Uman National University | today: 12/25/2025
| Author(s) |
Кучеренко В. М., , , Білько М. В., , , Бабич І. М., , , Успаленко О. В., , , Омельченко М. С., , , Книш В. В., , , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 216-229 | index UDK | 663.252.9 | DOI | 10.32782/2415-8240-2025-107-1-216-229 (Link) |
| Abstract | Introduction. The research is aimed at improving the technology of alcoholic beverages based on an extract from grape pomace of the Isabella variety. The relevance of the study is driven by the need to develop functional beverages with pronounced organoleptic and biologically active properties that promote the rational use of grape processing by-products. Materials and Methods. For the study, extracts from grape pomace of the Isabella variety (2023 harvest, Kyiv region) were used, along with dry wine material from Isabella grapes (11.0% vol. alcohol), sugar, prepared water, citric acid, and stabilizing agents. Physicochemical parameters were determined according to OIV methods. Organoleptic evaluation was carried out using a 100-point scale. A descriptive sensory analysis method was used to study the taste and aroma of the beverages based on grape pomace extracts. Results and Discussion. It was found that extracts obtained at an alcohol content above 32% have a richer aromatic profile with notes of red berries, fruits, and spices. The optimal proportion of extract in the beverage composition is 18–20%, which ensures a balanced taste without excessive astringency. The study confirmed an increase in the antioxidant activity of blends with the addition of the extract. Viniprotect was found to be effective for stabilizing the beverage, ensuring product clarity with minimal losses of phenolic (10%) and coloring (17%) compounds. Conclusions. The improved technology of alcoholic beverages based on grape pomace extract provides a combination of high organoleptic qualities, functionality, and product stability. This approach has significant innovative and commercial potential, promotes resource conservation, and contributes to the production of value-added food products. | ||
| Key words | extract, Isabella, grape pomace, atioxidant properties, nutritional value | ||