STUDY PROCESS FOR THE EXTRACTION OF ACID FROM WASTE MANUFACTURING FRUIT-BEVERAGES DRINKS

The content of food organic acids (citric, lactic, acetic, malic) in the production of fruit and berry low-alcohol beverage cider is determined. A technology for the production of organic food acids was developed based on the classical scheme for the synthesis of organic acids by biotechnology. This technological scheme shows the possibility of using waste of fruit and berry drinks with the subsequent release of organic food acids.