Enrichment of functional drinks using grape pomace extracts, analysis of physicochemical indicators

Abstract

A large amount of residues called secondary raw materials are formed during grape processing, the majority of which are pomace-containing seeds. Pomace is obtained by crushing grapes with subsequent juice separation and appears as a mass consisting of skin, seeds, as well as stalk and comb residues. When compared to the control, the amount of skin in the fermented pomace increased 15 %, while the amount of seeds decreased by about 50 %. The objects of research is juice, wine materials, functional drinks, technological methods and means. The problem is that the samples of juice and dark wine prepared by the "White method" are not provided with a sufficient amount of extract substances, especially compounds that provide functionality. The results of the experiment show that adding 25–30 % wine-alcohol extract of marc to the wine material obtained by the “white method” from the Bayanshira grape variety, and adding 25–30 % alcohol-juice extract to the juice obtained from its own stream, give a positive result. Compared to the control, in the prepared functional wine samples the content of phenolic compounds increased by 100 mg/dm3, and there was also an increase in the amount of vitamins B2, C, PP, B6 and resveratrol. Rational technological parameters for the extraction of biologically active substances from grapes and their structural components have been established. It has been established that mixing fermented pomace with a 30 % wine-alcohol (juice-alcohol or aqueous-alcohol solution) extractant in a 1:3 hydromodule gives the best result. It is of practical importance to enrich low-extracted juices and wines with extracts obtained from the solid parts of the cluster to produce functional drinks