In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines

• Antioxidant effect and phenolics content were compared in Georgian and European wines.
• Georgian cultivar Saperavi exhibited highest antioxidant capacity in DPPH and ORAC.
• Georgian red wines were richer in quercetin, kaempferol, and syringic acid content.
• West and Central European wines were richer in trans-resveratrol content.
• Among white wines, those prepared by Kakhetian method were better antioxidants.

Georgia is a traditional country of viticulture and winemaking but only a few studies have been focused on wines originating from this area. In this study, we compared antioxidant effect, total sulfite content and concentration of 14 phenolic compounds of some native Georgian red and white wines with wines commonly produced in Central and Western Europe. Georgian red wines exhibited higher antioxidant capacity in DPPH, ORAC and total phenolic content assay. Further, Georgian red wines were richer in quercetin, kaempferol and syringic acid content, while the concentration of trans-resveratrol was lower than in Central and West European red wines. While differences among red wines from different origins and cultivars were observed, winemaking technology was the most important factor in the case of white wines. Kakhetian method increased antioxidant effect and levels of some phenolic compounds in comparison with white wines prepared by common European method. Our findings suggest that Georgian wines deserve further attention because of their high content of phenolics and high antioxidant capacity.