Studies have shown that grape pomace is a promising raw material for the functional drinks production with an increased phenols mass concentration. At the same time, the highest mass concentration of phenols was determined in red frape varities pomace. The highest mass concentrations of flovanols were found in white pomace, flavonols in muscat, phenolic acids in red pomace. The mass concentration of oligomeric forms in phenols does not differ significantly in all samples. The highest mass concentration of polymers in phenols is determined in the red pomace. The anthocyanin profile corresponded to the Western European ecological-geographical group grape varieties. Highest mass concentration was determined monoglycoside malvidin.

The article presents research non-alcoholic carbonated tonic drink technology development from grape pomace. It was found that Ancellotta grape pomace extraction optimal regime is 60-65 °C at least 2 hours. Pomace volume fraction in the drink should be 3%, phenols mass concentration – 200 mg/l, anthocyanin allows to get a product with a soft pink color – 10 mg/l. Drink’s sugars mass concentration is 60 g/l, titrating acids – 3 g/l.