Impact of ozonized water on resveratrol and quercetin in red wine of Georgia (region Bolnisi)

Authors

  • L. Akhalbedashvili Ivane Javakhishvili Tbilisi State University, Nodar Kekelidze Material Institute
  • B. Kvirkvelia Ivane Javakhishvili Tbilisi State University, Nodar Kekelidze Material Institute
  • G. Maisuradze Ivane Javakhishvili Tbilisi State University, Nodar Kekelidze Material Institute
  • S. Jalaghania Ivane Javakhishvili Tbilisi State University, Nodar Kekelidze Material Institute
  • G.Tsotadze Ivane Javakhishvili Tbilisi State University, Nodar Kekelidze Material Institute
  • S. Jorbenadze Ivane Javakhishvili Tbilisi State University, Nodar Kekelidze Material Institute
  • G. Avkopashvili Winemakers Association "Wine Bolnisi"

Keywords:

red wine, ozonized water, spraying, resveratrol, quercetin

Abstract

The effect of aqueous ozone on resveratrol and quercetin levels in red grapevines and wines of Saperavi and the indigenous Tavqveri from Georgia studied. Shown that ozonizing did indeed cause oxidative stress and enhance defense reactions with the formation of adding quantity of resveratrol. The content of resveratrol in wines from ozonated plot increased on 30 %. the distribution of resveratrol and quercetin across the vine is uneven, with the highest concentrations found in the leaves and skins of the berries.

Published

2026-08-03

How to Cite

L. Akhalbedashvili, B. Kvirkvelia, G. Maisuradze, S. Jalaghania, G.Tsotadze, S. Jorbenadze, & G. Avkopashvili. (2026). Impact of ozonized water on resveratrol and quercetin in red wine of Georgia (region Bolnisi). Scientific Results, (14). Retrieved from https://ojs.publisher.agency/index.php/SR/article/view/9105

Issue

No. 14 (2026): Scientific Results

Section

Chemical Sciences

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.