ISJ Theoretical & Applied Science 02(142) 2025

Philadelphia, USA

Papunashvili, T., Buishvili, G., & Kalandia, A.

Studying the aging potential of wine made from Saperavi grapes in Kindzmarauli micro zone.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-02-142-4

DOI: https://dx.doi.org/10.15863/TAS.2025.02.142.4

Language: English

Citation: Papunashvili, T., Buishvili, G., & Kalandia, A. (2025). Studying the aging potential of wine made from Saperavi grapes in Kindzmarauli micro zone. ISJ Theoretical & Applied Science, 02 (142), 17-20. Soi: https://s-o-i.org/1.1/TAS-02-142-4 Doi: https://dx.doi.org/10.15863/TAS.2025.02.142.4

Pages: 17-20

Published: 28.02.2025

Abstract: The article concerns studying the physicochemical characteristics and aging potential of dry wine produced from Saperavi grape variety grown in Kindzmarauli micro zone. In the years of 2023 – 2024 grapes picked at technical ripeness in Kindzmarauli micro zone were processed in the experimental wine cellar of Telavi State University using classical red wine technology. The concentration and antioxidant activity of phenolic compounds of wine (phenolic acids, flavonoids, catechins, anthocyanins, etc.) were studied using the spectrophotometric method for our study. The study showed that the aging potential of wine produced from Saperavi grapes grown in Kindzmarauli micro zone is largely provided by its extractive substances, tannins and phenolic compounds. These compounds play an important role in preserving and developing the organoleptic properties and color of wine. The given data create the reason for an in – depth study of the aging process of Saperavi dry wine in Kindzmarauli zone and to emphasize the uniqueness of the wine in this micro zone.

Key words: Saperavi, Kindzmarauli, Dry wine, Aging.