INVESTIGATION OF THE EFFECT OF THE TEMPERATURE OF GRAPE POMACE EXTRACTION ON THE ORGANOLEPTIC CHARACTERISTICS OF EXTRACTS

When processing grapes for wine and viticulture products, a large amount of waste is generated, including grape pomace, which is a valuable source of biologically active substances (vitamins, macro- and microelements, etc.); they contribute to the prevention of various human diseases. To reduce the amount of waste, it is advisable to create new functional food products from grape pomace, including beverages. However, there are few technologies that are simple enough to ensure the production not only with a high content of biologically active substances, but also with high organoleptic characteristics that meet the needs of consumers. In this work, a study was conducted to determine the optimal temperature parameters for extracting grape pomace, which preserves the organoleptic properties of the obtained extracts at a high level. The research objects were selected extracts of 2 grape cultivars (‘Citronny Magaracha’ and ‘Saperavi’) grown in the Krasnodar Territory. At the end of extraction, an organoleptic evaluation of the obtained extracts was performed, after which statistical processing was carried out to determine the dependence of organoleptic parameters on temperature conditions and the most optimal of them was determined. Parameters such as the initial extraction temperature (x1 = 27, 45, and 60 о C) and the current extraction temperature (x2 = 30, 45, 60, 85, and 100 о C) were considered as independent variables for statistical processing. The analysis of the obtained results indicates the dependence of the organoleptic assessment to a greater extent on the extraction temperature. The optimal treatment modes were determined with parameters x1 = 27 о C, x2 = 60 о C and x1 = 45 о C, x2 = 60 о C – 5.0 points. These extracts are transparent, characterized by a pleasant, rich and mild aroma, a pleasant, sweetish taste, as well as a homogeneous, saturated, pronounced bright colour, which defines them as drinks not only with increased biological value, but with high organoleptic characteristics that meet the needs of consumers.