THE INFLUENSE OF SOME PLANT EXTRACTS ON THE QUALITY INDICATORS OF GRAPE-CONTAINING DRINK

In this work, an attempt has been made to study the possibility of using carbon dioxide extracts from plant raw materials as an additive to improve the taste and aromatic parameters of a grape-containing drink. Advancing the technology of juices and drink is mainly aimed at improving their stability indicators, preserving and increasing the content of biologically active substances. Considerable attention in the production conditions is paid to the use of preservation agents, especially if this applies to products intended for infant food. In this work, methods of chemical analysis, capillary electrophoresis, gas chromatography using a capillary column were used to assess the general parameters of the component composition of grape juice. Experiments on the modification of grape drink used carbon dioxide extracts produced by OOO «Karavan» (Krasnodar). To compare the component composition of the extracts, the substances were determined by group characteristics. It has been shown that the use of CO2 extracts increases the stability of grape-containing drink. The effect on the taste, color and aroma of grape juices from Aligote, Riesling varieties was investigated at the following doses of vegetable extracts – 0.005 %, 0.01 % and 0.02 %. The main condition for the use of the carbon dioxide extract additive has been determined – it should not change the taste and aromatic characteristics of grape-containing drink. Among the selected plant extracts, only the addition of 0.005 % of horse chestnut or coconut allowed to ensure the stability of the product and did not change its taste characteristic. The use of these carbon dioxide extracts allowed to increase the stability of grape-containing drink within the warranty period and contributed to its clarification. Key words: DRINK, JUICE, EXTRACT, GRAPE, TASTE, STABILITY, ANALYSIS