Umqondisi-jikelele we-Studio 88 uBruce Binnie uthe: “i-Studio 88 ikuthakasele ukubambisana neBloemfontein Celtic njengabaxhasi bayo besizini ka-2017/2018. Sileseka ngokuphelele leli qembu futhi sikholwa wukuthi kukhulu abazokufeza abadlali, umqeqeshi kanye nabaphathi nalo lonke ithimba elisebenzayo. According to God’s own Son , Jesus Christ , what God requires of us can be summed up in a single word . ​ — Read Mark 12 : 28 - 31 . The content of vanillic acid in South American wines varied in limits 0.00- 1.154 mg/L, in Georgian wines 1.89-8.32 mg/L, caffeic acid varied in limits 2.74-4.95 mg/L in South American wines and from 6.89 to 80.55 mg/L in Georgian red wines, and the content of trans-resveratrol changes in limits 1.56-4.30 mg/L to compare with 7.92-18.65 mg/L for Kindzmarauli and Saperavi. The content of catechin hydrate, wax acid, lilac and chlorogenic acids are maximum in wine №2, obtained according the Qvevri method. Perhaps, it is the peculiarity of studied grape Saperavi and wines. It is obvious that the phenolic compound contents varied not only within grape varieties and used technology, but between countries too. According to McDonald et al.  the content of phenols in red wines in different countries sometimes reaches 4.0 - 4.5 g/L.