Key words
brewer's spent grain, physical processing, ECA-water, grain structure, nutraceutical compounds

Abstract
The article is devoted to the possibility of transporting hop extract's organic compounds by the processed brewer's spent grain structures issue. The work purpose was to study the environmental processing methods influence on changes in the structure of the brewer's spent grain ligninocellulosic complex to extract compounds with proven pharmacological properties using hop extracts as an example. The goal set by the authors - to study the influence of processing brewer's spent grain environmental methods on the possibility of sorption-desorption of hop's nutritional compounds - was solved using instrumental analysis methods (GC-MS). It was shown that the compounds identified by the authors that are transported by spent grain depend on both the hop's type and the brewer's spent grain processing method. Methylated propanoic acid is sorbed/desorbed only from Magnum hop variety extract by both forms of processed brewer's spent grain, and the transfer of its derivatives (ether and chlorine derivatives) is more typical for Tettnanger hop variety. The presence of butanoic acid and the it's ester methyl derivative is characteristic of Magnum hop variety extract, while the ester of this carboxylic acid is found in Tettnanger hop variety extract. There was identified 2-methyl-,1,3-bis(acetyloxy)-3,5,6,6a,7,8,9,10-octahydro-9,10-dihydroxy-7,8-dimethyl-7-(3-methylene-4-penten-1-yl)-1H-naphtho[1,8a-c]furan-5-yl ester of butanoic acid, sesquiterpene lactone kalein, alkaloid substance N-methylasimilobin N-oxide, ilicolinum, hydrocortisone acetate (corticosteroid), cyclopenthiazide (hyposthenic), chlordiazepoxide, trimethoprim in the samples. Their presence was identified in all cases. Other compounds [5,5-dimethyl- (5H)-2-furanone; 3,7,11,15-tetramethyl-2-hexadecen-1-ol; 4-methyl-2-pentyl-1,3-dioxolane, isoleden] were not identified in all cases. It was shown that the processes of transfer of nutraceutical compounds were ultimately influenced by three factors: the structure of the compounds (hop type), the method of processing the grains (isobaric or ultrasonic treatment), and the type of extractant.

Key words
honey, plant raw materials, honey drinks, mead, sbiten, quality control

Abstract
The changing climate and the rapid deterioration of the environment in the 21st century pose a difficult task for people - through the possibilities of functional nutrition, to create conditions for providing the population with products with a high content of natural biologically active compounds that can support and preserve health. Drinks based on honey from numerous cultivated and wild plants from various regions, spicy and aromatic raw materials, produced on the basis of technological developments and scientific research in the food industry, preserving valuable components of raw materials - a promising direction of our time. Traditional Russian drinks, known back in ancient Rus': mead, a fermented drink with an ethanol content of no more than 6%, and sbiten, a non-alcoholic version of a honey drink, are at a new stage of popularity as sources of a wide range of substances beneficial to the body. The reduced ethanol content in mead and its absence in sbiten make them, in addition, a good alternative for the future transition to the population consuming predominantly low-alcohol drinks, preventing the development of alcohol dependence, which creates the basis for the further establishment of this direction as socially significant. An important condition for achieving the potential inherent in the synergistic effect of the components of honey and plant raw materials is both confirmation of the composition of the initial components in the product, as stated, and the preservation of their presence after completion of the production process - primarily heat treatment, which can reduce the enzymatic activity of honey in the product. A wide list of methods for monitoring the quality of honey, establishing the authenticity of its botanical composition, macro- and microelements, the composition of the vitamin complex and its compliance with safety indicators have been developed and applied. An important indicator of the value of a honey drink, combining the biological activity of honey and plants in the composition, is the indicator of its antioxidant activity. And confirmation of the botanical origin of honey, i. e. the presence in the composition of products of specific types of honey that differ in mineral, vitamin and organoleptic composition, can be performed by the DNA identification method, which examines the origin of pollen of honey plants.

Key words
press, membrane, grapes, wort, pulp, inert gas

Abstract
The article discusses modifications of pneumatic presses with an elastic membrane for pressing grapes, pulp, fruits and berries. The principle of operation of the presses is described; the configuration of the internal elastic pipe. The parameters of the drum operation (operating pressure, the number of tension-drop cycles of the membrane, the number of revolutions of the drum, etc.) are set from the control panel to a logic controller that interacts with a pressure switch, an electric motor for rotation and a compressor. The limit pressure values, the number of pressing cycles, the increase in pressure from cycle to cycle, the total spin time and additional cycles to enhance the spin can also be entered into the logic controller. Using the example of Puleo presses, compression in an atmosphere of an inert gas, nitrogen, is described, which reduces the oxidation of the resulting wort. The technical characteristics of the presses of the SC and SF series are given - presses with a closed tank and with a perforated one. The order of operation of the press is described. The characteristics of the wort obtained from white grapes with the application of different pressures are given. It was found that when applying higher pressure, the juice yield is higher, the pressing time is shorter, the acidity is lower, and the content of polyphenols and suspended particles is higher. Data on the quality of white wine from wort obtained on such a press, but in an inert gas atmosphere, are presented. There is a high intensity of some flavors. The use of an elastic membrane in the press ensures an even distribution of the product in the drum and a large area of the juice transfer surface. After pneumatic pressing, the high quality of the juice is high, since the raw material is not subjected to abrasion by working bodies during pressing, and the radial direction of pressure from the center does not compact the material, but on the contrary, "stretches" it as it moves away from the center. Pneumatic presses are used in wineries to produce high-quality wort for fine wines.

Key words
inulin, fructooligosaccharides, Jerusalem artichoke, prebiotics, functional drinks, concentrates, enzymatic hydrolysis

Abstract
Jerusalem artichoke is a natural source of inulin and fructooligosaccharides, which have a wide range of beneficial properties for the human body. Fructooligosaccharides and inulin are prebiotic substances that promote the growth of beneficial microflora in the intestine, as well as increase the nutritional value of foods and help improve digestion. The purpose of this work was to study methods for obtaining Jerusalem artichoke hydrolysates with a given degree of polymerization of fructooligosaccharides. The objects of the study were Jerusalem artichoke of the "Interest" variety of the autumn 2023 harvest, grown in the Astrakhan region, and the enzyme preparation "Invertase" produced by Biopreparat LLC. The results showed that the use of an enzyme preparation affects the average degree of polymerization of Jerusalem artichoke fructooligosaccharides and the selection of parameters of enzymatic hydrolysis allows to obtain hydrolysates with a given degree of polymerization.

Key words
Humulus lupulus, common hops, extraction, phenols, antioxidants

Abstract
Hops (Humulus lupulus), used mainly in brewing, contains a large amount of biologically active substances of a phenolic nature. During various technological processes, these substances may lose their properties, therefore, the development of methods for obtaining extracts with a high content of non-oxidized phenolic compounds is relevant. In this work, the influence of the main extraction parameters, such as the concentration of the extractant, the ratio of hop mass to extractant volume, temperature and duration of extraction on the yield of antioxidants was studied.

Key words
tea, varieties, regions of growth, phenolic compounds, caffeine, nitrogen compounds, sugars

Abstract
The article is devoted to the sencha variety green tea quality. The composition of tea organic compounds is given, indicating the regions of harvest. We studied samples of sencha green tea, packaged and sold in Russia with the collection location of sample 1 in China, and 2 and 3 in Japan. To achieve the studies goal - to investigate the composition of sencha tea organic compounds that affect organoleptic characteristics, depending on the region of growth - determination methods accepted in the industry, including HPLC, were used. It was shown that in terms of the content of water-soluble extractive substances, tea samples 1 and 2 met the requirements of GOST 32574-2013, in contrast to the level of water-soluble extractive substances in sample 3, which correlated with the data of organoleptic analysis. The authors established the protein content in green tea in the range of 2507.9-2577.4 mg/100 g of tea or 2.5-2.6%, which distinguishes it from other harvesting regions. The amine nitrogen content in samples 1-3 ranged from 5.3-6.8 g/100g or 5.3-6.8%, which is close to the level of values for Chinese tea varieties. The level of total phenolic compounds in the samples was comparable to those previously stated and amounted to 4.9-5.3%. The authors noted that the content of catechins in the studied samples was in the range of 20.5-23.5%, which is higher than the declared quantities, and the content of tannins in the studied samples was in the range of 0.54-0.78%, which is lower than the declared levels. Of the monomeric phenolic compounds, gallic acid was predominantly identified. A correlation was noted between the ratio of phenolic and nitrogen compounds with organoleptic indicators. The caffeine levels in the samples were 2.3-2.4%, which is comparable to other researchers and consistent with the Chinese harvest region. Thus, it was concluded that the criteria for identifying the harvest region may be the content of caffeine and nitrogen compounds.

Key words
malting production, enzyme preparations, intensification of malting, improvement of malt quality, acceleration of wort and beer filtration

Abstract
The article systematizes and analyzes information about enzyme preparations of various origins and types of action, proposed for use to intensify technological processes at the stages of malting and brewing production. The advantages provided by the rational use of enzyme preparations are presented. The first part of the article discussed the use of enzyme preparations to intensify the technological stages of malting production. The stages at which the implementation of the discussed technique is recommended are indicated. A number of enzyme preparations recommended for use in the production of brewing malt are listed, and recommended dosages for their application are given. They provide a significant reduction in the duration of individual stages, primarily the malting stage, and make it possible to use grain with low characteristics as raw materials. It has been shown that the use of enzyme preparations, individually or in various combinations, makes it possible to increase the activity of a number of technologically important hydrolases of finished malt, its degree of dissolution, extractivity, and reduce glassiness. It has been noted that beer wort from malt produced using exogenous biocatalysts has a lower viscosity and a higher content of total extract and nutrients, including amine nitrogen. The possibility of intensification through the use of enzyme preparations for the production of dark barley malt, including those with increased amylase activity, has been demonstrated. Brief information is presented on the technology of fermented oat malt, the intensification of which is provided by an enzyme preparation of a complex type of action. The possibility of increasing the activity of hydrolases in the mass of germinating grains through the use of a starter yeast culture is mentioned. In conclusion, it is noted that most of the enzyme preparations discussed are produced by companies from unfriendly countries, which creates uncertainty with their availability in the Russian Federation in the current geopolitical situation.