Objects and methods of research. Grape pomace food powders
, bakery products, quality
O.L. Vershinina,Ph.D. tech. sciences,
M.H. Tezbieva,Kuban State Technological University (Krasnodar)
Annotation. The results of a study of the possibility of using powder from grape pomace skins in the production of bakery products of high nutritional value are presented. The technology for preparing wheat and rye-wheat dough using powder from the skins of grape marc has been developed, the optimal dosages and a rational method for its application have been determined.
An important task facing the baking industry is to expand the range of bakery products based on the integrated use of traditional and new raw materials in order to ensure rational and nutritious nutrition.
One of the possible sources for obtaining valuable food components is grape pomace, which is practically not processed at primary winemaking enterprises, but is transported to the fields as production waste as organic fertilizer. The amount of grape marc is up to 30% of the amount of processed grapes. The composition and yield of the marc depend on the equipment and method of grape processing, its varietal characteristics and the degree of juice extraction. The pomace contains: peels – 37–39% of the total mass; pulp – 15–34%; ridge remains – 1–3.3%; seeds - 23–39%, which are important raw materials for obtaining such valuable products as dry skin and grape oil.
The object of research was grape pomace skin powder obtained from Riesling grapes from the 2010 harvest.
The technological process for preparing powder with the highest content of biologically active substances in laboratory conditions consisted of the following stages: drying the pomace in an oven at a temperature of 60˚C for 5 hours; sifting through a sieve ( d=14 mm) to separate seeds and ridges from the skin; grinding the peel on a laboratory technological mill LMT-1; sifting through a silk sieve No. 21 to obtain the additive.
The resulting substance (additive) is a loose powder with a moisture content of 9–10%, light brown in color, sweet and sour tart taste with a pleasant grape aroma.
As can be seen from table. 1, the main component of the resulting supplement is carbohydrates, represented mainly by mono- and disaccharides, pectin substances and fiber. Significant quantities of grape marc peel powder contain vitamins and minerals, which are part of the structural elements of all living cells and tissues, as well as important enzymes involved in metabolism. The content of proteins and lipids is insignificant. A lack of one or another mineral in the diet disrupts the most important physiological functions of both plant and animal organisms.
Fiber, along with insulin, reduces blood glucose levels. Ballast substances, or dietary fiber, reduce the digestibility of foods and increase energy consumption during metabolism, which helps reduce the weight of obese people. There is evidence in the world literature that dietary fiber significantly affects the content of vitamins and minerals in the body.
Pectin substances help remove heavy metals, radionuclides and harmful metabolic products from the body. In addition, the increased content of pectin substances and fiber in bakery products improves their quality and extends the period of freshness retention.
Grape pomace skin powder contains tannins that have bioprotective properties, as well as flavonoids - a promising and affordable source of biologically active substances. Flavonoids, having high antioxidant activity, inhibit oxidation processes in cellular structures and reduce the risk of oxidative stress diseases.
A study of the composition of grape pomace skin powder showed that it contains biologically active compounds and can be a useful additive that increases the nutritional value of baked goods (Table 2).
The use of the powder helped to enhance the sugar and gas-forming ability of the dough and improve the quality of gluten, as a result of which the hydrophilic properties of gluten and elasticity improved, and the resistance to deformation of gluten compression increased.
Literature
1. Vershinina, O.L. Using powder from grape pomace skins to activate pressed baker's yeast / O.L. Vershinina, A.V. Sidorenko, D.V. Shapovalova // Mater. 2nd Int. scientific-practical conf. “Bakery, confectionery and pasta products of the XXI century”: – Krasnodar: KubSTU Publishing House, 2011. – P.144–147.
2. Derevenko, V.V. Kinetics of convective drying of Shiraz grape pomace / V.V. Derevenko [and others] // Izv. universities Food technology. – Krasnodar: KubSTU Publishing House, 2011. – No. 2–3. – pp. 74–76.
3. Derevenko, V.V. Resource-saving technology for processing waste from wineries / V.V. Derevenko, A.V. Sidorenko // Mater. IIIIntern. scientific-practical conf. “Food industry and agro-industrial complex: achievements, problems, prospects”: – Penza: Privolzhsky House of Knowledge, 2009. – P. 32–34.
4. Kondratyev, D.V. Methods for obtaining grape marc extract and the possibility of its use in the food industry / D.V. Kondratiev // Izv. universities Food technology. – Krasnodar: KubSTU Publishing House, 2009. – No. 1. – P. 62 – 64.
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6. Roslyakov, Yu.F. Scientific basis for the development of functional bakery products based on nutritional correction / Yu.F. Roslyakov [and others] // Izv. universities Food technology. – Krasnodar: KubSTU Publishing House, 2009. – No. 5–6. – pp. 28–31.
1 ANALYTICAL REVIEW OF INFORMATION SOURCES ON THE TOPIC OF THE RESEARCH.
1.1 Characteristics and chemical composition of grape pomace, use and physiological value of its components.
1.2 Methods for processing grape pomace with seed separation.
1.3 Production of dietary supplements from grape pomace and their composition.
2 OBJECTS AND METHODS OF RESEARCH.
2.1 Objects of research.
2.2 Research methods.
2.2.1 Methods for studying the chemical composition and quality indicators of food powders from white and red grape marc.
2.2.2 Methods for studying the main indicators of the quality of raw materials, semi-finished products and finished products of bakery production.
2.3 Structural diagram of research.
3 EXPERIMENTAL PART.
3.1 Study of the influence of the main technological and kinetic parameters on the efficiency of convective drying of red and white grape marc.
3.2 Improving the technology for producing food powders from the pomace of white and red grape varieties.
3.3 Study of the chemical composition of food powders from the pomace of white and red grape varieties, determination of their safety indicators.
3.4 Study of the influence of powders from white and red grape marc on the baking properties of wheat and rye flour.
3.5 Study of the influence of powder from white grape marc on the lifting force of yeast and the possibility of its use in activating pressed yeast.
3.6 Study of the influence of different dosages of nuts from grape marc of white and red varieties on the properties of the dough, the quality of bread made from wheat and a mixture of rye and wheat flour.
3.7 Determination of the optimal dosage of food powders from white and red grape marc, the optimal ratio of rye and wheat flour, as well as justification of the method of adding the powder.
3.8 Development of technology and recipes for preparing new varieties of wheat and rye-wheat bread.
3.9 Assessment of the nutritional value of new varieties of bread.
3.10 Assessment of the cost-effectiveness of the research results.
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Introduction of the dissertation (part of the abstract) on the topic “Improving the technology for producing food powders from grape pomace and their use in baking”
The busy rhythm of life and lack of time for most people has caused a disruption in the rhythmic supply of nutrients to the body, leading to a qualitative and quantitative change in the diet, which is dominated by refined, high-calorie foods, but poor in plant protein, polyunsaturated fatty acids, vitamins, minerals and other essentials. food substances. To maintain human health, performance and life expectancy, it is necessary to adhere to the principles of rational nutrition. At the same time, food products must contain the required amount of essential nutrients, including micronutrients, which are absolutely necessary for the normal functioning of metabolism and the reliable provision of all human vital functions. As evidenced by extensive global and domestic experience, one of the effective ways to replenish the insufficient intake of vitamins, minerals, and dietary fiber from a normal diet is to enrich daily products with these nutrients, in particular bakery products.
BREAD is the most consumed food product, so the introduction of useful components into its composition can significantly affect human health. One of the important sources for obtaining food powders, which contain up to 20% fiber and 5-8% pectin substances, is grape marc (VP), which is practically not processed at primary winemaking enterprises in the Russian Federation and is exported as an organic fertilizer in the form of production waste. to the fields.
In 2011, enterprises in the Krasnodar Territory processed 165 thousand tons of grapes and obtained about 25 thousand tons of pomace (without ridges), from which about 7 thousand tons of food powder and the same amount of grape seeds, which are the raw materials for obtaining valuable grape oil. Due to the loss of grape seeds alone, enterprises in the region lost up to 32 million rubles, with an average estimated yield of grape oil of 10%.
The problem of increasing the nutritional value of bakery products, including those with additives obtained from grape marc, is reflected in the works of many scientists: L.Ya. Auerman, R.D. Polandova, S.Ya. Koryachkina, V.D. Malkina, T.B. Tsyganova, A.S. Dzhaboeva, B.C. Kolodyaznoy, N.G. Shcheglova, A.N. Musaeva, T.V. Pershakova, D.V. Kondratiev and others.
In this regard, improving the technology for producing food powders from red and white grape marc and using them in bread baking to increase the nutritional value of bread is relevant and has important scientific and practical significance.
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Improving technologies for wheat and rye-wheat varieties of bread using flour obtained from pumpkin seeds 2013, candidate of technical sciences Kucheryavenko, Inna Mikhailovna
Development of technology for the use of food by-products in the production of bread from a mixture of rye and wheat flour 1984, Candidate of Technical Sciences Belyanina, Natalia Dmitrievna
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Conclusion of the dissertation on the topic “Technology of processing, storage and processing of cereals, legumes, cereal products, fruits and vegetables and viticulture”, Sidorenko, Alexander Vladimirovich
1. The influence of the main technological and kinetic parameters on the efficiency of convective drying of sweet pomace of Chardonnay grapes, fermented pomace of Shiraz and Cabernet varieties, as well as pomace from frozen Riesling grapes was experimentally studied. Analysis of the change in the nature of the 8-shaped curves of the second period of drying speed, constructed on the basis of experimental data, showed that grape pomace belongs to colloidal capillary-porous bodies. The ratio of the forms of free and bound moisture in the pomace depends decisively on the method of grape processing.
2. Rational technological parameters for convective drying of the marc of the studied grape varieties were established - hot air temperature 80 °C and its speed 11.0 m/s. Empirical equations have been obtained for calculating an important technological parameter - the duration of the first and second drying periods, which make it possible to determine the total duration of the drying process at a given moisture content of the dried pomace.
3. The technology for producing food powders from the marc of the studied grape varieties has been improved. A functional and structural diagram of a line for producing food powders from explosives has been developed, including drying, separation and grinding subsystems.
4. The chemical composition of food powders from dried grape pomace of red and white varieties, obtained by various methods, was studied, and their safety indicators were determined. It has been established that in terms of safety and microbiological purity, food powders made from explosives comply with the requirements of SanPiN 2.3.2.1078-01, contain biologically active substances and can be a useful additive that increases the nutritional value of bakery products.
5. It has been established that food powders from white and red varieties of explosives, as a valuable food additive, have a positive effect on the baking properties of wheat and rye flour, which made it possible to use powder from white varieties of explosives in a dosage of no more than 3% in the production of bakery products from wheat flour.
6. The feasibility of using powder from white grape pomace to activate baker's yeast has been proven. It has been established that the addition of PP from explosives can reduce the duration of activation of compressed yeast to 1 hour (the duration of activation of pressed yeast without adding PP from explosives is 2.5 hours), which has significantly shortened the entire technological process.
7. It has been established that the addition of food powders from explosives has a positive effect on the rheological properties of dough made from wheat, as well as from a mixture of rye and wheat flour, both after kneading and at the end of fermentation. At the same time, the addition of 7.0% - 11.0% PP from explosive red varieties to the recipe for Stolichny bread contributed to an increase in the ultimate shear stress after kneading by 1.3 - 2.6 times, the consistency coefficient by 1.25 - 1.75 times, effective viscosity is 1.5 - 1.7 times, respectively, compared to the control. At the end of fermentation, the ultimate shear stress increased by 1.4 - 5 times, respectively, compared to the control, the consistency coefficient increased by 1.3 - 2 times, respectively, the effective viscosity increased by 1.1 - 1.4 times, respectively, of the experimental samples compared to the control sample without additive.
8. It has been shown that it is advisable to add PP from explosives to the dough in the form of a suspension in water, as well as by mixing with a suspension of pressed yeast and subsequent feeding through dosing stations. At the same time, the specific volume of wheat bread increased by 4.7 - 7.6% and porosity - by 3.9 -5.2%, and the overall compressibility of the crumb - by 9.1 -10.9%. The specific volume of rye-wheat bread increased by 18.9-24.3% and porosity by 3.1-4.6%, and the overall compressibility of the crumb by 9.3-11.9%. The optimal dosage of powder from red explosives in the production of rye-wheat varieties of bread has been established to be equal to 9.5% by weight of flour in the dough with a ratio of peeled rye flour and first-grade wheat flour of 50:50.
9. Using PP from the pomace of red and white grape varieties, the technology and recipes for rye-wheat bread “Osoobenny” and wheat bread “New” have been developed. The use of explosive powders allows not only to improve the quality of wheat and rye-wheat varieties of bread, but also to increase their nutritional value. The use of PP from white varieties of explosives in the recipe for wheat bread made it possible to reduce the technological process time by 67 minutes, and the use of PP from red varieties of explosives in the recipe for rye-wheat bread made it possible to reduce the technological process time by 95 minutes.
10. A diagram of the line for preparing liquid sourdough and dough from rye and rye-wheat flour has been developed (utility model patent No. 110603 dated November 27, 2011) and sets of technical documentation, including TU, TI and RC, for new varieties of rye-wheat bread “Special” and “New” wheat bread.
11. The total economic effect from the implementation of developed technological solutions and the sale of new types of products in the amount of 100 tons per year amounted to 36 thousand rubles.
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ANNOTATION
The relevance of studying the processes of obtaining and studying the chemical, mechanical and physico-chemical properties of pectin is analyzed. A method for extracting pectin from grape marc under laboratory conditions is presented, and a scheme for extracting pectin under production conditions is proposed. The results of a study of the physicochemical characteristics of grape pectin are presented.
ABSTRACT
The relevance of research into the processes of obtaining and studying chemical, mechanical and physico-chemical properties of pectin is analyzed. A method for extracting pectin from grape scraps under laboratory conditions is given, a scheme for extracting pectin in production conditions is proposed. The results of a study of the physico-chemical characteristics of grape pectin.
Keywords: Pomace, pectin, polysaccharide, jelly, gastric diseases, biologically active substances, hemostatic, detoxification, antacid, antiseptic, calcium, carotenoids, multivitamins, a variety of carbohydrates, lipids, micromolecular substances, extract, water-soluble polysaccharides, distilled water, refrigerator, alcohol, powder , brown color, citric acid, water bath, filter, calico, powder, light yellow color.
Keywords: Extracts, pectin, polysaccharide, jelly, gastric diseases, biologically active substances, hemostatic, detoxifying, antacid, antiseptic, calcium, carotenoids, multivitamins, carbohydrates, lipids, micromolecular substances, extract, water-soluble polysaccharides, distilled water, alcohol, refrigerator , powder, brown color, citric acid, water bath, filter, coarse calico, powder, light yellow color.
The rational use of pectin in the food industry and other sectors of the country's economy requires a comprehensive study of the chemical and physicochemical properties of both the polysaccharide itself and solutions and jellies based on it.
Pectin substances are used in medicine in the treatment of various types of gastric diseases. The hemostatic, detoxification, antacid and antiseptic properties of pectins are known. Their derivatives are used for acute calcium deficiency in the body.
Grapes have high nutritional value. There are about 600 thousand types of grapes in the world. Grapes are an integral part of the diet of the country's population. Its special value lies in the fact that it contains many biologically active substances. The presence of carotenoids, multivitamins, a variety of carbohydrates, etc. gives them significant usefulness.
Due to favorable weather conditions, viticulture is one of the main directions of agriculture in Uzbekistan. The main part of wine grape varieties is used for the production of grape juice and wine, where a lot of production waste is generated - grape marc, from which biologically active substances, oil, and components for the production of animal feed can be obtained.
We have set the task of developing an effective technology for obtaining pectin from grape pomace and studying their chemical, physicochemical properties.
The processes for obtaining pectin are carried out in the following sequence. 2 varieties of grapes were selected and one kilogram of each was measured. Juices are squeezed from each grape separately.
The remaining waste is dried and used to extract pectin. To do this, the dried pomace is mixed into flasks, into which 350-400 ml of 96 or 80% alcohol is poured and extracted for 3 hours at room temperature. During the extraction process, lipids and micromolecular substances are separated, the extract is filtered with calico and dried.
In order to extract water-soluble polysaccharides from dried pomace, 250-350 ml distilled water, extracted for 3 hours at room temperature and in order to precipitate the extracted polysaccharides, 300-400 ml of 96% alcohol is added to each sample and stored for 24 hours in the refrigerator. The precipitated polysaccharides are filtered, the precipitate is washed with 100 grams of 87-96% alcohol. The resulting polysaccharides are dried. Brown polysaccharide powder, soluble in water.
After polysaccharides are removed from the waste, pectin is extracted. In ratio to 1 l 10 g of citric acid is dissolved in water and poured into 400 G to each of the samples and extracted in a water bath at a temperature of 70-80 0 C for 3 hours. After extraction, the samples are filtered. 600 ml of 96% alcohol is poured into the resulting liquid component of each sample, thereby precipitating pectin and settling in the refrigerator for 3 hours. After 3 hours, the precipitate is separated using calico and the precipitate is washed with 85 or 96% alcohol and dried. Lumps of dried pectin are ground and reduced to a powder state. The amount of pectin obtained is 4%, has a light yellow color, and is highly soluble in water.
Under industrial conditions, pectin can be extracted using technology, the diagram of which is shown in Fig. 1.
Figure 1. Simplified process flow diagram for pectin production 1 Reactor for soaking raw materials; 2, 4, 6, 10, 13, 18 – pumps; 3-hydrolyzer; 5-extractor; 7-centrifuge; 8-container for collecting extract; 9-tank for collecting pomace; 11-centrifuge; 12,14 - reactor for pectin isolation; 15-drying installation; 16-shredder; 17-pectin packaging device
The degree of etherification of the resulting substance is determined by the titrometric method. The experimental results are presented in Table 1.
Table 1.
Degree of esterification of pectin
KC - free carboxyl group; KE - esterified carboxyl group; K O – total amount of carboxyl group; λ – degree of esterification.
The functional group of pectin substances, determined using an IR-Fourier spectrometer from Perkel-Elmer, is shown in Fig. 2-3.
/Khaldorov.files/image002.jpg)
Figure 2. The degree of absorption of the IR spectrum by pectin elements of the Buvaki grape variety
From this spectrum it is clear that at waves with a length of 3452 cm -1 absorption of hydroxyl groups is observed, at waves with a length of 2926 cm -1 absorption of hydrogen compounds in hydroxyl groups is observed, at waves with a length of 1749, 1621 va 1444 cm -1 absorption of carbonyl groups is observed compounds of carboxyl groups, at waves with a length of 1370 cm -1 absorption of methoxyl groups is observed.
At wavelengths of 1233, 1149, 1103, 1017 cm -1 absorption of transparent compounds is observed. Waves with a length of 920, 831, 760 cm -1 indicate the presence of 1-4 glycosidic compounds and the α-configuration of their structure. The absorption zone in the wavelength range of 632 cm -1 shows the probability of the presence of β-glycosidic compounds between neutral monosaccharides.
/Khaldorov.files/image003.jpg)
Figure 3. The degree of absorption of the IR spectrum by pectin elements of the Kirmizi grape variety
Based on the above analyses, we can conclude that the resulting pectin is an esterified polysaccharide.
Since the degree of esterification of pectin obtained from pectin pomace is higher compared to other pectins, its gelling ability in the manufacture of confectionery products is high; in the production of confectionery products, high results can be obtained with low pectin consumption.
Bibliography:
1. The influence of the ratio of sugar and pectin on the strength of marmalade jelly / N.S. Karpovich, L.V. Donchen-ko, B.M. Antonyan et al. // Food industry. – M., 1982. - No. 1. – pp. 38-39.
2. Kopylova F. PEKTOWIN apple pectins for marshmallows // Food industry. – M., 2007. - No. 5. - P. 12-13.
3. Pilate T.P. Biologically active food additives. M.: Avvalon 2002
4. Filipov M.P. Infrared spectra of pectin substances. 1978. -P.14.
5. Khalikova D.Kh., Mukhiddinov Z.K., Avloev Kh.Kh., Gorshkova R.M., Khalikova S. Influence of acidity on sunflowers protopektin hydrolysis and microelement composition of their products. //5th International Symposium on the chemistry of Natural Compounds, May 20-23, 2003, Tashkent, Uzbekistan, P. 247.
Squeeze is everything that remains in the press after squeezing juice from fresh grapes or wine from fermented pulp, that is, ridges, skins, seeds and remaining liquid (must, wine).
The pomace is distinguished by color: white and red. If the pomace is obtained directly from the press after squeezing fresh grapes, it is called fresh, sweet, unfermented, in contrast to the marc, which was fermented during storage or obtained after pressing the pulp, which fermented in a vat along with the wine. This squeeze is called fermented. In most cases, sweet unfermented pomace is white, obtained from presses from white grapes after squeezing the juice used to prepare white wine or grape juice.
But it often happens that white wines and grape juices are prepared from red grape varieties. In this case, the red grapes go directly into the press, where the juice is separated from them. The resulting juice will be sweet and unfermented.
In some wine-growing regions, for example in Kakheti, white wines are prepared by fermenting the must with the addition of some white marc. In this case, a white fermented pomace is obtained.
From sweet and fermented zazhimka you can prepare piquet, also called poluvin. When receiving a picket, the marc is treated with water, after which it is pressed, and the squeezed liquid is fermented. The resulting marc is called washed or picket. It contains less tartrate salts and is unstable during storage ( The preparation of picket is prohibited in the USSR, since tartrate salts are lost during its production.).
The weight ratio of the components in the pomace varies and depends on the grape variety from which the pomace was obtained, on the meteorological conditions of the year and on how and on what presses the pressing was carried out.
Depending on the system of presses used in production, the percentage of marc yield from processed grapes varies, since more powerful presses, for example, hydraulic and continuous, produce a marc that is squeezed out better than on screw presses.
The amount of water in sweet marc pressed on screw and hydraulic presses ranges from 63 to 70% and unpressed wort - about 50%. When working on continuous presses with a water and alcohol content of 55%, the unpressed wort ranges from 30 to 40%.
The marc obtained after fermentation using the red method contains alcohol, the content of which reaches 50-55% of the content in the wine from which the marc was obtained. The fermented squeezed pomace contains 40% alcoholic liquid. The yield of marc (with ridges) when using continuous presses is on average 13-15%, on hydraulic ones 17% and on screw ones - 20-23% (on average 21%).
The content of tartrate compounds in sweet pomace averages about 0.5%, sometimes decreasing with strong pressing to 0.2%. In marc obtained from raisined grapes, the content of tartrate compounds increases to 2%. The content of tartrate compounds in fermented red grape marc can be taken on average to be 0.9%, with a minimum content in healthy marc of 0.7% and a maximum of 2.3%.
The individual components of the grapes are included approximately in the unfermented pomace (air-dry) in the following ratio in %.
Moonshine obtained by distilling mash from grapes is called grape vodka or chacha. This drink has become widespread in the southern regions. Raw materials for producing grape vodka are available everywhere in these regions. However, making chacha from pure grape juice is quite expensive. The sugar content in the berry does not exceed 10-12% and to obtain moonshine you will need a large amount of it. Therefore, to prepare grape moonshine, grape pomace remaining as a result of grape processing is usually used. The sugar and yeast contained in it make it possible to obtain good grape vodka from their cake.
Getting mash
You can prepare mash from grape pomace in several ways, both with the addition of sugar and yeast, and without adding these ingredients. To prepare mash, you can use both unfermented pomace and pomace that was used in the preparation of wine. If the mash is prepared from fermented cake, then its quantity should be doubled compared to the cake that did not participate in fermentation.
Mash recipe without sugar and yeast
To prepare this moonshine you only need water. The recipe does not include the addition of sugar or yeast. 10 kg of cake is poured into 30-35 liters of warm water and placed in a warm place for fermentation. This recipe for making mash involves a long period of fermentation. The wild yeast contained on the skin of the grapes begins to process the sugar remaining in the pomace into alcohol and carbon dioxide. Wild yeast is less active than its cultivated counterparts, and 
The sugar content in the product is not enough. Therefore, the fermentation process of the cake itself can take up to 70-80 days. The floating cake should be stirred or shaken to prevent the formation of mold.
In order to prevent the formation of vinegar during such a slow fermentation, the product must be reliably protected from interaction with atmospheric oxygen. For these purposes, they usually use various types of water seals, which you can make yourself, or rubber gloves. This recipe is good because the alcohol-containing liquid resulting from the fermentation of the cake does not require additional clarification. To prepare moonshine, simply carefully pour it into a distillation cube, leaving the sediment and fermented cake in the container.
Does the recipe for making such mash from cake have a drawback in addition to the duration of fermentation? low alcohol content in the resulting alcohol-containing liquid. Moonshine obtained from grape pomace is quite soft and has a pleasant grape aroma and aftertaste.
Recipe for mash with added sugar and yeast
To prepare grape moonshine according to this recipe for 10 kg of marc you will need:
- 35 liters of water
- 5 kg sugar
- 30-40 g dry yeast
All this is mixed in a container until the sugar is completely dissolved in the water. There should be 15-20 percent of free space in the container necessary for the foam formed during the fermentation process. Yeast can be used dry or pressed, used for baking. There is practically no difference between them; with proper distillation, there is no smell from them at all. 
grape vodka will not be present. You can also not add yeast; the cake contains spores of wild fungi, which, in the presence of a rich nutrient medium, multiply quite quickly. The process of obtaining the wort itself will not increase much, but will allow you to proudly say that the resulting moonshine is prepared without adding yeast.
After 2-3 days, vigorous fermentation begins with the active release of carbon dioxide. The recipe involves stirring the cake several times a day until it settles to the bottom of the container. Adding sugar and yeast will reduce the processing of sugar-containing foods to 12-14 days. Fermentation must take place without access to oxygen, which oxidizes alcohol and leads to the formation of vinegar. The optimal temperature at which fermentation occurs should be 18-24 O C. After the active phase of fermentation has passed, the resulting grape mash is clarified with various additives or left for post-fermentation and clarification. After the mash has been clarified, it is carefully drained and distilled into moonshine.
Distillation of mash into chacha
It is better to distill grape moonshine using a device equipped with a steam chamber or having a distillation column. At the same time, to obtain good chacha with a grape flavor, double distillation will be required. Before starting distillation, you can add a small amount of soda to the alcohol-containing liquid (1 g per 1 liter of liquid), this will neutralize the acetic acid present in the solution. The process of distilling grape moonshine follows 
carried out in two stages.
At the first stage, the liquid is heated to a temperature of 60-65°C. Aldehydes, acids and esters actively released during this process are drained off. Ingesting them is dangerous for the body. Typically, up to 5% of low-boiling liquids are cut off from the resulting product. Next, the liquid is heated to 80-85°C and the main part of the distillation product is taken, approximately 75-80% of the output. The intake is carried out until the strength of the outgoing moonshine drops to 35 degrees.
Next, the tails are selected, which can be added to the mash during subsequent distillations. The grape moonshine obtained after the first distillation is purified; this can be done using potassium permanganate or carbon filters, which reduce the content of harmful substances in it. Before re-distillation, grape moonshine is diluted with water in a 2:1 ratio. As a result of the second distillation, chacha is obtained with a slight taste of grapes and no further purification should be carried out.
