IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473

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IJAIR NAAS Score : 3.99
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IJAIR NAAS Score : 3.99
"Submissions Open For Volume 9,Issue 2,Sept.-Oct., 2020"


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IJAIR NAAS Score : 3.99
"Submissions Open For Volume 9,Issue 2,Sept.-Oct., 2020"


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IJAIR NAAS Score : 3.99
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Study of the Index of Phenolic Maturity in Georgian Red Grapes at Different Ripeness Stages

Tea Khositashvili; Mariam Khositashvili
The main role in red wine assessment is the biologically active substance - phenolic compounds and their transformation products that actively participate in wine formation at all stages of its production and storage and directly influence the taste, bouquet, color and transparency of wine. These substances are formed in the grape and wine is transferred into the alcoholic fermentation process. The first stage of wine making - to determine the exact period of vintage, the technical maturity of the grapes is determined mainly by the sugar-acidity (Glucose asymmetric rate) index and the grapes are given direction.The study of changes in phenolic compounds is an extremely topical problem of modern scientific research to improve the quality of red wines.The purpose of our research was to determine the phenol maturity index, total anthocyanin, tannins and phenol compoundsin the Aboriginal and introducing red grapes and in the grape juice; Determine the optimal date of vintage and study their influence on the red wine quality.The index of the phenolic maturity was first determined in a vineyard to determine the time for harvesting the red grape varieties in Georgia. Dynamics of changes in common phenolic compounds for different red grape (Vitisvinifera L.) varieties (Saperavi, Cabernet, Tavvervi, Okhanuri Saper, Odjaleshi, Aleksandruuli, Asureti Shavi, Mujuretuli) was studied at different stages of ripeness of grapes over three years (2015-2017) in Georgia. Glories method was used to monitor phenolic maturity. After processing the grapes, quantitative changes in common anthocyanin’s and tannins in wine and must and their effect on high-quality red wine were studied. The content and structure of tannins in grapes highly depend on the grape variety and agro technical conditions. The astringency of tannins declines when the ripeness of grapes occurs, which causes a softening of the taste of tannins. Organoleptic properties, colour, and quality of the future wine are determined by the phenolic maturity of grapes.
Select Volume / Issue:
Year:
2020
Type of Publication:
Article
Keywords:
Harvest; Anthocyanins; Tannins; Polyphenols; Glories Method; Tothal Phenol Index; Red Grape Varieties
Journal:
IJAIR
Volume:
8
Number:
6
Pages:
611-614
Month:
May
ISSN:
2319-1473
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