Influence of the preparation characteristics of grape dietary fiber on the technological process of wine

The use of recycled raw materials from the winemaking industry, in particular grape pomace, to improve the technology of natural table wines was studied. The study focused on the possibilities of using grape skins as recycled raw materials, whether fresh, dry, powdered or as dietary fiber independently. In this regard, the pomace obtained using modern technological equipment and grape processing technology was studied. Based on the technology we developed, grape dietary fiber prepared by two types of drying - infrared radiation and drying cabinet - was used. The results obtained proved that the type of drying of grape dietary fiber has a greater effect on the chemical composition of the prepared wine materials than the degree of their crushing. Based on scientific research, it can be noted that drying with infrared rays ensures the production of higher-quality grape dietary fiber, and this grape dietary fiber has a more positive effect on the technological process of wine. The extract index of wine is affected by the degree of maturity of the grapes, as well as substances collected during fermentation, including glycerin and other non-volatile polyatomic alcohols, nitrogenous and mineral substances, acids and their salts, and other extractive substances. Based on the mass concentration indicators of the obtained extract, it can be noted that during fermentation, wine is rich in biologically valuable components of dietary fibers. Their transfer to wine depends on the degree of crushing of dietary fibers and the drying method.