World Journal of Engineering Research and Technology

Naira Mamardashvili*, Sofo Bezhanidze, Ketevan Makhashvili and Maya Kiladze

ABSTRACT

Fruit and berry products, especially alcoholic beverages, occupy leading positions in the international and Georgian markets. In Georgia, the development of technology for the production of liqueurs using fruit and berry raw materials has gained popularity in the last decade, which is an interesting challenge for the Georgian food industry. The article presents the development of technology for a functional liqueur from wild and cultivated varieties of blueberries. Optimal parameters and physicochemical indicators have been established. Research has shown that the types of blueberries used arerich in both coloring and biologically active compounds, which allows for a wider use of wild and cultivated varieties of blueberries for the production of various types of alcoholic beverages.

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