Abstract
Shelf life of soft drinks most often ranges from 6 to 12 months at present. There is a need for rapid assessment of shelf life in this regard. There are no single indicators for assessing the change in the quality of these products over the shelf life. This publication describes research on the "accelerated aging" method to predict the shelf life of soft drinks. The method consists in alternating heating, aging and cooling of the product for 30 days. Samples of soft drinks with sugar, sweeteners, carbonated and non-carbonated in various types of packaging were examined. Organoleptic and physico-chemical indicators, the content of sweeteners and organic acids were evaluated after 15 and 30 days of the experiment. The effect of ultraviolet radiation on these indicators was tested in the process of "accelerated aging" of prototypes. The results obtained were compared with control samples that were stored under standard conditions, and with expired samples (natural aging). It was found that the option of "accelerated aging" for 30 days is optimal. The organoleptic and physico-chemical indicators of the prototypes are comparable to those of expired samples. The content of sweeteners on the 15th day of the experiment is comparable with the indicators of natural aging. The content of organic acids, with the exception of ascorbic acid, in the process of accelerated and natural aging in soft drinks decreases slightly. Studies on the selection of objective indicators that reflect the change in the quality of soft drinks over the shelf life are ongoing.

Abstract
The variety of types and ubiquity of fruit raw materials allows us to produce a wide range of fruit wines. At the same time, one of the main tasks for the manufacturer of this category of wines is to preserve the quality characteristics of the finished product for a long time. This article presents the results of studies of the effectiveness of preparations based on polyvinylpolypyrrolidone (PVPP) in order to correct the color of oxidized fruit wines. Industrial samples of fruit wines with clear signs of polyphenol oxidation were studied. We set the optimal terms of wine processing, and also studied the influence of temperature regimes on the effectiveness of processing fruit wines with preparations based on PVPP. In experimental and control samples of wines, the total content of phenolic substances, optical density indicators D420 and D520 were determined, as well as indicators of color intensity and hue were calculated. An increase in the contact time of wine with drugs contributed to a decrease in the values of the total content of phenolic substances and the optical density of D420 and D520. It was found that the processing of fruit wines at a temperature of 10 °C is ineffective, while the treatment with preparations at 22 °C allowed to reduce the content of condensed forms of phenolic substances as much as possible. To eliminate defects in fruit wines associated with the oxidation and polymerization of polyphenols, the optimal processing time was 3-10 days. It is shown that the treatment of white and red fruit wines with signs of polyphenol oxidation with preparations based on PVPP helps to reduce the content of brown-colored products of condensation and polymerization of phenolic substances.

Abstract
The possibility of intensifying the extraction process in the technology for producing alcoholic beverages using oak wood chips is shown. The work was carried out at the Kemerovo State University, the engineering center of the Institute of Engineering Technologies. The purpose of the research was to determine the quality indicators of the extract under the combined effect of oxygen and microwave radiation on the extraction process to develop an effective way to intensify the process of extracting the target components from oak wood chips into an aqueous-alcoholic solution. Water-alcohol solutions with an alcohol content of 50?% in a certain way were subjected to microwave radiation and oxygen in a batch extractor. The duration of exposure to oxygen varied from 5 to 15 minutes, microwave - cure from 1 to 3 minutes. The samples examined quality indicators characterizing consumer properties. Instrumental methods of analysis were used in the work: in model samples, the optical density was analyzed by the spectrophotometric method, the polyphenol content by the Yerumanis method, and the dry matter content by drying. It was noted that the combined effect of oxygen and microwaves led to an increase in optical density by 2.2 times, and, consequently, to the intensification of extraction. The maximum polyphenol content (273 mg/dm3) was detected in the sample, which was subjected to the maximum combined effect. A directly proportional increase in the solids content in the samples was established in relation to an increase in the exposure time of factors. The complex effect on the extraction process, thus, contributes to the intensification of the process of extracting the target components, may find practical value in the technology of alcoholic beverages.

Abstract
Currently, the problem of identifying falsified mineral and drinking water is especially urgent, since this group of food products is consuming by all segments of the population. The mineral waters identification is basing on the principle of chemical composition specificity and constancy. Carrying out only comparative chemical analysis does not allow establishing the product origin place, because regardless of the source geographical location, the molecules of chemical compounds have the same structure. The mass spectrometric method for determining isotopic composition of oxygen and hydrogen in mineral waters is the most promising method for solving this problem. At All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industry, to study the effect of various water treatment methods on the isotopic characteristics of various origins waters researches have been carried out. Natural waters of various sources as objects of the study were selected: water from underground wells, lake water, water after water treatment. The isotopic composition of hydrogen and oxygen was measured using an isotope mass spectrometer (Thermo Fisher Scientific (Bremen) GmbH), a Delta V Advantage model with universal online interface GasBench II, which allows one to determine oxygen and hydrogen isotopic ratios in the studied samples in concentrations from 200 nmol to 20 mmol. The research results showed that mineral waters of central Russia (Vologda and Lipetsk regions) differ in oxygen and hydrogen isotopic composition. In mineral water from Vologda region, the proportion of "light" isotopes 16Î and 1H is greater than mineral water from Lipetsk region. This is due to Vologda region geographical location, in particular, its proximity to the North Pole. Depending on geographical location of the mineral water field, oxygen and hydrogen isotopic characteristics can have significant differences - from 10 to 70‰ for hydrogen and from 4 to 9‰ for oxygen. The studied water treatment methods [iron removal, filtering, UV irradiation, membrane filtration (reverse osmosis)] do not significantly affect the isotopic composition of the finished product.

Abstract
The nonalcoholic and low alcohol beer market has significant growth in the past years and forecasted to keep growing. However, nonalcoholic and low alcohol beer has organoleptic issues and lacks acceptance from many consumers. The production of nonalcoholic and low alcohol beers can be divided into two main categories: physical methods and biological methods. The physical methods (dealcoholization) focus on gentle and the most selective ways possible to remove ethanol from normal strength beers to not compromise the taste. The biological methods are based on limited ethanol production during fermentation. The new approach to reduce the ethanol formation is the application of special, so-called nonconventional, non-Saccharomyces yeasts. Investigations on the application of yeasts from non-Saccharomyces sector are expanding in recent years. These strains can potentially introduce new flavors to nonalcoholic and low alcohol beers. This method is also attractive because it can be performed without special equipment, as opposed to physical methods. Taste defects in nonalcoholic and low alcohol beers are due to an undesirable effect derived from the main ways of eliminating or reducing the ethanol in beer. All dealcoholization technologies are responsible for the characteristic sensorial defects in the final product due to insufficient wort aldehyde reduction and a loss of volatiles (higher alcohols and esters). According to many authors, all the technologies led to significant losses of volatiles, the smallest being observed in the case of the membrane processes. This review presents an overview and comparison of these techniques and provides an evaluation of sensorial properties of low alcohol and an alcohol-free beer.

Abstract
The article provides information on the report of A.P. Prokofiev "Brewing at the Chuvash" stored in the Archive of the Russian Academy of Sciences, when he was a graduate student at the Research Institute of Ethnic and National Cultures of the East, dated May 7, 1927. The report describes the brewing process, which was observed by a scientist in the summer of 1926 in the village of Algeshevo, Togashevsky volost of the Cheboksary district of the Chuvash Autonomous Republic. Special brewing shacks and brewing items were described: beer boiler; beer vat with accessories (twig, cork, spoon); beer trough; utensils for "creation"; beer tub beer storage; dishes for collecting residual wort; large beer scoop; scooped for wort; funnel and sieve for filtering beer. The procedure for preparing malt, brewing beer, making yeast, fermenting and filtering beer is given. According to the speaker, the greater the amount of beer received per unit of malt, the beer is worse in its nutritional value and pleasantness for drinking (it does not foam and is not thick); the less beer produced, the better qualities it had. At the same time, the quality of the beer also depended on skillfully prepared malt: barley was considered the best malt, and therefore the best beer. The strength of the beer depended on the good quality of the hops; Chuvash beer strength has not been studied by chemical analysis methods, but it is undoubtedly higher than factory beer made in Russia, and also much more nutritious than the second. The scientist suggested conducting joint research by ethnologists, medical workers and economists, which could prompt the republic's economy authorities to organize a brewery. The current state of brewing in Chuvashia confirmed the words of the scientist about the need to develop this industry, which has become one of the leading both in the region and throughout Russia, and Chuvash beer remains one of the high-quality and sought-after beers. The information provided will expand the source study base on the history of brewing in Russia, in particular, in the Republic of Chuvashia, and can be used for educational and research purposes.

Abstract
Creation of the modern technology solutions for processing of fruit and berry raw materials directed to preservation of valuable food ingredients of raw materials and also development of products of food with the set functional properties requires the solution of the whole complex of tasks. For the successful solution of tasks in work modern fermental medicines are chosen as a vector and MEK on their basis for processing of berries of raspberry and cowberry are created. The comparative analysis of results of a research on contents and composition of useful substances in enzymatic juice fractions of berries is carried out. Positive dynamics practically on all components which are contained in FSFM and FSFB is revealed: on organic acids, polyphenolic substances in FSFM increases almost by 2.5 times whereas in FSFB by 1.2 times including to flavonoids twice and respectively by 1.2 times, to catechins in FSFM by 2.3 times and by 1.5 times of FSFB. Àpplication of the received enzymatic juice fractions for production of food with properties, set, useful to health, is recommended.

Abstract
Baking returnable waste is an unconventional raw material for the distillates production. The carbohydrate complex of this raw material type is characterized by a higher content of fermentable carbohydrates in comparison with grain, primarily starch, dextrins, oligo-, di- and monosaccharides. The revealed differences made it possible to positively assess the new type of raw material, since it had advantages in the yield of distillate from raw material unit. At the same time, the baking returnable waste was characterized by reduced content of both total proteins and soluble forms. Therefore, in the developed technology of distillates from this raw material type, enzymatic preparations of proteolytic action (with an increased dosage rate), as well as fermentation activators with a high content of amino acids, were used. As an alternative, a variant using grain bran, characterized by a high content of nitrogen-containing components, is proposed. The objects of the study were wheat bran obtained from enterprises in Moscow and the Moscow region. Assessment of the bran protein complex included determination of total protein, soluble protein, amine nitrogen, and free amino acid concentration. It was found that the total protein content is practically independent of the grain size distribution of the bran; on the contrary, it was revealed that the finely ground bran is distinguished by the maximum content of soluble protein and amine nitrogen. The content of free amino acids in wheat bran exceeds their content in baking waste (wheat bread) on average 10-15 times. The content of such important for distillate technology amino acids as threonine, valine, leucine and isoleucine in wheat bran, in comparison with baking waste, increases by 16-22 times, 5-6 times, 15-23 times, 4-8 times respectively. The influence of the bran granulometric composition of both on the total amino acid content and on the number of individual amino acids was revealed. In addition, a clear dependence was revealed of an increase in the free amino acids total content in the series large bran -> medium bran -> small bran. In general, analysis of the protein complex of wheat bran showed that, compared with baking waste obtained from wheat flour, they are characterized by an increased in total protein content of an average of 1.2-2.9%, an increased soluble protein mass fraction of 3.7-7.9 times, amine nitrogen 10.0-18.6 times, the total content of free amino acids 10.4-15.7 times.

Abstract
Recently, drinks based on fruit distillates have gained wide popularity. The study of the biochemical composition of dogwood fruit showed the need to develop regime parameters for preparing raw materials for distillation. The aim of this work was to determine the optimal method of fermentation of dogwood fruits. As an object of research, 3 samples of fermented raw materials obtained by different methods were studied: fermentation of unclarified juice (Sample 1); not full fermentation of pulp without stone and its afterfermentation (Sample 2); fermentation of pulp without separation of juice (Sample 3). The fermentation process was carried out by dry yeast Saccharomyces cerevisiae race Red Fruit. Sample 3 had a higher fermentation activity, with the highest alcohol content at a minimum concentration of sugars in the wort. There was a decrease in the concentration of volatile acids by 1.5 times compared to sample 2 and an increase in the concentration of titrated acids. Depending on the choice of fermentation method, the concentrations of individual organic acids, such as tartaric, lactic, citric and succinic, changed. Sample 3 contained ethyl acetate and small concentrations of enantium ester and a higher concentration of phenylethyl alcohol. The use of dogwood juice for fermentation contributed to an increase in methanol by 1.5-2.0 times. In general, the results of the research showed the advantage of fermentation of the pulp, allowing to reduce the duration of the process by 2 times, increase the ethanol content by an average of 1.4%, reduce the concentration of methanol and higher alcohols, and accumulate valuable flavor-forming volatile components.

Abstract
According to scientific and technical literature, flowers of Anchan (Clitoria ternatea), hibiscus and juice from lychee fruits were selected as raw materials for drinks with antioxidant properties. Anchan and hibiscus flowers contain phenolic compounds, therefore, presumably, have antioxidant properties. According to the literature, Anchan has a high content of anthocyanin compounds - ternatins - with a stable blue-violet color, which is of interest for preparing a drink with stable properties. Each of the selected types of raw materials has a rich vitamin and elemental composition. The work studied the indicators of raw materials and drinks: the content of dry and polyphenolic substances, antioxidant activity (AOA), acidity. It was established that the data on AOA and the content of polyphenols in samples of Anchan, hibiscus and lychee juice testify to their rather high potential when used in drinks. The greatest AOA was shown by lychee juice, a little less - hibiscus. The highest polyphenol content has hibiscus. A direct relationship between the content of polyphenolic substances and AOA was not noted. Two samples of a drink with different juice contents selected from four had balanced organoleptic characteristics and are recommended for the human diet as drinks with AOA.