THE EFFECT OF GRAPE DRYING METHODS ON PRODUCT QUALITY

This article conveys the results of investigations conducted on the study of the impact of drying methods of vine variety bunches on finished product and quality. For carrying out experiments Katta Kurgan, Kara Janjal, Sultani, Khusayni Muscat vine varieties bunches were used. As drying methods, we applied sun-dry and film-dry and artificial drying methods. It was noted that abundant finished goods of best quality were observed in the variants of black film-dry and artificial-dry. The highest evaluation for degustation of finished product was in bunches of Sultani variety in black film-dry variant.