Abstract
An important focus of the brewing industry development is the intensification of technological processes and the improvement of product quality. The quality of beer depends on the biotechnological processes that occur during the fermentation of the wort with yeast. The activity of enzymes in a yeast cell depends on many conditions that change during the growth, reproduction and development of the cell. The effects of laser radiation on living biological objects are extremely diverse (both inhibitory and stimulating effects). The purpose of the study was to study the effect of laser radiation in the infrared range on top-fermented brewer's yeast to intensify the fermentation processes. In the course of early experiments, we determined the optimal processing time of the yeast suspension, when exposed for 2 minutes, the result was optimal. When fermenting 12??% of beer wort and fermentation, the following indicators were monitored: visible extract, pH, fermentation rate, flocculation ability of yeast, accumulation of diacetyl in beer. During the research it was found that the percentage of cells with glycogen increases and the number of non-viable cells decreases. The effect of various frequencies on the fermentation of wort was studied. The low frequencies of laser have a favorable effect on the physiological state of the yeast cell, reducing the number of dead cells, stimulating the processes of yeast multiplication and fermentation. Our research has shown that the effect of a properly selected radiation mode, in this experiment, the pulse frequency, of low-intensity laser radiation usually does not cause obvious biosynthetic and energy processes of the yeast cell.

Abstract
The article presents the study results of grape wines treatment efficiency with new generation preparations based on polyvinylpolypyrrolidone (PVPP) in order to remove oxidized polyphenols forms. Prototypes of oxidized white and pink grape wines were treated with new-generation products based on PVPP (Polyclar 10, Polyclar V, Polyclar VT). An experimental scheme was developed by the method of mathematical statistics, as a result of which the doses, temperature and duration of wine processing were selected for each of the three studied drugs. In the control and experimental wine samples, the optical density indices, the mass concentration of polyphenols, and the chromaticity indices were determined. The research results showed, that the oxidized grape wines treatment with PVPP preparations helps to reduce the content of phenolic substances condensed forms. According to the obtained data, for each of the three studied drugs was constructed a three-factor quadratic regression model of phenolic substances content dependence on the drug dose, temperature and exposure time. The results of the regression analysis are the equations, linking the phenolic substances content in the product with time, temperature and doses of injected drugs. Using the obtained equations, based on the constructed regression models were calculated the recommended dosage regimes and drug exposure time at a temperature of 12 °C. Had been calculated the optimal drugs doses for treatment temperatures at 12 and 20 °C, as well as treatment time of 5, 30 and 60 minutes. It was established, that the analysis of experimental data with use of mathematical statistics methods allows choosing the optimal modes of wine processing depending on the physicochemical parameters of a particular wine, as well as particular production capabilities.

Abstract
The article is devoted to the establishment of the shelf life of newly developed soft drinks. Many factors affect the shelf life of food. One of the main factors is the composition of the product being developed. The initial factor is the quality of raw materials and storage conditions. Herbal ingredients are most at risk. Essential oils and terpenes of citrus juices and extracts are highly reactive and susceptible to oxidation. Such components are recommended to expose deterpenation when used as part of the soft drink. Components with a remote terpene fraction are more stable. The carbohydrates and pectins that make up juices can also contribute to the spoilage of the drink. The composition of some drinks includes vitamin premixes. The stability of vitamins depends on temperature, light, pH, presence of oxygen and metal ions. It is necessary to take into account the compatibility of vitamins, the possible negative impact of some vitamins on others. When specifying the content of vitamins on the label, shelf life is determined by the most unstable component. It is important to include components with antioxidant activity. It is important to include in a soft drink components with antioxidant activity. These include ascorbic acid, vitamin E, carotene, selenium, vegetable phenols. Antioxidant activity have some kinds of vegetable raw materials. Dihydroquercetin is a promising ingredient when making drinks. It not only exhibits biologically active properties, but is also a powerful antioxidant. Natural dyes are subject to negative exposure to light, heat, oxygen. They are most stable when the pH value is in the range of 2.7-3.7. Oxygen has a negative effect on the shelf life of the product. It is necessary to select packaging material impermeable to oxygen and minimize its entry into the product during filling. It is known that carbonated drinks are more stable, because CO2 has some preservative effect. The Arrhenius law should be taken into account when choosing a temperature storage mode. Increase the shelf life of the drink allows the use of food preservatives or pasteurization. Long-term temperature treatment contributes to the partial loss of taste and aroma. Aseptic packaging and pasteurization should be used to increase the shelf life of tea drinks. The pH value in them should not be higher than 4.0. Sorbic and benzoic acids and their salts in such products are not effective. Thus, to ensure the quality and stability of a soft drink during the shelf life, it is necessary to identify, manage and control all risk factors in a timely manner.

Abstract
Fruit-whey drinks, products on the basis of whole or restored whey and juice the based, are increasingly used in the daily diet of people. Presently, water from the central domestic water supply system is predominantly used in the production of fruit-wheyy drinks. Water treatment plants act as barriers against organic substances only to a slight extent; moreover, more dangerous toxic agents compared to incoming substances are produced during water treatment. The lasting properties color of the juice the based from gooseberries, sea buckthorn, cranberries, strawberries, black currants, oranges, used in the production of fruit-whey drinks has been studied in the presence of priority organic contaminants (trichloroethylene, dichloroethane, phenol, chlorophenol and chloroform) which are formed in water for the production of these drinks during chlorination in water preparation. It has been revealed that on lasting properties color in juice the based does not change in the presence of chloroform. The reduction the lasting properties color of the juice the based from gooseberries, sea buckthorn, cranberries, strawberries, black currants, oranges in the presence of phenol, chlorophenol, trichloroethylene, dichloroethane has been established. The decrease in the content of provitamin А in the juice the based in the presence of phenol, chlorophenol, trichloroethylene, dichloroethane, is shown. It has been revealed that the stability of the provitamin А in the juice the based does not change in the presence of chloroform. The mechanism of interaction of the carotenoids with trichloroethylene, dichloroethane, phenol and chlorophenol has been theoretically proved. To prevent the reduction of quality of fruit-whey drinks, the water used for their production must be subjected to the additional purification from organic substances.

Abstract
Today the direction in the field of technology of soft drinks with the increased protein-containing component most dynamically develops. They occupy a special niche in this segment, which allows them to be used not only in dietary, therapeutic, and preventive nutrition, but also in the nutrition of athletes and people leading an active lifestyle. Studies show that due to the introduction of vitamin, minerals, dietary fibers, vegetable, carbohydrate, lipid and protein-containing components into the formulation composition, they will allow the fortification of the population and adjust their diet. The protein-containing component is obtained from many different foods and each of them is a different composition of protein compounds that can affect cardiovascular disease. At the same time, an increase in the consumption of foods rich in proteins usually leads to a decrease in the consumption of other nutrients and can affect the metabolism in the human body. Given this fact, the use of additional proteins in both plant and animal food requires more study that is careful and determination of the exact formulation. The main purpose of the research work was to create a formulation of the drink - a protein cocktail of functional orientation and increased nutritional value using as an additional source of protein - protein of animal origin. The selection of the optimal ratio of the ingredients of this drink in physiologically active quantities, allowing to obtain harmonious organoleptic characteristics (appearance, taste, smell, consistency), and recommend the use of this drink in the prevention and diet therapy of alimentary-dependent diseases. The predicted shelf life (110 min) of the protein cocktail is determined, the chemical composition is calculated according to the proposed three recipes for 100 g of the finished beverage and a recipe is developed that can be recommended for people leading an active lifestyle as an additional source of protein.

Abstract
Gushing is the vigorous overfoaming of carbonated beverages when the bottle is opened. Gashing observed in a wide range of carbonated drinks: juices, wine, beer, but most famous and important in brewery. Gushing affects the image of beer negatively. The loss of a beer brand's image in cases of gushing may have significant economic impacts. For years, brewers have been trying to understand the nature and causes of gushing. Many different procedures have been developed for determining the gushing propensity of barley, wheat and malt. Numerous factors causing and contributing to gushing have been reported. Primary gushing is induced by fungal metabolites, so-called gushing factors, which are present in cereal raw materials of beer. Particularly species of the genus Fusarium have been linked to primary gushing, especially in years with high humidity and rainfall during vegetation periods. Non-malt related gushing, i. e. secondary gushing, is due to faults in the beer production process. This review deals with problems of primary gashing. The formation of foam in beer and role of surface active substances in this process were studied. It is surfactants that provide foam stability. It was found that filamentous fungi that exist on the grain produce and excrete surface active proteins hydrophobins. During brewing, hydrophobins are transferred into the wort and finished beer where they can promote gushing. It has been demonstrated that hydrophobins isolated from strains of the genera Fusarium (F. graminearum, F. culmorum, F. poae), GzHYD5, FcHYD5 and FpHYD5, respectively, induced beer gushing when added to bottled beer. Hydrophobin concentrations at the ppb levels were sufficient for gushing induction. It was demonstrated that hydrophobins act as one of the gushing factors. It was found that in the process of self-assembly of protein layers on the surface of foam nano bubbles the interaction occurs of fungi surface active hydrophobins and surface active proteins from grain, nsLtp1. In experiments the levels of gushing were depended on the quantitative ratio of these proteins, FcHYD5?: nsLtp1, and on the degree of their glycation. Gushing proved to be a multicausal phenomenon, and no clear mechanism has been devised by research to date. In recent studies, the most advanced methods were used: molecular genetics, PCR, MALDI TOF mass spectrometry, ELISA, statistic and other. This allowed to advance in the understanding of gushing nature but did not provide a simple and fast test for screening grain raw materials on gushing prediction that can be used by maltsters in their everyday business.

Abstract
One of the urgent problems of the production of alcoholic beverages, obtained with the use of plant materials, is the formation of cloudiness and precipitation during their long-term storage. To the cloudiness are more sensitive alcoholic beverages with a long exposure time, having high concentrations of dry substances. The reaction of sediment formation is very slow, the precipitate may appear in the drink, which is already in the trading network and cause rejection of the entire batch. The article presents information about the methods of studying mineral substances in alcoholic beverages obtained using plant materials. To determine the microelement composition of alcoholic beverages, including whiskey, various methods are used: ion chromatography, capillary electrophoresis, atomic absorption spectroscopy with various types of detection, optical emission spectrometry with inductively coupled plasma. The data on the use abroad of a number of trace elements as markers to identify counterfeit products and to ensure the possibility of identifying alcoholic beverages by age, raw material composition and region of origin are presented. So, manganese is one of the markers, indicating the aging of a drink using oak shavings regardless of its variety, and copper is a marker of influence of the type of oak shavings. The copper content in malt whiskey is much higher than in blended and cereals, which is associated with the technology of distillates, as copper cubes are used to make malt whiskey. The study of the presented problem allows for the improvement and introduction of modern analytical methods that allow for a comprehensive control of the quality and safety of alcoholic beverages produced using plant materials.

Abstract
Improving the quality of domestic wine production, including sparkling wines, is an important task of scientific research. This paper is devoted to assessing the quality indicators of white dry table wine materials used by domestic enterprises for the production of sparkling wines. 31 samples of wine materials from different manufacturers were used as objects of the research. The values of additional indicators were determined in check samples in addition to the indicators subject to mandatory control under the current regulatory documentation. pH, redox potential, mass concentration of ash and its alkalinity, dynamic stability of a two-sided film, mass concentrations of glycerol, amine and ammonia nitrogen, qualitative and quantitative composition of carboxylic acids, amino acids and phenolic compounds were used as additional quality indicators. The study was performed using standardized methods of analysis. The results show significant differences in the quality characteristics of the studied wine materials. According to the results of the organoleptic analysis, all samples were divided into three quality groups. Wine materials with a high organoleptic assessment made up only 16?%. It was established that the pH value in the studied wine materials was in the range of 2.8-3.8, and the redox potential value ranged from 145.6 to 282.1 mV. It was established that in 50?% of the studied samples the ratio of malic and lactic acids was 2:1-5:1, which indicates the absence of biological acid reduction. Wine materials with a ratio of tartaric and malic acids from 1.3:1 to 5.0:1 and a ratio of tartaric and citric acids from 5.0:1 to 12.7:1 had the most balanced composition of organic acids. The paper substantiates the concept of determining the authenticity and quality of wine materials for sparkling wines based on the analysis of the values of the proposed additional indicators of physical and chemical composition. The obtained analytical data showed the necessity to determine the limits of variation of these indicators in wine materials in order to assess their suitability for the production of high-quality sparkling wines.

Abstract
For a large part of the world's population, tea is the most important component of their life. Almost nobody refuses a cup of fragrant tea, this drink is very popular among the absolute majority of Russian citizens. As is known, tea is not only an invigorating drink, it is credited with many useful properties, it is often recommended by doctors. Therefore, consumers pay special attention to the quality of this subgroup of taste products. In the face of increasing competition in the tea consumer market, manufacturers are producing more and more varieties of tea, trying to please all categories of consumers. Oolong tea relatively recently appeared on the domestic market. They are intermediate between green and black teas. A significant part of domestic consumers, subject to a huge selection of drinks, prefers tea. In this paper, we studied the main characteristics of semi-fermented Chinese tea from different growing regions. The quality of seven samples of tea was assessed for organoleptic, physico-chemical parameters and composition of volatile components. A score was developed to determine the quality category of Oolong tea. Studies of the composition of volatile compounds of two tea samples allowed us to detect 68 components, among which the following chemical classes were identified: alcohols, ethers, aldehydes, ketones, terpenes and their derivatives, heterocyclic aromatic compounds, unsaturated hydrocarbons, amides, nitriles, furans. It is established that the basis of tea flavoring substances are terpenes and their derivatives, which form different shades of aromas and flavors.

Abstract
One of the main factors affecting the quality of the finished whiskey is malt. Distillates are generally produced from imported malt, differing in the type of grain, processing technology, quality indicators and price. The objects of research were samples of barley light malt from different manufacturers: "Altaiskiy Krai", Barnaul; "Kurskiy solod", Kursk; malt "Chateau Distilling" produced by Malting S. A. Rue de Mons, Belgium. Researches were conducted in the Kemerovo State University, in the laboratory of the Institute of Engineering Technologies and production conditions at LLC "BirLine". Researches were conducted using standard test methods. In the studies, whiskey distillate was prepared by fermentation of malt wort from a cereal crop - barley. A preliminary organoleptic and physic-chemical analysis of the raw materials used in research has been carried out. A technological chart and equipments for the production of whiskey distillates is presented. The production was carried out as follows. The malt was crushed, then sent for mashing. The mashing was carried out on a new design of a steam-water boiler (SWB), including a wort filtering system. Filtered wort cooled and sent for fermentation. After, the fermenting mash was sent to the double distillation. The results of studies of malt quality indicators are presented. Quality indicators obtained from analyzed malt samples and whiskey distillates are characterized. Organoleptic indicators of the quality of whiskey distillates samples are presented. The use of native malt allows obtaining high-quality whiskey distillate for the production of whiskey in Russia was shown.

Abstract
The article, the stage of fermentation of the wort obtained from an unconventional type of starch-containing raw material - returnable waste of bakery production, generated both in the production of bakery products and as a result of the return of products from retailers. The use of returnable waste of bakery production as a raw material for the production of distillates will expand the raw material base of the wine-making and make rational use of the country's grain resources. The purpose of the research was to determine the influence of the dry spirit yeast race on the main physical and chemical parameters of fermented wort: strength, actual extract content, concentration of the main volatile compounds when using wheat bread or a mixture of wheat and rye-wheat bread as a raw material. The efficiency of the fermentation process was evaluated by a number of indicators, including the dynamics of carbon dioxide emission, the degree of accumulation of ethyl alcohol in the fermented wort, and the content of volatile compounds in it, which were carried out by gas chromatographic method of analysis. It has been established that the process of fermentation of the wort from returnable waste of bakery production is most intensive in the case of using the yeast Fermiol and Turbo-24. It is shown that the use of returnable waste from wheat bread allows obtaining samples of fermented wort with greater strength than samples obtained from the mixture. The maximum strength was found for fermented samples using Fermiol and Turbo-24 spirit yeast, the minimum - for Angel and Alcotec Whisky Turbo yeast. The use of returnable waste of bakery production is characterized by a high yield of alcohol, in the best options at the level of 63.25-63.79 dal. from a ton of conditional starch raw materials. A comparative analysis of the samples of fermented wort according to the content of volatile compounds made it possible to reveal the influence of both the type of raw material and the yeast race on the process of digestion. Regardless of the type of raw material, the use of the yeast Fermiol and Turbo-24 allows you to get fermented wort with a minimum concentration of acetaldehyde; processing a mixture of wheat and rye-wheat bread allows you to get fermented wort with a high content of enanthic ether and phenylethyl alcohol. In general, the analysis of the obtained data gave grounds to recommend fermentation of Fermiol and Turbo-24 races for fermentation of the wort from bakery production, the use of which allows to obtain fermented wort with maximum strength and high levels of individual volatile compounds.