Abstract
One of the urgent problems of the alcohol industry is the falsification of products with the replacement of traditional components with cheaper analogues. At the same time, the classical methodological bases for assessing the quality of alcoholic beverages in most cases do not have the potential to recognize many modern "technological solutions". Accordingly, the issue of developing new methods for identifying beverages, including using DNA authentication technology, is very timely. The latter involves the verification of the authenticity of the main plant ingredient by means of a molecular genetic analysis of the residual amounts of nucleic acids in the raw materials and in the final finished product. At the same time, the main problem with the introduction of DNA authentication is the insufficient development of the methodological basis for the extraction of residual amounts of nucleic acids from multicomponent biological systems. Accordingly, the main purpose of the work was to analyze the scientific and methodological literature on methods for extracting residual nucleic acids from wine and beer, as well as a global assessment of the actual applicability of DNA technologies for monitoring counterfeit alcoholic beverages. Analysis of scientific and technical material shows that in the world practice, three methods are widely used to isolate residual DNA from wines: Pereira, Savazzini & Martinelli, and Nakamura. Technologically, the selection of nucleic acids from beer is possible by modifying one of the above methods applied to wine. The article examines genetic targets applied to the initial raw materials: brewing barley varieties and technical grape varieties.

Abstract
The article provides an overview of the methods used to identify fake whiskey. The analysis of the development of the production of whiskey, the structure of whiskey fakes and possible ways of falsifying spirits. One of the main and available methods for controlling the quality of alcohol products is chromatography. The method of gas chromatography allows to identify substances markers of authenticity, which are formed at the stage of fermentation and distillation - aromatic volatile components. It is shown that the important markers of authenticity are phenolic-furan compounds formed by the interaction of distillate with oak wood. There are specific markers that indicate that the whiskey was aged in wine barrels. Tyrosol can be considered as a specific marker characteristic of certain brands of whiskey aged in whiskey barrels. The prospects of using the method of ion chromatography in the fight against the falsification of whiskey are presented. The main directions of the search for new markers that allow identification of the authenticity of whiskey are outlined.

Abstract
The increase of domestic grain distillates production, intended for whiskey-type alcoholic drinks production, was the reason for conducting in-depth studies on the processes optimization at all processing chain stages. The purpose of these studies was to develop a way to improve the efficiency of grain distillates production, based on fermented wort strength regulation. The objects of research were grain distillates samples, obtained from fermented wort prepared by saccharified wort fermentation from rye and barley malt mixture. To obtain grain distillates experimental samples, a certain volume of rectified ethyl alcohol was introduced into initial fermented wort, which provided an increase in wort strength within 1.0-4.0??% vol. with an interval of 0.5±0.1??% vol. Fractionated distillation was carried out on Kothe Destillationstechnik (Germany) direct distillation unit. Fermented wort strength has a significant impact on both volume and ethyl alcohol concentration in fractions. Fermented wort strength increasing by 1.5-3.0??%, leads to an increase in yield of the average fraction in anhydrous alcohol by 1.4-3.4??%. In remaining samples, distillate yield for anhydrous alcohol was practically at control level. Addition of rectified alcohol to fermented wort leads to decrease in total content of volatile components in distillate and change in their ratios. When comparing study results of volatile components composition and organoleptic analysis of grain distillates experimental samples, certain correlations were found between mass concentration of individual components, as well as their ratios and tasting evaluation. It was recommended to add rectified spirit to fermented grain mash to increase its strength by 1.5-2.5% vol., which will increase distillate yield for anhydrous alcohol by 1.4-3.4??%, as well as significantly improve its organoleptic specifications.

Abstract
Currently, the quality and durability of fermented beverages, including beer, are high, due to the changes associated with the emergence of the Common Customs Space in the CIS countries. Much attention is paid to the composition of grain raw materials, because in the process of processing it serves as a source of directional fermentation, during which characteristic substances are produced that form aromatic, taste profiles and physical and chemical indicators of beer - carbohydrates, nitrogenous and mineral substances. Beer yield largely depends on the quality of barley and malt, as well as on compliance with the technical parameters of the production process. This work is devoted to the study of the sequence of technological operations in the method of joint mashing of raw materials in the production of various sorts of beer. In this paper, three sorts of beer were investigated - "Terek", "Zhigulevskoe", "Moscow". It was established that the processes of mashing, fermentation and aging affect the quality indicators of different sorts of beer. It was determined that out of the studied varieties the beer "Terek", containing a greater amount of dry substances and possessing high durability, stood out for the better. Thus, the yield of the extract depends on the fineness of grinding. In production, most of the time is spent on operations such as: holding, heating the thick fraction and boiling, where high temperatures are maintained. During fermentation, bitter hop substances and extractive properties are reduced. During aging, the ripening of the beer occurs, accompanied by redox transformations of substances.

Abstract
The main task of modern winemaking in Azerbaijan is to ensure high quality and competitiveness of finished products. In this direction, it is quite important to increase the resistance of wines to turbidity. Grape must and wine contain a large number of organic and mineral salts, which in most cases are in a state of saturation. These substances by increasing the degree of alcohol content and reducing acidity crystallize and lead to clouding of the wine. One of the progressive methods in ensuring the stability of wines to crystalline and colloidal opacities is the use of cold. Usually wine cold treatment is carried out at a temperature close to the freezing point. However, despite some targeted research technology of wines and champagne with the application of cold, still for the deepening of knowledge of the issue, enhance its effectiveness in terms of variation of technological factors is the actual continuing development of technological process analysis. For the theoretical analysis of the impact of cold on the quality of the final product, a system-technological approach is applied, including the evaluation of the results at all stages of the process. The results of studies on the physical and chemical effects of cold on wine are analyzed. Under the influence of cold there is a loss of tartaric and other salts, tannins and dyes, coagulation of protein and pectin substances. Processing wine cold has also a biological effect too, the result of which is the improvement of wine. Fast or slow cooling of the wine to a temperature of -5?°C differently affects the amount of soluble salts that pass into the precipitate. Laboratory studies, it is confirmed by the practice of production, show that the treatment of table and fortified wines should be almost the same, that is, at the level of -4…-5?°C.

Abstract
Considerable changes have occurred in the global beverage market during the past twenty years. Functional beverages and bottled waters currently constitute rapidly growing market sector. Energy drinks, tooth-friendly beverages, and nonalcoholic malt beverages are also very popular. This review deals with the current knowledge on microbiological spoilage and safety risks in soft drinks. Many modern beverages have less antimicrobial hurdles compared to traditional carbonated soft drinks due to higher level of nutrients for microbial growth, lower acidity and carbonation level. Thermal processing and the use of chemical preservatives have also been reduced for the production of more "natural" products. These changes in the beverage production are expected to increase in the product spoilage. The major spoilage microbe types in the modern beverages will probably remain the same as in the traditional products, but the range of species is expected to increase. LAB and yeasts common in the traditional beverages may be able to grow in the modern products. Bacteria are expected to increase importance in the product spoilage. New emerging spoilers include acid-tolerant aerobic bacteria (e. g. Alicyclobacillus) in PET-bottled beverages, Asaia spp. in flavoured mineral waters, Propionibacterium cyclohexanicum in juice-rich drinks, and spore-forming bacteria and enterobacteria in mildly acidic drinks. The possible new microbial health risks in the beverage production may arise from the increasing ingredient import worldwide and from the use of low acid juices as ingredients. Whenever new beverages are developed it is important to control and analyze every change made in the recipe, packaging and preservation in order to consider the microbial risks. Predictive microbiology can help in optimizing the preservative systems and in predicting and describing the behavior of contaminants in beverages. The future challenge in the beverage production is to produce safe and acceptably stable products with minimal processing. The future of beverage preservation will be a skilled knowledge-based combination of antimicrobial hurdles to maintain microbiological stability while maintaining maximum sensory and nutritional quality.

Abstract
The article is devoted to the study of the possibility of using fruit vinegar in the process of hydrolysis of plant raw materials upon receipt of extracts. The basic technology developed at the institute includes hydroalcoholic enzymatic hydrolysis. The extractant contains citric acid in order to create an optimal pH value for the action of the enzyme complex. The extractant also contribute 3% ethanol. This reduces the technological risk. In the absence of the manufacturer's ability to use alcohol in the production process, there is a danger of microbiological deterioration of the hydrolyzate. Studies have been conducted to replace alcohol and citric acid with natural fruit vinegar. They allow you to set the required pH level and have a preservative effect. For studies were selected different types of plant raw materials (herbs, roots, leaves and flowers). Their hydrolysates need pH correction. Grape or apple vinegar was added to the extractant of the test specimens in an amount necessary to obtain a given pH value. The extractant of the control samples contained ethyl alcohol and citric acid. The results of the experiment showed that the experimental samples of the extracts had a higher mass concentration of dry substances compared with the control samples. They contained a wider spectrum and higher content of organic acids. Polycomponent concentrates for soft drinks based on extracts were prepared by condensing them in a rotary film evaporator. They were investigated for the content of micro and macro elements. The data obtained indicate a higher content in the experimental samples. Drinks from polycomponent concentrates, in the preparation of which fruit vinegars were used, had a richer and richer aroma and taste in comparison with the controls.

Abstract
Human health is largely dependent on the quality of nutrition. Caloric, but poor in the necessary body with biologically active substances (BAS) (vitamins, mineral components, polyphenols, carotenoids, etc.), food provokes the risk of developing a number of severe alimentary diseases, leads to premature aging and death. Functional food products (FFP) enriched with BAS can act as one of the tools in the fight against this problem. The aim of the work was to create a recipe and obtain a check sample of a functional blended fruit-and-vegetable drink based on small-fruited apples, pumpkin vegetables, wild berries and honey. The work was carried out in the Department of Processing Animal and Vegetable Raw Materials of the Krasnoyarsk Scientific Research Institute of Animal Husbandry - Separate Division of the FRC KSC SB RAS. Functional drink recipe was developed, it containing (ml/l): juice from small-fruited apples - 300, juice from vegetable marrow - 450, cowberry syrup - 200, honey syrup - 50. Main physicochemical parameters: mass fraction of soluble solids was 15.4?%, mass fractions of pulp and sugar - 3.7 and 37.8?%, respectively, mass fraction of titratable acids in terms of malic acid - 0.43?%, pH - 3.3. The content of vitamin C in the sample - 7.7 mg/ml, beta-carotene - 0.1 mg/ml. A portion of the drink (200 ml) contains 17.1?% of the daily physiological human need for vitamin C, that, in accordance with GOST R 52349-2005, defines the drink as FFP. The drink on organoleptic and physicochemical parameters corresponds to GOST 32100-2013. The indicators of microbiological and toxicological safety were investigated, their compliance with the requirements of the technical regulations for the juice products of ÒÐ ÒÑ 023/2011 and technical regulations on food safety of ÒÐ ÒÑ 021/2011 was established.