ABSTRACT The aim of this study is the incorporation of powerful antioxidants such as resveratrol, vitamin A, vitamin E and vitamin C into wines and the enrichment of wines with the aforementioned vitamins to increase the nutritional value of the products. The enrichment was achieved by encapsulating the antioxidants in suitable matrices, compatible with foods and beverages, such as β-cyclodextrin, creating complexes. The complexes were then incorporated into alcoholic beverages, such us red, white and rose wines, which is expected to increase their antioxidant properties and by extension the nutritional and economic value of the final product. The included antioxidant substances were placed in alcoholic beverages at a specific concentration of 100mg of antioxidant in 1000ml of alcoholic beverage and sampling was done at specified time intervals. The final values were evaluated and thus the antioxidant activity was found, which was measured with two methods DPPH, ABTS and the total content of phenolic compounds, which was measured with the Folin-Ciocalteau method. With these analyses, it was shown that the substances we placed in alcoholic beverages have a positive effect on them and increase their antioxidants. The purpose of this work was achieved and the beverages increased their nutritional value and their economic value will certainly increase because by increasing the nutritional value of the final product and since we are talking about a product that contributes to the health of the consumer, the economic value of the product is certain to increase. Finally, the enriched alcoholic beverages were subjected to organoleptic testing in order to determine any alterations due to the addition of antioxidants.
Lagoutari et al. (Thu,) studied this question.