IDENTIFICATION OF OPTIMAL FORMULATIONSORGANIC GRAPE-CONTAINING BEVERAGEBASED ON AMUR GRAPES IN LABORATORY WINEMAKING
Optimal blending versions of the grape-containing beverage with the addition of chokeberry wine material have been developed. The technological novelty of the study lies in the development of a new grape-containing drink created from the wine material of the V. amurensis Rupr grape. With the addition of ground wine material chokeberry. The results of preparation of optimal blending variants and control of biochemical composition of wine materials are presented. Grape and fruit wine materials were made by the microvinemaking method using a culture of active dry yeast, by warm maceration of berries. Semi-sweet grape-containing blending versions of beverages with alcohol volume fraction content of not more than 10 % vol., accumulation of volatile acids less than MAC and presence of average level of vitamin C in versions with grape content of AmurensisRupr species are obtained. 0.49-1.26 mg/100g.