Study of the fermentation process of juice of Georgian grape Ojaleshi for the production of probiotic functional beverages

Abstract

This study explores the potential of the Georgian Ojaleshi grape variety for producing non-alcoholic fermented beverages, offering an alternative for those with lactose intolerance, milk allergies, or following a vegan diet. After 8 days of fermentation, the juice showed reduced sugar levels, increased phenolic compounds, and enhanced antioxidant activity. Sensory analysis revealed a sweet-sour taste, refreshing flavor, slight effervescence, and a pleasant aroma. The alcohol content was 0.42%, making it a non-alcoholic drink with potential health benefits.