title: Influence of the preparation characteristics of grape dietary fiber on the technological process of wine
abstract: The use of recycled raw materials from the winemaking industry, in particular grape pomace, to improve the technology of natural table wines was studied. The study focused on the possibilities of using grape skins as recycled raw materials, whether fresh, dry, powdered or as dietary fiber independently. In this regard, the pomace obtained using modern technological equipment and grape processing technology was studied. Based on the technology we developed, grape dietary fiber prepared by two typ
journal: Science Education and Innovations in the Context of Modern Problems