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Abstract
Jupiter grape is a red-blue interspecific seedless hybrid developed at the University of Arkansas in 1984, which, due to its high adaptability, has recently been actively cultivated in Ukraine. This creates prospects for its integrated use in winemaking, in particular for the production of rosé wines and for obtaining biologically valuable extracts from grape skins as a secondary raw material. The article is devoted to the study of the potential of the Jupiter grape variety in the context of integrated processing, which includes the production of rosé wine and the subsequent utilization of grape pomace after must separation to obtain extracts with enhanced biological value. The research materials included Jupiter grapes cultivated in the Kyiv region, rosé wine material produced from them, grape pomace after must separation, as well as hydroalcoholic extracts of the pomace obtained after a 10-day extraction process. To intensify the extraction process, pectolytic enzyme preparations were applied. Based on the analysis of the phenolic potential of the Jupiter grape variety, including the technological reserve and maceration capacity of phenolic and colouring compounds, the optimal orientation of its use for rosé wine production and the limited suitability for red wine production were determined. It was established that hydroalcoholic extraction of grape pomace remaining after rosé wine production for 10 days at a temperature of 20 °C ensures effective recovery of phenolic (81–91%) and colouring (42–55%) compounds. It was proven that the application of pectolytic enzyme preparations intensifies the extraction process, while the use of the preparation Depectil Clarification provides the maximum yield of target components. It was shown that the decrease in the redox potential of the extracts during extraction correlates with the accumulation of phenolic and colouring compounds and the formation of a moderately reducing environment favourable for preserving their bioactive forms. The obtained hydroalcoholic extracts are characterized by high biological value and can be considered a promising raw material for beverage flavouring and the development of natural functional products.
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