Key words
quality, semi-finished products, vitamins, composite functional food mixtures, preventive nutrition, nutrition for university students

Abstract
The paper explores functional drinks that are recommended for use in the nutrition of students. The organoleptic characteristics, structure and properties of dehydrated semi-finished products intended for the manufacture of functional drinks (jelly with different flavoring properties) are determined. Sensory and rheological quality indicators, which are the most important technological factors for the cooking process in food industry enterprises, have been studied. A result of the analysis of the other aspects of the quality of semi-finished products and products from them, and taking into account the experimental data obtained, recommendations were formulated for use in preventive nutrition of university students with reduced immunity during pandemics. The implementation of functional (fortified) drinks is possible through vending / vending machines, as well as in the conditions of catering establishments.

Key words
sports drinks, acai berry, goji berry, L-theanine, green tea extract, glutamine, citric acid

Abstract
Intense physical activity leaves numerous changes in the internal organs of an athlete and his brain. Gradually, they begin to exert a negative effect on human health and, first of all, on athletes' nervous system. Sports nutrition products, including sports drinks, containing components with high biological activity, can be used as an effective remedy to restore the athletes' sportive form. The aim of the work was to develop a composition of the "Inka Help" sports drink for the recovery accelerating of athletes' form. The drink was based on the use of natural plant extracts with highly active physiological properties. As one of main sources of biologically active components in the "Inka Help" drink was used an extract of acai berries. Acai belong to the palm family, native to Brazil and other countries of this region. The important property of this extract is its high antioxidant activity due to the presence of a large group of polyphenols and vitamins C and E. Another source of valuable components in "Inka Help" drink is goji berry extract. Goji - a shrub growing in mountainous China and Nepal. The consumption of goji berries allows athletes to achieve a normal state of their nervous system after stresses that arise during high physical efforts. L-theanine was additionally included in the "Inka Help" drink as a substance with high neuroprotective activity and many important biologically properties. It has been shown earlier that L-theanine may help to overcome stress and anxiety in man. It has been recommended for this purpose by some of sports associations for athletes. The practical application of the "Inka Help" drink made it possible to come to the conclusion that its consumption can help to accelerate the return to the norm of the state of the nervous system and health of athletes after the endured intense physical and psychological stress.

Key words
mini-brewery, microenterprise, craft beer, yeast, law

Abstract
The current situation on the market of brewing products requires a large assortment of beer and beer drinks. The demand for beer of original varieties is increasing. The variety of raw materials and technical equipment of the plants ensures the production of many varieties of beer and beer drinks with the involvement of new types of raw materials. In small enterprises, it is more difficult to process raw materials and ensure a stable taste of beer. The classification of small enterprises is given. The types of raw materials are described: malt, hops, yeast, which will allow producing a wide range of brewing products of stable quality.

Key words
brewer's spent grain, greening of production, grain organic compounds, nutraceutical value

Abstract
The article is devoted to the issues of greening the production of brewing products through the processing of renewable secondary raw materials - brewer's spent grain produced by breweries in large volumes. The authors provide an analytical analysis of the structure and composition of brewer's spent grain organic compounds study degree with the aim of targeted nutraceutical compounds extraction. It is noted that brewer's spent grain is a source of valuable protein (biogenic peptides, essential amino acids), carbohydrate, phenolic (phenolic acids, flavanoids, catechins, anthocyanogens), lipid (saturated and polyunsaturated fatty acids, phytosterols, tocopherols), vitamin, mineral, etc. It is noted that the problem of increasing access due to the complex structure of the carbohydrate-lignin complex to nutraceutical compounds of interest is being studied. It has been shown that, despite the environmentally friendly methods development for the targeted isolation of compounds, there is a problem of low yield or difficulties in obtaining the target product. Solutions have been outlined that optimize the extraction of organic compounds due to ultrafine grinding of the grain structure, which makes it possible to destroy the complexly structured cellulose-lignin matrix of the grain.

Key words
beer, organic compounds, melanoidins, phenolic compounds, color

Abstract
The article is devoted to the study of the melanoidin structure - compounds that provide the color formation of beer. The stated goal is to study the color characteristics of melanoidins, their composition and contribution to the intensity of the color of beer - is justified by a subjective idea of color measurement methods. The implementation of the goal was carried out using the methods of analysis adopted in the industry. The authors recorded the spectral characteristics of melanoidin extracts with maxima at 340 nm for two samples of light beer, 340-350 nm for one sample of dark beer and 340-400 nm for another sample of dark beer. The results of studying the composition of melanoidin extracts from beer samples obtained from different types of grain raw materials show differences in the nature of light absorption. The ratios of the carbohydrate and nitrogen-containing components of beer melanoidins obtained by the authors did not show a correlation with the extract content of the initial wort, the color of beer, and the total content of melanoidins in beer. The ratios of reducing and nitrogen compounds in melanoidin extracts were grouped relative to the color of the original beer. It is shown that in light beers the ratio of reducing and nitrogenous compounds is 1:13-1:22 and correlates with the type of more colored malt used, and in dark beers it is 1:10-1:19.

Key words
identification indicators, beer, beer drinks, beta-glucan, polyphenols, mass concentration of total nitrogen

Abstract
At the moment, the requirements for the production of beer and beer drinks are becoming more stringent due to the emergence of counterfeit products. In this connection, the development of a methodology for identifying beer drinks by additional parameters is relevant, which will make sure that the list of raw materials declared on the products corresponds to the one actually used. There are methods by which you can judge the quality and type of raw materials used. Thus, VNIIPBiVP has developed methods for determining beta-glucan, polyphenols, the mass concentration of total nitrogen, organic acids, volatile components, components of exogenous glycerin in beer and beer drinks, which serve as additional criteria and indicate the authenticity of the raw materials used and the passage of the fermentation stage. The composition of the raw materials affects the fermentation process, and the by-products formed during this process determine the taste and aroma of the finished drink: aliphatic and aromatic alcohols, organic acids, esters, aldehydes, ketones and sulfur compounds. However, at the moment there is no single methodology by which it is possible to determine the exact composition of the raw materials used and its quality in brewing products. But on the basis of the tests carried out, the expert can draw conclusions on the totality of many results. Work continues on the search for new identification indicators that allow to unambiguously determine the composition, type and quality of raw materials in the production of beer and beer drinks.

Key words
red sparkling wine, wine materials, chromatic (color) characteristics, phenolic compounds, color intensity

Abstract
An essential role in the evaluation of red wine materials and products made of them is played by the qualitative characteristic of color. The indices influencing the formation of color of wine materials are studied. The aim of the work was the comparative assessment of chromatic characteristics of red wine materials intended for the production of sparkling wines. Forty-five industrial samples of red table wine materials, corresponding to the requirements of normative documentation on physical-chemical and organoleptic indices, were used as objects of research. Wine materials were evaluated according to controllable physical and chemical indices, as well as mass concentration of phenolic substances and chromatic characteristics. Mass concentration of phenolic compounds in terms of gallic acid was determined by spectrophotometric method. Mass concentration of colorants was determined by photocolorimetric method. It has been established, that color intensity not less than 7.65 and hue from 0.32 to 0.51 are characteristic for the high-quality red wines. The data received as a result of work allow to consider chromatic characteristics (color intensity and its hue) as additional criteria of estimation of quality of wine materials, which are supposed to be used for production of red sparkling wines.

Key words
pear wine materials, glucose-fructose syrup, physico-chemical composition, organic acids, volatile components, amino acids, cations

Abstract
The specifics of the production technology of fruit wines are associated with the peculiarities of their physico-chemical composition, in particular, with the content of sugars and acids. In the production of fruit wines, the addition of sugar-containing substances is a necessary technique. Beet or cane sugar currently used for this purpose is quite expensive and their use has a number of disadvantages. In this regard, it seems relevant to study the possibility of using glucose-fructose syrups (GFS) from grain raw materials in fruit winemaking. The article presents the results of a comparative study of the physico-chemical and biochemical composition of pear wine materials produced using commercial sugar and GFS. It is shown that all the studied wine materials comply with the requirements of the current regulatory and technical documentation. The qualitative and quantitative composition of organic acids in all samples of wine materials differs slightly and is mainly represented by lactic, citric and succinic acids. In samples prepared using GFS, the mass concentration of methyl alcohol, acetaldehyde and 1-propanol, which have a negative effect on the aroma of wine, is lower than in wine materials with the addition of commercial sugar. It was found that the total content of amino acids in all the studied pear wine materials differs slightly, while the largest amount in all samples contains alanine, leucine, phenylalanine, asparagine, tyrosine, aspartic acid, glycine and lysine. The wine materials obtained using GFS were distinguished by the completeness of taste, pronounced tones of the raw materials used in combination with fruit tones.

Key words
grapes, juice, wine, freshly crushed grape juice (must)

Abstract
The leading regions of growing grape for wine and juice production are the Territories of Krasnodar and Stavropol, the Republic of Dagestan and the Crimea. The Republic of Bashkortostan is considered to be unconventional county for this purpose. This is the northernmost point engaged in grape selection. The research was conducted for such varieties as Bashkir, Karagai, Pamyati Strelyaevoy, Nakhodka Strelyaeva, Alpha and Amursky. The last two species were introduced and adapted for this area. In the course of this work, the organoleptic and physicochemical characteristics of grape and its suitability for technical purposes were evaluated. It was found that all brands retain organoleptic qualities in accordance with GOST 31782-2012 (technical standards maintained by CIS). The juice yield of the studied strains ranged from 62.3 to 75.2?%. It was revealed that all varieties have a high level of titratable acidity: from 5.5 to 10.9 g/dm3 (in terms of tartaric acid), which does not allow these sorts to be used for juice production. It was found that Pamyati Strelyaevoy and Nakhodka Strelyaeva types are more suitable for table purposes due to its low sugar content in the berries (15.9 and 16 g/100 ml3, respectively). The Bashkir and Karagai selections of Bashkortostan and the introduced Alpha and Amursky varieties can be used in wine products, especially during fruitful years. In less fertile seasons, grape with low sugar content (less than 16 g/100 cm3) can be utilized in alcohol manufacturing. The vitamin C content in the berries reaches from 7.9 to 15.4 mg/dm3, where the highest content is noted in the Bashkir variety.