USE OF WINE WASTE AND PRODUCTION OF BIOCHEMICAL VINEGAR

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Published May 23, 2021
https://doi.org/10.17605/OSF.IO/69V7A
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Vol. 7 No. 05 (2021): JournalNX

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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

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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How to Cite
Nazirova Rakhnamokhon Mukhtarovna, Bakhtiyorova Diyora Farhodjon Kizi, & Tursunboyeva Mukhlisa Anvar qizi. (2021). USE OF WINE WASTE AND PRODUCTION OF BIOCHEMICAL VINEGAR. JournalNX - A Multidisciplinary Peer Reviewed Journal, 7(05), 222–228. https://doi.org/10.17605/OSF.IO/69V7A

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