PROCESSING OF GRAPE POMACE TO EXTRACTION FOOD DYE
Abstract
The paper presents the results of research aimed at improving the technological process of processing secondary grape raw materials - grape pomace of the Saperavi variety, with the production of food coloring. The chemical composition of grape pomace obtained in two technological variants was analyzed: after pressing fresh pulp and after completion of fermentation on the pulp in the production of red wines in the classical way. It was established that grape pomace contains a significant amount of phenolic compounds, organic acids and other substances that determine their value as sources of biologically active components. The process of pomace extraction was studied and the efficiency of extraction of coloring and related phenolic compounds from grape pomace of the Saperavi variety was quantitatively assessed. The experiments were conducted at two temperature regimes of the extractant: 18 – 20 °C (conditions of «cold» extraction) and 35 – 40 °C (moderate heating). As an extractant, a water-alcohol solution with a strength of 20% vol. was used. In addition to the yield of coloring substances and the volume of the obtained extract, changes in the content of soluble sugars and titrated acidity of the extracts were studied. As a result of the work, a method of extracting coloring substances with a water-alcohol solution in countercurrent of the extractant was proposed, which allows to increase the efficiency of dye extraction with minimal solution consumption. To purify the eno dye from colloidal substances and impurities, a series of experiments were conducted using bentonite and various filtration materials. The most rational can be considered the use of lower concentrations of bentonite (0.5 – 1.0 g/dm3), which provide a sufficient degree of clarification of the extract with minimal loss of coloring substances (3.2 – 3.7%). Analysis of filtration options showed that the optimal compromise between transparency and minimal loss of coloring substances (0.42%) is filtration through filter paper. The results obtained confirm that grape pomace, regardless of the technological stage of its formation, remains a valuable secondary raw material for winemaking.
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Copyright (c) 2026 Тетяна Яковенко, Ольга Мамай, Тетяна Кузьміна, Ольга Стоянова, Катерина Зубкова
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