91 Annales Universitatis Paedagogicae Cracoviensis Studia Naturae, 4: 91–102, 2019, ISSN 2543-8832 DOI: 10.24917/25438832.4.5 Roland Kopaliani1, Temur Gvinianidze1*, Rezo Jabnidze2 1Akaki Tsereteli State University, Kutaisi, Georgia; *temurigvinianidze@gmail.com 2Shota Rustaveli State University, Batumi, Georgia The bio-flavanoid concentrate of Vitis vinifera L. ‘Red Aladasturi’ Introduction Flavanoids are the largest group of phenolic compounds, and owing to their high bi- ological activity, they are o�en referred to as bio�avanoids. De�ciency of �avonoids in the human body manifests with the following symptoms: the general weakness and chronic fatigue, nasal hemorrhage, reduced immunity recurrent colds and infections, the formation of hematomas and vesication, the reduction in vascular conductance and elasticity, pains in the upper and lower extremities during movement, and so on (Kurkin et al., 2013; Yilmaz, Тоledo, 2004; Gvinianidze et al., 2019). �ere is extensive literature on high antioxidant activity of bio�avonoid-rich coloured grape seed and skin hydrophilic extract and red and white wine produced from it, as well as on inactivation of free radcals (Demrow et al., 1995; Gvinianidze, Gvinianidze, 2018). In 2011, the VITAL (Fred Hutchinson Cancer Research Center, Seattle, Washington) published a study on prostate cancer, and 35.239 men aged 50–76 volunteered for this study. It was found that patients regularly consuming grape-seed hydrophilic extracts were 41% less likely to su�er from prostate cancer than patients taking other drugs such as chondroitin, coenzyme Q10, �sh oil, ginseng, ginkgo bilo- ba, garlic, and glucosamine and palmetto (Zharskaya et al., 2014). Vitis vinifera L. ‘Red Aladasturi’ is a Georgian, aboriginal, late-ripening, industri- al cultivar, mostly common in the viticulture and winemaking zones of Imereti and Guria. Grapes ripen in late October and early November, and in full maturity, sugar content reaches 19.5–24.5%, and titrable acidity varies in the range of 8.0–9.3 g/dm3 (Ketskhoveli et al., 1960). It has been established that grape raw materials grown in di�erent micro-zones di�er in their sensory characteristics, uvological and chemical composition, as well as in antioxidant, antiradical and antimicrobial properties (Darra et al., 2012; Kvesitadze et al., 2019). Secondary resources accrued from the processing of coloured grapes (in R ol an d K op al ia ni , T em ur G vi ni an id ze , R ez o Ja bn id ze 92 the form of skin and stone), by the contents of biologically active compounds have barely analogs in the autotrophic organisms, and they are not of less value products than wine itself. Only 9–12% of the total amount of phenolic compounds is contained in grape juice and pulp, accounting for 75–81% of the total mass of raceme, while the remaining 88–91% of phenolic compounds is mostly localised in the skin and stone, the mass of which is only 18–25% of raceme. �is clearly shows how rich the biologically active compounds are in the solid parts of colored grapes, as well as how big is their role in the production of powerful antioxidant polyphenolic concentrates. Accordingly, research in this �eld is of high relevance. �e aim of the study was to investigate a polyphenolic complex and antioxidant activity of secondary resources remained a�er the initial processing of V. vinifera ‘Red Aladasturi’ grapes growing in Imereti and di�erent micro-zones, as well as to explore the possibilities of using them for the production of drastic, antioxidant polyphenolic concentrates. �e solid parts of colored grapes, with the content of biologically active compounds are the best raw materials for the production of therapeutic extracts and concentrates to treat various pathologies (Gvinianidze et al., 2017, 2018; Morandi Vu- olo et al., 2019). Materials and methods Object of study Research covered the raw materials of Vitis vinifera ‘Red Aladasturi’ grape from dif- ferent vineyards of the Imereti viticulture and winemaking zone, particularly: sample N1 – Lifnari vineyards (Rokhi Village, Baghdati district, 120–160 m above sea level), sample N2 – Sviri vineyards (Sviri Village, Zestafoni district, 230–250 m above sea level) and sample N3 – Bagineti vineyards (Bagineti Village, Vani district, 580–600 m above sea level). Research also covered hydrophilic extracts of grape skin and stone thickened by the vacuum of ‘Aladasturi’ coloured grapes raw materials, as well as the concentrates produced from their composition. Research Methods For research, there were used gravimetric, extractive, spectral and chromatographic methods (Singleton et al., 1999; Palomino et al., 2000; Giusti, Ronald, 2001; Mensor et al., 2001; Kammerer et al., 2004; Prior et al., 2005; Gómez-Alonsoet al., 2007; Rajha et al., 2013; Benmeziane et al., 2016; Gvinianidze et al., 2018). In test samples, we de- termined: the moisture and solid matter contents by heat-gravitational (GOST 28561- 90) and refractometric methods. 93 The bio-flavanoid concentrate of Vitis vinifera L. ‘R ed A ladasturi’ Quantitative analysis of total phenols Quantitative analysis of total phenols was performed spectrophotometrically, by Fo- lin-Ciocalteu reagent. In particular, we extracted the crushed test samples with 75– 81% ethyl alcohol at the temperature of 72–75°C and under conditions of periodic stirring for 6–7 hours. 1 ml of extract obtained, we placed into a 25 ml �ask and added 0.5 ml of H2O, 1 ml of Folin-Ciocalteu reagent, and settled for 8 minutes at room tem- perature, then we added 10 ml of 7% Na2CO3, �lled the �ask with H2O, and settled it for 2 hours at room temperature. The determination was carried out at 750 nm. As a control, we took 1 ml of the appropriate extracting agent and went through the same process. Calculation of the data obtained from the determination was carried out on the calibration curve of gallic acid. The total phenol content shall be calculated in accordance with the formula: X = (D × K × V × F) × 1000 /m, where X – the total phenol content, mg/kgგ; D – optical density; K – gallic acid con- version factor; F – solubility; V – the total volume of extract, ml; m – raw materials mass taken for extraction, g. Antioxidant activity Antioxidant activity in test samples was determined by one of the most common methods – DPPH method. DPPH is a rapid, simple and accurate test method for determining antioxidant activity. DPPH – (C18H12N5O6 M = 394.33) is a stable free radical with maximum absorption at 515–517 nm, and purple-violet coloration of its methanol extracts changes to bright yellow as a result of the recovery. �e reaction occurs in accordance with the following pattern: DPPH. + AH → DPPH-H + A. DPPH. + R. → DPPH-R, where AH is an antioxidant and R is a free radical. Quanti�cation of total �avonoids was carried out with AlCl3 reagent by spectral method – test sample was extracted with 80% ethyl alcohol at the temperature of 70–75°C. 1 ml of extract obtained from the total volume was placed into a 10 ml �ask, then we added 5 ml of H2O, 0.3 ml of 5% NaNO2 was settled for 5 minutes, and then we added 0.3 ml of 10% AlCl3 and settled for 6 minutes, then we added 2 ml of 1N NaOH- R and the determination was performed at 510 nm. As a control, we took 1 ml of the appropriate extracting agent and then went through the same process. R ol an d K op al ia ni , T em ur G vi ni an id ze , R ez o Ja bn id ze 94 Calculation of the data obtained from the determination was carried out on the rutin calibration curve. �e total �avonoid content shall be calculated in accordance with the formula: X = (D × K × V × F) × 1000 /m; where X – the total �avonoid content, mg/kg; D – optical density; K – rutin conversion factor; F – solubility; V – the total volume of extract, ml; m – raw materials mass taken for extraction, g. Monomeric anthocyanins �e course of the pH-di�erential method for quanti�cation of monomeric anthocy- anins was as follows: we take test sample from 1 to 5 grams and carry out extraction with 45% ethyl alcohol. �e volume of extract was reduced to 50 or 100 ml according to the extraction quality. From the total volume of extract, we take in two test-tubes 1 ml of extract in each, and add 4 ml of bu�er solution in each. In one test-tube, we add 0.025 M of potassium chloride, and in the other test-tube, we add 0.4 M of sodium acetate, and 20 minutes later, we determine the optical density of the test solutions at 520 nm and 700 nm. Quanti�cation of leucoanthocyanins and catechins by spectral method Quanti�cation of leucoanthocyanins and catechins by spectral method – extraction of test sample was carried out with 80% ethyl alcohol at the temperatures of 70–75°C. 1 ml taken from the total volume of extract was added with 3 ml of vanillin reagent and, 3 minutes later, we determine the optical density of red test sample at 500 nm. As a control, we shall take 1 ml or 3 ml of vanillin reagent. Calculation of the data ob- tained from the determination was carried out on the (+)catechin calibration curve. �e catechin content shall be calculated in accordance with the formula: X = (D × K × V × F) × 1000 /m; where X – the catechin content, mg/kg; D – optical density; K – 35.0 (+) catechin conversion factor; F – solubility; V – the total volume of extract, ml; m – raw materials mass taken for extraction, g. Results and discussion Vitis vinifera ‘Red Aladasturi’ is a late-ripening colored grape cultivar with a very special aroma that reaches full maturity in the second half of November, and the range of aromatic compounds in it increases in proportion with the increase in the sugar content (Ketskhoveli et al., 1960). �e area of our concern was represented by polyphenolic compounds, and we were less interested in the sugar and aroma compound contents. Accordingly, the grape raw materials 95 were taken during the period of their technical maturity, while phenolic com- pounds were present in grapes to the extent possible. Grape samples were taken on 16 October 2018. �e analysis of the uvological characteristics of individual samples of grape raw materials is given in table 1. Tab. 1. Uvological characteristics of individual samples of grape raw materials Characteristics Samples N1 N2 N3 Parts of the cluster of grapes [%] Juice and �esh 78.60 79.67 79.83 Grape stalk 4.71 4.74 4.69 skin 11.87 10.85 10.82 stone 4.48 4.44 4.39 Number of seeds in the grain 1–4 Solid remains (grape stalk + grape skin + grape stone) 21.06 20.03 19.90 Structural indicator 3.74 3.98 4.02 �e study of the uvological characteristics of selected samples showed that struc- tural indicators of all three samples of grapes (the ratio of �esh and juice to solid waste), at both stages of the grape harvest, were almost similar (relatively smaller for sample N1, and relatively larger for sample N3), indicating small di�erences in the quantitative phenolic complex contents in these samples (Gvinianidze et al., 2018). We processed samples of grapes raw materials according to the following pattern: (1) identifying qualitative indicators of grapes raw materials; (2) passing grapes raw materials through the DMCSI-type grape clustercomb divider; (3) pressing-out the comb-less must in a basket press and separation of juice; (4) vacuum sublimation dry- ing of juice-less sweet pomace with an initial moisture content of 45–65% to a �nal moisture content of 9–10%; (5) separation of the ‘Aladasturi’ cultivar’s skin and stone dried to the moisture content of 9–10%, using tea sorting machine; (6) crushing sep- arately the skin and stone in a micro-mill (TP2 Hammer Mill) until the fraction of 50–100 µm. �e crushed grape-stone was extracted by two di�erent methods. �e �rst method (Grape-stone I – extract): as an extracting agent for extraction of the grape-stone micropowder, we have selected a complex hydrophilic solvent – ethanol containing 40% volumetric alcohol, which was diluted with mineral drinking water “Borjomi” whose pH = 3.6–6.3 and mineralisation is in the range of 7–14 g/ dm3. �is mineral water contains sodium (potassium) hydrogen carbonate and boric acid. Preliminary experiments have demonstrated that the extracting agent of ethanol diluted with mineral water can successfully replace the extracting agent diluted with water of ethanol containing 40% volumetric alcohol, which is oxidised by hydrochlo- ric acid. The bio-flavanoid concentrate of Vitis vinifera L. ‘R ed A ladasturi’ R ol an d K op al ia ni , T em ur G vi ni an id ze , R ez o Ja bn id ze 96 Tab. 2. Biologically active compounds of the grape-stone �uid extract B.A.C. [mg / 100 g/ dry weight basis] Stages of super�uid extraction Total 1 2 3 4 5 6 7 8 Sample N1 Phenolic compounds 131.6 977.66 782.9 395.9 344.6 114.1 137.5 95.1 2979.3 Flavonoids 290.8 505.6 421.9 310.3 243.6 144.6 219.4 89.0 2225.2 Flavan-3-ols 120.6 293.7 414.4 284.9 192.5 104.2 100.4 84.5 1594.2 Leukoanthocyanins – 123.4 253.0 148.37 – – – – 524.7 Sample N2 Phenolic compounds 123.8 943.0 762.1 382.7 332.4 184.9 129.5 87.9 2946.3 Flavonoids 289.6 500.2 418.1 308.7 243.4 146.4 219.6 91.8 2217.8 Flavan-3-ols 118.0 287.6 406.0 279.0 188.4 101.8 97.2 82.6 1560.6 Leukoanthocyanins – 130.6 257.7 153.2 – – – – 541.5 Sample N3 Phenolic compounds 132.4 953.3 764.2 388.7 343.9 201.9 142.0 99.8 3026.1 Flavonoids 292.9 501.1 421.8 310.5 247.7 149.9 219.3 98.5 2242.7 Flavan-3-ols 119.7 288.6 403.8 271.1 190.4 105.6 101.1 86.6 1566.9 Leukoanthocyanins – 114.3 249.1 147.9 – – – – 511.3 We have determined experimentally the mass ratio of the extracting agent and the grape-stone microdispersed powder, which is 5 l/kg. We have also determined experi- mentally the extraction parameters: temperature 54–57°C, duration 180–210 minutes, pulsation 4 sec–1 and the pulsation amplitude 2–3 mm. Grape-stone ethanol extract at the initial stage, at the temperature of 4–5°C, is subject to sedimentation for 7–9 hours, removal from sediment and �ltration with a wine �lter with plates. Tab. 3. Biologically active compounds and antioxidant activity of grape-stone extracts with 61–63% of solid matter content Composition of hydrophilic extracts Biologically active compounds [mg / 100 g on dry weight basis] AOA [%] (F = 100)Phenolic compounds Flavonoids Flavan-3-ols Leukoanthocyanins Sample N1 N2 N3 3043.76 3014.78 3181.23 2293.94 2276.10 2308.65 1643.90 1597.70 1603.80 567.20 585.90 549.80 51.50 50.60 52.30 �e second method (Grape-stone II – extract): extraction of a bio�avanoid com- plex from the grape-stone micro-powder was carried out using a supercritical su- per-�uid extractor (SFE – 100-2-C10) produced by Water Corporation, where the extracting agent was present together with CO2 ethyl alcohol. For maximal extraction of the bio�avanoid complex, we have determined experimentally the optimal �uid 97 extraction parameters: pressure –95 bar, CO2 delivery rate – 6.5 kg/h. In addition, the extraction quality was also a�ected by 72% ethanol as co-solvent, whose ratio to CO2 was 21–22%. Grape-stone �uid extract at the initial stage, at the temperature of 4–5°C, is subject to sedimentation for 7–9 hours, removal from sediment and �ltration with a wine �lter with plates. �e data of the studies of biologically active compounds of the grape-stone super�uid extract are shown in table 2. We have blended the grape- stone extracts obtained by both methods at a ratio of 1:1. �e �ltered extract contained 5.2–6.3% of solid matters, and it was concentrated using a vacuum-rotary evaporator at the temperature of 54–57°C to the solid matter content of 63%. �e composition of the concentrated grape-stone hydrophilic exracts was pumped over into the enameled collecting tank, from which test samples have been taken for the analysis on the biologically active compound content and antioxidant activity (Tab. 3). From the crushed grape skin, we obtained a hydrophilic liquid extract rich in bio�avo- noids in accordance with the following technological scheme (grape skin extract): to e�ectively carry out extraction of anthocyanins from the grape skin, we processed the grape skin micropowder in advance to 0.4% with potassium metabisulphate. As an extracting agent, we selected 36–45% volumetric ethanol processed by 2% citric acid. �e optimal ratio of microdispersed raw materials and the extracting agent we determined experimentally at 3 l/kg. We determined experimentally the extraction optimal parameters: temperature 54–57°C; duration 180–210 minutes; the extraction mass pulsation 4 minutes; the amplitude 5 mm. Prior to sedimentation and �ltration, the obtained grape skin ex- Fig. 1. Chromatogram of anthocyanins (sample N1) The bio-flavanoid concentrate of Vitis vinifera L. ‘R ed A ladasturi’ R ol an d K op al ia ni , T em ur G vi ni an id ze , R ez o Ja bn id ze 98 tract was processed by potassium bicarbonate (KHCO3 – Potassium bicarbonate) for correcting 0.7–0.9 g/dm3 excessive acidity. Tab. 4. Biologically active compounds and antioxidant activity of grape-skin hydrophilic extracts Grape skin hydrophilic extract Biologically active compounds [mg / 100 g on dry weight basis] AOA [%] (F = 100)Phenolic compounds Flavonoids Flavan-3-ols Leukoanthocyanins Sample N1 3178.5 646.9 1295.9 2106.1 46.6 N2 3098.8 396.0 1484.5 1302.4 45.3 N3 3265.3 520.6 1667.8 1954.8 47.1 �e obtained extract, at the temperature of 4–5°C, is subject to sedimentation for 7–9 hours, removal from sediment and �ltration with a wine �lter with plates. �e compo- sition of the �ltered grape skin exracts contained 4.5–5.2% of solid matters, and it was concentrated using a vacuum-rotary evaporator at the temperature of 54–57°C to the solid matter content of 61–63%, and then we assessed biologically active compounds and antioxidant activity (Tab. 4). Figure 1 illustrates the chromatogram of anthocyanins of extract containing 61–63% of solid matters of the micro-dispersed skin of Lifnari’s ‘Red Aladasturi’ cultivar, and �gure 2 illustrates the chromatogram of �avonoids. We have blended the obtained grape-stone ethanol and �uid extracts containing 61–63% of solid maters at an equal ratio (1:1:1) and assessed biologically active com- pounds and antioxidant activity in this composition (Tab. 5). Fig. 2. Chromatogram of �avonoids (sample N1) 99 Tab. 5. Biologically active compounds of grape-stone and skin ethanol and �uid extracts with 61–63% of solid matter content Sample number Biologically active compounds [mg / 100 g on dry weight basis] AOA [%] (F = 100)Phenolic compounds Flavonoids Flavan-3-ols Anthocyanins Leukoanthocyanins Sa m pl e N1 3089.8 1746.3 1529.1 2131.9 572.5 51.4 N2 3044.7 1651.8 1562.6 1332.7 591.0 50.3 N3 3210.6 1714.2 1625.9 2011.8 554.9 52.2 �e second stage of concentration was implemented by method of vacuum-subli- mation or lyophilization to 74–75% of the solid matter content and pumped over into the enameled collecting tank, from which test samples have been taken for the anal- ysis. �e results of the assessment of biologically active compounds and antioxidant activity of bio-�avonoid liquid concentrate ‘Red Aladasturi’ are shown in table 6. Tab. 6. Biologically active compounds and antioxidant activity of Vitis vinifera L. ‘Red Aladasturi’ Biologically active compounds [mg / 100 g on dry weight] Sample N1 N2 N3 Phenolic compounds Flavonoids Flavan-3-ols Anthocyanins Leukoanthocyanins Dry matter [%] AOA, (F = 100) [%] 3401.8 1921.2 1682.2 2348.3 578.9 74–75 56.6 3351.1 1808.4 1719.0 1467.9 597.1 74–75 55.31 3533.3 1886.7 1788.9 2213.2 560.6 74–75 57.45 �e studies have shown that the bio-�avonoid concentrates containing 74–75% solid matters of ‘Red Aladasturi’ obtained from di�erent samples of colored grapes are slightly di�erent from each other in the biologically active compound contents, but all three samples produce the bio-�avonoid concentrates with high antioxidant activity. Conclusion It has been studied that the grape-stone and skin hydrophilic extracts of ‘Aladastur’ colored grape cultivar’s raw materials taken in the separate viticulture and winemak- ing micro-zones of Imereti and the liquid bio-�avonoid concentrates are characterised by high antioxidant activity (N1 – 56.60%; N2 – 55.31% and N3 – 57.45%). �e bio-�avanoid liquid concentrates obtained from sample N1 are characterised by a high anthocyanin content, while the conentrates obtained from sample N2, are characterised by a high leucoanthocyanin content, and the bio-�avanoid liquid con- centrates obtained from sample N3 are characterised by the content and antioxidant The bio-flavanoid concentrate of Vitis vinifera L. ‘R ed A ladasturi’ R ol an d K op al ia ni , T em ur G vi ni an id ze , R ez o Ja bn id ze 100 activity of phenolic compounds and �avan-3-ols. Anthocyanins in samples of ‘Red Aladasturi’ cultivar are localised in the grape skin. Acknowledgement �is study was supported by Shota Rustaveli Georgia National Science Foundation (SRNSF) [N216752, Developing Innovative Technologies of Drastic Antioxidant Polyphenol Concentrates. Con�ict of interest �e authors declare no con�ict of interest related to this article. References Benmeziane, F., Cadot, Y., Djamai, R., Djermoun, L. (2016). Determination of major anthocyanin pig- ments and �avonols in red grape skin of some table grape varieties (Vitis vinifera sp.) by high-per- formance liquid chromatography–photodiode array detection. OENO One Journal of Vine and Wine, 50(3), 125–135. DOI: 10.20870/oeno-one.2016.50.3.56 Demrow, H.S., Slane, P.R., Folts, J.D. (1995). Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries. Circulation, 91, 1182–1188. DOI: 10.1161/01.CIR.91.4.1182. El Darra, N., Tannous J., Mouncef, P.B., Palge, J., Yaghi, J., Vorobiev, E., Louka, N., Maroun, R.G. (2012). 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Major �avonoids in grape seeds and skins: antioxidant capacity of cat- echin, epicatechin, and gallic acid. Journal Agriculture of Food Chemistry, 52(2), 255–260. DOI: 10.1021/jf030117h Zharskaya, O.M., Gorgun, Yu, V., Karaseva, G.A., Ulasevich, D.N. (2014). Usov. Grape seed extract: from ancient empiric medicine till up-to-date con�rmation. Meditsinskie Novosti, 4, 16–20. [In Russian] Abstract �is paper dwells on the uvological characteristics of cultivar Vitis vinifera L. ‘Red Aladasturi’ grape raw materials growing in the viticulture and winemaking zone of Imereti (Georgia), as well as biologically ac- tive compounds and antioxidant activity of hydrophilic extracts and liquid concentrates of its solid matters (stone and skin). Research also covered hydrophilic extracts of grape skin and stone thickened by the vacu- um of ‘Red Aladasturi’ grapes raw materials, as well as the concentrates produced from their composition. For research, there were used gravimetric, extractive, spectral and chromatographic methods. We processed samples of grapes raw materials according to the following pattern: identifying qualitative indicators of grapes raw materials; passing grapes raw materials through the DMCSI-type grape clustercomb divider; pressing-out the combless must in a basket press and separation of juice; vacuum sublimation drying of juiceless sweet pomace with an initial moisture content of 45–65% to a �nal moisture content of 9–10%; separation of the ‘Red Aladasturi’ cultivar’s skin and stone dried to the moisture content of 9–10%, using tea sorting machine designed by G. Lominadze; crushing separately the skin and stone in a micro-mill (TP2 Hammer Mill) until the fraction of 50–100 µm. we have blended the obtained grape-stone ethanol and �uid extracts containing 74–75% of solid maters at an equal ratio (1:1:1) and assessed biologically active compounds and antioxidant activity in this composition. It has been established that the bio-�avanoid liq- uid concentrate ‘Red Aladasturi’ is strong antioxidant (55.31–57.45%), and one tablespoon or 8–9 ml of it contains 110–127 mg of �avanoids, which is 105–110% of a full day of rations per person per day. Key words: anthocyanins, antioxidant activity, grapes, phenolic compounds, Vitis vinifera ‘Red Aladas- turi’ Received: [2019.09.17] Accepted: [2019.11.20] The bio-flavanoid concentrate of Vitis vinifera L. ‘R ed A ladasturi’ R ol an d K op al ia ni , T em ur G vi ni an id ze , R ez o Ja bn id ze 102 Koncentrat bio-flawonoidów z Vitis vinifera L. ‘Red Aladasturi’ Streszczenie W artykule omówiono właściwości odmian winogron Vitis vinifera L. ‘Red Aladasturi’, rosnących w stre- �e uprawy winorośli i  winiarstwa w  Imereti (Gruzja), a  także związki aktywne biologicznie i  aktywność przeciwutleniającą ekstraktów hydro�lowych oraz płynnych koncentratów z ich ciał stałych (pestka i skór- ka). Badania obejmowały również hydro�lowe ekstrakty ze skórki winogron i  pestek, zagęszczone przez sublimaty surowca z  gron „Aladasturi”, a  także wytwarzane z  nich koncentraty. Do badań wykorzystano metody grawimetryczne, ekstrakcyjne, spektralne i chromatogra�czne. Próbki surowców winogronowych przetwarzano według następującego szablonu: identy�kacja wskaźników jakościowych surowców winogro- nowych; przepuszczanie surowców do produkcji winogron przez dzielnik kombajnu do zbioru winogron typu DMCSI; wyciskanie moszczu w prasie koszowej i oddzielanie soku; sublimacja próżniowa – suszenie słodkich wytłoków bez soku, o  początkowej zawartości wilgoci 45–65% do końcowej zawartości wilgoci 9–10%; oddzielenie skórek i pestek odmiany ‘Red Aladasturi’, wysuszonych do wilgotności 9–10%, za po- mocą maszyny do sortowania herbaty, zaprojektowanej przez G. Lominadze; oddzielne mielenie skórek i pestek w mikro-młynie (TP2 Hammer Mill), do frakcji 50–100 µm. Zblendowano otrzymany etanol z pe- stek winogron i płynne ekstrakty owoców, zawierające 74–75% substancji stałych w równym stosunku (1: 1: 1) i oceniono w tym składzie związki aktywne biologicznie oraz aktywność przeciwutleniającą. Ustalono, że płynny koncentrat bio-�awanoidów ‘Red Aladasturi’ jest silnym przeciwutleniaczem (55,31–57,45%), a jedna łyżka stołowa lub jego 8–9 ml zawiera 110–127 mg �awanoidów, co stanowi 105–110% pełnej racji żywnościowej dziennie na osobę. Słowa kluczowe: antocyjany, aktywność przeciwutleniająca, winogrona, związki fenolowe, Vitis vi- nifera ‘Red Aladasturi’ Information on the authors Roland Kopaliani He is a specialist of the agricultural sciences, especially of subtropical crops. He works at the Akaki Tse- reteli State University in Georgia, as a pro�esor. Temur Gvinianidze He is interested in di�erent issues conected with food technology. He works in Georgia at the Akaki Tsereteli State University, as a pro�esor. Rezo Jabnidze His research subject is connected with broadly understood issue of subtropical crops. He works at the Shota Rustaveli State University (Batumi, Georgia), as a pro�esor.