Оцінка факторів, що впливають на екстракцію та склад біологічно активних речовин із вторинної сировини

The object of this study is the technology for producing bioactive compound-rich extracts and high-quality wines. Although several studies have been conducted in winemaking on resource-saving technologies, the factors affecting the amount and extraction of bioactive compounds obtained from residues have not been evaluated. The content of phenolic compounds in sweet pomace obtained from red grape varieties was higher compared to other variants (19.8 g/kg); however, in acidic pomace from the same varieties, this value was significantly lower, at 11.2 g/kg. The Merlot and Madrasa grape varieties were found to contain higher amounts of bioactive compounds and antioxidants. The extraction of compounds from the peel, seeds, and whole pomace was carried out at 60°C with a 1:3 solid-to-solvent ratio. For the peel, 95% ethanol and 0.5% tartaric acid were used as the solvent; for the seeds, water with 2% tartaric acid; and for the whole pomace, a 30% water–alcohol mixture (wine–alcohol or juice–alcohol) was applied. The extracts obtained from the peel, seeds, and whole pomace contained vitamin C (0.98–6.6 mg/g), dietary fiber (1.81–3.00 mg/sm3), phenolic compounds (1.04–2.70 mg/sm3), and antioxidant activity (1265.3–2550.3 µmol Trolox equivalents/dm3). Investigating the factors affecting the extraction of bioactive compounds from secondary raw materials, selecting appropriate technological methods and regimes that ensure high extract yield and antioxidant properties, and rationalizing the composition and quality of the extracts depending on the preparation method and the ingredients provide a solution to the problem. The results offer a practical solution through the production of bioactive compound-rich extracts that can improve the quality of juices and wines