Development of a technology of manufacturing Extra Virgin oil from seeds of different grape cultivars
Abstract
It has been studied whether seeds of the grape varieties Lydia, Isabella, Moldova, Baco, Odesa Black, Cabernet, and the blends N 1 – Muscat Blanc + Noah (50:50), N 2 – Riesling + Chardonnay (50:50), and N 3 – Chardonnay + Sukholimansky (50:50) are promising raw materials for fat-and-oil products and cosmetics. The study provides a scientific basis for a technology for manufacturing oils from several grape seed varieties. For seeds from different grape cultivars, appropriate process conditions have been selected to obtain extra virgin oil by cold pressing. The most practical conditions for wet-heat treatment of crushed seeds of the cultivars Cabernet, Moldova, Baco, Odesa Black, and blend N 3 (Chardonnay + Sukholimansky, 50:50) are a temperature of 40 °C and a duration of 10 min. In contrast, seeds of Lydia, Isabella, and blends No. 1 (Muscat Blanc + Noah, 50:50) and N 2 (Riesling + Chardonnay, 50:50) should be treated at the same temperature for 20 min. While extracting oil by pressing, it is recommended to avoid heating the treated crushed seeds (extraction mash) to over 30 °C for more than 5 min. The research results have shown that in the seeds of Lydia, Isabella, Moldova, Baco, Odesa Black, and Cabernet grapes, and those of blends N 1 (Muscat Blanc + Noah, 50:50), N 2 (Riesling + Chardonnay, 50:50), and N 3 (Chardonnay + Sukholimansky, 50:50), the oil content is 14–20 %.
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