Abstract
Improving the domestic sparkling wines quality is one of the priority tasks of the wine industry. The organoleptic characteristics of sparkling wine are formed as a result of secondary fermentation of circulation mixture, the basis of which is dry table wine material or blend of wine materials. The control in the initial wine materials of only indicators, regulated in the current standard, does not always ensure the production of high-quality products. In this regard, there is a need to expand the list of controlled physicochemical parameters of the original wine materials. The purpose of this work was to create a mathematical model that allows us to predict the sparkling wine quality based on additional indicators of physicochemical composition of the original wine materials. As the objects of study were used 32 samples of white dry table wine materials and experimental samples of sparkling wines obtained on their basis by bottle method in the laboratory of All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industry. In addition to controlled physicochemical parameters and organoleptic assessment, the objects of the study determined pH, oxidation-reduction potential, two-sided film dynamic stability, mass concentrations of amine, ammonia nitrogen, amino acids, phenolic substances, volatile components, glycerin, organic acids, ash and ash alkalinity. As well as calculated indicators: tartaric acid mass fraction in organic acids composition, ratio: ethyl lactate mass concentration and the sum of esters; sum of enanthic esters and sum of esters; mass concentration of 1?propanol and the sum of higher alcohols. Based on the results obtained using regression analysis, an equation that included 14 factors was constructed - the numerical characteristics of wine materials, and the response - the value of tasting score of the finished sparkling wines (F). The most significant factors are pH, ORP, amine nitrogen and ash mass concentrations, tartaric acid mass fraction in free organic acids composition was established. The created mathematical model makes it possible to predict the quality of sparkling wine with a sufficient accuracy degree based on the results of evaluating additional physicochemical parameters of the initial wine material.

Abstract
An important area of improving analytical control methods is the development of new approaches to the identification of alcoholic beverages. In the course of research, an express method developed for determining the mass concentration of ammonium, potassium, calcium, sodium, magnesium cations in alcoholic beverages by capillary electrophoresis. Analysis time is 6-7 minutes, sample preparation is not required. The technique can be used to study the composition of grain distillates, process water, whiskey, and rum. Studies were carried out to identify and quantify ammonium, potassium, calcium, sodium, magnesium cations in alcoholic beverages. More than 50 electrophoregrams were obtained in experimental studies. Based on the analysis of experimental data, it was shown that all the studied drinks have the same qualitative composition of cations, however, the quantitative composition varies significantly. It was found that the mass concentration of cations in the studied whiskey samples is: ammonium 0.38-3.02 mg/dm3; potassium 0.14-24.44; calcium 0.16-3.24; sodium 2.50-41.77; magnesium 0.08-0.91 mg/dm3. It was revealed that sodium prevails in the composition, which makes up 54-77?% of the total number of identified ions. The ionic composition of grain distillates and process water, which have a significant effect on the composition of whiskey, is studied. As a percentage of the total number of identified ions in the process water, sodium accounts for 42-80?%, calcium 2-22, potassium 2-10, ammonium 2-17, magnesium 2-9?%. It was found that the mass concentration of cations in the studied grain distillates is in the range: for ammonium 0.22-1.15 mg/dm3; potassium 0.15-8.20; calcium 0.30-2.87; sodium 0.45-9.77; magnesium 0.08-0.80 mg/dm3. The developed technique compares favorably with expressivity, high accuracy, lack of sample preparation, low consumption of reagents, low cost of analysis and allows monitoring technological processes for the production of alcoholic beverages, revealing patterns, studying the dynamics of the ionic composition during aging and blending, formulating identification criteria in order to identify counterfeit products.

Abstract
The main indicators of the quality of non-alcoholic beverages obtained using Orlyak fern extract and grape pomace are discussed. To determine the chemical composition of non-alcoholic beverages used methods of capillary electrophoresis, organoleptic tests. As a result of analytical studies, it was established that fern extract did not cause an increase in the concentrations of chloride anions, sulfate, increased the content of potassium cation, calcium. The dosage of the extract showed the properties of an effective preservative, starting at 0.025% by volume. Experiments on the dosage of the extract of grape pomace of red grapes in different formulations of non-alcoholic beverages led to an increase in the mass concentration of potassium cations by 50-100% of the level of the initial content. The content of cations of calcium, sodium, magnesium did not change significantly, which was consistent with the initial content of cations in the extract of grape pomace. The appearance in the beverages of a number of organic acids typical of grape raw materials, which have biological activity and improve taste characteristics, is noted. The color of the drink acquired a faint pink hue. The dosage of grape pomace extract of white grapes in various dosages led to an increase in the mass concentration of the biologically valuable potassium cation up to three times from the initial one. While the concentration of the other studied cations remained almost unchanged. Organic acids characteristic of grape raw materials are found in the finished beverage. The dosage of white grape extract did not change the color of the non-alcoholic beverages, it improved the taste and aroma characteristics. Thus, to increase the content of biologically active substances in the recipes of non-alcoholic beverages, extracts from wild-growing raw materials and extracts of grape pomace can be used.

Abstract
Under production conditions, the possibility of separate mashing of unmalted grain products and malt in an innovative installation for preparing beer wort with the combination of mashing and filtering stages in drums with a rotating inner mesh drum was studied. The rubbed raw materials are placed in permeable bags that rotate with the drum. Within 2 h, crushed malt and / or unmalted grain products are mixed with water and the grain is washed twice with water. The first wort, the first and second washing water enter the brewing apparatus for additional starch sugaring. Then boiling of wort with hops follows, its cooling, fermentation, and packing according to traditional technology. For the first time on equipment of this type, mashing of unmalted barley, wheat, and oats was carried out separately from the bulk of the malt. Grain products were used in a ratio of 9 parts of unmalted materials and 1 part of malt with the addition of an enzyme preparation. The fermentation apparatus fermented the wort of five brews: one obtained by mashing with unmalted materials and four from malt. Analysis of the wort from 100% malt and obtained by replacing the malt with unmalted material and beer showed a satisfactory accumulation of alcohol as a result of fermentation, a slight increase in mash viscosity, and satisfactory organoleptic characteristics of beer. An innovative combined method of mashing-filtering allows obtaining beer of satisfactory quality both when using 100% malt and with partial replacement (in our experiments, 18%) of unmalted materials.

Abstract
In recent years, interest in biogas production processes has increased significantly - this is manifested not only in the increasing number of planned and biogas plants under construction, but also in the interest of an increasing number of agricultural structures, utilities, and food industry enterprises. The energy industry also does not worry so much about production decentralization thanks to the construction of biogas plants. For the food industry, biogas production technologists provide an opportunity for cheap utilization of organic waste from the main production, as well as using biogas at your enterprise you can not only save money, but in many cases you can also get additional profit on "bio-electricity". Brewing, which generates a sufficiently large amount of waste every day in the form of spent grain raw materials - beer grains are potentially the beneficiaries of the possibility of processing the waste into additional production and commercial advantages. Today, powerful plants that produce large amounts of electricity already exist, which also use an excess of thermal energy. Engines with power from several tens of kW to hundreds of kW can operate on biogas. Compared with them, the production of current from wood, straw and other types of dry biomass makes sense only in megawatt (over 1000 kW) plants with steam turbines. This article discusses all the advantages of intensive use of beer grains as raw materials for the BTE (biomass-to-energy) processes, including direct combustion and biogas production processes with the aim of generating additional electric and thermal energy.

Abstract
The article presents a review of literature data on the effect of juices and soft drinks on the tooth enamel mechanical properties. Juices, nectars, fruit drinks, juice containing and soft drinks are very popular among consumers. Data on the volumes of production (consumption) of these drinks show the need for research on the effects of juices and soft drinks on consumer's health, clearly distinguishing between positive and negative effects. Such mechanical properties as elastic modulus, hardness (micro- and nanohardness), and surface roughness of tooth enamel are considered. Particular attention of presented in the article researches is given to the citrus juices influence, as well as the highly carbonated soft drink like "Cola" on teeth mechanical properties. Soft drinks which contain phosphoric acid cause a greater effect of tooth enamel softening than fruit juices containing citric acid, has been established. In this case, acidic drinks contribute to calcium loss. There are experiments are described in which was tested the ability of artificial saliva to remineralize enamel, treated with soft drink like "Cola". Presented results of in vitro Knoop enamel hardness testing, in which the application of paste, containing amorphous calcium phosphate (CPP-ACP), with continuous replenishment of saliva solution for 48 hours, contributes to significant enamel hardening, softened with highly carbonated soft drink was found. Carbonated and fruit soft drinks reduce the enamel mechanical properties, while the roughness of the enamel increases. The consumption of carbonated drinks is one of etiological factors that cause tooth erosion. Efforts to protect teeth from erosive substances should include measures such as reducing the consumption of citrus and carbonated drinks.

Abstract
Depending on the type of raw material used, you can achieve a completely new interesting taste and quality characteristics of the drink. So now more and more interest is shown to functional drinks. The purpose of the work is to obtain functional beverages based on the whey-polysaccharide fraction of milk, apple and orange juice. Scientific research was carried out on the basis of the Stavropol State Agrarian University (Stavropol territory, Stavropol), in the educational and scientific laboratory of technology of winemaking and food from plant raw materials. The brand of pectin necessary for obtaining the whey-polysaccharide fraction for beverages was established. In the production of the developed drink, it is necessary to use a whey-polysaccharide fraction with pectin of the CJ 204 brand. For the production of whipped cocktails in the catering network uses SPF obtained by pectin brand AM 201. The ratio of components in the production of a drink based on SPF and fruit syrup was established. Analysis of the dynamics of stratification of the whipped mixture shows that for the production of whipped cocktails, the following component composition is required: the whey-polysaccharide fraction obtained with pectin am 201 in an amount of 88%, the fruit syrup should be in an amount of 12%. Whipping time - 60 seconds. The influence of the multi-factor system of components on the organoleptic and physico-chemical parameters of the drink was established. Their composition was determined: SPF in an amount of 70%, fruit juice in an amount of 30%, sucrose is contained in an amount of 6%. With this amount of juice, the mass fraction of SPF solids in 100 g of the drink is about 4.5 g, which corresponds to the medical and biological recommendations.

Abstract
Expanding the range of alcoholic beverages based on fruit distillates in the domestic alcohol market through the use of new types of fruit raw materials provides for an assessment of their biochemical composition. One of the potential types of fruit raw materials for producing distillates and beverages from them is dogwood (C?rnus mas). Dogwood fruits, both cultivated and wild, have a strong pleasant aroma, which is enhanced by heat treatment. This property of dogwood will allow to get products with original organoleptic characteristics. Three samples of fresh fruits of cultivated varieties and two samples of wild dogwood fruits of the 2019 harvest were used as objects of this research. Region of growing was the foothills of Kabardino - Balkaria. The biochemical composition of the fruit was evaluated based on the results of determining the mass fraction of soluble solids in the juice, the mass concentration of saccharides, organic acids, phenolic substances, and the amount of active acidity. It was found that compared with other types of fruit raw materials, dogwood fruits are characterized by a higher content of titrated acids: from to 32.4 g/dm3. The mass concentration of phenolic substances in dogwood fruits was 1.2-1.6 g/dm3, which, on average, is 1.5 times higher than in plums and apricots. Saccharides in dogwood fruits are mainly represented by monosaccharides - glucose and fructose (98.9% of the total). It was found that the main organic acid in the juice of dogwood fruits is malic acid, which makes up more than 70% of the amount of free organic acids. Based on the results of the study of the biochemical composition of the fruits of cultivated and wild dogwood, a conclusion is made about the possibility of using dogwood in the production of fruit distillates. The established features of the biochemical composition of dogwood fruits must be taken into account when developing the regime parameters for preparing it for distillation.