Development of the technology of obtaining wine dye from dark varieties of grape

Abstract

This article provides information on the properties and use of natural and synthetic dyes. The importance and prospects of obtaining a food coloring agent from red grape pomace varieties, after processing them for grape juice and wines, are substantiated. Based on numerous studies and experiments, an innovative method for the production of anthocyanin dye from secondary raw materials of winemaking has been developed. The technology consists of two main stages, the first of which is the pretreatment of grape pomace in order to prepare for the extraction process, the second stage is the extraction of natural food coloring agent. The organoleptic and physico-chemical parameters of the obtained sample of the enokrasitel are given. Based on the results of the analysis and research, recommendations and suggestions for the use of dyes have been prepared.