Akademik Məlumat İdarəetmə Sistemi
SYLWAN, vol.163, no.4, pp.2-13, 2019 (SCI-Expanded)
The study of the possibility of obtaining dietary fiber from grape marc revealed the perspectiveness of their use as sorbents and activator of alcoholic fermentation in the wine industry. It is established that depending on the variety and processing technology the grape marc differs for its chemical and mechanical content. At the same time, a greater amount of grape skins obtained from the sweet marc. It was experimentally revealed that the dietary fiber from the marc has a high sorption capacity in relation to both toxic elements and cations, in other words to iron, copper and zinc. Conducted finely dispersed state of the fiber has ensured complete removal of toxic elements. Because of this, the use of grape dietary fibers is recommended when it is necessary to reduce the concentration of metal cations. Regarding the creation of the yeast immobilization center, the use of dietary fiber increased the accumulation of biomass by 14 ... 28% and, accelerated fermentation by reducing the latent period.