ArticleFood science & nutrition2021
Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 15 citations in OpenAlex.
- Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking.Molecules (Basel, Switzerland) · 2026Review
- Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds.Molecules (Basel, Switzerland) · 2026Article
- Aroma preserving analysis of Saperavi dry red wine by adding exogenous yeast derivatives.Food chemistry: X · 2025Article
- Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world.Food chemistry: X · 2025Article
- Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis.Analytical and bioanalytical chemistry · 2024Review
- Proso Millet (Molecules (Basel, Switzerland) · 2023Article
- A Review on Electrochemical Sensors and Biosensors Used in Assessing Antioxidant Activity.Antioxidants (Basel, Switzerland) · 2022Review
- Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study is to analyze and characterize a Georgian red wine from Saperavi grape, obtained in Qvevri (Georgian traditional winemaking method), by using innovative techniques for the determination of the polyphenolic content, aroma, and its correlation to the sensory characteristics. This peculiar red wine, after high-performance liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-MS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and HS-SPME-GCxGC-MS/TOF (two-dimensional gas chromatography) chemical characterization showed a high polyphenol content (19.6 × 10
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