“Determining antioxidant properties of Qvevri and classical wines using luminol chemiluminescence method”

This study is a continuation of my previous thesis, which was carried out for the degree of Bachelor of Biophysics, and included the evaluation of the antioxidant activity of wine, in general, using biophysical methods. Wine belongs to the group of tasty products. It is a complex physical, chemical, biochemical, and organoleptic liquid with nutritional, dietary, and curative-prophylactic properties. The main reason for this is the extracted compounds contained in the wine, in particular, phenolic substances, which are characterized by antioxidant, anti-inflammatory, and anticoagulant properties. Therefore, quite complex studies are needed to evaluate wine’s medical and biological effects. Currently, I have presented a relatively wide range of Georgian wines: 4-4 classical and Qvevri wines, their physicochemical characteristics have been studied and compared: concentration of common polyphenols, flavonoids, and antioxidant activity. It was found that, according to the Georgian traditional method, wines made in qvevri are characterized by higher extractability than wines made in a factory manner. Its high extractability is determined mainly by phenolic compounds, which take an active part in the formation of the type of wine, at all stages of its production and storage, and directly affect the taste, bouquet, color, transparency, and aging ability. Phenolic compounds are very important for the body as substances with antioxidant, anti-inflammatory, and anticoagulant properties. As it is known from EPR, trap, frap, and other classical methods, antioxidant activity correlates to a certain degree with the concentration of polyphenols and flavonoids, this correlation is shown in the paper, although the qualitative antioxidant activity of the samples gives complete different results in this regard. In addition, the analysis of the existing formula for the estimation of antioxidant activity based on the results obtained by the luminol chemiluminescence method is presented.