DEMONSTRATION OF FEASIBILITY AND DEVELOPMENT OF TECHNOLOGY OF LIQUEURS FROM GRAPE POMACE
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29607Keywords:
grape pomace, utilization, extracting, phenolic compounds, physiological action, liqueursAbstract
The technology of liqueurs, producible on the basis of extracts from grape pomace, was developed and its feasibility was demonstrated. Parameters of extracting were investigated (temperature, duration, type of extract, degree of grinding, static and dynamic modes), which provide intensification of extraction of phenolic compounds from grape pomace. It was set that grinding up grape pomace to the degree of dispersion of 2...3 mm, results in the 1,5-multiple increase of concentration of phenolic compounds in extracts and reduction of duration of process to 30,0 min. Adding to the extractant of tartaric acid is accompanied by the apparent increase of concentration of phenolic compounds in the extracts (by 1,3…1,9 times), as well as by reduction of duration of process of extracting to 20 min. The best extractants of phenolic compounds, contained in grape pomace, are aqueous-alcoholic solutions with volume percent of ethyl alcohol of 40,0…80,0 %, acidified to 1 % by tartaric acid.
Liqueurs, made by the developed technology, are distinguished by high concentration of biologically active substances, original organoleptic characteristics, and are recommended for the production of semi-dry and semi-sweet wines.
Realization of technology does not require the presence of difficult, special equipment, and can be implemented at enterprises, processing a grape. Implementation of technology in production will allow to use resources more effectively and, thus, to provide financial cost saving.
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