PREPARATION OF LEMONADE FROM THE JUICE OF WILD AND CULTURED CHERRIES IN GEORGIA

The aim of the study is to obtain a non-alcoholic beverage (lemonade) from varieties of wild cherry (Cerasus vulgaris) and cultivated cherry (Cerasus fructicola) and to study its physicochemical properties. The experiment showed that both varieties of cherry contain substances important for health, such as carbohydrates, fats, vitamins, micro- and macroelements, anthocyanins, tannins, phenols, calcium, pota­ssium, phosphorus, iron, magnesium and manganese, etc. The non-alcoholic beve­ra­ge made from these juices, lemonade, maximally preserves biologically active substan­ces, which allows for wider use of cherries as raw materials in the production of non-alcoholic beverages. Lemonade meets all the requirements set out in the standard.