Key words
hop products, physical treatment, organic extragents, EHA-water, bitter resins, phenolic compounds, nitrogen compounds

Abstract
The article is devoted to the question of studying methods for hop organic compounds groups isolating. The purpose of the work was to study the influence of physicochemical methods for extracting hop organic compounds groups (bitter resins, polyphenols and nitrogen ones), using the example of the Cascade variety, with alcohols with different numbers of hydroxyl groups. The research was carried out using generally accepted photoelectrocolorimetric methods of analysis, as well as methods of statistical data processing. The authors showed that ethanol, propylene glycol and glycerin under different conditions of physicochemical treatment contributed to the extraction of bitter resins in an amount of about 30.8%, and alkaline reagents influenced the increase in the yield of total resins. The yield of polyphenolic compounds in the presence of ethanol without ultrasound increased after 20 min of treatment by 2.2 times in the control and by 2.7 times when using ethanol and KOH. The use of alkaline reagents (catalyte and KOH) and ethanol made it possible to increase the yield of phenolic compounds by 1.4 and 2 times, respectively, compared to the extracts obtained without ultrasound after 10 min of treatment. Increasing the duration of treatment in the presence of ultrasound and alkaline reagents led to a decrease in the yield of polyphenolic compounds. The use of propylene glycol also showed a decrease in the content of polyphenols without ultrasound in 20 minutes, and the most effective way to isolate polyphenols was a combination of ultrasound, propylene glycol and KOH, which in 20 minutes increased the yield of compounds by 2 times compared to treatment without ultrasound. Extraction with glycerol makes it possible to increase the yield of phenolic compounds by 1.5 times, in combination with KOH - by 2.8 times compared to 10 min of treatment without ultrasound. Ultrasound in combination with KOH and 10 min of treatment increases the yield of polyphenols by 6.6 times compared to treatment without ultrasound. The results regarding the extraction of nitrogenous compounds are presented. The effectiveness of using ultrasound and ethanol, catalyte and 10 min of treatment has been shown. At the same time, the yield of nitrogenous substances increased 3 times compared to treatment without ultrasound. It is noted that the release of nitrogenous compounds depends on the structure of the alcohol and extraction conditions. It has been shown that there is a moderate relationship (0.5<=r<=0.7) between the content of total polyphenols and bitter resins in the structure of hops, which depends on the structure of the extractant. Statistical analysis showed that there is a relationship in the structure of hops between bitter resins, phenolic and nitrogen compounds.

Key words
E. cristatum, grape pomace, waste disposal, secondary raw materials, extract, drink, post-fermentation

Abstract
The purpose of the study was to develop a method for producing a concentrated base for drinks based on grape marc using microbial fermentation with a culture of E. cristatum. For fermentation, a culture of the fungus Eurotium cristatum, anam. Aspergillus cristatus, No. F-1668, previously isolated from Fuzhuan tea was used. Methods for obtaining seed material of E. cristatum by deep cultivation using malt wort have been developed. The dynamics of the development of the fungus E. cristatum on grape pomace of the Cabernet Sauvignon variety was studied. The microbiological purity of the deep culture of the fungus used for inoculation of marc and finished fermented marc was determined. Organoleptic evaluation of fermented pomace showed that the extract is characterized by pronounced fruity and floral notes while maintaining the organoleptic properties of the original pomace.

Key words
Jerusalem artichoke, topinambur, Helianthus tuberosus, complex processing, distillate, alcohol, rectification, food processing, drying

Abstract
Jerusalem artichoke (lat. Helianthus tuberosus) is a promising crop for the production of a wide range of food and feed products. Currently, Jerusalem artichoke tubers are mainly used in the production of inulin, oligofructose syrups, fructose, pectin, and are also consumed raw. The green mass of Jerusalem artichoke ensiles well and is then used as a basis for creating feed products. However, existing technologies are not limited to obtaining only these products. Research carried out at VNIIPBT is aimed at the possibility of processing Jerusalem artichoke tubers and producing distillates with original organoleptic characteristics, alcohol and dietary fiber with different chemical compositions. To implement this technology on an industrial scale, it is necessary to analyze and develop hardware and technological solutions that will allow the implementation of a multi-product processing scheme. The paper examines the possibility of an integrated technology for processing Jerusalem artichoke tubers, producing distillates, alcohol and dietary fiber with maximum use of standard equipment of distilleries. The modes of water-heat treatment of the batch and an enzymatic complex containing xylanase, cellulase and beta-glucanase, which helps reduce the viscosity of the batch, have been determined. Experimental data were obtained on the possibility of dividing the medium into filtrate and dispersed fraction. In addition, the possibility of using the enzyme preparation polygalacturonase for the hydrolysis of pectin substances in raw materials was determined. Different types of drying devices for obtaining dietary fiber are considered. Studies have shown that the ratio of the volume of filtrate and wet sediment is 70 and 30%, respectively, while the content of dry substances in the filtrate is around 6,8±1,2%, and in dispersed sediment 12,4±0,6%. An algorithm for preparatory operations for processing Jerusalem artichoke for biotechnological processes, and a technological scheme for its direct processing, including drying, are presented.

Key words
juice, apple material, molds, infection, patulin, toxins

Abstract
In recent years, more than 50% of all fruit and berry production in Azerbaijan has been accounted for by apples, pomegranates, and persimmons. In the production of fruit, especially apples, inefficient utilization is not uncommon. The best fruits are selected and sent to retail chains for sale. Small apples, fruits that do not have a commercial appearance, or fruits damaged in any way are mostly discarded. One of the most convenient ways to eliminate such losses is to use these fruits in the production of long-lasting beverages, such as wine and calvados. Research has shown that apples damaged in one way or another primarily become the main nutrient substrate for mold fungi. Such fungus-infected fruit and the products derived from them have high levels of toxins produced by these fungi. The elimination of such drawbacks and the production of beverages of improved quality through the study of the above-described problems are relevant. The degree of contamination of fruits with toxins depending on the methods of damage and the types of microorganisms contained in them, as well as ways to eliminate this, were substantiated by experimental studies. A comprehensive technology has been developed to ensure the production of safe juices and wines for calvados by eliminating patulin, which is resistant to high temperatures, which also ensures the purification of raw materials from toxins. The addition of additives obtained from the press cake to the purified samples ensured the production of wines of improved quality. The research determined the optimal ratio of components, differing in chemical composition and quality, for the production of calvados. Thus, a blend of wine materials from Kyzyl Akhmedi (10%), Golden Delicious (30), Sary Tursh (10), Simirenko Reneti (20), Fuji (20), and Jyrgadzhi (10%) produces a blend material with high composite and organoleptic quality.

Key words
cigar tobacco, "alcoholic" fermentation, oak barrel, cognac distillate

Abstract
The influence of an alcohol-containing medium on the fermentation process of cigar tobacco raw materials in an oak barrel made from cognac distillate has been studied. A comparative assessment of two fermentation methods was carried out using the example of Cuban cigar tobacco of the HP variety. For this purpose, chemical analysis and tasting of unfermented tobacco and samples of similar tobacco that underwent natural and "alcoholic" fermentation for 6 months were carried out. Chemical analysis of the samples for main indicators was carried out using high-performance liquid chromatography, titrimetry and potentiometry methods. The results of chemical analysis on such indicators as the content of proteins, carbohydrates, nicotine, potassium and chlorine, as well as the hydrogen index revealed that in the alcohol-containing vapor-air environment of an oak barrel, oxidative processes occur more intensively compared with the "aging" of tobacco in an oak press. Of the other enzymatic processes, those that occur without the participation of water as a reagent are more intense. Also, the fermentation of tobacco in a gas-liquid alcohol-containing medium contributes to the "salting out" of mineral substances from raw tobacco. Tasting of the studied samples showed significant improvements in the flavor profile of tobacco smoke after fermentation of tobacco by both methods. However, fermentation in an alcohol-containing medium of cognac distillate has a clear advantage over natural fermentation. Due to the diffusion of aromatic substances from the alcohol distillate into tobacco, their diversity in the latter increases significantly, which makes it possible to create a special, unique flavor profile of the finished tobacco product. The results of these studies can be used by tobacco industry enterprises in the production of cigars, cigarillos, pipe tobacco and other niche tobacco products, as well as in the alcohol industry for the development and introduction to the consumer market of complementary structured products - tobacco products in a set with an alcoholic drink.

Key words
tea, matcha, organic compounds, quality, phenolic compounds, vitamins

Abstract
The article is devoted to the issue of researching matcha green tea. The goal of the work was to study tea samples to find identification indicators, which was solved using generally accepted methods of analysis. The authors showed that tea samples of Japanese origin had greater extract content compared to samples from China. Analysis of nitrogen fractions showed that matcha tea is more fermented because it contains more amino acids, regardless of the country of origin. The water-soluble fraction of soluble nitrogen is represented by amine nitrogen, and the glutelin fraction is 3-8 times lower than the content of the alkali-soluble fraction of other types of green tea. The total polyphenols content in matcha tea samples was in the range of 125.9-156.9 mg/g, catechins were higher than the control by 16% for sample No. 2 and 53% for sample No. 4. It has been shown that the tannin content in Chinese tea samples ranges from 2.18-3.29 mg%, in Japanese tea samples - 3.26-8.6 mg%. The lowest tannin content was observed in the Japanese matcha tea sample No. 1, the highest in tea No. 4, which depends on the processing conditions of the tea raw materials. In terms of caffeine content, the samples were in the range of 0.88-3.15%, which revealed a lack of correlation in sample No. 3, where the caffeine level was lower. The authors showed that the ratio of the amount of polyphenols and amino acids, the ratio of the amount of total polyphenols and nitrogen of the glutelin fraction can represent the identification parameters of matcha tea - a correlation was observed between these ratios and the content of catechins and tannins. It was shown that the chlorophyll content was in the range of 2.9-8.9 mg/g of tea, which is inversely correlated with the content of polyphenols and chlorophyll.

Key words
beer, microplastic identification, low-alcohol drinks, microplastic contamination

Abstract
Plastic products have long made our lives easier. They are used in almost all industries. Due to its versatility and availability, plastic is considered one of the best materials for food preservation. However, under the influence of external forces, deformation, exposure to UV and other factors, plastic can disintegrate into small fragments, which are called microplastics. Currently, due to the difficulty of detecting the presence of microplastics, they can be classified as emerging pollutants. It has been proven that the entry of microplastics into biotic organisms can cause physical and oxidative stress, necrosis, apoptosis, inflammation and other immune reactions. This study focused on identifying ways in which low-alcohol drinks are contaminated with microplastics. Six samples of beer bottled in plastic bottles from six different brands were examined. The bottles were made of PET. The identification of microplastics in beer was carried out using FTIR (Fourier transform infrared) imaging spectrometry, which is a widely used method for detecting and identifying microplastics in complex matrices such as food and beverages. Analysis of beer samples showed the presence of microplastics in all six samples. Microplastic concentrations ranged from 113 particles/500 ml to 244 particles/500 ml. The most common microplastics were CE (51% of total), PET (20% of total) and PA (20% of total). Other types of microplastics were also found, including PP, PVC and PS. In terms of size, most of the identified microplastics were in the range of 50-100 and 100-300 µm. Fibers were the most common type of microplastic particles detected, accounting for 68.2% of the total microplastic particles. Possible sources of contamination include raw materials, ambient air, and equipment and packaging that release microplastics.

Key words
fermented drinks, raw materials, SCOBY, organic compounds, vitamins

Abstract
The article is devoted to the fermented drinks quality investigation which using a consortium of microorganism's SCOBY, produced industrially. It is noted that drinks in an accessible form contain important organic compounds (organic acids, phenolic compounds, minerals, vitamins, etc.), considering the minimum amount of ethanol in the composition. This fact is very relevant from the point of view of its positive effect on the body, so it is important to study the quality of this type of drink, which is the purpose of this article. The study was carried out on the basis of standard analytical methods, including instrumental ones, accepted in the industry. It was shown that the alcohol content in the samples complies with the requirements of 171-Federal Law and does not exceed 1.2 vol.%; according to the level of the actual extract, all samples are grouped into group 1 (1.1-1.2%) and group 2 (6.5-7.2%). The acidity level in the first two samples is close, samples 3 and 4 were 13 and 78% higher than the acidity level of group 1 samples. The color of the drinks correlated with the level of polyphenols, including catechins, and the content of the actual extract. The content of polyphenols in the first drinks group was in the range of 123.0-147.6 mg/dm3, and in the second group it exceeded the values of group 1 by 4-6 times. Catechins were correlated in content with total polyphenols; in the first group of drinks they were contained at a level of 4.45-4.95 mg/dm3, and in the second - 6.19-6.48 mg/dm3, which in turn correlates with the type of drink used in raw materials technologies. It was shown that lactic and acetic acids were predominant in quantity in drinks. Thus, the range of lactic acid content ranged from 0.27-1.67 g/dm3, and acetic acid - 1.83-3.83 g/dm3. The highest total content of organic acids was observed in drink sample No. 4, the lowest - in No. 3. It was noted that there is no correlation between the amounts of different organic acids. It was found that the amount of vitamin B2 (riboflavin) depended on the list of raw materials used and correlated with the total content of organic compounds.

Key words
brewing, enzyme preparations, intensification of main fermentation and post-fermentation, acceleration of beer filtration, increasing 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. It is noted that one of these advantages is an increase in the degree of attenuation of the wort due to the additional saccharification of medium-molecular starch hydrolysis products remaining in the wort after mashing and filtering of the mash, due to the action of amylases of the introduced preparation, and in dosages significantly lower than at earlier stages technological process. Another important characteristic that can be improved with the help of extraneous preparations is the viscosity of beer, the reduction of which intensifies the filtering process. When producing a drink using gravity and high-gravity brewing technology, a decrease in the concentration in the nutrient medium of low-molecular nitrogen compounds digestible by yeast is inevitable. To eliminate this problem, it is recommended to use exogenous proteases at the stage of main fermentation, under the influence of which the concentration of compounds of this group increases, which leads to an increase in the degree of attenuation, ethanol yield, and improvement in the organoleptic characteristics of the finished beer. Another important goal is to accelerate the reduction of diacetyl concentration under the action of ?-acetolactate decarboxylase, which allows reducing the duration of the post-fermentation and maturation stage of brewing. The use of enzyme preparations ensures the production of beer with higher initial clarity and longer colloidal stability. In conclusion, it is noted that all these results can be achieved through the use of enzyme preparations with the appropriate specificity of the target enzymes, however, most of the used auxiliary products of this group are produced or supplied by Western companies, which currently reduces their availability for domestic enterprises. The opinion was expressed that it would be advisable to study the possibility and effectiveness of using similar enzyme preparations produced in Southeast Asia, information about which is still insufficient in the scientific literature.

Key words
barley, varieties, crop structure, yield, brewing qualities

Abstract
The possibility of using winter and spring barley grown in the Kabardino-Balkarian Republic for the brewing industry was investigated under production conditions. The research objects were winter barley varieties - Master, Mikhailo, Kozyr, Dobrynya 3 and spring barley - Priazovsky 9, Getman, Viscount, Mamluk, approved for use in the North Caucasus region. The Master variety has the greatest winter hardiness. Mikhailo showed a figure close to his. Kozyr and Dobrynya 3 were characterized by reduced winter hardiness, by 12-14% compared to the first variety. The highest indicators for them were noted in the Priazovsky 9 variety - 45.2 g with 21 grains per year. Mamluk differs from the listed varieties in the smaller grain size of the ear - 19 pieces. and the minimum among them with an absolute grain weight of 41.6 g. A high coefficient of productive tillering was noted in the Master variety, due to which there were 3,42 million ears per 1 hectare with the largest number of grains per ear - 32 pieces. - and their absolute weight - 42.9 g. The remaining varieties were inferior to it in the number of plants per 1 m2 by 3.4-13.3%, the number of productive stems by 4.4-17.8%, the number of grains per year by 3.3-31.2%, absolute grain weight by 1.2-4.0%. The spring varieties Viscount and Mamluk had an average grain size, while in the Priazovsky 9 and Getman varieties it was 3-4% higher. Of the proposed winter varieties, the Master variety distinguished itself by the largest size. It also had the maximum indicators in terms of nature and weight of 1000 grains, percentage of starch and extract content. Mikhailo and Kozyr have similar values for all of the above indicators and are inferior to the Master in grain size by 13.0-17.2%, weight of 1000 grains by 0.9-1.9%, natural weight - by 2.5-3.4%, starch content - by 9.1-10.0%, extract content - by 3.2-1.6%.