Abstract
Lingonberry juice is a promising raw material for functional therapeutic and prophylactic products. The application of enzyme preparations (EP) possessing cellulase, xylanase, and pectinase activities in berry pulp processing contributes to an increase in juice yield, the most complete hydrolysis of the cell structures, and the maximal extraction degree of beneficial nutrients. A highly active mutant Trichoderma reesei Co-44 strain producing xylanase and endoglucanase was obtained in All-Russian Research Institute of Food Biotechnology. Optimization of the fermentation medium allowed to increase pectinase activity in the culture liquid and obtain complex EP Xyloreezin K4 possessing cellulase, xylanase, and pectinase activities. The effectiveness of EP Xyloreezin K4 in lingonberries juice production was evaluated by the yield of juice and the content of the most valuable biologically active components: vitamin C, benzoic acid, anthocyanins, and phenolic substances, in comparison with the composition Brewzyme BGX + Pectinex Ultra Clear. The obtained data showed that Xyloreezin K4 effectiveness is on the same level with the complex of commercial EP in such indicators as juice yield, the content of vitamin C, benzoic acid, and phenolic substances. When using Xyloreezin K4 in processing of quick-frozen and fresh lingonberry, the juice yield increased by 14 and 25 %, respectively, compared to the control (without EP), the content of benzoic acid increased by 53 % and 40 %, respectively, vitamin C concentration - by 62 and 50 %, respectively, the content of total phenolic substances - by 15-17 %. The content of anthocyanins in lingonberry juice when using Xylorizin K4 increased by 17-19 % compared to the control without EP, while the lingonberry processing with the Brewzyme BGX + Pectinex Ultra Clear complex allowed to increase this indicator by only 8-10 %.

Abstract
The analysis of the literature data related to impact of lactic acid bacteria on cholesterol level reduction is presented in the article. The analysis showed that cholesterol is the basic risk factor in the origin of cardio-vascular diseases. Intestine microbiota plays very important role in cholesterol metabolism. Lactic acid bacteria entering with food interact with the other members of the intestinal microbiome. The fermented dairy products which compose probiotic microorganisms and relay to the functional products possess antihypertensive, antitumor, antioxidant immunomodulating properties as well as reduce cholesterol level. The intestine contains quiet sufficient amount of strains with probiotic properties and provides with deoxycholic acid reduction that in turn allows to reduce cholesterol level in whey and reduce the risk of cardio-vascular diseases initiation. It has been shown that the level of deoxycholic acid removal from MRS-broth containing 1 mM of deoxycholic acid by different strains at anaerobic incubation makes up from 1,6 to 28,9 % and depends on the strain. The investigation of Tanaka H. et al showed that the activity of bile salts hydrolase is extended in Bifidobacterium and Lactobacillus but is absent in L. lactis, L. mesenteroides and S. thermophilus but the mechanism of regulation of bile salts hydrolase activity has not been studied yet. Screening of different strains by evaluation of their ability to reduce cholesterol level is necessary for characterization of the strains probiotic potential. It is very important for the development of fermented dairy products and directional effect preparations usage of which can promote the reduction of cholesterol level.

Abstract
The purpose of this study was to assess the effect on laboratory animals (mongrel rats) of samples of whiskey: prepared in laboratory conditions using accelerated technology, and production obtained from the enterprise by blending a grain whiskey distillate aged for 3 years (experimental groups), in comparison with water-alcohol a solution of rectified ethyl alcohol from food raw materials "Lux" of the same strength (control group). The study was carried out on male rats weighing 230-250 g, which had not previously had contact with alcohol. After forced intoxication with alcoholic beverages, the state of the animals was assessed according to the following criteria - weight loss during the period of the introduction of drinks, death of animals both against the background and during the period of alcohol withdrawal, some cognitive functions and endurance. Based on the above studies, it was found that the weight loss of animals in the control group differed with the two types of whiskey with varying degrees of reliability. Ethyl alcohol withdrawal symptoms were more favorable in animals intoxicated with whiskey. Active behavior when tested in the "Open Field" setting was largely preserved in the same groups of animals, while in the control group it significantly decreased. A similar orientation of the values took place in relation to the physical endurance of animals - when tested on a rotating rod. It has been suggested that a number of components of whiskey can help reduce toxicity in comparison with an aqueous-alcoholic solution of rectified ethyl alcohol from food raw materials "Lux" of similar strength.

Abstract
In the food industry, functional food products have recently become of particular interest. This is due to the desire for a healthy lifestyle and, consequently, the growing demand for healthy food. The use of bioactive peptides is promising in the food industry as food preservatives and nutraceuticals, as well as as natural medicines in the pharmaceutical industry. Biologically active peptides obtained from milk proteins by hydrolysis play an important role in human health and nutrition. Interest in these peptides is quite high, since milk proteins are available in large quantities. This article provides an overview of research in the field of antihypertensive properties of proteins. According to the results of the review, the key factor for obtaining peptides with a high level of ACE inhibitory action is the choice of a suitable enzyme. Numerous studies on spontaneously hypertensive rats (SHR), as well as on volunteers with hypertension, have been conducted to determine the antihypertensive effects of food-derived ACE inhibitors. These in vivo studies have shown that certain ACE-inhibiting peptides significantly reduce blood pressure. Therefore, ACE inhibiting peptides should be used as an initial treatment in people with moderate hypertension or as an additional treatment. They can also be an inexpensive alternative treatment for hypertension. Another advantage is the fact that these peptides have not been associated with harmful side effects. It was also found that the enzyme trypsin is preferred for producing hydrolysates with high ACE-inhibiting activity. Fractionation of hydrolysates contributes to an increase in ACE inhibiting activity, since peptides with a low molecular weight exhibit an increased hypotensive effect.

Abstract
Texture is one of the most important factors determining the attractiveness of a fermented milk drink, especially for drinks with a reduced fat content or with its absence. One of the approaches for correcting the viscosity of skimmed beverages can be the introduction of starter strains forming a thicker sour-milk gel. The purpose of the study was to study the rheological (viscosity, resistance), thixopotropic properties (loss of viscosity, coefficient of mechanical stability) of fat-free dairy products fermented by the strain Lactobacillus plantarum AG10. A viscosity study was carried out under conditions of a change in the rotor speed, and the indicators of the Ostwald-de-Waale power law model were calculated. The thixotropic indicators of skimmed milk drinks are analyzed. It was revealed that the resistance of the product fermented by L. plantarum AG10 was higher than that of the sample fermented by Lactobacillus delbrueckii subsp. bulgaricus; practically the parameter did not change during storage (14 days). The mechanical stability coefficient of the L. plantarum AG10 sample was more than 2 times higher during the storage period than of the control sample. The skim milk product fermented by L. plantharum AG10 was formed high-viscosity milk-protein gel structure. That structure exhibits high mechanical stability not only immediately after manufacture, but also during 14 days of storage. A comprehensive analysis of the textural characteristics of a skimmed fermented milk showed that the strain L. plantharum AG10 can use in the technology of a low fat dairy products for manufacture of a thick skimmed product. The stability of the product makes it attractive to manufacturers, allowing to increase shelf life of product. The consumer can get a non-fat dairy product with high texture characteristics.

Abstract
The brewing industry produces large volumes of secondary raw materials, one of which is brewer's spent grain. This secondary raw material resource is a rich source of useful compounds if the deep physical and chemical processing principles are applied. The application of the biocatalysis principles in combination with physical treatment, as shown by preliminary studies, contribute to the extraction of polyphenolic substances of different molecular weight. The research was aimed at obtaining safe extracts of polyphenolic substances in the fermentation beverages technology by a complex method, including the use of cytolytic nature biocatalysts together with electro-activated water physical treatment. To achieve this goal, three various compositions cytolytic biocatalysts were used together with katalite pretreatment with a pH of 9.6. Analysis of the polyphenolic substances content in the extract from the shot during its treatment with biocatalyst No. 1 showed an increase in the content of polyphenols by 60 % after 2 hours, and anthocyanogens - by 3.5 times compared to the sample treated only by katalite. The obtained result allowed us to assume that the presence of pectolytic enzymes together with cytolytic ones allows the greatest release of bound polyphenolic compounds of brewer's spent grain. Biocatalysts No 2 and 3 increased the polyphenols content in extracts by 45-46 % and anthocyanogens - by 2.9 times and 11 %, respectively, but for 4-6h of biocatalysis. The using MEKs, which consist of different ratios biocatalysts No 1 and 2, did not give a significant result.

Abstract
The fishery complex is a system-forming sphere of the country's economy, which forms the fish market, food and economic security of Russia. Deep understanding by the state of the nature of the development of all elements of the system, taking into account their complexity, uncertainty and instability of global trends in the extraction of aquatic biological resources in the face of climate change and the growth of the Earth's population. The main water areas that provide most of the extracted biological resources are concentrated in the Far East and the Northern fish basin, the Western and other basins occupy an insignificant segment of the extraction of aquatic biological resources. The insufficient level of fish consumption in Russia is associated with low incomes of a significant part of the population, but this problem concerns not only Russia, it also affects industrially developed countries. The following factors should be attributed to the main institutional restrictions on entrepreneurial activity in the fishery sector: administrative barriers in the registration of activities for the development of their own business and the conclusion of contracts associated with the duration and cost of the necessary procedures; the tax burden and the availability of soft loans and other means of state support; the implemented state policy and principles of allocation of quotas for the extraction of aquatic biological resources, the availability of the necessary natural resources for doing business.

Abstract
The concept of "National Dairy Products" is regulated at the level of the Eurasian Economic Union without specifying specific products types, their identification characteristics and production features. The aim of the research was to develop the conceptual foundations of the "Russian national dairy product" concept, including a multifaceted identification and monitoring system, using heuristic forecasting. This approach is based on the collection, systematization and analysis of expert opinions from a wide range of scientists and specialists in various aspects. The first of them was the historical aspect, based on a retrospective analysis of the traditional milk processing methods by the population of the territory of the modern Russian Federation and features of the industrial dairy products production. The development of monitoring system for national dairy products (NDP) is based on a scientifically based range of NDP with established distinctive characteristics. Multidimensional analysis of NDP identification includes classification and terminology issues, raw materials aspect, quality and safety requirements, control and technological support issues, as well as the specifics of NDP labeling, which makes it possible to distinguish these products from similar ones on the shelf. The formation of NDP monitoring system will not only preserve authentic Russian dairy products, raw materials and technologies and stimulate the high-quality dairy products production and consumption, but also ensure the implementation of the NDP export potential.

Abstract
The article presents the results of planning an experiment for heat treatment of chopped meat semi-finished products using electrophysical heating methods (IR and microwave heating). Optimal modes and optimal composition of meat minced semi-finished product were selected by varying both the ingredient composition and by selecting the technological parameters of heating, which had the highest organoleptic evaluation of the finished semi-finished product, reduced mass loss and energy consumption for the thermal process. Aquamine, a powder made from red seaweed, was used as food additives to enrich meat minced semi - finished products with mineral components that have a preventive value. Aquamine has a different degree of grinding. When adding aquamine to chopped meat semi-finished products, the finished product acquires an aroma, a pleasant taste, a uniform consistency, and if you use aquamine with various dry mixtures and spices, such as dry powder of onion, garlic, bell pepper, tomato, the aroma is enhanced, the smell and taste are improved. The results of the planned experiment of the combined heat treatment process allowed their mathematical statistical processing. The mathematical model makes it possible to optimize the process and control temperature conditions with improved quality indicators of meat chopped semi-finished products. Prospects for the development and implementation of modern technologies for creating a new product and thermal process are largely determined by the creation of new methods for their calculation and mathematical models that take into account the statics of the heat treatment process and make constructive decisions in the creation of appropriate devices.

Abstract
Packaging is the most important factor in the preservation of confectionery products of a jelly-like consistency, including jelly marmalade. The influence of polypropylene film of various thicknesses used for packing jelly marmalade on the moisture transfer process during storage has been studied. The objects of research were samples of jelly marmalade made on various types of pectin and packed in a polypropylene film with a thickness of 20, 30, 40 microns. By varying the thickness of the polypropylene film used to package the marmalade, the rate of moisture transfer can be controlled. For example, as the film thickness is increased from 20 ?m to 30 ?m, the relative moisture transfer rate decreases by about 25%. With an increase in the thickness of the film from 20 microns to 40 microns, the moisture loss during storage of jelly marmalade decreases by 44%. The chemical composition of products has a significant effect on the rate of moisture transfer. When replacing apple pectin with citrus, the rate of moisture transfer increases when using a polypropylene film with a thickness of 30 and 20 microns. It was found that for 10 weeks of storage, the mass fraction of moisture for jelly marmalade made using apple pectin and packed in a polypropylene film with a thickness of 20 microns decreased by 1.6% from 22.1% to 20.5%, and when using a film with a thickness 40 microns only by 0.9% - from 22.1% to 21.2%. The mass fraction of moisture of marmalade, packed in a film with a thickness of 40 microns, made using 15% molasses, on citrus pectin during storage decreased for 10 weeks by 0.9%, while when using packaging with a thickness of 20 microns, there was a decrease in the mass fraction of moisture by 2.2%. The obtained patterns can be used to improve the technology for the manufacture of confectionery products with a gelatinous consistency.

Abstract
It is known that the lack of iodine in the human diet leads to the appearance of thyroid diseases, lagging physical and mental development of children, reduced memory, mental performance, depression and problems with reproductive function. To prevent iodine deficiency conditions, it is advisable to enrich food products with iodine sources. Most often, this source is used as a food salt enriched with iodine salts (for example, iodide or potassium Iodate). However, the use of such a source is not always advisable, since iodine is an extremely volatile element and quickly destroyed when exposed to humidity, light and high temperatures. The authors propose the enrichment of food products of mass consumption with organic iodine of artificial origin. In order to select a popular food product among consumers, marketing research was conducted, and customer requirements for mass-consumption food products were identified and structured. The results of this study allowed us to develop the concept of a new food product of mass consumption, namely, cooked sausage products enriched with organic iodine dosed weight (600-900 g), in the development of which it is necessary to pay attention to the choice of packaging. Using a client-oriented method of designing food products and taking into account the identified consumer preferences, the formulation of a new specialized sausage product for preventive purposes was developed. As a source of iodine, iodocasein was selected and its necessary amount was calculated. To calculate the mass fraction of iodine, the average weight of a portion of a cooked sausage product was taken at 35 g and the daily rate of iodine consumption for men and women at 50 mcg. As a result, the norm was set-0.14 mg per 100 g of the finished product. Taking into account the recommended yield of the product, the average percentage of iodine in iodocasein, the norm dosage of iodkazein per 100 kg of raw materials was 2 g. For the implementation of the technology of new sausage products the traditional production technology of boiled sausage products was analyzed at one of the meat processing plant with the aim of identifying the most frequently occurring violations of the technological process, leading to decreased quality of meat products and hazardous factors that increase the risk of unsafe product. It is established that the risk of dangerous factors can be reduced to an acceptable level by using the existing meat processing plant safety management system based on the principles of HACCP, controlling the process by traditional methods. To eliminate the factors that reduce the consumer properties of the product, a method of BIC analysis of raw materials and raw ingredients was developed and implemented using the spectra Star 2200 RTW apparatus. Using the developed concept and integrated method of raw material control and product quality management at the meat processing plant, the technology of a specialized sausage product for preventive purposes, called "extra", was implemented. The results of comprehensive studies of the prototype (physical and chemical, microbiological, resource) showed that cooked sausage "Extra" meets all the necessary safety requirements, and the mass fraction of iodine remains unchanged throughout the shelf life of the product. Sausage "Extra", enriched with iodine, can be used for effective prevention of iodine deficiency conditions.

Abstract
The development of modern energy-saving technologies for alcohol production and the creation of modern equipment for their functioning require knowledge of the rheological characteristics of the processed media. The initial processed medium of alcohol production is a mixture of crushed grain and water. The thermal treating of the mixture during technological processing changes its rheological properties significantly. Knowledge of such rheological characteristics as shear stress, shear rate and effective viscosity is necessary for hydraulic, heat and mass transfer and energy calculations of communications, equipment and automation of ethanol production lines. The conditional viscosity was evaluated in the most of the published works devoted to this problem. The conditional viscosity characterizes only changes of the solids concentration, temperature and heating duration. The viscosity data obtained in this case could not be applied for engineering calculations, since the heated mixes are non-Newtonian fluids, the flow of which depends on the speed rate, shear stress and is described by exponentiation. This was proved by us in the study of mixes from wheat. The aim of the study was investigations of the rheological characteristics of the rye mash, since 40% of raw materials in ethanol production in Russia are rye. The experiments were carried out in Russian research institute of food biotechnology - a branch of the Federal State Budgetary Scientific Institution "Federal Research Center for Nutrition and Biotechnology". The studies were carried out using an EVIS-72S rotational viscometer in the temperature range from 40 to 90 °C. The study established the effective viscosity of the rye mashes versus the shear rate and the shear rate versus the shear stress. Identified dependencies in are non-linear similar to the trends of wheat mashes classified as pseudoplastics, the flow of which is described by a power function. It is also shown that the strength properties of rye mashes first increased with an increase in temperature from 40 to 50 °C. It can be explained by the formation of a spatial structure during the gelatinization process. Then the strength properties decreased with a further increase in temperature from 60 to 90 °C. The effective viscosity varied from 1.5 Pa·s to 580 103 Pa·s in the investigated range of shear stress from 0.1 to 76 Pa and shear rate from 0,5 to 175 s-1. In addition, it was found that the effective viscosity first increases and after reaching a maximum decreases with an increase in the shear rate. The results of the study can be used to understand the rheological processes occurring in the rye mashes during technological processing. Also they can be used for hydraulic, mass transfer and energy calculations of technological equipment for alcohol production. In addition, it is possible to use the obtained data for the development of control devices and systems for automatic control of the technological process.

Abstract
As a result of research, it was proved that in the formation of Taste of food by a person, his consciousness takes an active part. One of the main reasons for this is the desire to receive satisfaction from life and food, as one of its important manifestations. The reason for the occurrence of pleasant sensations during food consumption may be information obtained as a result of processing signals from receptors of various human senses, gastrointestinal -intestinal tract, the microbiota exicting there, and other organs of the body. A feature of a person as a biological species is that its center of pleasure can be activated not only due to multisensory sensations, but also from abstract ideas. Concerning food, examples include deliberate rejection of harmful food addictions, strict adherence to established moral and ethical principles related to food, etc. It is important that the contribution of the component related to consciousness can be both positive and negative. A positive cognitive reaction to the food can result in the realization that eating healthy foods will bring future success in life. The appearance of a negative reaction of consciousness to food can occur if there is a violation of existing ethical prohibitions on food products, the consumption of which is prohibited by existing moral standards in general or at a given time, too high cost of products for this person and other factors. For many people, especially with a strong will and bright expressed motivation, the contribution of the cognitive component in the formation of the Taste of food can play a significant role. The article considers a number of specific examples of the positive and negative effects of the cognitive component on the formation of Taste of food. Human consciousness can also serve as the basis for the transformation of Taste preferences of people in the direction of healthy eating behaviour.

Abstract
This article discusses the problems of developing a gluten-free diet for children 3-7 years old with a food Allergy to gluten studying in children's educational organizations (pre-school). Food Allergy to gluten (celiac disease) is an autoimmune disease that belongs to the group of multifactorial diseases, characterized by damage to the villi of the small intestine by food containing certain proteins-wheat grains (gliadins), rye (secalins) and barley (hordein). Since the gluten-free diet is a health prevention for people with celiac disease, a 10-day gluten-free diet was developed. The article presents the results of a study of the developed diet for children according to the following criteria: satisfaction of daily physiological norms of consumption for the main macronutrients; micronutrients; vitamins; energy value of the diet. The assessment of children's nutrition balance was carried out on the basis of SanPiN 2.4.1.3049-13 [6].

Abstract
Soft drinks with health-improving and prophylactic action are becoming more widespread now. In the process of digestion in the human body, in addition to useful substances, toxins are also formed. They can come from outside, for example, with medicines. The human liver plays a major role in the detoxification of the body and the elimination of metabolites. Drinks with hepatoprotective properties are one of the areas of functional health products. This publication describes the development of such a drink. Based on the literature data, a mixture of plant raw materials was reasonably selected. It includes: hill hodgepodge, corn silk, chamomile, peppermint, string and licorice root. The mixture was subjected to water-enzymatic-alcohol hydrolysis at a temperature of 46…48 °C. The resulting extract was mixed with crystalline sugar and concentrated in a rotary film vacuum evaporator at a temperature not exceeding 50 °C. In the extract and the polycomponent concentrate on its basis, the qualitative and quantitative composition of sugars, organic acids, amino acids, macro- and microelements was determined. Analysis of the data showed the presence of nutrients in the product that are potentially capable of exhibiting hepatoprotective and health-improving properties in the human body. On the basis of the polycomponent concentrate, the soft drink "Gepaklin-1" and the powdery concentrate for the drink "Gepaklin-2" were developed. They were composed of an extract of mountain ash, cinnamon infusion and dry lingonberry juice to potentiate the functional effect and improve organoleptic properties. The biological value of the developed drinks allows us to expand the range of socially significant products with a health-improving effect.

Abstract
Among the large number of modified starch products needed for the needs of the household complex, phosphate starches are among the most popular modifications in the food industry. Chemical modification of starch, including phosphorylation, is a long, complex and time-consuming production process, so methods of analytical and computer modeling of chemical processes and, in particular, starch modification by phosphorylation have recently been of great interest. As a result of the computer simulation of starch chemical modification during its phosphorylation, it was found that there are three carbon atoms Ñ2, Ñ3 and Ñ6 in its glucopyranose cycle which allow the phosphorylation process to be carried out. The introduction of a phosphate group results in curving of a polysaccharide chain, promoting as many hydrogen bonds as possible between oxygen atoms of the phosphate group and hydroxyl atoms of the sugar residue. The calculated values of the potential energy of the molecules during the chemical reaction are used to determine the preferred type of phosphorylation characteristic of starch. The lowest potential energy was observed in phosphorylation at the position Ñ3: -250 kcal/mol and the highest one in phosphorylation was at the position Ñ6: -200 kcal/mol: molecular electrostatic potential is most evenly distributed in phosphorylation at the position Ñ6 and the least uniformly distributed at the Ñ2 phosphorylation. Conformational changes in the glucopyranose cycle of the "chair" and "boat" are also important in the phosphorylation process, which determine the carbon atom at which the modification process can be carried out most efficiently.

Abstract
Different quantitative carbohydrate complex identification methods has been compared in the article in relation to fruit raw material, and black currant`s, "Vladimirskaya" variety cherrie`s, "Conference" variety perrie`s flesh was taken as an example. On the basis of familiar plant raw material quantitative carbohydrate complex identification methods the method of fruit raw material quantitative carbohydrate complex identification was designed. The original carbohydrate complex' quantitative identification method was reviewed [13], and the methods results for fruit raw material was unsatisfactory. As a result, some of analysis steps replacement for the same steps of other ones was proposed as well as additional steps. The additional step for hemicelluloses A group extraction, the carbohydrate hydrolization step followed the sedimentation step was introduced, then concentration step for hydrolisated samples' solutions was added before the anthron reaction - the quantitative reaction for sugars. The free sugars` sedimentation step was replaced by the clarification step following by the anthrone reaction, and precipitates proteins and phenolic compounds. The anthrone reaction was carried out by the method [15], and the statistical reliable data was obtained as a result. Comparing the received data with literature shows the data and designed method adequacy. As a result, the new quantitative carbohydrate complex identification method for plant raw material, oriented on fruit and berry raw material, was designed and showed adequate results in practice.

Abstract
The article presents the results of studies of resource-saving technologies for the production of canned stewed pears for diet food. It is noted that the traditional pasteurization of canned food carried out in autoclaves is characterized by many shortcomings, including a significant duration of thermal processes, temperature unevenness, significant heat and water consumption, as well as the complexity of the process due to the need for additional creation and maintenance of a certain level of backpressure in apparatus during heat treatment. A new method is proposed for intensifying the process of pasteurization of compotes using fruit heating in banks in an electromagnetic field of an ultrahigh frequency, which has a positive effect on thermophysical characteristics, as well as microbiological ones, reducing their level and, therefore, increasing the pasteurization effect. Based on preliminary laboratory studies and evaluation of the resulting effect, the feasibility of using a microwave electromagnetic field (microwave electromagnetic field) to increase the temperature level of a product has been studied. And on this basis, accelerated pasteurization modes have been developed and an improved technology for the production of pear compotes using two-stage heating of fruits and fruits drenched in syrup before sealing the cans in a microwave EMF has been proposed. To improve the implementation of the sterilization process, it is proposed to use an autoclave basket of a new design, which provides the possibility of thermal sterilization in open-type apparatuses without creating back pressure.

Abstract
Whiskey is an alcoholic beverage that is produced in many countries of the world. The lack of uniform international requirements for the quality of whiskey makes the task of identifying this product very difficult. The creation of new methods for studying the chemical composition of alcoholic beverages is an important analytical task, the solution of which will allow not only to study the composition of beverages in depth, but also to develop quality criteria for detecting adulterated products. During the research, an electrophoretic method was developed for determining the mass concentration of ammonium, potassium, calcium, sodium, and magnesium cations in whiskey. New experimental data on the cationic composition of 60 samples of whiskey of various geographical origin were obtained. The characteristic ranges of variation of the total mass concentration of cations in whiskey in Scotland and Ireland are 3.16-32.46 mg/dm3 and 3.53-26.70 mg/dm3. It is shown that the total mass concentration of identified cations for the whiskey sample in Armenia was 12.36 mg/dm3, Italy - 3.09 mg/dm3, USA - 12.01 mg/dm3, Thailand - 5.25 mg/dm3, Czech Republic - 7.50 mg/dm3, Japan - 16.68 mg/dm3. It was found that among the identified cations, sodium, potassium and calcium prevail, while the proportion of ammonium and magnesium is less significant. It has been experimentally confirmed that the cationic composition of whiskey is significantly influenced by the composition of process water and distillates used for the preparation of the drink. It was found that the results of the study of the cationic composition of whiskey prepared from Scottish distillates in Russia are consistent with the data obtained in the study of whiskey produced in Scotland. The composition of whiskey, the entire production cycle of which is performed on the territory of Russia from domestic raw materials, is studied. The results are comparable to the data obtained in the study of whiskey in Ireland and Scotland. It is concluded that in order to develop a highly effective and objective tool for detecting counterfeit products, it is advisable to create an automated system based on the principles of artificial intelligence, forming a single database that will contain information about the results of chemical composition studies for each specific batch of produced beverages.