Abstract

The paper considers the effect of ultrasonic treatment on the change of ascorbic acid content in the clarified demetalised sea buckthorn wine raw material. Varietal blend of fresh and frozen sea buckthorn of Altai selection was used as a test object. It is shown that the greatest effect on the loss of ascorbic acid in the production of sea buckthorn wine raw material has a long, low-temperature storage of the berries used. Fermentation and ultrasonic clarification influence the loss of vitamin C to a less extend

Keywords

Ultrasonic treatment, sea buckthorn wine raw material, sea buckthorn, ascorbic acid

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