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Natural grape juice, thanks to its chemical composition and gustatory qualities, occupies one of the significant places in the balanced human nutrition. However, the positive properties of juice are lost if it is prepared from low-quality raw materials. The results of studies dedicated to the influence of grape washing before its processing on the quality of natural juice are given in the presented monograph. Concrete recommendations are given for grape washing and wine-grape juice purification in order to obtain ecologically pure product. Scientific novelty of this work is that for the first time it has been proposed to wash grapes with grape must, as well as press fraction of grape processing, in order to remove heavy metals and other harmful substances from the surface of raw materials intended for the production of natural juice. In recent years the technological scheme of grape processing for wine more and more often includes the stage of washing of processed raw materials, special machines and equipment for grape washing have been created. The work presents the information available in scientific literature about the influence of grape washing on must fermentation process and wine quality.
About the author
Bagaturia Nugzar Shotaevich - PhD, Akademiker der Akademie der Agrarwissenschaften Georgiens, Professor an der Georgischen Technischen Universität, Direktor des Georgischen Forschungsinstituts für Lebensmittelindustrie.
