SELECTION OF THE REGION AND GRAPES VARIETIES FOR PRODUCTION OF DIETARY RED JUICE

Abstract

The paper presents the analysis results of the vineyard and grape varieties for the production of juice with an advanced content of biologi-cally active substances. The grape varieties were analyzed from the perspective of the op-timal growing region, the requirements of cli-matic and growing conditions. The chemical composition of grapes and must from black grapes were analyzed. The importance of using juices in the diet due to the content of biologi-cally active substances, valuable for the human body was argued.