Ukusakaza umhleli we-Beat Editor-in-Chief @ryansalazar uhlala ne-CEO [email protected] no-NAB Joint Board Chair, @CarolineBeasl15 ku-set #NABShow Live. #NABShow - e-Las Vegas Convention Centre The experimental data (Tables 1 and 2) (Figure 5) show that the total content of phenolic compounds is highest in Saperavi wine, kept in Qvevri over the wort - 1121 mg/L (sample No. 2), compared to the wines of Kindzmarauli and Saperavi, obtained from grape juice by industrial method (703 and 752 mg/L for samples No. 1 and 3, respectively). If compare Saperavi samples according to years, the lowest content of phenolic compounds is observed for wine obtained from the 2012 crop - 475 mg/L. The content of catechins in vintage wines of enterprise Khareba is varied in limits 220 - 420 mg/L, and the content of catechins is more-420 mg/L than in other studied wines, the content of identified phenolic acids in wine No 2 is also more and is equal about 600 mg/L. So, Qvevri wine, obtained by maturation of crushed grapes in clay jug, is richer with phenolic acids and catechins, than wines, obtained by fermentation of grape wort in barrels or cisterns.