New Technology of Complex Processing of Red Grape

Increasing the profitability of wine production requires the rational use of raw materials. This study proposes, for the first time, a comprehensive and waste-free technology for processing red grape varieties, in which the target product—wine—is obtained exclusively from the free-run fraction of fermented must. The remaining wet pomace is distilled in a Charentais copper alembic still to produce wine distillate. After distillation, the residual non-alcoholic pomace contains grape water with functional properties, enriched with phenolic compounds, indicating its antioxidant potential. The distillation residue is further processed using a cavitation device, resulting in the production of grape paste—a natural additive for bread.

This technology ensures an improvement in the quality of both wine and wine distillate: wine is produced solely from the free-run fraction, and the distillate is obtained from unpressed wet pomace, which retains residual wine, thus ensuring the high quality of the distillate. Processing the distillation residue through a cavitation crusher yields a natural antioxidant additive suitable for bread.

The chemical composition and organoleptic characteristics of wines made from the Saperavi grape variety, fermented with both seeded and deseeded must, were investigated. Additionally, the chemical composition of the wine distillate obtained from the distillation of wet pomace was studied. A technological scheme for the complex and waste-free processing of the Saperavi grape variety has been developed.