USE OF WINE WASTE AND PRODUCTION OF BIOCHEMICAL VINEGAR

Authors

  • Nazirova Rakhnamokhon Mukhtarovna Doctor of Technical Sciences (PhD), Associate Professor of the Department of Storage Technology and Primary Processing of Agricultural Products, Fergana Polytechnic Institute
  • Bakhtiyorova Diyora Farhodjon Kizi Master student of the Department of Storage and Primary Processing of Agricultural Products, Fergana Polytechnic Institute
  • Tursunboyeva Mukhlisa Anvar qizi Teacher of the Department of “Language Teaching”, Fergana Polytechnic Institute

DOI:

https://doi.org/10.17605/OSF.IO/69V7A

Keywords:

grapes, wine,, waste,, secondary products,

Abstract

When processing grapes in winemaking and non-alcoholic industry A significant amount (from 15 to 20 %) of waste is generated, the rational use of which makes it possible to additionally obtain products that are of significant value for a number of sectors of the national economy. The article presents the amount of waste generated in winemaking, their chemical composition and national economic significance. A technological scheme for the production of secondary products, such as biochemical vinegar from the waste of winemaking, is presented.

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Published

2021-05-23

Issue

Vol. 7 No. 05 (2021): JournalNX

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

USE OF WINE WASTE AND PRODUCTION OF BIOCHEMICAL VINEGAR. (2021). JournalNX - A Multidisciplinary Peer Reviewed Journal, 7(05), 222-228. https://doi.org/10.17605/OSF.IO/69V7A

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