DEVELOPMENT OF THE TECHNOLOGY OF BERRY SAUCES BASED ON WINE TAKING INTO ACCOUNT THEIR INFLUENCE ON THE ORGANOLEPTIC INDICATORS

Today, in the food industry, there is a reorientation towards the production of products with new qualities, aimed at preventing the occurrence of diseases and improving health, enriched with a complex of biologically active substances with a wide range of therapeutic effects, which corresponds to the principles of the concept of healthy nutrition. In these conditions, it is advisable to include in the daily diet of a person sauces containing a wide range of biologically active components (vitamins, minerals, dietary fiber, polyunsaturated fatty acids), which have pronounced radioprotective, antioxidant, and immunomodulatory properties. This work is devoted to the development of the technology of sauces with berries on the basis of wine, characterized by high organoleptic indicators. In order to achieve the goal, it was necessary to justify the choice of berry raw materials, to develop the sauce production technology, and to conduct an organoleptic quality assessment.