Abstract
Currently, the industry of viticulture and winemaking is intensively developing in the Krasnodar Territory, which leads to the production of a large amount of waste, including grape pomace. Grape pomace is characterized by a high content of biologically active substances in its composition, which makes it suitable for use in the production of functional food and beverages. It is necessary to select varieties and types of grape pomace for further extraction that have high quality indicators, as well as balanced physico-chemical parameters, in addition, optimal extraction parameters should be determined, which contribute to a more complete transition of biologically active substances from grape pomace to extract. A study was conducted in which 4 types of grape pomace were studied (Citron magaracha, Rkatsiteli, Sapiravi, Cabernet-sovinion), extraction parameters of these grape pomace were determined, organoleptic and physico-chemical analyses of the extracts obtained were carried out, 2 varieties of grape pomace with high quality indicators were identified. Keywords: GRAPE POMACE, WASTE, EXTRACTION, PRODUCTION, FUNCTIONAL DRINKS
Published Version
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