BIOLOGICAL AND CHEMICAL COMPOSITION OF GRAPES AND THE TECHNOLOGY FOR PRODUCING MOLASSES AND JUICE CONCENTRATE FROM INDUSTRIAL GRAPE VARIETIES
Keywords:
Grapes, bekmes, concentrate, distillation, vacuum apparatus, sugar content, technological process.Abstract
This article analyzes the scientific basis of the production processes of high-quality bekmes and juice concentrates from technical grape varieties grown in Uzbekistan. The processes of mezga extraction, CaCO₃-based distillation, vacuum-boiling, and low-temperature concentration presented in the article were studied. The effect of the temperature regime in the range of 65–90 °C to achieve a sugar concentration of up to 70% was studied, and it was found that the efficiency of vacuum apparatus is higher than that of traditional open distillation.
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