Fruit growing
and viticulture of South Russia

Annotation

The use of secondary resources of the agrarian industry is one of the main tasks in environment protecting. The paper considers the principles of obtaining a concentrated extract of grape pomace from the red grape Granatovy variety and its use in the production of marmalade. For concentrating the extract, a rotary evaporator was used, the concentration factor was equal to 10. It was found that extract concentrating from fermented grape pomace ensures its stability and improves technological indicators. In the original extract, the content of anthocyanins is determined by photocolorimetric metod, the content of organic acids, potassium, sodium, magnesium, calcium cations � by capillary electrophoresis. The extract obtained contained the toxic metals within the permissible level and had an intense red color in a weakly acidic environment, it was used as a correcting natural dye in the marmalade technology. Experimental marmalade samples were tasted. The sensory assessment procedure involved 10 specialists, including 6 women and 4 men, aged 29-45 years old (7 people), and 46-65 years old (3 people). All participants are confectionery experts, work in the confectionery industry and have professional experience in sensory analysis. Sensory assessment results were expressed on a 5-point rating scale. The best tasting characteristic was obtained for a sample of marmalade with the addition of a concentrated grape extract of 0.3% by weight, the total score was 17.5. The control sample on an artificial color substance was rated at 14.9 points. Within the framework of this article, the composition of the extract of grape pomace is analyzed, the technology for obtaining the extract and its further use in the confectionery industry is presented.