Key words
beer, malt-grain concentrate, colour, mouth feel, foam stability

Abstract
Malt-grain concentrate is a multifunctional component in the production of beer and beer drinks, which allows you to adjust the color, taste and foam of beverages. The use of Brownish and Brownish Strong malt-grain concentrate in the recipes makes it possible to obtain new types of light and dark beers and drinks with a balanced taste and color. In terms of quality, such drinks meet the requirements of regulatory documentation for fermented drinks and have improved properties in terms of fullness of taste, foam stability and color intensity. The use of malt-grain concentrate provides an increase in the economic efficiency of enterprises - producers of beer and fermented beverages.

Key words
fermented grain beverages, modular colorimetric approach, food system, beverage technology, nutritional value, biological value

Abstract
In the current socio-economic conditions, the consumer market, in particular for food products, is at risk of providing products not only of imported production, but also of domestic products produced on the basis of imported raw materials. This problem also affected a group of soft drinks, the assortment of which underwent changes at the beginning of the sanctions actions towards Russia due to the withdrawal of well-known foreign brands from the market. In this regard, it is necessary to take actions for the uninterrupted supply of high-quality and safe products, which can be realized by increasing the capacity of domestic enterprises of the food and processing industry, as well as the development of the assortment of both finished products and raw materials used in its production. The paper presents new conceptual approaches to the production of fermented grain drinks such as kvass. The basic principles of the development of this group of beverages are proposed, including expanding the assortment, increasing the nutritional and biological value, uninterrupted supply of raw materials to manufacturers, etc. When forming the concept, the strategic directions of the development of the food and processing industry, the demand for and competitiveness of products, the capabilities of the domestic agro-industrial complex were taken into account, as a result of which a model for the formation of raw materials and the production of fermented grain beverages based on them was proposed. The proposed modular-algorithmic model in the technology of beverages with a preliminary goal-oriented preparation of raw materials is based on the application of traditional algorithmic actions adopted at the enterprises of the beer and alcohol industry (technological modes, equipment, etc.), and the formalization of modular elements of the system with individual trajectories depending on the type of raw materials used and the goals set in production, including product requirements (nutritional composition, compliance with regulated quality and safety indicators). For practical confirmation of the proposed concept, the possibility of obtaining fermented grain drinks based on interchangeable raw materials (barley, wheat, rye, oats and soy) and the formation of a purposefully established food system, including with increased nutritional and biological value in terms of such indicators as the content of amino acids, B vitamins and organic acids, has been experimentally tested.

Key words
plant-based drinks, probiotics, fermentation, double emulsions, microcellulose

Abstract
The desire of modern society for a balanced and varied diet, for a healthy lifestyle, the popularity of various types of diets and at the same time the increase in the prevalence of lactose intolerance, as well as the rejection of animal products for various reasons, has become an impetus for the development of alternative foods that are no less valuable in their nutritional properties. The last decade has been a breakthrough in the search for new sources of raw materials and the expansion of the range of finished products, both mixed and completely plant-based. For the production of vegetable analogues of milk, traditional technologies are more often used, including such stages as soaking, grinding, aging, extraction, filtration, homogenization, etc. their basis, meeting the requirements of a balanced chemical composition and food security. This is the use and germination of the original grain and leguminous raw materials in order to enrich it with compounds released by grain during its growth activation and enzymatic hydrolysis during growth; and fermentation of the plant base with fermented milk cultures, previously used for ordinary milk and enhancing the beneficial properties of the plant component by the action of probiotics; improving the stability of the colloidal system to reduce segregation during storage; the use of double encapsulation to introduce missing microelements and vitamins into the composition of vegetable drinks, which increase the value without the use of additional chemical ingredients and retain labile ingredients at all stages of the technological process. Technologies associated with exposure to ultraviolet radiation, ultrasound, ohmic heating, pulsed electric field and high pressure allow not only to better preserve the beneficial properties of plant materials, inactivate endogenous enzymes, reduce pathogenic microbial load, but also increase the nutritional value of the product. The choice of a technological approach is also focused on maintaining the colloidal stability of the vegetable milk replacer and improving the organoleptic characteristics of the product.

Key words
sparkling wine, storage conditions, visible light, physico-chemical composition, organic acids, glycerin, amino acids

Abstract
Preserving the quality and safety of bottled sparkling wine is a fundamental aspect, both for producers of this type of product and for consumers. As is known, exposure to high temperatures and natural light during the storage of finished products contributes to an increase in the intensity of oxidative processes taking place in it, which provokes a decrease in its consumer properties. In this regard, studies aimed at establishing optimal storage conditions for sparkling wines in consumer packaging are relevant. The purpose of this work was to study the effect of visible light in the middle range of the spectrum on the physico-chemical parameters of sparkling wines. Objects of research: white sparkling brut wines, bottled in glass bottles of dark olive color. Control samples were stored in the dark and under natural light, experimental samples were stored in specially equipped chambers with artificial lighting emitting various wavelengths: l = 440-485 nm (blue light), l = 500-565 nm (green light) and l = 565-590 nm (yellow light). The mass concentration of organic acids, sugars, glycerol and amino acids was determined in the initial samples, as well as control and experimental samples after 30 and 60 days of storage. A slight decrease in glycerin was observed in samples stored in natural light and under the influence of blue light. A similar pattern was also observed in the change in the mass concentration of phenylalanine, threonine, tryptophan, tyrosine and methionine - amino acids that affect the aroma of sparkling wine. There was also a change in the mass concentration of organic acids in these samples. Thus, the data obtained, as well as the results of the organoleptic evaluation, allow us to conclude that storing white sparkling brut wines in the dark or using green or yellow light will contribute to the maximum preservation of the original quality of the finished product.

Key words
brewer's spent grain, physical treatment, ECA-water, brewer's spent grain structure, phenolic compounds

Abstract
The article deals with the environmentally friendly processing issue the brewer's spent grain structure. The brewer's spent grain chemical composition is presented, in which various fractions of phenolic compounds occupy a significant place. The goal set by the authors - to study the influence of environmental methods of processing brewer's spent grain on the phenolic compounds extraction was solved using research methods accepted in the industry. It has been shown that the presence of a catholyte and various physical treatments have different effects on the dimeric and monomeric forms of bound phenolic compounds. The authors studied the change in the content of phenolic compound dimeric forms (catechins, rutin and quercetin). Studies have shown that after the first stage of the 3-stage treatment, catechins and rutin are most effectively extracted with catholyte. It has been shown that treatment at atmospheric pressure and 60 °C is the most optimal, since the catechins concentration in extracts ranges from 0.24-0.3 mg/g of grain, and rutin - 0.38-0.83 mg/g of grain, respectively and these concentration indicators are the largest of all the studied types of treatment. The excess pressure (0.5-1.0 atm) use at stage 1 leads to the catechins oxidation by 50%, and during sonication, the catechins loss is 12-42%. It was shown that gallic acid, vanillin and lilac aldehyde were the most significant in the content of extracts monomeric forms. Along with this, it was noted that there was a quantitative increase in the aldehyde forms of phenolic compounds during the processing of brewer's spent grain in a catholyte with excess pressure. It has been shown that catechins are the most labile among the dimeric forms, since they are not detected in 4% water-alcohol extracts of completely processed brewer's spent grain. Rutin is extracted the most, and an increase in the content is directly proportional to the extraction duration - an increase in the duration of treatment at stage 1 by 3 h contributes to an increase in the rutin content by a factor of 2.4 compared with treatment at atmospheric pressure for 3 h. The authors showed that under conditions of excessive pressure stage 1 processing, that is, both high temperature and excess pressure, contribute to the rutin oxidation. Its content drops to 0.003 mg/g brewer's spent grain, regardless of the conditions. The impact of ultrasonic treatment increases the rutin content in the extracts by 3 times compared to the exposure conditions to excess pressure. The authors have shown that vanillin is the most significant in hydroalcoholic extracts, and its content depends on the type of physical treatment.

Key words
fermented fruit materials, pesticides, deltamethrin, malathion, zirconium hydrophosphate, Thermoxide-3A

Abstract
The possibility of reducing the residual content of pesticides in fermented fruit materials by processing preparations based on zirconium hydrophosphate was investigated. Fruit juices, ciders, fermented fruit materials, as well as alcoholic fruit products (fruit wines) may contain a certain amount of pesticides, as well as products of their destruction. The most common phosphorus- and chlorine-containing pesticides have a long decay period, in this regard, in recent years, drugs that decompose rapidly in the soil have been used. These include, in particular, deltamethrin, which is a pyrethroid essential insecticide, as well as malathion, which is an insecticide and acaricide of a wide spectrum of action. Although malathion belongs to the class of organophosphorus compounds, it has a mild toxicity compared to other pesticides of the same nature. The presence of residual pesticides in natural fruit juices is more likely than the fermentation products obtained from them (ciders, etc.), since yeast sorbs a significant part of pesticides on itself. Ensuring the safety of fruit products is achieved primarily by preventive measures related primarily to the strict dosage of the drug when applied to the soil, washing fruits, etc. However, if there are residual amounts of pesticides in the products, their removal is a problem. A method for removing pesticides from fruit processing products using the preparation Thermoxide-3A, produced on the basis of zirconium hydrophosphate, is proposed. This preparation is intended for sorption of heavy metal cations from liquid products. However, its high adsorption properties have revealed the possibility of removing pesticides such as deltamethrin and malathion from products. The treatment modes of fermented fruit materials with this preparation are proposed.