DEVELOPMENT OF THE TENOLOGY OF WILD AND CULTIVATED BLACKBERRY JUICES COMMON IN GEORGIA

Abstract Juices are made from cultivated and wild blackberries, Their physico-chemical indicators have been studied. Blackberry sauce is made from pressed blackberry using traditional Georgian spices. Biologically active substances, antioxidant activity, anthocyanins, pectin substances, titrated acidity, phenols, vitamin C are determined in the produced juices. The samples made by us were analyzed according to the standard. It was determined that the received products meet the requirements stipulated by the standard. Therefore, we can say that if blackberry cultivation increases in Georgia, making juice from it is more profitable than selling it raw, because the transportation, storage and sale of raw blackberries is less effective.