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RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY

https://doi.org/10.21323/2618-9771-2019-2-2-20-26

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Аннотация

In the grape processing, secondary resources are primarily the remnants of the generative plant organs (berries) — sweet and fermented husks of grapes, seeds, peels, etc. However, the use of vegetative organs — vines, which are more promising, of grape leaves is promising. It is shown, that red leaves of grape are a source of phenolic compounds, resveratrol and other antioxidants, and also contain activators of enzymes, that cause venotonic and angioprotective properties. The most valuable in this respect are red grape leaves, which grow in covering areas, because on the eve of winter, as a defense against the cold, they accumulate a greater amount of resveratrol. The use of CO2 -extraction technology in the processing of red leaves makes it possible to obtain extraction cake with a high content of biologically active substances due to the destruction of the cell structure during the extraction process. At the same time, the hydrophilic extract of the extraction cake after CO2 -extraction has the greatest value, it is well soluble in water and is intended to enrich the soft juice based on grape juice with biologically active substances. A technology was developed for using CO2 extracts of grape seeds to stabilize margarine emulsions against oxidation and to increase the thermal stability of frying fats.

Об авторах

L. A. Oganesyants
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Scienc
Россия

Lev A. Oganesyants — academician of RAS, doctor of technical sciences, professor, Director

119021, Moscow, Rossolimo str., 7 Tel.: +7–499–246–67–69



A. L. Panasyuk
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Scienc
Россия

Alexander L. Panasyuk — doctor of technical sciences, professor 

119021, Moscow, Rossolimo str., 7, Tel.: +7–499–246–76–38 



E. I. Kuzmina
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Scienc
Россия

Elena I. Kuzmina — candidate of technical sciences, head of the laboratory of technology of grape and fruit wines 

119021, Moscow, Rossolimo str., 7, Теl.: +7–499–246–62–75 



Список литературы

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Для цитирования:


Oganesyants L.A., Panasyuk A.L., Kuzmina E.I. RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY. Пищевые системы. 2019;2(2):20-26. https://doi.org/10.21323/2618-9771-2019-2-2-20-26

For citation:


Oganesyants L.A., Panasyuk A.L., Kuzmina E.I. RATIONAL USE OF THE SECONDARY RESOURCES OF THE VINEYARD AND WINEBRANDING INDUSTRY. Food systems. 2019;2(2):20-26. https://doi.org/10.21323/2618-9771-2019-2-2-20-26

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)