სადესერტო ლიქიორების დამზადება კროცინის შემცველი ზაფრანის გამოყენებით

Georgia is rich in plants containing biologically active substances. In the master's work we examine the results of the study of the medicinal plant "Saffron", technologies, technical conditions and techniques of making alcohol from saffron. There is given the technology of making saffron liqueur from vegetable raw materials .
The aim of the master's thesis was to examine the medicinal plant – Saffron, acceptance of glycoside proteoccosin and substances derived from its disintegration: croatsin, picrocrocinine and serotonin content and use in practice.The dates and conditions of the saffron parchment in Adjara region have been established , the technology of making spirts from dry saffron flowers.
The novelty of the thesis-For the first time we have studied agricultural technological data of saffron's "yellow flowers" in the area of Kobuleti, Khelvachauri and Keda. Agricultural technological data and have determined the terms of the picking flowers.Also, have been developed the conditions for the production of liqueur from the dry saffron flowers and technology in the Adjara region (Kobuleti, Khelvachauri, Keda) . Various methods were used to determine biologically active substances in the liqueur made from the saffron flower and the liqueur produced from it, including the spectrophotometric method of analysis (gloria-);Methods developed by the liquid Chromatography (Di Stefano) and the methods developed by OIVW (Organisation International Vine and Wine) recognized by the World Food Research Laboratories. The creation of a new dessert liqueur will increase the range of drinks in the market.