METHODS OF PROCESSING GRAPES FOR THE PRODUCTION OF FUNCTIONAL DRINKS
Abstract
The article describes technological methods for processing grape berries and secondary products of their processing. An important source of biologically active substances is grape pomace, seeds, and skins, which contain a significant number of essential compounds. From grape pomace, tartaric acid salts, CO₂ extracts, grape oil, resveratrol, and plant-based flour are obtained.
An improved structural scheme for producing clarified grape juice using CO₂ detartrating has been developed. A process flow diagram for grape processing has been designed. The chemical composition of grape seeds cultivated in the Republic of Uzbekistan has been studied. The content of resveratrol in a CO₂ extract obtained from grape skins has been determined. The amino acid composition of grape seed cake from the red Aleatico variety, obtained using the CO₂ method, has been analyzed.
Keywords
Natural oil, grape seed oil, CO₂ extract from grape berries, biologically active substances, Phyto concentrate, resveratrol, plant powder.
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