GEORGIAN ABORIGINAL AND IMPORTED RED GRAPES PHENOLIC MATURITY INDEX AND ITS IMPACT ON RED WINE QUALITY

Abstract

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 index and the grapes are given direction. According to the OIV law of wine, the red grape vintage period (the technical maturity of the grape) is determined by the sugar-acidity index with the Phenolic Maturity Index Report. For this purpose, red grapes anthocyanin and phenolic compounds are determined at different stages of grape ripening and the vintage begins when the indicator in this variety of red grapes is collected in the maximum amount. It is known from the literature that the maximum amount of anthocyanin coincides with the maximum amount of sugar content. This is a significant prerequisite for applying origin wine. Therefore, quantitative and qualitative study of phenolic compounds is a Actual issue in the modern Winery. During the grape processing, the biologically active substances from the grape skin and seeds are moving in the grape juice. These substances determine the color, taste and bouquet of wine future. This is the difference between red wines and other types of wines. The study of changes in phenolic compounds is an extremely topical problem of modern scientific research to improve the quality of red wines.