Heat consumption during selective processing of whole grapes for red juices

Abstract

The processing of grapes of black berry varieties traditionally proceeds according to the in-red method with fermentation on the marc, fully utilizing the phenolic compounds from the solid phase (for red wines).In the case of juices in the absence of the fermentation process, the extraction of biologically active substances (BAS) is problematic. Hygienically valued red juices are almost absent from the market. This study aligns with the series of research projects, and focuses the objective on determining the heat consumption in the selective processing of whole grapes by plasmolysis of the skin, cell destruction and rapid release of anthocyanins, followed by cooling and crushing, separation of the pigmented red juice in the subsequent conservation process. Technical calculations and comparative analysis of thermal consumption and the priorities of applying innovative technology in the production of diet juices in the Republic of Moldova, are presented.