Key words
Al2O3 nanoparticles, microbial amylases, starch hydrolysis, reducing substances, negative effects

Abstract
The expediency of studying the effect of nanoparticles, in particular, aluminum oxide, on the activity of target enzymes of enzyme preparations used in brewing is substantiated based on the analysis of the literature data. Data on the effect of Al2O3 nanoparticles on the process of starch hydrolysis in model media under the action of amylases of the enzyme preparation "APSubtilin P" are presented. It has been shown that the presence of nanoparticles in the reaction medium leads to a decrease in amylolytic activity and, as a consequence, a decrease in the concentration of reducing substances in the hydrolyzate by 12-15% (at nanoparticle content of 0.1 mg/cm3) and by 34% (at nanoparticle content of 1, 0 mg/cm3) compared to the control. It was found that the increase in the duration of enzymatic hydrolysis from 60 to 120 min leads to a weakening of the inhibitory effect of Al2O3 nanoparticles on the amylolytic activity of the enzyme preparation. At the same time, the presence of nanoscale objects of this type did not have a negative impact on the results of laboratory mashing, carried out according to the infusion method with three pauses: the main indicators of the first wort of the experimental variants were not inferior to those of the control sample. Based on the data presented, it was concluded that the presence of Al2O3 nanoparticles in the reaction media of amylases of microbial origin in concentrations exceeding 0.1 mg/cm3 is undesirable.

Key words
alcoholic beverages of grape origin, mineral composition, bottling resistance

Abstract
Currently, the main reasons for the formation of various types of turbidity in alcoholic beverages of grape origin are known. The components of the precipitation formed during this process have been studied to a large extent. At the same time, one of the frequently occurring problems of modern production is the loss of product stability during transportation and storage, which entails additional costs for enterprises to return and process rejected products. The purpose of this work was a comparative study of the mineral composition of processed cognacs and their stability to various types of turbidity. The objects of research were samples of processed cognacs of domestic production, which were divided depending on age into four groups: group 1 - three-year-old, four-year-old and five-year-old; group 2 - aged "KV" and aged of the highest quality "KVVK"; group 3 - old "KS", group 4 - very old "OS". At the first stage, a study of the physico-chemical and organoleptic parameters of the products was carried out. As a result, it was found that all samples met the requirements of GOST 31732-2014. Tests for the propensity to various types of turbidity showed the stability of the samples to reversible colloidal, protein and calcium turbidity. It is established that the qualitative composition of the minerals of processed cognacs of different ages is identical. At the same time, the mass concentration of individual components varies in a wide range. The share of samples of processed cognacs in which the concentration levels of individual ions guaranteeing the stability of products were exceeded averaged 15%. A comparative analysis of the quantitative composition of cations and anions in processed cognacs suggests that samples with a high content of Ca2+, Na+ and SO42- ions have a high risk of loss of stability in the future. Thus, the results of the conducted studies have shown the need to improve the methodology for determining the propensity of cognacs to various types of turbidity in terms of expanding the controlled indicators.

Key words
Cornel vodka, methods of stabilization, regime parameters, volatile components, organoleptic characteristics

Abstract
Processing to ensure the bottling resistance of alcoholic beverages based on fruit distillates-fruit vodkas is the final stage in the production technology. This article is devoted to the choice of the processing method and the determination of the operating parameters of the processing of Cornel vodka. For this purpose, a comparative evaluation of two processing methods was carried out - cold with exposure and subsequent cold filtration and step filtration through membranes with different pore ratings. The objects of research in the work were a control sample of an alcoholic beverage with a strength of 45%vol., prepared from Cornel distillate using distilled water and experimental samples subjected to stabilization. At the first stage of the work, the influence of temperature and duration of cold treatment on the bottling resistance of an alcoholic beverage was studied. It is established that when the processing temperature decreases, the processing time until the required filling resistance is achieved is reduced. A comparative assessment of the effect of the processing method (cold or filtration) showed the ineffectiveness of sequential filtration in terms of the resistance of a drink based on dogwood distillate to turbidity of a physico-chemical nature. It is shown that the use of a method based on the processing of a drink using low temperatures (from -3 °C to -10 °C) affects the concentration of individual volatile components. Depending on the temperature and time of exposure, a decrease in the total concentration of the main higher alcohols was noted. The concentration of isobutanol decreased to the greatest extent - from 4.6 to 16.7%. The maximum decrease was observed in the sample treated at -10 °C. The concentration of acetaldehyde and methanol also decreased in the samples treated with cold. According to the results of the work, a method based on cold treatment is recommended, processing modes: -10 °C for 2 hours or at a temperature of -5 °C for 6 hours.

Key words
secondary raw materials, head fraction, intermediate fraction, by-product, fractional distillation, apple distillate, apple (fruit) wine material

Abstract
In this material is scientifically justified the method of reducing the amount of the resulting head fraction during fractional distillation. Scientifically based the prospects for the repeated application of a new product fractional distillation of an intermediate fraction in the technology of manufacturing fruit distillates. Ñomparative analysis is presented of the composition of the head fraction and with / without isolation (s) and with / without the use (s) of an intermediate fraction, following the technical requirements. The expediency of the process has been proved with the selection of four instead of three fractions characteristic of the classical technology of production of fruit distillates.

Key words
sports drinks, guarana, gotu-kola herb, potassium, magnesium, isomaltulose, citric acid, xanthan gum, food coloring and mojito flavor, sorbic acid

Abstract
The main goal of sports energy drinks is to provide athletes with an additional impulse of internal energy. In the composition of the developed sports drink "Inka Cola" as a source of biologically active substances was used an extract of the seeds of the South American shrub - guarana. A specific feature of this plant is the high concentration of caffeine in its seeds, the content of which is about 4-5 times higher than in coffee beans. The inclusion of guarana seed extract in the "Inka Cola" drink composition helps to reduce fatigue of athletes and ensure long-term maintenance of a high level of their physical and cognitive activity. An extract of the gotu-kola herb, which grows in the countries of Southeast Asia, was used as another source of biologically active substances. The constituents of this extract allow to fight emotional disorders, improve memory and restore nerve cells in the human brain. They also have a wide range of anti-inflammatory, immunostimulating, antibacterial and antioxidant properties. In order to increase the energy value and improve the taste perception of the "Inka Cola" drink, isomaltulose, an isomer of sucrose with a reduced glycemic index, was included in its composition; to increase the physiological impact on the athletes were used important biogenic mineral components - potassium and magnesium; to create a harmonious taste perception of the drink - acidity regulator (citric acid) and attractive rheological properties of the drink - thickener (xanthan gum) were included. The formation of the color-aromatic image of the drink "Inka cola" was carried out by using in its composition of the flavoring product "mojito" and congruent food coloring. According to the reviews of athletes who used the "Inka Cola" drink for several weeks, their fatigue decreased, it became easier for them to perceive and assimilate information, as well as an increase in physical and mental endurance was noted.

Key words
red sparkling wine, wine materials, nitrogen-containing compounds, free amino acids, quality indicators

Abstract
In the technology of sparkling wines, nitrogenous compounds, including their concentration and qualitative composition, play an essential role at all stages of the production process. The aim of the work was to study the changes in nitrogen-containing compounds during secondary fermentation and their effect on the qualitative characteristics of red sparkling wine. As objects of research, five industrial samples of varietal wine materials that meet the requirements of regulatory documentation on physico-chemical and organoleptic indicators, and five blends made up of these wine materials, as well as experimental samples of sparkling wines obtained as a result of secondary fermentation in bottles, were used in the work. Determination of the mass concentration of amine nitrogen was carried out by iodometric titration, ammonia nitrogen - by diffusion method. The study of the qualitative composition and concentration of amino acids was carried out using HPLC on the device "Agilent Technologies 1200 Series" (Agilent, USA). It was found that the concentration of ammonia nitrogen in the studied samples varied from 13.4 to 29.7 mg/dm3, amine nitrogen - from 53.2 to 364.0 mg/dm3, free amino acids - from 267.4 to 615.4 mg/dm3. It is shown that as a result of secondary fermentation, the total concentration of amino acids decreases, and most strongly in samples with a low content of inorganic nitrogen less than 20.0 mg /dm3. In samples with a high content of phenolic substances, the concentration of amino acids decreased due to the formation of complex compounds with them. It is shown that the composition of nitrogenous compounds and the ratio of free amino acids in the initial wine materials influence the formation of individual aroma-forming volatile components and the formation of typical properties of red sparkling wine. It is recommended to use indicators of the mass concentration of amine and ammonia nitrogen, as well as the composition and concentration of free amino acids as additional criteria for evaluating wine materials for the production of high-quality red sparkling wines.

Key words
ñognacs, mineral composition, phenolic compounds, bottling resistance

Abstract
One of the important components of the quality characteristics of alcoholic beverages of grape origin, including cognacs, is their stability (bottling resistance) for a long time. Cognac is a complex multicomponent system that includes more than 800 different compounds, including the phenolic complex of oak wood and minerals. During long-term storage, under the influence of a number of factors, these compounds, interacting with each other, can form various types of turbidity, which entails the loss of the presentation of the finished product. The aim of this work was to study the effect of individual indicators of the physical and chemical composition of processed cognacs on the change in their stability during storage. As objects of research, we used samples of processed bottling-resistant cognacs of domestic production, which were divided, depending on age, into four groups: Group I - three-year-old, four-year-old and five-year-old (23 samples); Group II - matured "KV" and matured of the highest quality "KVVK" (15 samples); Group III - old "KS" (9 samples); IV group - very old "OS" (7 samples). The samples were stored for 6 months at a temperature of 22…25 °C, in conditions out of direct sunlight. During storage, changes in physical and chemical parameters, bottling resistance and organoleptic characteristics of the samples under study were monitored at a frequency of 1 time per month. It was found that during the entire storage period, the physicochemical indicators of the studied samples remained within the normal range. However, in some samples, at a certain stage of the experiment (after 2 months of storage), the appearance of a precipitate was noted. In addition, according to the results of determining the tendency to various types of cloudiness, an increase in the proportion of cognacs unstable to irreversible colloidal and crystalline cloudiness was noted in three groups, except for group IV. The data obtained on the study of the structure of sediments and the results of tests for pouring resistance are consistent with the nature of changes in the mass concentrations of sodium and calcium cations, as well as phenolic compounds. In general, the results of the studies carried out showed the need to control the mass concentration of sodium and calcium cations, as well as phenolic compounds when predicting the pou­ring resistance of cognacs.

Key words
secondary raw materials, wine products, chokeberry pomace, anthocyanin dyes, extraction

Abstract
Complex processing of raw materials, including secondary raw materials, is one of the most important factors ensuring environmental safety and economic production efficiency. Waste from fruit processing can serve as the basis for the production of secondary products with valuable consumer properties and a rich biological composition. Of great interest are the wastes resulting from the production of wine products from fruit raw materials, which have a valuable chemical composition. In winemaking, an important issue is the non-waste processing of pomace of dark-colored fruits, which can serve as a valuable raw material for obtaining natural anthocyanin dyes. The aim of the work was to study the anthocyanin complex of extracts obtained by extracting dried and frozen pomace of chokeberry. To preliminary estimate the composition of the solutions, the method of thin layer chromatography (TLC) on silica gel was used. Due to the similar structure and slightly different Rf, anthocyanins and flavonoids are difficult to separate by classical and thin-layer chromatography; therefore, to assess the qualitative and quantitative composition of the anthocyanin complex of the obtained dyes, we used the method of reversed-phase HPLC with diode-matrix and mass-spectrometric detections. In all the studied dye samples, four main anthocyanins were identified: cyanidin-3-galactoside, cyanidin-3-arabinoside, cyanidin-3-glucoside, cyanidin-3-xyloside. It was found that the maximum extraction of anthocyanins was achieved when extracting dried pomace. The sample obtained as a result of the meal extraction was characterized by the minimum values of the concentration of anthocyanins. Probably, for this type of raw material, it is necessary to select additional technological parameters or another type of extractant.

Key words
wine, yeast, pure culture, fermentation, ultrasound

Abstract
There is a method of the intensification of the wine fermentation process received from the variety of grapes selected in "Bashkortostan". The following varieties of grapes were selected for the fermentation: Bashkortostan, Nakhodka Strelyaeva, Karagay - the harvest of 2020. They were grown in the selection center of the fruit and berry and grape cultivation in Kushnarenkovskiy region. The technological characteristics of the selected varieties were investigated. According to the organoleptic and physico-chemical parameters all the varieties maintain indicators of the State standard 31782-2012 "Fresh grapes of machine and manual harvesting for industrial processing. Technical conditions" except for the mass concentration of sugars which is 2.2 and 1.9 g/100 cm3 lower than normalized indicators of the varieties of grapes Bashkortostan and Karagay. The mass concentration of sugars of the variety of grapes Nakhodka Strelyaeva is 17.1 g/100 cm3 while the norm is 17.0 g/100 cm3. The selected varieties of grapes were subjected to the spontaneous fermentation. The pure yeas crops were derived from the obtained wine materials which had been treated by ultrasound on the ultrasound engine of VGT-800 model according to the following characteristics: frequency 42 kHz, the power of the ultrasonic emitter is 120 W, radiation intensity - 35 W/cm2. The yeast which was treated by ultrasound during 1-10 minutes serves as seedings during the fermentation of the wine wort. The fermentation was carried out at a temperature of 22 °C. As a result of the conducted studies, it was established that the ultrasound treatment of the pure yeast crops during 2 minutes promotes the maximum growth of the biomass, the budding cells and the cells with the glycogen. It improves the organoleptic and physico-chemical parameters of the ready-made wine and allows to reduce the process of obtaining wine by 12 hours.

Key words
fermentation, "dry" hopping, phenolic profile, isoxanthohumol, bitter resins, temperature, yeast races

Abstract
The article is devoted to the issue of beer phenolic profile changing in the conditions of "dry" hopping during the after-fermentation of beer. The influence of the yeast cells metabolism and the hop type during fermentation on the change in the polyphenol, isoxanthohumol, isogumulone, quercetin and rutin total amount, was evaluated. It has been shown that the Rh lager yeast race use and the Magnum bitter hop type makes it possible to achieve a high (up to 123.0 mg/dm3) polyphenol content in beer by 1 day of "dry" hopping, in contrast to the finely aromatic Tettnanger hops, the use of which gives the maximum polyphenol amount by 14 days of the process. The Nottinghem ale yeast race use leads to a slowdown in the polyphenol concentration increase in the medium, since their accumulation occurs only by 7-14 days, regardless of the hop type. The dependence during the first 14 days of the change in the isoxanthohumol amount on the yeast race and the hop type, and subsequently - only on the hop type was shown. The authors obtained results indicating that quercetin is not involved in the metabolic cycle by lager yeast, in contrast to ale yeast. The change in the rutin concentration in beer does not depend on the yeast race and is determined by its content in a certain type of hop. The paper shows the relationship between the processes of changing the isogumulone and isoxanthohumol content during "dry" hopping, depending on several factors. Organoleptic analysis made it possible to correlate the beer descriptors scoring with the phenolic profile main indicators.

Key words
malt grinder, two-roll, four-roll, six-roll, conditioned grinding, extract, viscosity, color, degree of fermentation

Abstract
Modern small breweries have simpler equipment compared to large ones. Therefore, the output of finished products is less, and unit costs are higher. The stage of crushing malt and other grain raw materials, which is important for the production of wort, is carried out, as a rule, on two-roll malt grinders. The purpose of the work is to give a comparative analysis of various methods of crushing malt and to consider the possibility of using a four-roll crusher instead of a two-roll one at a low-productivity enterprise. The analysis of wort obtained from one batch of malt crushed on two-roll and four-roll crushers was carried out. Traditional methods of analysis for brewing were used. The indicators of the wort obtained from malt after crushing on a four-roll crusher are better in terms of technologically significant indicators: the extract content in the wort is higher, its degree of fermentation, diastatic strength, beer durability; the duration of saccharification, viscosity and color are lower.