Natural fruit beverages fortified by biologically active substances of grape vines

Abstract

Based on the study of general knowledge of biochemical and all subsequent developmental studies of organic matter, especially products of grapevine and selected fruit products, a comprehensive study of processing technologies is prepared. Use of a combination of vine products and fruit products in the form of natural grapes. Beverages are researched and developed to be purely natural on the basis of grape musts, blue and white, either individually and again separately in targeted combinations, both biochemically, organoleptically and colorfully, with fruit sources. The core of grape value of biologically active substances is an integral and essential new part and condition of designing these beverages. Their increased biological values, which create the preconditions for containment and if properly managed on the basis of scientific knowledge, may in some cases almost result in the elimination of synthetic additives. It should be noted that 20 - 25% of the adult population suffers from many unexpected allergies, for example, to the sulphite content, although its content in the final product does not exceed the health-approved normatives. And there are many other, interrelated relationships. Beverages are technologically dealt with both without alcohol fermentation and with this fermentation, but only based on their compositional natural resources. They are therefore suitable for the entire population profile. The whole set contains 7 variants and a combination of natural beverages from different fruits. Including natural beverages with or without alcoholic fermentation from the must of white wine grapes, the juice of apple puree with those of biologically active substances from the products grapevine. Three months of monitoring and determination of basic (oenological) values and biologically active substances were performed on these products. The high-performance liquid chromatography method with a refractometric detector determined amount of sugar and alcohol, whilst titrating determined total and volatile acids and free sulfur dioxide. Yeast assimilable nitrogen, total anthocyanins and polyphenols were determined by spectrophotometry, antioxidant activity by DPPH and ABTS methods.