Open AccessNon-alcoholic carbonated tonic drink technology development from grape pomace
Author(s) -
Mikhail Sergeev,
Dmitry Yermolin,
Galina Yermolina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/937/2/022098
Subject(s) - pomace , chemistry , food science , tonic (physiology) , anthocyanin , phenols , organic chemistry , medicine
The article presents research non-alcoholic carbonated tonic drink technology development from grape pomace. It was found that Ancellotta grape pomace extraction optimal regime is 60-65 °C at least 2 hours. Pomace volume fraction in the drink should be 3%, phenols mass concentration – 200 mg/l, anthocyanin allows to get a product with a soft pink color – 10 mg/l. Drink’s sugars mass concentration is 60 g/l, titrating acids – 3 g/l.