Grapes and wine are rich in natural antioxidants, including polyphenols, flavonoids, anthocyanins, and resveratrol, which help neutralize free radicals and reduce oxidative stress. This paper explores the antioxidant mechanisms of grape components and summarizes experimental data on phenolic concentrates derived from Georgian grape varieties. Rational technologies for obtaining phenolic concentrates with strong antioxidant activity from the raw material of colored grape varieties cultivated in the Imereti viti-culture-winemaking zone have been developed.
To produce phenolic concentrates, we selected a non-industrial colored grape variety, "Zeibel 5455," and an industrial variety, "Otskhanuri Sapere," both cultivated in the Imereti viticulture-winemaking zones. The biochemical characteristics of the products (total content of phenolic compounds, including flavonoids, flavan-3-ols, leucoanthocyanin projects, and anthocyanin mono- and diglycosides) and their antioxidant activity were studied.