Abstract
The article is devoted to the problem of preserving nutritive substances in the composition of fermented beverages based on plant raw materials through the use of extracts based on the waste of brewing production - brewer spent grain, containing a polyphenolic compound complex. The relevance of this study is given, since in the developing fermented beverages market, on the one hand, high shelf life is required, on the other hand, the safety of product biologically valuable components during the entire shelf life. Possible methods of increasing the fermented beverages shelf life are considered, their influence on the finished beverages composition is assessed. The processing secondary raw materials of brewing products studies results on the basis of previously conducted experiments are presented, a wide composition of various molecular weight polyphenols is shown, which was obtained using the previously developed technology from malt grains. Issues of fermented beverages various compounds responsible for the anti-radical properties synergism and antagonism based on plant raw materials are highlighted. As a result of the processing brewer spent grain technology, developed by the authors, it was possible to achieve enrichment of the extract by 42% rutin, by 16% phenolic acids and their derivatives; to achieve a 4-fold increase in the output of anthocyanogens in comparison with the control. The authors studied the brewer spent grains dried extract use effect on the fermented drink with the use of malt and tea raw material storage duration. On the basis of organoleptic parameters changes and acidity accumulation dynamics associated with the oxidation processes of finished drinks during storage, which, on the other hand, is controlled by polyphenols as antioxidants, it has been shown that the drink shelf life is increased by 50-60% in relation to the control due to the contained polyphenolic compounds with different molecular weights in the introduced concentrates from brewer spent grain extracts. Thus, the authors were able to substantiate an increase in the fermented beverages shelf life when the dried brewer spent grain extract was added at the blending stage without the use of heat treatment, which made it possible to preserve the nutritional properties of this beverage group.

Abstract
The analysis of patent documents and original articles dealing with the production of alcoholic distillates was carried out in the work. The peculiarities, possibilities and limitations of various methods application were discussed as well. A pilot production unit for the combined obtaining of rectified and distilled ethanol in the brew rectification system of JSC "Vitebsk distillery "Pridvinye" "OSP "Bogushevsky distillery" was described. Comprehensive experimental studies of the distillation process in the wash column apparatus were carried out. Optimal intervals for changing the main technological parameters to obtain target products with perfect organoleptic characteristics, such as pressure in the lower part of the wash column apparatus; fraction flow rate from the wash column condenser; the flow rate of reflux returned to the wash column irrigation were selected. The individual peculiarities of the distillate samples obtained and the relationship between their quality characteristics and technological parameters were identified with the sensor profile method. The sensory profiles of aroma, taste and aftertaste of three samples of distillates obtained by varying the operation modes of the wash column, as well as by the number of fractions taken from different zones of the pilot production unit and the reference sample were given. The proposed technology is proved to allow obtaining of distillates with a variety of taste and aromatic qualities in standard indirect distillation units.

Abstract
In the technology of production of non-alcoholic and low-alcohol products in accordance with TR TC 029/2012 "Requirements for the safety of food additives, flavorings and technological aids" to increase microbiological stability, it is allowed to use food additives: preservative E220 (sorbic acid, SA) and soluble salts of sorbic acid, and preservative E210 (benzoic acid, BA) and its soluble salts. The concentration of SA, BA and their salts introduced into the products is limited. To control the content of SA and BA, standard methods are currently used on the territory of the Russian Federation, using the method of capillary electrophoresis (SCEP) or high-performance liquid chromatography (HPLC). The use of SCEP and HPLC requires rather expensive special equipment and consumables, and specially trained personnel to operate these devices. Analysis of the current methods for determining SA and BA in beverages showed that the determination of the above food additives in samples of non-alcoholic products (BAP) and low-alcohol products (SAP) using spectrophotometry does not require special consumables and expensive equipment; therefore, a spectrophotometric method for the determination of these preservatives was chosen. The metrological characteristics of the developed spectrophotometric method for determining the mass concentration of sorbic acid and benzoic acid in low-alcohol and non-alcoholic products, including the metrological characteristics of certified mixtures of SC and BA of various concentrations, are presented. The developed technique is registered in the Federal Information Fund for Ensuring the Uniformity of Measurements.

Abstract
The concentration of methanol in alcoholic beverages based on fruit distillates is significantly higher than in cognac, whiskey or rum. It depends both on the type of fruit raw materials and on the features of the adopted technology. This work is devoted to study the influence of physico-chemical composition of fermented cornel fruits pulp on the dynamics of changes in the concentration of methanol at its distillation and identification of the operating parameters of distillation, providing the minimum methanol content in the distillate. The objects of research were samples of fermented cornel fruits pulp alcoholized with ethyl alcohol-rectification to various strengths, fermented pulp alcoholized with cornel fruits distillate, as well as samples of distillate fractions. It was found that during the distillation of cornel fruits pulp, the concentration of methanol decreases in the initial period and increases sharply at the end of distillation - in the tail fraction. The minimum concentration of methanol during the entire process was recorded during the distillation of pulp alcoholized with ethyl alcohol to 18-24% vol. Adding cornel fruits distillate from the previous distillation to the pulp before distillation led to a change in the nature of the methanol accumulation curve. In this case, it was concentrated to a greater extent in the middle fraction. The positive effect of phlegm delay and reduction of the distillation rate on the dynamics of changes in the methanol concentration in the average distillate fraction is shown. The following operating parameters of distillation were determined to ensure the minimum content of methanol in the product: distillation with phlegm delay on the lower plate of the reinforcing column at a speed of 5.5-3.4 cm3/min.

Abstract
Beer spent grains are traditionally processed into feed products, rarely - as an energy source. In this work, studies have been carried out to intensify the production of biogas from spent grain of brewing production through the use of ultrasound for processing spent grain during the fermentation of the substrate by bacteria Methanobacteriales. The methane yield increases by 85% compared to the control (without ultrasound), the methane content in biogas is up to 60%. A technological production of biogas from spent grain by means of fermentation of its substances by methanobacteria with simultaneous sonication with the aim of increasing the yield of extractive substances from the grain and increasing the yield of biogas and methane has been developed and presented.

Abstract
All over the world, drinking water is becoming an increasingly scarce resource due to overuse and environmental pollution. Access to clean and safe drinking water, according to the UN, is one of the basic human rights. In 2019, the consumption of packaged water in Russia was 50.7 liters per person per year, compared to 100 liters in European countries. On January 1, 2019, in the countries of the Eurasian Economic Union, the technical regulation "On the safety of packaged drinking water, including natural mineral waters" TR EAEU 044/2017 came into effect. During the transitional period, a number of positions were identified in the Regulation that need clarification and adjustment. The article discusses certain issues on mineral waters: the content of manganese and natural radionuclides in medicinal-table and medicinal mineral waters, the absence of the therapeutic effect of new groups (fluoride and slightly siliceous) of medicinal-table mineral waters. The problem of identifying falsified packaged mineral and drinking waters is considered. The proposed way to solve the problem of falsification on the market is to create a National Identification System, which includes the development of digital profiles of natural mineral and drinking waters and the introduction of a set of evaluation criteria that allow to be identified with a high degree of reliability. The work on creating a register and a database involves a large array of water quality monitoring for more than 50 indicators. The obtained results will form the basis for creating a digital profile of the source and finished product. The National Identification System will make it possible to systematize all packaged natural, both mineral and drinking water, and, most importantly, create conditions for protecting consumer rights and providing the Russian population with high-quality and safe packaged drinking water.

Abstract
The aim of the work was to scientifically substantiate the development of additional criteria for assessing the quality of red wine materials for sparkling wines based on a comparative assessment of the effect of the physical and chemical composition of the original batch mixture on the secondary fermentation process. As objects of research, we used four samples of the circulation mixture prepared from red and pink dry table wine materials produced at the enterprises of the Russian Federation. The preparation of the batch mix and secondary fermentation in bottles was carried out in accordance with the current regulatory documentation. In the process of secondary fermentation, the pressure of carbon dioxide in the bottle was monitored, as well as the change in strength, mass concentration of sugars, amine and ammonia nitrogen, titratable acidity, pH, ORP, dynamic stability of the double-sided film of champagne wine. It was found that the most intense secondary fermentation took place in samples with a mass concentration of phenolic substances in the initial blend in the range from 1129 to 1635 mg/dm3 and a total concentration of nitrogenous compounds in the range of 730-750 mg/dm3, which made it possible to obtain sparkling wine with high organoleptic characteristics. The results of the study showed that the processes of secondary fermentation in the production of red sparkling wines are most influenced by the mass concentration of phenolic and nitrogenous compounds present in the original wine materials and the circulation mixture. The data obtained showed the need for more in-depth studies aimed at determining the limits of variation of such additional indicators of the quality of the original red wine materials as the mass concentration of phenolic substances, amine and ammonia nitrogen and the amount of free amino acids.

Abstract
Garden strawberry is one of the most profitable and economically viable berry crop in the world. In addition to fresh consumption, this crop is widely used as a raw material for processing, canning and freezing. The reason for the variety of strawberry uses lies in their chemical composition. The fruits of rapid freezing after defrosting are used in the canning industry, in wine drinks, fruit vodkas, and sweet tinctures production. The use of frozen fruits after defrosting is also possible for the high-quality fruit wines and ciders production. Organic acids influence the formation of the wine taste, participate in the creation of its bouquet, impart pleasant freshness and protect against various kinds of diseases. The aim of this research was to study the change in the organic acids composition in fruit juices and wine materials obtained from garden strawberry frozen at three different temperatures: -12, -18, -35 °С. After freezing, all berries were stored for 1 month at a temperature of -18 °С. Frozen fruits were defrosting in three ways: in air; in the refrigerating chamber; in a microwave oven. As a result of the studies, it was found that the qualitative composition of organic acids in all samples of wine materials from fresh and defrosted berries of garden strawberry differs slightly and is mainly represented by citric, malic, succinic and oxalic acids. The quantitative content of organic acids differs by the accumulation of malic acid in the wine materials as a result of the wort from defrosted berries fermentation, while during the wort from fresh berries fermentation, the content of malic acid decreases. There were also significant differences in the succinic acid synthesis, its concentration in the control wine material was on average 2 times higher than in wine materials from defrosted berries. On average, the total content of organic acids in wine materials from fresh berries is 2.2 g/dm3 lower than in experimental samples from defrosted strawberry. Probably, such differences in the accumulation of organic acids are caused by the enzymes activation, the metabolic processes specificity, the intensification and change in the sequence of biochemical reactions as a result of freezing and subsequent strawberries defrosting.