Key words
fermented grain drinks, high-protein barley varieties, high-protein wheat varieties, stimulating grain malting

Abstract
In the beverage industry of the fermentation industry, the main raw materials are cereals, mainly barley and wheat. These types of raw materials are characterized by a high content of starch, a source of fermentable sugars, as well as the presence of non-starch polysaccharides and protein in them. High molecular weight nitrogenous compounds in the case of their increased content in raw materials can cause colloidal turbidity of beverages, and therefore the protein content in barley and wheat is strictly regulated. However, with organized proteolytic hydrolysis, proteins and polypeptides can be partially fermented to low molecular weight fractions, which do not worsen the technological process and, consequently, the quality indicators of beverages, but, on the contrary, contribute to an increase in their biological value due to the transition of amino acids from grain to drink. The paper considers the possibilities of using certain varieties of barley and wheat growing in the Siberian Federal District with a high protein content in the production of fermented grain drinks: barley varieties - "Vorsinsky 2", "Chelyabinsk 99", wheat varieties - "Aleyskaya", "Altayskaya 100". The proposed varieties were selected taking into account their agrotechnical characteristics and are characterized by high yields (25.6-32.6 c/ha for barley varieties and 26.2-29.8 c/ha for wheat varieties), resistance to drought and lodging, the growing season and the average ripening period. During the assessment of the suitability of cereal varieties for use in the production of fermented beverages, according to the main qualitative and technological indicators, it was found that all varieties have a high germination ability (94.7-96.2%), which allows us to judge the possibility of obtaining malt from the offered cereals, an increased protein content (12.6-14.4% for barley varieties, 13.1-14.5% for wheat varieties), as well as high extractivity (73.5-74.5% for barley varieties, 62.1-62.9% for wheat varieties), which is an important indicator of the quality of raw materials, fermentation used in the production of beverages. It is proposed to reduce the increased protein content by carrying out grain malting using the chemical growth stimulant Energen during soaking. This method allows to reduce the amount of protein in the raw material by 12.9-13.2% for barley and 23.7-27.6% for wheat in comparison with the raw material, which will lead to an acceptable level of protein in the raw material - 10.8-12.5 and 10.0-10.5% for barley and wheat, respectively. It has been established that the proposed varieties of cereals can be used in the production of fermented grain drinks with pre-germination in the presence of a growth stimulant of a chemical nature, and the amino acids formed during hydrolytic cleavage, passing into drinks, will increase their biological value.

Key words
SCOBY, fermented beverages, fermentation, tea, fireweed, whey

Abstract
Fermented beverages are one of the most common and highly demanded products on the market. The "tea fungus" or SCOBY (the symbiotic culture of bacteria and yeast) is a symbiotic consortium of bacteria (Acetobacter, Lactococcus, Lactobacillus, Clostridium, Gluconobacter) and yeast (pp. Saccharomyces, Brettanomyces, Candida, Schizosaccharomyces, Torulaspora, Zygosaccharomyces). The drink obtained with the help of SCOBY, known as "Kombucha", has a proven therapeutic and preventive effect. The purpose of the study was to explore the possibility of using the SCOBY consortium in soft drink technology. Screening of cultures isolated from Kombucha drinks presented in the retail network and marketplaces was carried out. The obtained samples were evaluated by the ability to biosynthesize organic acids and by the organoleptic characteristics of beverages obtained during fermentation. For further work, a sample was selected in which the proportion of acetic acid was 10% of the total amount of organic acids when cultured on a standard medium. The ability of the selected culture to develop on media containing extract of fireweed (Chamaenerion angustifolium) was studied. The drink obtained using fireweed extract contained less acetic acid and had a milder taste than the drink obtained with a standard tea-sugar solution. The possibility of replacing sucrose in tea-sugar solution with whey, which is a promising raw material for producing beverages, but its use in technology is limited by the lactose content, was also studied. An analysis of the composition of the drink obtained using whey showed an increase in lactic acid content after fermentation and the appearance of citric acid. The drink had a pleasant sour taste with a sour-milk flavor.

Key words
sugar, sweeteners, syrup, organoleptic properties, glucose, fructose, maltodextrin, sucralose

Abstract
Currently, industry enterprises have actively begun replacing sugar with sweeteners in soft drink formulations. The article discusses the possibilities of using Imperial syrup in the production of soft drinks as an alternative replacement for sugar and its effect on the organoleptic characteristics of drinks. The experiment examined samples of soft drinks from 3 different groups - plant-based, juice-based, and flavored. Organoleptic evaluation of drinks was carried out in accordance with GOST 6687.5-86, the mass concentration of sugars was determined by high-performance liquid chromatography. Analysis of the results showed that the appearance, color and aroma of all experimental drink samples studied corresponded to the control samples. It has been established that all variants of drinks prepared using Imperial syrup have a pleasant, full and harmonious taste, are distinguished by the absence of residual sweetness characteristic of drinks with sweeteners, and the total sugar content is significantly lower than in control samples prepared using sugar. Imperial syrup can be used in the production of soft drinks both as a 100% replacement of sugar and when using different types of sugars and/or sweeteners together.

Key words
tea, tea based drinks, tea concentrate, plant raw materials, extraction from tea raw materials, quality control

Abstract
Tea-based drinks are an excellent alternative to the range of soft drinks available on the market. A large number of different recipes for tea-based drinks with the addition of certain functional plant components have been developed and patented. Considering the high popularity of tea and tea-based drinks throughout the world, the likelihood of falsification of this type of product cannot be underestimated, in particular by introducing synthetic flavors and dyes into the drink instead of natural tea. To assess the authenticity of the quality of a tea-based soft drink, it is advisable to use available molecular genetic methods. The purpose of this article is a brief overview of the technologies used in the modern production of tea-based drinks. One of the most important stages in the production of this type of drink, which affects its quality, is extraction. The main factors influencing the extraction of biologically active substances from tea raw materials, including thermolabile ones, are indicated: the degree of grinding of the raw materials, the hydromodulus (the ratio of dry raw materials/extractant), the duration of extraction, the temperature of the extractant and its state of aggregation. Another important aspect of the production of tea-based drinks is the study of the influence of various stages of the technological process, starting from the stage of preparation of raw materials, on the ability to control the composition of the finished product. In this regard, it seems important to monitor the DNA content in stages (raw materials, extract, concentrate, finished tea-based drink) for the purpose of gene identification using molecular genetic methods. During the production process, the DNA concentration naturally decreases. The main reduction occurs at the extraction stage, but the final concentration remains at a level sufficient to identify the finished product using molecular genetic methods, which is extremely important for controlling its quality.

Key words
wort, alcohol, beer, water, yeast, fermentation, ultrasound, yeast composition

Abstract
Ultrasound has a wide range of applications in the food industry. Using ultrasonic vibrations, mixing, emulsification, pasteurization, degassing, drying and other processes are carried out to accelerate and improve technological operations in food production. In this regard, we studied the effect of ultrasound with an oscillation frequency of 40 kHz and an oscillation intensity of 80 W on yeast compositions (DC) of the following composition: DC-1 - water and dry baker's yeast Saccharomyces cerevisiae dissolved in it; DC-2 - beer wort and dry brewer's yeast Saccharomyces carlsbergnes; DC-3 - alcoholic wort and dry alcoholic yeast Saccharomyces cerevisiae. In yeast compositions, ultrasound causes a thermal effect, namely, the temperature of the treated liquid increases, which at the 40th minute of treatment in DC-1 increases by 18 ?C, in DC-2 by 21 ?C, in DC-3 by 23 ?C (the initial temperature of the processed media is 20 ?C). Complete death of yeast cells in DC-1 occurs at 40 minutes of ultrasonic exposure, in DC-2 at 45 minutes, in DC-3 at 50 minutes. The resulting yeast compositions contain vitamins, amino acids, and enzymes, which allows them to be used as biologically active additives in food products or as fertilizers for industrial yeast. Since all samples used water after a filtration system to reduce hardness, the effect of ultrasound on the organoleptic and physicochemical parameters of water used for the preparation of beer and alcohol wort was studied for compliance with the requirements of SanPiN 1.2.3685-21. It has been established that ultrasound affects the pH of water and shifts it to the alkaline side by 0.16 units, the amount of silicon decreases by 0.2 mg/l and the total mineralization by 3 mg/l. Hardness and alkalinity increase by 0.63 and 0.72 mEq/l, respectively. The smell of water changes by 0.6 points.

Key words
coffee, quality, nitrogen compounds, phenolic compounds, organoleptic characteristics, identification

Abstract
The article is devoted to the study of the Arabica coffee quality grown in various regions of the world. The quality indicators aspects are touched upon and their comparative characteristics are given. The stated investigation goal - to study the organic composition compounds in Arabica coffee that affect organoleptic characteristics, depending on the region of growth - is solved by generally accepted methods in the industry, including high-precision methods (HPLC). It was shown that when assessing the soluble extract content, the coffee samples under study (2-5) met the requirements of GOST 32775-2014. A study of the nitrogenous compound's composition showed that the content of amine nitrogen in coffee samples 1-3, 5 was in the range of 3.32-3.82 mg/100g, and in sample 4 it exceeded the concentration of this type of nitrogen by 17% compared to other samples. According to the total soluble nitrogen content, the samples were divided into two groups: 1 - 4.04-4.28%; 2 - 2.94-3.09%. The ratio of the amine nitrogen and total protein compound contents (0.82-1.48 mg/g) is given, which together provided one of the identification indicators. The phenolic compound's content study showed that the studied samples were combined into 2 groups: 1 (samples 2, 3) - 2295-2327 mg%; and 2 (samples 1, 4, 5) - 3808-4195 mg%. For monomeric phenolic acids, the authors state that no compounds were detected at the given sensitivity of the detection method. However, oxidized phenolic compounds in the form of phenolic aldehydes were present: the content of syringaldehyde correlated with the location of the coffee beans - South American varieties contained 14.4-68.8 mg/100 g, and the Vietnamese sample - 6.7 mg/100 g. Vanillin, synapic and coniferyl aldehydes were also identified. The authors showed that the sample's caffeine content met the requirements of GOST 32775-2014 and, thus, the samples were combined into 3 groups: 1 - 743.3 mg% (sample 3), 2 - 1265.0-1277.4 mg% (samples 4, 5) and 3 - 1830.8-2142.2 mg% (samples 1, 2), which identified South American coffee from samples from another growing region. In terms of the content of monosaccharides and organic acids, the South American Arabica samples also differed from the Vietnamese sample, which allowed the authors to obtain identification indicators for Arabica coffee from the South American region and associate them with the organoleptic parameters of the studied samples.

Key words
beer, water, water ions, pH, water acidity, water alkalinity, malt, water treatment

Abstract
In connection with the problem of import substitution, it is urgent to expand the production and range of domestic beer aimed at consumers. One of the most important issues in the brewing industry is ensuring the quality of water used in beer production. In each region and even within one region, its properties may vary and do not always meet the required standards. The first part of the article provides brief information about the quality indicators of water for brewing, its ionic composition and its importance in the production of various types of beer. In the second part of the work, the ionic composition of water in the city of Kaliningrad, taken from two different sources, and its effect on the organoleptic properties of light unfiltered beer brewed according to the same recipe were studied.

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

Abstract
The stability of the quality indicators of sparkling wines in consumer packaging, as is known, is largely determined by the following storage conditions: temperature, humidity, lack of direct sunlight. However, during storage in warehouses and in retail outlets, products are often exposed to prolonged exposure to artificial lighting - electromagnetic radiation in the wavelength range from 380 to 770 nm (visible light), which often leads to a deterioration in their consumer properties if the above conditions are met. In this regard, the problem of preserving the quality of sparkling wines during storage is extremely relevant. The purpose of this work was to study the effect of electromagnetic radiation (visible light) in specific wavelength ranges on changes in individual physico-chemical and organoleptic parameters of pink sparkling wines. The objects of the study were sparkling pink semi-dry wines bottled from colorless transparent glass. The control samples were stored in the dark and in natural light, the experimental ones in special chambers equipped 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) with a constantly maintained temperature of 18...20 °C. In the control and experimental samples, the mass concentration of phenolic substances, organic acids and amino acids, as well as organoleptic parameters were determined during storage. The results of the study showed that the most significant changes in the physico-chemical and organoleptic parameters of pink sparkling wines were observed under storage conditions in natural light, as well as when exposed to artificial lighting in the spectrum range of 440-485 nm (blue light); minimal - in the dark, as well as when exposed to green light. Thus, the results obtained allow us to conclude that storing pink sparkling wines in the dark, or using electromagnetic radiation (visible light) with a wavelength of l=500-565 nm (green light), will contribute to the maximum preservation of the initial quality of the finished product.

Key words
brewing production, enzyme preparations, intensification of mashing, acceleration of wort and beer filtration, intensification of the main fermentation and post-fermentation, increase in colloidal stability and quality of beer

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 second part of the article discusses the goals and results of using enzyme preparations at the stage of producing beer wort, before the start of main fermentation. It has been shown that in most cases it is recommended to introduce exogenous catalysts into the material flow at the mash preparation stage. This is most appropriate when replacing a significant proportion of malt with unmalted grain and supplies, as well as when processing brewing malt with reduced quality characteristics. When producing a fermented drink from 100% unmalted grain, as well as when processing significant dosages of unmalted grain with difficult-to-hydrolyze starch or significantly different from barley in chemical composition, structure, brewing characteristics, the use of several preparations with target enzymes of varying specificity or one but complex type of action is necessary due to the lack of hydrolases of plant origin. The features of intensification by the discussed method of processing various types of unmalted grains and materials are noted: sorghum, barley, rice, oats, wheat, amaranth, corn starch. The regimes for the use and dosage of enzyme preparations are given, ensuring the production of wort with a high yield of extractives, maltose, amine and soluble nitrogen, and with reduced viscosity. It has been shown that the use of enzyme preparations at the mashing stage can improve the flow and results of wort fermentation and produce beer with a higher degree of attenuation, ethanol content, clarity and colloidal stability, improved and more stable organoleptic characteristics. It is noted that when processing 100% barley malt, the use of enzyme preparations provides advantages, primarily economic. However, even for the discussed production stage, industry enterprises use preparations from Western companies, which in the current situation reduces their availability on the Russian market.

Key words
wort, aeration, fermentation, capping, yeast, concentration

Abstract
The paper presents the results of research on the technological parameters evaluation of a new yeast strain in the production of the non-alcoholic beer and beer drinks capable of postfermentation. Within studies four experiments were conducted: experiment 1 - the effect of aeration on the wort fermentation process at ambient pressure in a consumer package; experiment 2 - the effect of various bottle caps on the fermentation of aerated and unaerated wort in a consumer package; experiment 3 - selection of the yeast cells concentration providing optimal beer wort fermenting; and experiment 4 - the ability assessment of drink re-carbonization after the bottle tightness breaking. According to the first experiment results it was found that the wort aerating to an oxygen content of 8-10 mg/dm3 provides the fermentation process intensification, which was confirmed by physical and chemical indicators (the decrease rate of apparent extract, an ethanol content increase, which after 7 days amounted to 4.11 vol.% compared with 3.49 vol.% on unaerated). Wort aeration promotes prolongation of the intensive yeast cells division period and ensures an increase the proportion of budding cells. During various types of caps test (experiment 2), the plastic caps with a slot valve effectiveness was revealed which allows to carry the excess CO2 pressure relief during the drink fermentation. Their share with wort aeration will provide the ethanol accumulation in quantities exceeding the same indicator of capping options without relieving overpressure and unaerated wort. According to the results of experiment 3 it was discovered that the rate of ethanol accumulation exceeding 0.1 vol.% in 2 hours is achieved with a yeast cells concentration 1-1.5·106/cm3. Experiment 4 has demonstrated that the yeast introduction after the bottle tightness breaking initiates fermentation and drink re-carbonization almost to the initial level in 18 hours. According to the research results it can be concluded that this method is promising for expanding the range of brewing products.

Key words
kvass, vegetable raw materials, beetroot, lemongrass, lactic acid bacteria, functional properties

Abstract
Fierce competition among manufacturers requires a constant search for new, more advanced forms of the manufactured product, improving its quality at all stages of the production cycle. An analysis of modern scientific and technical developments in kvass technology, proposals to modify the entire range of soft drinks in the direction of increasing the proportion of drinks based on natural raw materials, adjusting the prescription features of the production of fermented kvass using non-traditional vegetable raw materials to ensure its beneficial properties will increase the range of beverages produced. The purpose of the work is to analyze scientific research in the field of increasing the nutritional value of kvass. The paper describes the characteristics of kvass in accordance with the regulatory documentation for its production. An important task is to expand the range of kvass with useful properties. The main directions of research conducted in this direction are shown. The main raw materials that can be used in the production of fermented beverages are barley, rye, buckwheat, as well as fruit, berry, vegetable juices, infusions of herbs, spices, honey.

Key words
small enterprise, malt, wort, beer, equipment, the brewing unit in brewing, cylindrical-conical fermentation apparatus

Abstract
The current state of the developing sector of small enterprises in the brewing industry requires modern technical equipment. The domestic machine-building industry meets the needs of brewers: sets of equipment for enterprises of different capacities are similar in manufacturing quality to the equipment of large enterprises. This allows us to produce a wide and constantly expanding range of brewing products, as well as kvass and cider. It is possible to satisfy new consumer demands in the field of brewing beer of low and high fermentation, traditional and dry hopping, and other fermented beverages. The characteristics of five sets of brewing equipment are presented: mash machines with a useful capacity of 500, 1000, 2000 and 4000 dm3; cylindrical conical tank (CCT) with a capacity of 1000, 2000, 4000, 8000 and 12,000 dm3. The conducted studies of hopped wort and beer obtained from the same raw material on equipment of different productivity: in a mash-filtration apparatus with a capacity of 500 dm3, CCBA 1000 dm3; and a mash-mash apparatus with a capacity of 2000 dm3 and CCT 8000 dm3 showed similar properties. The beer met the standard, had a slight difference in composition. The unfiltered beer obtained on the first set of equipment had a higher turbidity, which can be explained by the lower layer height of the fermented wort and, accordingly, convection; as a result, less precipitation of yeast and protein-polyphenolic components during fermentation. In more productive equipment and high fermentation apparatuses, better beer clarification and deeper and somewhat shorter fermentation of wort (in our experiment for 1 day) took place. The described equipment can be installed at new enterprises and during the reconstruction of existing ones.