Abstract
Coffee is one of the most actively consumed beverages at the moment. Today, more than 70 countries are engaged in the production and processing of coffee beans. According to the FAO, Brazil and Vietnam have been leading coffee producers for many years. At the same time, it is noted that coffee sales are declining due to market saturation and other negative factors, such as tea or soft drink habits, increasing income inequality and health problems. Coffee production is based on two varieties of coffee beans: Robusta and Arabica. Based on this, the analysis of the range of coffee on the world market, including elite and exclusive varieties of coffee, was carried out. This article also examines the main flows of production and import of coffee beans in the countries of the world, the main suppliers and producers of coffee are considered. Today, in the coffee market, you can find a huge number of brands that offer coffee in various forms. An economic and organoleptic assessment was carried out, as well as an assessment of the production technology of some coffee brands that produce grain, ground, instant and capsule coffee. The advantages and disadvantages of the considered brands are noted. It was found that to give consumer properties of products, global companies buy coffee beans from suppliers, fry them and combine them into various blends. The article analyzes the preferences among coffee consumers in different countries and the ways to meet these preferences. Additionally, a study was conducted among students to determine the preferences of coffee consumers.

Abstract
The article is devoted to the issue of comparing two hopping methods - the classical and innovative "dry hopping" method during the beer maturation, namely, the process main factors assessment that affect the isoxanthohumol formation intensity, which characterizes the beer bitterness tone. The model solutions qualitative indicators study results, which allow minimizing the effect of other organic compounds on the level of isoxanthohumol content in the medium, are presented. The dependences mathematical assessment made it possible to obtain multifunctional equations for the dependence of the isoxanthohumol content on several parameters that play an important role in various methods of hopping in brewing technology. Mathematical analysis made it possible to reveal the high reliability of the data obtained. The obtained qualitative characteristics analysis in the confidence interval p ? 0.95 made it possible to reveal the medium pH influence with the classical method of hopping, and with the "dry hopping" method - living yeast cells that convert xanthohumol into an isoform. Most of the results obtained were consistent with those previously obtained regarding the effect of pH, duration of hopping, and the correlation between the polyphenols amount and the isoxanthohumol level. However, the influence of the yeast cells vital activity was not noted in any work, which requires additional experimental research.

Abstract
Malt production is an actual direction of development of the food industry. The quality of the finished beverage of the beer and non-alcoholic industry directly depends on the quality of the malt. The kvass technology uses two types of rye malt - unfermented and fermented, the first malt as a source of enzymes, the second - flavoring compounds. In order to improve the technological characteristics of malt, various methods of influencing grain raw materials are used at different technological stages. We propose a method for producing rye malt with the use of stimulating rye processing at the soaking stage. For this purpose, at the end of soaking, the last six hours of grain aging under a layer of water, a complex of organic acids from the Krebs cycle is introduced into the water in a concentration of 10-9 mol/dm3 and aged with it for six hours. This treatment increases the accumulation of the enzyme potential of the grain, and in the first six hours of exposure, the level of amylolytic, proteolytic and cytolytic activity exceeds the level of similar enzymes in the untreated grain by 4.7; 9.8 and 3.5%, respectively. The next stage of germination leads to an intensive accumulation of enzymatic activity in rye malt. Subsequent drying, and in the case of fermented malt, an additional fermentation stage, provoking a natural drop in the level of hydrolytic enzymes, leads to the accumulation of enzymatic activity, units/g: 215.0±1.0 (amylolytic), 57.2±0.1 (proteolytic), 315.0±1.0 (cytolytic) for unfermented malt and 182.0±1.0 (amylolytic), 51.2±0.1 (proteolytic) and 286.0±1.0 (cytolytic) for fermented, which is 11-25% higher than the same indicators of rye malt obtained in the traditional way. The resulting rye malt (unfermented and fermented) is recommended for use in kvass technology.

Abstract
The quality of fruit distillates is significantly affected by various physical and chemical processes that take place in the distillation unit under the influence of high temperature. Depending on the characteristics of the biochemical composition for each type of raw material, it is necessary to select specific distillation modes that ensure the production of distillate with high organoleptic and physico-chemical characteristics. In this regard, the aim of the work was to study the influence of the regime parameters of fractionated distillation of fermented Cornel pulp on the distribution of volatile components by fractions. The fractions obtained during the distillation of fermented Cornel pulp at the direct distillation unit "Kothe Distillationstechnik" (Germany), were used as the objects of research. It is experimentally established that an increase in the speed during distillation of fermented Cornel pulp leads to an increase in the volume of the selected head fraction, while reducing its strength. It is shown that a change in the distillation rate leads to a change in the nature of the transition of the main volatile components to the distillate and their distribution by fractions. The dynamics of the transition of volatile components to distillate under different operating modes of the distillation unit - without phlegm delay (normal mode) and with phlegm delay on the lower plate of the reinforcing column is studied. Studies have shown that under the condition of slow distillation at a speed of no more than 5.5 cm3/min, 82-85% of the enantium ether components pass into the medium fractions, and the content of acetaldehyde decreases by 10-12% compared to fast distillation. It is shown that the use of phlegm delay on the lower plate of the strengthening column of the distillation unit also helps to reduce the transition to the Cornel distillate of acetaldehyde and ethyl acetate, and to reduce the loss of the components of the enantium ether with the head and tail fractions.

Abstract
Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

Abstract
One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

Abstract
Ultrasonic pretreatment is considered an environmentally friendly process to increase the biodegradability of organic substances during anaerobic digestion. However, the amount of energy consumed during pretreatment is a problem, especially in cases where energy production is the main purpose of the biogas plant. The main purpose of this study was to study the effectiveness of ultrasonic pretreatment to increase the production of biogas from brewing waste - brewer's grains. The results showed that the use of a frequency of 40 kHz at a temperature of 40 °C, respectively, led to an increase in the biogas yield by 83%. The methodology showed a positive result in terms of methane content and biogas production rate. The use of ultrasonic pretreatment for brewing spent grains for biogas production seems to solve the problems of not only efficient disposal of brewing waste, but also to create an economically efficient resource of renewable energy in brewing or its affiliated production.

Abstract
The article is devoted to the hopping condition optimization by creating conditions that make it possible to increase the hop bitter alfa-acids concentration in the wort, which do not significantly affect the yeast vital activity. The article establishes the possibility of using sodium and magnesium carbonate salts and their mixtures before hopping in order to regulate the pH level to 5.9, which makes it possible to increase the bitter acids content in the hopped wort. A decrease in the content of soluble nitrogen by 14%, amine nitrogen - by 20%, beta-glucan - by 10% in the case of 1% MgCO3 solution using due to the binding of Mg2+ ions with protein molecule active centers, which leads to precipitation with protein compounds and depletion of the wort nitrogenous nutrition for yeast. The addition of Na2CO3 salts and a mixture of Na2CO3 and MgCO3 led to an increase in the isogumulone content by 25-30% without a noticeable nitrogenous compounds decrease. The effect of intensifying fermentation by intensifying the wort nutrient transport due to a limited increase in the Na+ ions concentration introduced into the Na2CO3 composition during hopping into a yeast cell for 1 day has been established. The sodium and magnesium carbonates mixture use did not lead to a noticeable effect of increasing the fermentation dynamics. The sodium carbonate addition positive effect in the hopped wort production on the finished beer organoleptic characteristics was shown, while the salts mixture use led to the production of beer that did not have a full flavor and harmony, with no foam and a sharp hop tone.

Abstract
This article examines the dependence of the established shelf life of soft drinks on the type of consumer packaging and its impact on the preservation of consumer properties. As the objects of research, two names of soft carbonated drinks based on plant raw materials were selected. Each product was packaged in two types of packaging - in a glass bottle and in PET. Samples underwent accelerated aging. All measurements were carried out on days 10, 20 and 30 of the experiment, which corresponds to 4, 8 and 12 months of natural aging. The safety indicators of the samples during the experiment and after its completion corresponded to the required standards. There was a gradual decline in the consumer properties of beverages packaged in glass bottles. At the same time, after 30 days of the experiment (12 months of natural aging), the physico-chemical indicators corresponded to the control samples within the limits of permissible deviations. Some deterioration in organoleptic characteristics was observed only by the end of the stated shelf life of 12 months. Drinks packaged in PET showed a sharper decrease in consumer properties. At the same time, the manufacturer declares their shelf life is also 12 months. But after 20 days of the experiment (8 months of natural aging), the CO2 content did not correspond to the manufacturer's declared one. At the same time, a significant deterioration in organoleptic characteristics was noted. The appearance of off-flavor in these samples was also revealed. This is explained, among other things, by the increase in the content of acetaldehyde during the experiment. Studies have shown that when setting the shelf life of a soft drink, manufacturers must take into account not only the type, group and way of processing the drinks, but also the type of packaging they use.

Abstract
Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.