Institute of Experimental Botany AS CR
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In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines.

Tauchen J., Maršík P., Kvasnicová M., Maghradze D., Kokoška L., Vaněk T., Landa P.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS 41 : 113-121 , 2015
Keywords: Red wine, White wine, Antioxidant aktivity, HPLC, Kakhetian fermentation method, Phenolic compounds, Rkatsiteli, Saperavi, Food composition