Doboniy I. The improvement of vermouth technology based on the materials of Transcarpathian region

Theoretically substantivated the expediency of the use of spice and aromatic raw materials of Transcarpathian region in technology of vermouth by identifying and establishing quantitative and qualitative composition of essential oils in raw in the dissertation. Proposed science based selection of composition of spicy aromatic raw materials including quantitative composition and qualitative content and threshold concentration of substances of essential oils and developed computer program environment, that takes into account the parameters mentioned above and lets the creation of compositions with predictable flavor. Established rational technological parameters of extraction of biologically active substances from spicy aromatic in the manufacture of extracts for vermouth. Improved the technology of preparation of wine for production of vermouth by brand selection of activated carbon. Selected an effective material of stabilizing action for vermouth processing considering maximum preservation of biologically active substances inside them. Defined the relationship between the antioxidant activity of herbal infusions and contents of various forms of biologically active substances.