Biologically active polyphenols of the dry red ‘cabernet sauvignon' wine material and the food concentrate ‘EnoanT'
Grape polyphenol compounds with health benefits for the human organism were identified by HPLC in the food concentrate ‘Enoant' made from ‘Cabernet Sauvignon' grapes and in the dry red wine material from the same cultivar, and the polyphenol compositions of the two products were compared. The concentrate ‘Enoant' had higher levels of biologically active polyphenols and a higher antioxidant activity relative to the ‘Cabernet Sauvignon'wine material.