermentation Maceration on the Chemical Composition of Some Wines | Chapter 2 | New Innovations in Chemistry and Biochemistry Vol. 4

 The existence of distinct groups of phenolic compounds determines the therapeutic and preventative effect of red wine treatment. In this way, phenol-rich Saperavi and Cabernet Sauvignon wines were made using the post-fermentative maceration process. Total phenols, oligomeric proanthocyanidins, common stains, trans-resveratrol, -viniferin, alcohol, volatile acidity, acidity titer, and variations in the amount of extracts were found to change during the post-fermentation maceration process.   As a result of the experiment, the ideal post-fermentation maceration parameters for the analysis of these wines were determined. Tightness, 15-day period, +25-+27C temperature

Author (S) Details

Nino G. Vephkhishvili

Telavi State University of Jakov Gogebashvili, 2200, Georgian University str.1, Georgia.

Marine G. Bezhuashvili

Agricultural University of Georgia, Tbilisi, 0131, David Aghmashenebeli Alley N240, Georgia.

Vano L. Shiukashvili

Telavi State University of Jakov Gogebashvili, 2200, Georgian University str.1, Georgia.

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