How can you apply the technique in practice and what are the results, told Agri.BG scientists from the Institute of Vine and Wine in Pleven
Wine from grapes of the Rubin variety, Compared to the wine of two other varieties, Cabernet Sauvignon and Gamza, grown in the region of Central Northern Bulgaria, it has an exceptional potential to accumulate large amounts of phenolic compounds and exhibit high biological antioxidant activity., according to a study by scientists from the Institute of Vine and Wine in Pleven (IWV).
In addition to antioxidant activity and the ability to trap harmful free radicals, scientists have also proven antiviral, anticancer, antibacterial activity of these phenolic compounds in wine, as well as cardiovascular benefits such as reducing fatty deposits on the walls of blood vessels.
This study confirms the so-called A French paradox that confirms that moderate wine consumption on a fat-rich diet can be beneficial to health by positively affecting the cardiovascular system, commented to Agri.BG Assoc. Dimitar Dimitrov from the Department of Selection, Wine and Chemistry at the ILV.
A project is currently being carried out at the institute to demonstrate the effect of the contact of oak chips with the red wine of the Rubin variety. The project examines the results of the addition of different types of oak chips - Bulgarian, American and French at a different stage in the fermentation process of the grapes, and it stays in the wine for up to 6 months.
"This is a technological practice in which additional phenols are extracted from the oak, which are not typical for the wine, but which also have biological activities and thus we get wines with even higher levels of phenolic compounds of this variety"," said Assoc. Dimitrov.
The results show that pure-variety wines, which usually have about 60% biological activity, that is, they can eliminate harmful free radicals, after treatment with oak chips this biological activity increases to 82-84%, which is estimated by scientists as a high increase in the benefits of the drink.
"These phenolic compounds, which are extracted from oak chips, affect not only the biological potential, but also the overall organoleptics of the wine, as new flavors and aromas appear, the wine becomes denser, heavier, heavier"", added further Assoc. Dimitar Dimitrov.
The Rubin wine variety was the star in open day in ILV-Pleven, And the area with it in the country is constantly increasing, scientists say.
Source: https://agri.bg/
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