Innovative Production Technology of Drinks from Grape Cryopowders


A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there.

[1] Abdullabekov, R.A. (2016). The use of grape raw materials as a source of dietary supplements in conditions of taxiways. Mining agriculture, no. 1, pp. 153–158.

[2] Vlasova, O.K., Bakhmulaeva, Z.K., Magadova, S.A. (2017). The formation of the chemical composition of grapes in the north-western zone of Dagestan. Winemaking and viticulture, no. 1, pp. 27–30.

[3] Kasyanov, G.I., Yaralieva, Z.A., Akhmedov, M.E. (2018). Fruit and berry cryopowder technology. Krasnodar: Ecoinvest, 155 p.

[4] Kustova, I.A., Makarova, N.V. (2015). Comparative analysis of the chemical composition and antioxidant activity of grapes of several varieties: world level and own research. Magarach. Viticulture and winemaking, no. 3, pp. 76–77.

[5] Lisovets, U.A., Ageeva, N.M. (2015). The influence of new races of active dry yeast on the chemical composition of white table wine materials. Eurasian Union of Scientists, no. 10–2(19), pp. 81–83.

[6] Nadykta, V.D., Shcherbakova, E.V., Olkhovatov, E.A. (2017). Technology of powdered food additives. Polythematic network electronic scientific journal of the Kuban State Agrarian University, no. 131, pp. 659–671.

[7] Ramazanov, O.M., Ramazanov, Sh.R., Magomedov, M.G. (2015). The chemical composition of table grapes in the conditions of the mountain -- valley zone of Dagestan. Bulletin of Michurinsky State Agrarian University, no. 3, p. 35–40.

[8] Studennikova, N.L., Kotolovets, Z.V., Razgonova, O.V. (2016). Study of the chemical and biochemical composition of ripe berries of new grape varieties ifigenia and pearls under cultivation in different zones of the Crimea. News of Agricultural Science of Tauris, no. 6(169), pp. 11–17.

[9] Khanikaev, D.N. (2017). The chemical composition of grapes of different varieties of grapes in the conditions of North Ossetia-Alania. News of Gorsky State Agrarian University, vol. 54, no. 3, pp. 165–169.

[10] Chandrasekar, V., Gabriela, J., Kannan, K., Sangamithra, A. (2015). Effect of foaming agent concentration and drying temperature on physicochemical and antimicrobial properties of foam mat dried powder. Asian J. Dairy Food Res., vol. 34, pp. 39–43.

[11] Hasanah, H., Chong, G., Suzana, S. (2014). Comparison of physicochemical analysis and antioxidant activities of Nigella sativa seeds and oils from Yemen, Iran and Malaysia. J. Sci., vol. 43, pp. 535–542.

[12] Kasyanov, G., Davydenko, T. (2017). High-tech processing of secondary resources of winemaking. Food science and technology, vol. 1, pp. 75–80.

[13] Patil, V., Chauhan, A.K., Singh, R.P. (2014). Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technol., vol. 253, pp. 230–236.

[14] Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent. (2017). Beverages, no. 3, pp. 9. DOI:10.3390/beverages3010009