Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. ...Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. The objective of the present paper is to produce healthful and disease preventive beverages based on ＂Saperavi＂ red wine and bilberries, using grape juice concentrate and stevioside, a natural sweetener, instead of saccharose. The technology is based on the removal of alcohol at a low temperature and low pressure. In these conditions about 50% of moisture is evaporated. The extract is then diluted with 0.25% of stevioside liquid and the ratio is 1：1. The working name is ＂Saperavi-S＂. Bilberry juice is added to this beverage at the ratio of 1： l in order to enrich it with biologically active substances. The working name of this beverage is ＂Marnidan＂. The products have high contents of phenolic compounds, mainly-anthocyanins. The main idea of technology uses bilberry juice with grape juice concentrate. Bilberries have quite high antioxidant activity, amounting to 55% against l,l-Diphenyl-2-picrylhydrazyl. It is the first time we have produced a beverage based on dealcoholized red wine, stevioside and bilberry juice. This beverage is of special importance in terms of its disease-preventive qualities, including prevention of diabetes, one of the most widespread chronic diseases.展开更多
文摘Fruit processing is the appropriative way to augment fruit intake. The present paper shows production technology, which is based on the characteristics of selected raw materials and does not use sugar （saccharose）. The objective of the present paper is to produce healthful and disease preventive beverages based on ＂Saperavi＂ red wine and bilberries, using grape juice concentrate and stevioside, a natural sweetener, instead of saccharose. The technology is based on the removal of alcohol at a low temperature and low pressure. In these conditions about 50% of moisture is evaporated. The extract is then diluted with 0.25% of stevioside liquid and the ratio is 1：1. The working name is ＂Saperavi-S＂. Bilberry juice is added to this beverage at the ratio of 1： l in order to enrich it with biologically active substances. The working name of this beverage is ＂Marnidan＂. The products have high contents of phenolic compounds, mainly-anthocyanins. The main idea of technology uses bilberry juice with grape juice concentrate. Bilberries have quite high antioxidant activity, amounting to 55% against l,l-Diphenyl-2-picrylhydrazyl. It is the first time we have produced a beverage based on dealcoholized red wine, stevioside and bilberry juice. This beverage is of special importance in terms of its disease-preventive qualities, including prevention of diabetes, one of the most widespread chronic diseases.
