Incorporating Vitamins and Resveratrol into Wines and Tsipouro to Enhance their Antioxidant Capacity

The subject of this study is the incorporation of natural products such as resveratrol (RVT), retinol (vitamin A), tocopherol (vitamin E), and ascorbic acid (vitamin C) into alcoholic beverages and the enrichment of alcoholic beverages such as red, white, and rosé wine, and spirits such as tsipouro with the vitamins mentioned above in order to increase the added nutritional value of the final product. Enrichment was achieved with substances, such as resveratrol and the vitamins mentioned above, encapsulated in suitable matrices (microcarriers) compatible with food and beverages, such as cyclodextrin. This incorporation is expected to increase the antioxidant properties of alcoholic beverages. The substances used were placed in wines and spirits (tsipouro) at a specific concentration (300mg /1000ml), and the sampling was done over a fixed period of time. The final maximum values were evaluated, and thus, the antioxidant activity was measured by DPPH, ABTS, and the total content of phenolic compounds was measured by the Folin-Ciocalteau method. These analyses showed that the substances we placed in the alcoholic beverages positively affected them and increased their antioxidants. The purpose of this work was achieved, and the drinks increased their nutritional value, and their economic value will undoubtedly increase.