FIELD: chemistry.
SUBSTANCE: soya milk or soya bean meal is added to a winemaking product in amount of 0.05-0.150 g/dm3 and soya bean meal is added to grape juice in amount of 0.100-0.150 g/dm3, while 0.05-0.100 g/dm3 soya milk is added to wine, juice and wine material.
EFFECT: method enables complete removal of benzimidazole pesticides from grape processing products, which improves quality of the end product and its safety for consumption.
2 cl, 1 tbl, 12 ex
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