The Influence of Qvevri-aged Saperavi and Saperavi Elixir on the Organoleptic and Chemical Characteristics of Bread

Lali Elanidze; Tea Khositashvili; Nargiza Narkabulova

doi:10.52340/idw.2025.07

The Influence of Qvevri-aged Saperavi and Saperavi Elixir on the Organoleptic and Chemical Characteristics of Bread

Authors

Lali Elanidze Iakob Gogebashvili Telavi State University, Telavi
Tea Khositashvili Iakob Gogebashvili Telavi State University, Telavi
Nargiza Narkabulova Tashkent State Agrarian University, Tashkent

DOI:

https://doi.org/10.52340/idw.2025.07

Keywords:

Qvevri-aged Saperavi, Saperavi elixir, phenolic compounds, anthocyanins, antioxidant activity, functional bread

Abstract

This study investigates the migration and concentration of phenolic compounds in bread enriched with Qvevri-aged Saperavi wine and Saperavi elixir. The analysis focused on total phenolic content, proanthocyanidins, tannins, anthocyanins, catechins, and antioxidant activity. Following the incorporation of 30 mL of Qvevri-aged Saperavi wine and 30 mL of Saperavi elixir into the bread formulation, the total phenolic content reached 1,483 mg/L and 2,100 mg/L, respectively. Anthocyanin concentrations were measured at 912.8 mg/L in the wine-enriched bread and 602 mg/L in the elixir-enriched bread; proanthocyanidins at 391.2 mg/L and 600 mg/L; and catechins at 889.8 mg/L and 901 mg/L, respectively. Antioxidant activity was determined to be 94.8% in the wine-enriched sample and 90.9% in the elixir-enriched sample. Both types of enriched bread exhibited significantly elevated phenolic content and strong antioxidant potential. In addition to the distinctive Saperavi aroma and balanced tannin profile, the successful transfer of phenolic and other bioactive compounds contributes to the bread's enhanced nutritional value and functional properties. These findings suggest the potential of such products to serve as functional foods with prophylactic and preventive health benefits.

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