FIELD: food industry.
SUBSTANCE: one determines tartaric acid content in the source grape marc; then the marc is extracted with ethanol acidified with citric acid under pressure-tight conditions, citric acid taken in an amount not in excess of tartaric acid content in the marc; the produced extract is isolated from the marc and concentrated by way of vacuum stripping of ethanol with invert sugar syrup introduced into the concentrate.
EFFECT: invention allows to preserve the initial total content of grape polyphenols so that to ensure high antioxidant and biological activity of the target product after prolonged storage.
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