Fruit growing
and viticulture of South Russia

Annotation

In winemaking production, the problem of deep processing of raw materials is important, including the use of press waste � grape marc, the main ways of using which are currently fodder purposes and improving the structure of the soil. Currently, the rational use of secondary raw materials of plant raw materials plays an important role in solving food, environmental and energy problems, as a way to obtain additional sources of valuable substances of natural origin. The economic expediency of secondary material resources processing is that the resulting products give a significant additional income from production. A high economic effect can be achieved, including the use of modern high-tech technologies. The use of pomace dark-colored grape Varieties is of economic importance, Because it allows the most rational use for basic raw materials. The availability of raw materials of winemaking in the Krasnodar Region creates the prerequisites for processing the grape pomace for food dyes, which can significantly expand the production of natural food additives. In this work the questions reflecting the influence of the fermental medicine of pectolytic orientation on the technological parameters of the extraction solution and the natural food dye-stuff obtained from it are considerated. The methodology for extracting anthocyanins from grape marc extracts of dark-colored varieties using a different dosage and time of action of the enzyme preparation to determine the optimal color intensity of the enocianina was tested. Studies have confirmed the effectiveness of the use of this enzyme preparation, which had a positive effect on the quality and safety of the final product. The natural grape dye obtained by the improved method is characterized by good stability during heating and storage, which means it is applicable for coloring products whose production technology includes heat treatment.

Annotation

There has been a positive trend in the development of winemaking in Russia in recent years, which indicates a qualitative transformation of the wine industry. However, as a result of the grapes processing in the production of wine materials or juices, a large amount of waste is formed, which is easily exposed to uncontrolled decomposition, leading to contamination of the soil, water and air. Therefore, they must be treated, disposed, or reused properly. Grape pomace from dark-colored grape varieties is one of the inexpensive and promising sources with added value, which can potentially be re-processed in the production of new products of commercial interest for the pharmaceutical, cosmetic and food industries. Special attention should be paid to the natural food anthocyanin dye obtained from such raw materials (enocianina). For these purposes, we have developed and proposed an innovative technology consisting in the application of a cascading effect of electromagnetic, enzymatic and physico-chemical treatments of raw materials, which allows due to minimization of the number of technological operations and without the use of aggressive media to obtain a natural dye with the maximum yield of coloring substances, reaching 95 %, in comparison with similar technologies. The chemical composition of the enocianina solution obtained by this method is rich in anthocyanins, the total amount of which in the composition of the concentrated extract is 3.5-3.7 %. The proposed technology allows us to obtain natural food anthocyanin dye from grape pomace at wineries without technical re-equipment of existing technological lines, which can also serve as a significant additional source of income for wineries.