IMPORTANCE OF GRAPES IN THE NATIONAL ECONOMY AND TECHNOLOGY OF OBTAINING ELIXIR (OINTMENT) FROM GRAPES AND ITS BIOCHEMICAL INDICATORS.
DOI:
https://doi.org/10.55640/Keywords:
Grape ointment, elixir, extraction, phenolic compounds, pasteurization, technology.Abstract
The article analyzes the production processes of grape elixir (ointment) prepared on the basis of technical grape varieties. The existing technological processes - freezing, fine grinding, extraction at 46–48 °C, pasteurization at 70 °C - are scientifically substantiated. A complete analysis of the complex of phenolic compounds, vitamins, color and nutritional value of the elixir was performed.
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References
1. Mirziyoyev Sh.M. PF-5200-no. “Implementation of a cluster system in the development of viticulture” – Tashkent, 2021.
2. Mirziyoyev Sh.M. PF-36-no. “On additional measures to ensure food safety”. – Tashkent, 2024.
3. Uzbekistan: Research of the Academician M.Mirzayev BTHI and the Research Institute of Viticulture.
4. Australian Wine Research Institute (Australia) – research on the preservation of phenolic substances.
5. Oregon Wine Research Institute, Oregon State University (USA) – scientific conclusions on grape biochemistry.
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Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.
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