The prospect of using Saferavi wine as a biologically active substance in the production of bread products

Abstract

A study of total phenols and anthocyanins in bread enriched with grape seed flour and Saperavi has been conducted. The amount of total phenols added to 20 ml of Saperavi wine amounted to 52 mg/l, anthocyanins were not observed. When adding 30 ml of red wine, the amount of total phenols was 103 mg/l, and the amount of anthocyanins was 15 mg/l. In the mentioned samples, the effect of adding wine was expressed organoleptically more in taste, smell and color than in the amount of chemical parameters transferred from the wine. However, it should be noted that the transfer of anthocyanins from wine to bread has added antioxidant nutritional value and distinct technological value to the product. The phenolic compounds transferred from the Saperavi wine to the bread, along with other biologically active substances contained in the bread, determine the high biological activity of the bread and, accordingly, its functional purpose from a curative-prophylactic and preventive point of view.