High-tech processing of secondary resources of winemaking
| dc.contributor.author | G. Kasyanov, T. Davydenko | |
| dc.date.accessioned | 2018-12-19T11:48:22Z | |
| dc.date.available | 2018-12-19T11:48:22Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The information about problems and prospects of development of food production processes based on high-tech and knowledge-intensive technical solutions is presented. To accomplish these objectives the problems of rational growing of grapes, intensive methods of production of conventional and concentrated grape juice, application of CO2ditartration for the removal of wine stone were solved.White and red table grapes, grape pomace, grape seed oil, protein and CO2-meal are the objects of the research. To evaluate the quality of raw materials, intermediate and finished products such devices as gas-liquid and thin-layer chromatography, and spectrophotometer were used. Obtaining of grape juice of white and red grapes with content of tartaric acid salts less than 1 %, food drying products and products of processing of grape pomace are the intermediate results of the research. Grape juice in flexible packages of «Pure-Pak» and «Doy-pack» types, CO2-extracts of seeds and skins of grapes and protein CO2-meal are the final objects of the research. Performed research allows us to make conclusions about expediency of high-tech methods of processing of raw materials for obtaining food products. | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/6108 | |
| dc.identifier.uri | https://doi.org/10.15673/fst.v11i1.302 | |
| dc.source | Food Science and Technology | |
| dc.title | High-tech processing of secondary resources of winemaking |