Development of new technology for production of red wine and diatery supplements reach with polyphenols with cardioprotective effects

Our aim is to define a technological process for producing red wine and dietetic products (DP-lyophilized mash of crushed grape, liposomes) obtained from wine, with a desirable concentration and proportion of polyphenols (PP) with cardio-protective effects. Cabernet sauvignon grapes and Prokupac from Sumadija and Velika Morava region will be used. Liquid part of marc will be separated and fermentation will continue in a procedure for obtaining white wine. To obtain wine with optimum PP content, it will be determined when the maximum quantity of required compounds is separated. We will monitor the dynamism of phenolic compounds in wine during aging in vessels made of different species of oak. The concentration and fractions of PP (stilben, flavonoid, pigments) will be measured, and also the antioxidant capacity by spectrophotometry and HPLC with UV detection. We will investigate pharmacological effects of individual PPs, the new „functional“ wine and DP on vascular and cardiac smooth muscles (isolated blood vessels and heart cells) and heart rate and its control in the population of healthy persons and coronary patients. Winemakers would be informed about the technological process which increases the healing effects of wine. The production of dry extracts of grape and of liposomes with combined PP would be desirable and profitable for a population of people who either do not wish to or cannot consume alcohol, which has pharmaceutical significance.