摘要
Scientists explain the anti-aging effect of red dry wines consumption primarily because of the presence of the biopolyphenolic compound resveratrol, which has pronounced antioxidant properties. There is experimental evidence that unfermented grape juice, from which red dry wines are produced, has a lower efficiency of absorption of the biopolyphenolic compound resveratrol in the body of consumers, in contrast to ready-made red dry wines [8]. The concentration of resveratrol in red dry wines (according to the same source) varies significantly depending on the grape variety, as well as the characteristics of its vinification. The greater effect is showed by the wines infused on the mesga and crests of the grape brush, because it is in the grape's skin berry that the concentration of resveratrol and other biopolyphenols is maximum. The results of previously cited studies describe the anti-aging effects of resveratrol because of its proven properties beneficial to the aging body of consumers, such as strengthening the heart (prevents atherosclerosis); reducing the risk of Alzheimer's disease, preventing diabetes, obesity and aging, anti-cancer properties [3; 10]. Alcohol contradicts the positive effect of resveratrol and other polyphenols in red dry wines. Experimental data on this issue in sources were not found because of the lack of experimental studies. However, to eliminate this contradiction, it is advisable to consider in the Project, besides red dry wines themselves, also low-alcohol drinks based on them (with juices, extracts, etc., reducing alcohol concentration), as well as their industrial partial or even complete de-alcoholisation [7]. There is also a debate in scientific circles about the fact that the concentration of resveratrol that is proven effective in eliminating the risk of diseases associated with age-related changes in the body of consumers is not typical of its concentration in red dry wines. Experimental data show that the concentration of resveratrol, even in selected types of red dry wines, clearly does not manifest this effect. To eliminate this factor, it is advisable to provide for the addition to the above drinks based on red dry wines of materials of natural origin with a high concentration of resveratrol and other biopolyphenolic compounds effective in terms of prevention of age-related diseases (e.g. dihydroquercitin, etc.). Research in this direction is being conducted by Russian scientists and their results are expedient to be used to achieve the goal of this project [4]. Red dry wines of Russian origin may hypothetically contain a significant concentration of resveratrol and other bioflavonoids, because of the peculiarities of the climatic zone of the Russian Federation and the traditional winemaking system, which provides for long aging of the wine material on the mash and crests of the grape cluster. No information on the comparative characterisation of red dry wines of Russian origin has been previously published. The development of the concept of biological engineering will make it possible to substantiate the categorisation of red dry wines of Russian origin according to the concentration of biopolyphenolic substances of anti-aging effect in them, and to substantiate the biotechnologies of their winemaking and viticulture as they ensure the achievement of the specified social effect.
摘要译文
科学家解释了红酒消费的抗衰老作用，主要是因为存在生物多苯酚化合物白藜芦醇，后者发出抗氧化特性。有实验证据表明，与现成的红葡萄酒相比，无需从中生产红葡萄酒的葡萄汁，其生产红色的葡萄酒的吸收效率较低[8]。红葡萄酒中白藜芦醇的浓度（根据同一来源）明显变化，具体取决于葡萄的品种及其葡萄化的特征。在葡萄刷的Mesga和波峰上注入的葡萄酒显示出更大的效果，因为在葡萄的皮肤浆果中，白藜芦醇和其他生物元酚的浓度最大。先前引用的研究的结果描述了白藜芦醇的抗衰老作用，因为它具有对消费者衰老的体系有益的经验，例如增强心脏（预防动脉粥样硬化）。降低阿尔茨海默氏病的风险，预防糖尿病，肥胖和衰老，抗癌特性[3;10]。酒精与白藜芦醇和其他多酚在红葡萄酒中的积极作用相矛盾。由于缺乏实验研究，因此找不到有关此问题的实验数据。但是，为了消除这种矛盾，建议在项目中考虑，除了红葡萄酒本身，还基于它们（带有果汁，提取物等，降低酒精浓度）及其工业部分的饮料，也是低酒精饮料甚至完全去饮酒[7]。科学界也有一场争论，即事实证明，有效消除与年龄相关的消费者体内疾病风险有效的白藜芦醇的浓度并不是其在红色干酒中的浓度。实验数据表明，白藜芦醇的浓度即使在选定类型的红葡萄酒中，也显然也没有表现出这种影响。为了消除这一因素，建议根据自然起源材料的红葡萄酒提供上述饮料，并具有高浓度的白藜芦醇和其他生物溶质化合物在预防年龄相关疾病方面有效的（例如，二羟基蛋白酶）， ETC。）。俄罗斯科学家正在朝这个方向进行研究，其结果是可以用来实现该项目目标的权宜[4]。俄罗斯起源的红色干葡萄酒可能假设包含大量的白藜芦醇和其他生物黄酮，因为俄罗斯联邦气候区域的特殊性和传统的酿酒系统，这提供了在土豆泥和克雷斯特上长期老化的葡萄酒材料葡萄群。先前已经发表了有关俄罗斯起源红酒的比较表征的信息。生物工程概念的发展将使俄罗斯起源的红葡萄酒根据其抗衰老作用的浓度来证实俄罗斯起源的红葡萄酒，并证实其酿酒和葡萄栽培的生物技术确保实现指定的社会效应。
Vladimir Kiselev [1];Tatyana Kiseleva [2];Yulia Miller [3];Valentina Pomozova [4];Alla Petropavlovskaya [5];. Bioengineering concept of winemaking development to reduce the risks of age-related diseases[J]. E3S Web of Conferences, 2024,474: 03005