RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES

Abstract

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology