Scientific Journal of KubSAU

The influence of technology on the fortification composition of biologically active substances of wine and the Cahors beverage type has been examined. We have also established and explained the dependence of the content of phenolic compounds, including carboxylic acids from the ways of alcoholization. A way of fortification, contributing to the enrichment of wines and beverages such as Cahors with biologically active substances has been shown

In the article we have studied the effect of vibration on the extraction process of inulin from Jerusalem artichoke tubers. The dependence of the output of inulin on the duration and frequency of exposure has been indicated. We have also identified the perspectives of using this technology for the extraction of inulin from plant material

We propose an advanced technological production of port wine from the perspective grape varieties. The positive effect of microwave exposure in order to intensify the process of making port wine is presented. The estimation of the organoleptic characteristics of the product is shown