Production of dried grapes from varieties grown in the conditions of Belarus

Abstract

The article presents the results of a two-year study to assess the suitability of 6 grape varieties (the Attica, Volodar, Kishmish zaporozhsky, Krasotka, Mars, hybrid 23-16-6-3) for the production of a product with low level of moisture content which is dried grapes.

Dried grapes account for 50 % of all dried fruits produced in the world. Dried grapes have high taste and nutritional qualities.

The solids content in fresh grapes was determined to be 15.7–21.5 %, soluble solids were defined to be 15.0–19.9 %. The mass fraction of solid substances in dried grapes was established to be 83.2–86.9 %. The amount of sugars in the varieties under study varied from 45.39 (Krasotka) to 51.95 % (hybrid 23-16-6-3).

Dried grapes are a product completely ready to be used, possessing good organoleptic characteristics. The average tasting score of dried grapes of all varieties was 4.2–4.7 points.

Conformity with the requirements of technical regulations of fresh grapes and the finished product was shown.