Obtaining Clots of Various Polyphenols in A Co-Production with an Extract with the Texture of Dry Red Wine from the Peel of Pomegranate Fruits: From Abstract Ideas to Their Technical Embodiment

Since pomegranate peel polyphenols have several biological activities, their demand and competition for sales markets are growing. Therefore, manufacturers of polyphenols of this type should be able to force the buyer to choose their product rather than a competitor, and for this it is necessary to achieve cost reduction and offer them at a lower price. This study was conducted precisely with the aim of developing a new way to obtain them, commensurate with such difficult tasks as cost and cost reduction. It has been tested for this: 1- extraction of polyphenols from the raw coarse peel from manual or machine peeling of pomegranates into an extract as a result of its fermentation using ethanol-forming yeast Saccharomyces cerevisiae; 2- separation of the resulting extract as a result of natural association and provoked (using gelatin). The technical result is a new method for producing three clots of different polyphenols in co-production with red dry wine "Aztanna". Although in the proposed method, the degree of presence of target substances in these clots (39-54% of their dry matter) is lower than in some commercial polyphenolic preparations (40-90% of dry matter and higher), it does not require, like them, the use of drying, grinding, heating, stirring and adsorption chromatography systems. It is also important that the best known methods are patented and protected by law, while the proposed solution can be freely implemented in the existing workshop of any winery, and without investing additional funds for the purchase of new equipment.