Use Of Wine Waste And Production Of Biochemical Vinegar
Назирова Рахнамохон МухтаровнаDoctor of Technical Sciences (PhD), Associate Professor of the Department of Storage Technology and Primary Processing of Agricultural Products, Fergana Polytechnic InstituteBakhtiyorova Diyora Farhodjon KiziMaster student of the Department of Storage and Primary Processing of Agricultural Products, Fergana Polytechnic InstituteTursunboyeva Mukhlisa Anvar qiziTeacher of the Department of “Language Teaching”, Fergana Polytechnic Institute
ABI
Abstract
When processing grapes in winemaking and non-alcoholic industry A significant amount (from 15 to 20 %) of waste is generated, the rational use of which makes it possible to additionally obtain products that are of significant value for a number of sectors of the national economy. The article presents the amount of waste generated in winemaking, their chemical composition and national economic significance. A technological scheme for the production of secondary products, such as biochemical vinegar from the waste of winemaking, is presented.
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