By Jeong Bae Park, Director, MD, PhD

 

Prof. Jaba Samushia, rector of Tbilisi State University, and CDA Kim Tong-yeop and ladies and gentlemen, esteemed professors and doctors. I am Jeong Bae Park, a cardiologist and clinician in Korea. I am very honored to have this wonderful opportunity to present to you on “a scientific journey exploring the interplay of wine and humanity”.

 

 

I would like to begin by providing a clarification. While I am a cardiologist and consume alcohol regularly, I must emphasize that I am not an expert or specialist in the field of wine. With that said, allow me to share some fascinating information about the historical significance of wine and its connection to science, particularly in the context of Georgia.

 

Throughout history, there have been renowned figures who appreciated the pleasures of wine, such as Thomas Jefferson, Cleopatra, Socrates, Benjamin Franklin, and William Shakespeare. I find myself inspired by their company and their appreciation for the finer things in life.

 

One philosopher who greatly influenced the understanding of science, the late Ian Hacking, once remarked that scientific knowledge is not merely about its truth or confirmation. It is essential to grasp the historical context in which scientific ideas emerge. This concept holds true when exploring the wines of Georgia from a scientific perspective.

 

Wine, at its core, is chemistry. The elemental compositions of carbon, hydrogen, oxygen, and nitrogen (CHON) can be found in the flesh, skin, and seeds of grapes. 

 

In fact, it was in Georgia, as highlighted by Patrick Edward McGovern, the Scientific Director of the Biomolecular Archaeology Laboratory at the Penn Museum, where the birthplace of wine was discovered during excavations at the Gadachrili Gora site in 2017.

 

This is a map of Shulaveri-Shomutepe Culture sites and other sites (A) and the early Neolithic settlements of Shulaveris Gora (B) and Gadachrili Gora (C).

 

Analyzing ancient jar samples from the Shulaveri-Shomutepe Culture sites, researchers discovered positive traces of tartaric acid/tartrate. These findings, along with the distribution of organic acids in the analyzed samples, provide invaluable insights into the historical development of wine fermentation and aging techniques, including the use of qvevri.

 

▲  A well-composed group photograph featuring the esteemed members of the Korean Association for Research on Eurasian Civilization, along with the distinguished individuals including the Rector, Dean, and archaeology professors of Tiblish State University.

 

These photos are the place of winemaking and a qverri, a big jar for fermentation and aging. Climate and scenes are so beautiful for humankind to live and to make wine. 

 

In a scientific article published in 2017 in the Proceedings of the National Academy of Sciences, a multidisciplinary team of historians and scientists presented a comprehensive analysis of biomolecular archaeological and archaeobotanical evidence, revealing a significant revision of grape domestication dating to 6000-5800 B.C. DNA studies indicated that the Eurasian grape was likely domesticated in the Near East's mountainous regions around 7000 B.C. This fruit was selected for complete genome sequencing due to its historical significance and agricultural importance. 

 

The common grape variety used in Georgian winemaking is Vitis vinifera, which is native to the Mediterranean regions and Europe. Remarkably, there are currently over 5,000 different varieties of Vitis vinifera.

 

Before delving into the effects of wine consumption, it is important to understand the general principles of human sensory systems. Humans possess physical senses such as hearing and vision, as well as chemical senses like smell and taste. Additionally, the sense of touch in our mouths plays a significant role. These sensory signals are transduced to the brain, where processing occurs, influencing our subsequent actions.

 

When it comes to wine, we experience a multisensory delight. We observe its vibrant colors, savor its enticing aromas, and appreciate its taste, especially when paired with delicious cuisine. Moreover, the tactile sensation in our mouths enhances the overall experience. Wine has the remarkable ability to evoke emotions, leading us with our hearts rather than our heads. Drinking wine is not merely an act of indulgence; it is a science that should be approached with mindfulness.

 

In Georgia, the traditional Georgian feast, known as Supra, holds great significance in the social fabric of the country. It serves as a platform for neighbors to come together, sharing food and forging strong social bonds. The presence of wine, accompanied by the joyous atmosphere, music, fresh harvest, and delectable meats, enhances the communal experience.

 

Furthermore, wine has a long history of use in medicine, known as enotherapy. Hippocrates, the father of medicine in Greece, emphasized the benefits of wine for digestion, wound healing, and overall well-being. In recent times, alcohol has found utility in anesthesia.

 

Enotherapy focuses on the key elements of polyphenols, which are found in grape skins and seeds. These compounds act as antioxidants, combating free radicals and reducing oxidative damage in our cells. The composition and concentration of polyphenols in wine vary depending on factors such as grape variety, vintage, geography, climate, and winemaking techniques. However, the bioavailability of these polyphenols varies among individuals and grape varieties. Red wine, due to its maceration on the skins, tends to contain approximately ten times more polyphenols than white wine.

 

Among the polyphenols, resveratrol, a natural phenol and phytoalexin abundant in grape skins, has garnered significant attention. Extensive research has explored its potential effects on cardiovascular diseases, cancer, metabolic syndrome, lifespan, cognition, and diabetes.

 

Personally, I hold a particular interest in the process of aging. The theories of genetics and hormones, oxidative stress and inflammation, and the immune system provide insights into the mechanisms behind aging. Caloric restriction has been shown to slow the effects of aging, and social connections have proven to be influential as well.

 

▲ Professor Jeong Bae Park delivers a captivating lecture at the prestigious Tiblish State University in Georgia, enlightening the audience with his profound expertise and scholarly insights.

 

David Sinclair, a prominent scientist in Harvard University, has explored the possibility of age reversal. Aberrant methylation of DNA in cells serves as the basis for epigenetic aging clocks, which can be measured in clinical settings. Existing evidence suggests that aging clocks are malleable and can be slowed or reversed through interventions such as caloric restriction, a plant-based diet, drugs, or lifestyle changes involving physical activity. Resveratrol acts as a mimetic of caloric restriction.

 

I would like to introduce two exceptional books that delve into the topic of how resveratrol in wine can slow down the aging process written by Joseph Maroon, a neurosurgeon at the University of Pittsburgh, and David Sinclair, a biologist at Harvard University, have contributed immensely to our understanding of this subject.

 

The Mediterranean Diet pyramid is now considered the gold standard for a healthy lifestyle, which was developed by the Oldways Preservation Trust, the Harvard School of Public Health, and the World Health Organization in 1993. This dietary pattern has been associated with a reduced risk of memory problems, dementia, stroke, diabetes, and other vascular diseases.

 

The "French paradox" further emphasizes the potential benefits of wine consumption. Despite the presence of risk factors such as high cholesterol, diabetes, hypertension, and saturated fat intake, French males exhibit the lowest mortality rate from cardiovascular diseases among Western industrialized nations like USA and the UK. The regular consumption of wine is believed to contribute to this phenomenon.

 

The cultivation of grapes and the development of viniculture in the Near East around 6,000-5,800 BC during the early Neolithic period showcased human ingenuity in horticultural and winemaking techniques. Wine has played a significant role as medicine, a social lubricant, a mind-altering substance, and a highly valued commodity. It has been the focus of religious cults, pharmacopoeias, cuisines, and economics, shaping societies in the ancient Near East. This may explain the longer and healthier lives enjoyed by the people of Georgia, hinting at a potential "Georgian paradox."

 

In conclusion, remember, just as a vineyard requires careful tending, we must nurture our bodies with care while embracing the struggles that come with life. May we appreciate the scientific wonders of wine while celebrating the joy it brings to our hearts. I raise my glass in a toast to health, friendship, and the beautiful traditions of Georgia, Azerbaijan and Korea.