Abstract
Consumers today make attention on natural ingredients in products and drinks. Spirulina (Arthrospira platensis) is one of the natural fermentation intensifier. There are many literature data of the velocity increase of beer fermentation and the yeast survival after spirulina adding. Spirulina has a double positive effect: due to high protein level, it nourishes yeast colonies; due to phycocyanin with the strong antioxidant activity, it protects yeast cells from fermentation products, for example from alcohol at alcoholic bearing. To avoid contamination of beer wort by alien microorganisms it is better to add different extracts before it boiling. Some extracts and agents can increase drink quality, velocity and fermentation intensity, are not thermo stable and should be sterilized before adding to the wort. Here we have shown that addition of heat-treated spirulina did not influence neither on a quantity of yeast colonies on agarized beer wort, nor on their growth velocity. Adding spirulina without heat treat increase a yeast colonies quantity in Petri dishes, but not influence on their growth velocity. Because of spirulina antioxidant - phycocyanin is not a thermo tolerance protein, spirulina could have a positive influence on yeast colonies growth by it antioxidant activity. To understand the positive influence of spirulina on yeast survival at alcohol bearing more researches are needed.

Abstract
A feature of fruit brandies is the use in fruit distillates blend with high content of various volatile components. Distillate volatile components interact with prepared water minerals. This interaction can lead to both positive and negative effects. Taking into account increasing demand for fruit brandies and increasing their production, criteria development for assessing water quality for their production is extremely urgent. In this work was studied effect of prepared water salt composition on quality indicators and bottling resistance of fruit brandies prepared on the basis of apricot and pear distillates. Eight samples of prepared water from various Russian manufacturers were used as study objects. The work used standardized analytical research methods and techniques, approved in prescribed manner and adopted in analysis of drinking water and alcohol quality. It was found that all tested water samples met the requirements of normative documentation on hardness. Depending on softening method used at enterprise, water samples differed in content of cations and mineral salts. It was shown that water samples prepared using ion exchange method contain significantly more chlorides, sulfates and hydrocarbons in their composition than samples prepared using reverse osmosis. As a result of mathematical processing, no relationship was found between concentration of aldehydes and esters in fruit distillate and mineral composition of prepared water. It has been established that mineral composition of prepared water is most correlated with higher alcohols concentration in fruit distillate. It is recommended in manufacture of alcoholic drinks from fruit distillates with concentration of higher alcohols of more than 2610 mg/dm3 aa to prepare drinking water using reverse osmosis.

Abstract
Currently, in the production of alcoholic beverages, more than 100 kinds of vegetable and fruit raw materials are used, which are diverse and complex in chemical composition, which may depend not only on the type, but also on the conditions of its growth. In the preparation of alcoholic beverages, alcoholic extracts of a number of plants used in official medicine and possessing medicinal properties can be used. In combination with ethyl alcohol, these infusions can reduce the toxicity of the finished product, have a positive effect on the toxicity of the finished products, but can also enhance its negative qualities or, finally, not showing a biological effect, improve only the consumer properties of beverages. Recently, special attention has been paid to biologically active substances of plant origin in the composition of alcoholic beverages, the maximum allowable quantities, which are specified in the ТР ТС 029/2012 (Appendix 20): beta-azarone, quassin, menthofuran, pulegon, hydrocyanic acid, teukrin, thujone (alpha and beta). When developing the formulations of alcoholic beverages, pharmacological doses are calculated that have a therapeutic effect (per 1 liter of the product). Alcoholic extracts of medicinal plants are introduced into alcoholic beverages in a technological dose not exceeding 1/3 of the pharmacological dose. For example, the technological dose (g/dm3) of ginseng root is 0.1; root radiola rose - 0.5; lemongrass seeds - 0.3; medicinal valerian root - 1.3, etc. The question of studying the influence of prescription ingredients on the toxicity of alcoholic beverages has important medico-social significance, which is associated not only with cases of acute alcohol poisoning, but also with the effect of its consumption on the formation of alcohol dependence, the development of organ pathology, impaired reproductive function and the health of offspring.

Abstract
Gram-positive lactic acid bacteria (LAB) of two genera - Lactobacillus and Pediococcus - are the most frequent beer spoilage bacteria in brewing industry, according to recent statistic data from the Technical University of Munich. Different approaches are used traditionally in order to prevent infection: pasteurization, ultra filtration, common cleaning and disinfection agents with the automated cleaning process. Currently, there has been an increasing effort to develop novel approaches to minimal processing, such as the exploitation of inhibitory components natural to raw materials, to enhance the microbiological stability of beer. This will reduce heat treatment and replace chemical preservatives with natural bio-additives. In this regard, there is a great interest in such natural compounds as bacteriocins, and in particular, nisin. Their proven bactericidal effectiveness against the main beer spoilage bacteria, LAB, - is well known. Nisin, a Class I lantibiotic, bacteriocin, is the most well-known and characterized bacteriocin, and is the only one to be used commercially due to recognized safety. The usage of nisin is "generally recognized as safe" (GRAS) by the US Food and Drug Administration (FDA). An additional key benefit is that nisin does not affect the original brewer's yeast characteristics or the sensory properties of the beer, it is not toxic and is completely degraded by proteases in the upper parts of human digestive tract. This review provides data on the nature of bacteriocins, on the nisin structural formula, its chemical and physical properties, and its spectrum of bactericidal action, nisin production methods, a variety of analytical methods to determine nisin concentration, the history in the discovery, study and official acceptance of nisin. Additionally, legal aspects related to food safety of nisin and its application conditions, accepted in USA, EC and Russian Federation, are included. Possible industrial applications of nisin in breweries and potential advantages of the implementation are discussed.

Abstract
Among the few preserving agents allowed to use in wine industry is acid sorbic (E200) and its salts: sodium sorbate (E201) and potassium sorbate (E202). The permissible acid sorbic (AS) concentration limits for specific groups of wine production were set up. The standard methods are used in wine production to control AS content including highly effective liquid chromatography method (HELC) or capillary electrophoresis system. International Wine and Viniculture Organization (OIV) give it. During our work it was studied the recommended by OIV spectrophotometric method to determine AS in wine. This method demands no special expendables and expensive equipment; it needs only spectrophotometer enabling to make measurements in UV-part of spectrum, and an instrument for distillation by water vapor used in standard determination of volatile acids. The technique does not require any specially trained operators and expensive expendables. It is suggested to use certified AS mixtures to build the calibration characteristic and control the accuracy of AS determination results. There were given the calculated metrological characteristics of three certified AS mixtures of various concentration. The results are presented obtained for building the calibration characteristics, built according to original version of OIV technique and to proposed amended version. There are given metrological characteristics of developed spectrophotometry method to determine mass concentration of AS in wine production samples. It is stated that AS mass concentration determination results in wine production samples with the use of proposed method and standard HELC methods and electrophoresis capillary system enable to get comparable results. The developed technique is registered in the Federal information fund on uniformity of measurements.

Abstract
In order to ensure the technological parameters of the production of sparkling wines in the process of secondary fermentation and reduce energy consumption per unit of output, the possibility of controlling the temperature field of the wine material in a cylindrical tank with a "jacket", in the process of continuous champagne on paired fermenters (SBA) was studied. Studies were conducted to study the temperature changes of wine material around the perimeter of the tank using built-in temperature sensors in both laboratory and production conditions. On the basis of the conducted researches the mathematical model of regulation of temperature of sparkling wines at secondary fermentation was received. With the help of a special program that implements a mathematical model of temperature control, theoretical curves of changes in the temperature field of sparkling wine in the tank during secondary fermentation were calculated. The theoretical calculations coincide with the practical results on the coupled fermentation vessels in a production environment. This led to the conclusion about the possibility of regulating the temperature of sparkling wines in the tank during secondary fermentation. Experimental and theoretical studies have shown that by controlling the temperature field, it is possible to regulate the cooling process of champagne wine material and significantly reduce the consumption of electricity for cooling.

Abstract
In 1982, 2 million tons of grapes were harvested in Azerbaijan, and 121.6 million decalitres of wine materials were produced from 275 thousand hectares of vineyard. In the same year, 23.9 million decalitres of grape wines, 12.5 million bottles of champagne and 1,599 thousand decalitres of cognac were produced. For comparison, we note that in the USSR 7 million 622 thousand tons of grapes were harvested from 1 million 374 thousand hectares of vineyards. Apparently, Azerbaijani vineyards accounted for about a quarter of the country's vineyards. At that time, the wine branch in Azerbaijan was mainly specialized in the production of strong wines, and 92-95?% of the wines produced fell to the share of strong wines. The country's wine tradition, known for its peculiar history in this area, was famous for its specific brands. One of the most famous was the Cahors Kurdamir, prepared by the "Kurdamir technique". It should be noted that at that time in the USSR 18 wines were produced by the Kurdamir technique. In such conditions, the restoration of production and improvement of technology of Kurdamir wines using the raw material base were very relevant and require special research. As can be seen, an important scientific problem faces the industry related to the production and technology of Cahors wine. The object of the study was the aboriginal and introduced varieties of red grapes of Mattress, Cabernet Sauvignon, Shirvanshahs, Merlot, obtained from them must, pulp, wine material, wine, stalk, squeeze, yeast, technological methods, means, etc. Grapes are harvested in stage of technical or full maturity. Harvested grapes are processed using such methods as "By white", "By Red", "thermovinification", "Kakhetian" and "Kurdamir". In the process and at the end the samples of wines and wine materials were examined by the organoleptic and physicochemical methods of analysis that exist in enochemistry. It was found that in indigenous and introduced grape varieties during the team maturity, the ratio of glucose to fructose by varieties was close to unity (1.01-1.08). The total amount of phenolic compounds in wine samples using such technological methods as fermentation on the pulp, heating of the pulp, fermentation from the stalks and alcoholization of the pulp was much more than in the samples of the wines obtained by the "white method". General phenolic compounds and its monomeric forms in the "alcoholization of the pulp" variants; polymeric phenols during the "heating of the pulp" and the amount of anthocyanins during the "fermentation of the pulp from the stalks" attracts attention with higher rates. The amount of phenol-carboxylic acids compared to the "white method" with the use of other methods showed an increase of about 2 times, while with the method of "alcoholization the pulp" there is an increase of 2.5 times. It is shown that, regardless of the method of obtaining wines by successive stages, a decrease in the total number of anthocyanins is observed.

Abstract
The aim of this work is the further development of the method of direct determination of the quantitative content of volatile compounds in alcohol-containing products. This method is based on the use of ethanol as an internal standard and, as was shown earlier, can be used to analyze a wide range of alcohol-containing products, including spirit beverages, pharmaceutical products, perfumes, bioethanol, ethanol-containing automobile fuel, i. e. any product containing ethanol. The method provides a direct determination of the quantitative content of volatile compounds directly in the dimension mg per litre AA in full compliance with regulatory legal acts for the tested products. The experimental data processing algorithm using the proposed method coincides with the algorithm for such calculation in traditional method of internal standard. The work demonstrates the possibility of validating the proposed method based on the analysis of experimental data when testing standard solutions of volatile compounds in accordance with current standards, without any additional measurements, material and financial costs. In the studies performed, standard solutions for gas chromatographic measurements were prepared by the gravimetric method. To evaluate the metrological characteristics of the method, the obtained experimental results were processed in accordance with a series of standards ISO 5725 and the guidance of EuroChem. In undertaken experiment it was evaluated in terms of accuracy, precision, linearity and quantification limits by gas chromatographic measurements of gravimetrically prepared standard solutions of volatile congeners in water-ethanol matrix. The values of the repeatability limits varied between 1.0 and 7.0?%, the values of the intermediate precision limits varied between 1.2 and 8.6?% for all the studied compounds. This fact indicates satisfactory repeatability of the method. The relative bias values varied between 0.1 and 6.1?% for all the studied compounds, that demonstrates the high accuracy of the method. So, the analysis confirmed that the method "Ethanol as Internal Standard" saves labour, time and resources than the traditional method of internal standard, can be easily employed in each and every testing laboratory and can be used as a reference at the international level.

Abstract
The article is devoted to methods of increasing the degree of processing of plant materials used in the production of beverages of various strengths, which increase the competitiveness of the enterprise and the environmental safety of the technological process. Information is given on factors affecting the extraction process, and methods for intensifying this process. The article presents the results of studies of the effect of peppermint pretreatment with the sound of the audible range in order to increase the yield of technologically valuable components of plant raw materials in the extract. The presence of a significant effect of sound on the peppermint components extraction was established. It was found that the parameters of the extract can both improve and worsen compared to the control depending on the frequency of the sound used to process of test specimens. The effect of a number of preliminary acoustic processing parameters on the extraction results was studied: the frequency of sound, the duration of sound action on the experimental sample of peppermint, and sound power. It was found that the largest increase in the yield of dry substances in the extract and its color was provided by acoustic treatment at the frequency of 11,000 Hz for 40 min at a power equal to 40?% of the maximum of the sound source used in the experiment (3 W). The specified mode of preliminary acoustic treatment of the peppermint provided an increase in the yield of dry substances by 16-20??%, and an increase in the color of the extract by 13-21??% compared with the control. Based on the presented research results, it is concluded that the application of acoustic processing on a production scale is perspective.

Abstract
The article provides an overview of biochemical food vinegar production current state using immobilized acetic-acid bacterium (AAB). For special types of natural vinegar, today are used special raw materials for which the final product is called, for example, malt vinegar (in England), wine vinegar (in Italy and France), rice vinegar (in China), coconut vinegar (in Southeast Asia, in Philippines, in southern regions of India), from tropical fruits, raisin, honey. The main methods of biochemical vinegar obtaining are depth and surface (circulating). The depth method is based on principle of acetic-acid bacterium cultivation directly in aerated medium. Surface cultivation method is characterized by fact that acetic-acid bacterium are fixed on a solid carrier, and the nutrient fluid constantly circulates from top to bottom through the carrier. Physiological and morphological signs of cells during immobilization undergo significant changes. Immobilization affects the cell proliferation rate, biochemical processes intensity, enzymatic activity. There are physical, chemical and mechanical methods of cells immobilization. Currently, most large-scale microbiological processes use cells sorbed on various carriers, which are associated with such advantages of adhesive immobilization as cheapness, versatility, absence of stress effects on cells and ease of implementation.

Abstract
One indicator of the quality of carbonated mineral waters is the carbon dioxide content. Carbon dioxide gives water the refreshing properties of the drink, and also acts as a preservative. Mineral water healthy-table and healthy are produced only in carbonated type. Carbon dioxide in this case acts as a preservative and stabilizer of chemical composition. The mass concentration of carbon dioxide in carbonated mineral waters should be at least 0.2??% during the entire shelf life. Mineral carbonated water is poured into polymer and glass packaging, with a capacity of up to 2.0 liters. The shelf life of mineral waters in PET packaging is from 6 to 12 months. As the objects of research, industrially produced mineral waters were put up in consumer packaging (PET and glass). Samples were placed in a thermostat at a temperature of 25±2?°С for the planned shelf life taking into account the safety factor. It was found that during the expiration date, a decrease in the content of carbon dioxide is observed, and the rate of decrease is determined by the quality of the bottle and corking. As a result of the experiment, it was found that the maximum shelf life for mineral water packed in PET bottles (in terms of CO2 content) can be allowed up to 12 months; for mineral water in glass bottles, the shelf life can be extended to 24 months or more. Extended shelf life should be confirmed by protocols for a specific type of product during the shelf life, subject to established storage conditions.

Abstract
The article presents published works analysis, devoted to regional wines owner ship establishment. According to published data over the past few years, wines proportion, produced in Russia from their own grapes, doesn't exceed 50?% of the total. The main direction of viticulture and winemaking in Russia today is to increase its own wine materials and wines production by increasing the area of vineyards, increasing yields, for which a number of subsidies and benefits for enterprises to produce products from their own raw materials are provided. At the same time, there remains the danger of replacing domestic products with imported wine materials or wine materials of other wine-growing regions. The authors analyzed existing approaches for determining wines geographical origin authenticity in various wine-making regions of the world and indicated their advantages and disadvantages. Based on scientific literature and regulatory framework analysis, it has been shown that the most studies widespread are aimed at oxygen isotope characteristics values studying (18O/16O) and hydrogen (2H/1H) of wines water component, as well as wines and soils elemental profile of studied regions. The main causes of stable isotopes fractionation of biophilic elements in nature and its influence on ratio of "light" and "heavy" isotopes in grape plant and wine are considered. The main methodological approaches to mineral terroir signature identification of wine-making regions are analyzed. Сomplex studies of number of indicators advantages and their in-depth analysis using various mathematical statistics and modeling methods in identifying wines origin geographical place are shown.

Abstract
Currently, for the production of alcohol for food purposes, mainly used feed crops, such as rye, wheat, corn, etc. During the process, only the starchy part of the grain is used. The insoluble part, including fiber, transits through the whole process and remains as a by-product, which in turn has a very high nutritional and feed value. In the case of the use of grain fiber as a source of dietary fiber, to ensure their safety, more stringent requirements are imposed on the quality of grain crops and methods for their purification. Existing grain cleaning schemes mainly provide for the removal of macro-impurities, which is not enough. To minimize the negative effects of micronutrients, it is necessary to develop topical methods for deeper cleaning of grain. An alternative to deep cleaning of grain, to reduce microbiological contamination using a wide range of antibiotic agents. This half-measure gives a temporary effect, since the microflora effectively adapts to the use of the same preparations and creates a number of other problems that are associated with the subsequent turnover of antibiotic drugs in the finished product and its consumers. In some states, the use of antibiotics to suppress the development of extraneous microflora in alcohol production processes is already limited and even prohibited. In Russia this problem has been studied extremely superficially. After more in-depth analysis and research on the use of grain fiber for food purposes, you can adjust the regimes of alcohol production and develop an algorithm for managing the quality of grain fiber, which will allow you to purposefully create its properties with regard to subsequent use.

Abstract
With the shelf life of soft drinks from 6 to 12 months, the question arises of predicting the shelf life of newly developed drinks. And here is the actual use of the method of "accelerated aging" of soft drinks. The initial task was the selection of factors and critical indicators reflecting changes in the quality characteristics of beverages during the shelf life. Experimental conditions were selected. The temperature regime included exposure of beverages at various temperatures (50 °C or 6 °C). The exposure time was 30 days. The experiment was conducted in three variants. The first option is constant heating, the second option is alternation of heating and slow cooling, the third option is alternation of heating and rapid cooling. One cycle was 48 hours with a repeat of 30 days. Control samples were stored at 25 °C. After the experiment, the quality of soft drinks was evaluated by organoleptic characteristics. The optimal mode of "accelerated aging" was selected heating with slow cooling. The next stage was to determine the indicators reflecting the change in consumer properties of beverages during storage. Objects of study - carbonated and non-carbonated drinks on sugar. The data of organoleptic evaluation of the quality of beverages as a result of the experiment are given. A decrease in taste, aroma, saturation with carbon dioxide and a change in color towards darkening were revealed. The decrease in organoleptic characteristics during "accelerated aging" was comparable to the performance of samples with expired shelf life during natural aging. A decrease in the sucrose content with a simultaneous increase in the glucose and fructose content as a result of hydrolysis was revealed. Due to the caramelization of sugars in the process of hydrolysis darkening of drinks occurred. The decrease in the sweetness of drinks is explained by the decrease in the sucrose content and the prevalence of glucose compared to fructose. Glucose has the smallest coefficient of sweetness from the above sugars. Thus, the tests carried out confirm the possibility of using the "accelerated aging" method for predicting the shelf life of soft drinks.