Key words
methods of hop's organic compound extraction, hop's resins, hop's polyphenols, hop's essential oils

Abstract
The article examines the issues of modern methods for isolating organic com-pounds of plant raw materials used in brewing - hops (Humulus lupulis L.). This aspect is important from the point of view of developing quantitative methods for assessing and identifying hop's quality indicators. The fact is that the issue of import substitution is relevant, and quality control tools are needed to assess or predict the organic hop compound's impact on the quality indicators of brewing products. This article reviews published work, mainly over the last 10 years, on various methods for isolating groups of organic compounds from the hop plant matrix. The search for research papers was carried out within the framework of international databases Web of Science, PubMed, Google Scholar, E-library, Cyberleninka, posted in the public domain. The selection of literary sources was carried out using lists of keywords and concepts generated by search engines. The primary analysis was based on the relevance of the annotations to the search topic. During the work, a total of at least 120 sources were processed, of which 54 publications were included in the reference list. Most sources were discarded due to inconsistency in the time frame for the search, incomplete research results, or duplication of materials already reviewed. An analysis of the conditions influences for the organic compound's isolation is shown in order to understand the mechanisms of the individual groups of compounds physicochemical methods of extraction influence. Thanks to this, the authors provide a mechanism for the effect of certain extractants on organic compound groups, expressed in substitution reaction schemes, for example, bitter resins. An analysis of the nature of extractants is provided, which is relevant from the point of view of extracting essential oils from the hop plant matrix. For the first time, the authors present the data of the connection between the release of bitter resins and hop's nitrogenous compounds, as accompanying ones, which may be important from the point of view of the methodology for assessing bitter resins as an identification indicator.

Key words
ultra-high-frequency waves, alcoholic yeast, beer, wine, baking, yeast compositions

Abstract
Saccharomyces yeast is a good source of vitamins, microelements and amino acids. Particularly popular are various autolysates and hydrolysates - preparations obtained by destroying Saccharomyces yeast cells in various ways, which are based on the thermal effect, that is, heating the yeast medium to a temperature of 40 to 65 °С. The main material for the research is Saccharomyces yeast: baking, beer, alcohol, wine, and yeast compositions based on them. The developed method involves the preparation of yeast suspensions based on baker's, brewer's, spirit and wine yeast, diluted in water, beer, spirit and grape must, respectively, to a cell concentration of 2o109 per cm3, followed by their subsequent treatment with microwave waves at a frequency until the cell membranes are completely destroyed (100 % dead cells). The energy of the ultrahigh frequency electromagnetic field is supplied from a source of microwave energy with a frequency of 2450 MHz through a waveguide into the working chamber, where the yeast suspension (DS1, DS2, DS3, DS4) is processed to obtain yeast compositions. It was found that cell death occurs at 78 seconds in DS1, at 86 in DS2, at 90 seconds in DS3 and at 82 seconds in DS 4. Heating of all yeast suspensions occurs uniformly in all samples and by 90 seconds of exposure it is 73 °С, that is the environment is heated to 45 °С. Thus, we can conclude that the cells in the grain wort are more resistant to destruction and require more time to die. The resulting yeast compositions contain 16 amino acids. At the same time, in the water-based yeast composition, the total content of amino acids is 7228.5 mg/100 cm3, which is lower than DC2 and DC3 by 79.1 and 291.8 mg/100 cm3, respectively. Thus, grain wort from barley in DK2 and from rye in DK3 is richer in amino acids. The method we developed can be used in the technology of alcohol, beer, wine and other food products.

Key words
multi-enzyme composition, enzyme preparations, white plum, white plum, juice yield, antioxidant activity, total phenolic substances, extractives, total phenolic substances, turbidity

Abstract
In order to obtain alcoholic beverages with high quality indicators, it is advisable to use semi-finished products based on natural fruit and berry raw materials. However, the substances included in its composition, neutral polysaccharides, proteins, cellulose, hemicellulose and other high-molecular compounds, make their production difficult. To facilitate the processing of raw materials, it is recommended to pre-treat the pulp with enzyme preparations. This makes it possible to improve the rheological and physicochemical properties of semi-finished products. The use of white plum as a natural flavoring agent in alcoholic beverages is a promising direction. The composition of white plum fruits includes sugars, organic acids, vitamins, phenolic compounds, minerals and trace elements. Previous studies have established a high content of pectin substances and the presence of cellulose in white plum fruits, which indicates the need for treatment with enzyme preparations with appropriate activities. For effective processing of this raw material "Fructozim Flux", which has pectolytic activity, and "Cellozyme Plus BGX", which has cellulolytic activity, were used. The use of these enzyme preparations made it possible to increase the total yield of juice by 1.3-1.4 times and gravity juice by 7.8-8 times, and reduce the kinematic viscosity in test samples by 7.8-16.7 times compared to the control as a result destruction of the structure of cellular tissue. Despite the fact that the juice yield in fermentalizates increased by 23-28%, the content of extractive substances in the control and experimental variants remained virtually unchanged and amounted to 14.15±0.27 g/100 dm3. There was a decrease in juice turbidity by 3.4-5.1 times, an increase in the content of phenolic substances and antioxidant activity in samples using multienzyme compositions compared to the control sample. When analyzing physicochemical and rheological parameters, the most effective was the use of a multienzyme composition: "Fructozim Flux" 0.2 mg/kg - "Cellozyme Plus BGX" 0.2 mg/kg.

Key words
sparkling wines, liqueur, glucose-fructose syrup, quality indicators

Abstract
In the production of sparkling wines, as is known, liqueurs - tirage and expedition - have a significant impact on their quality. In accordance with the requirements of current regulatory documentation, granulated sugar or white sugar is used as sugar-containing raw materials for their preparation. At the same time, the food industry is experiencing an increase in demand for alternative sugar-containing raw materials, including glucose-fructose syrups (GFS). The purpose of this work was to study the influence of the nature of sugar-containing raw materials on the quality characteristics of mass-produced and expedition liqueurs. The objects of the study were: tirage and expedition liqueurs - control (with white sugar) and experimental (with glucose-fructose syrup); production mixtures - control and experimental (32 samples). The dry white wine material selected for the preparation of tirage and expedition liqueurs was bottling-resistant and met the requirements of GOST 33336-2015 in terms of physical, chemical and organoleptic indicators. According to organoleptic indicators, the tirage and expedition liqueurs prepared using glucose-fructose syrup differed from the control ones in a lighter shade of color, pure wine aroma, without foreign tones and a milder taste. According to physical and chemical indicators, all liqueur samples met the requirements of GOST 33311-2015. It has been shown that the nature of sugar-containing raw materials does not affect the controlled and additional physical and chemical parameters of the batch mixture, including the content of volatile substances, free amino acids and organic acids, and also does not have a negative effect on its microbiological state: the test samples did not contain foreign cells microflora (wild yeast and bacteria). A comparative assessment of the qualitative characteristics of samples of expedition liqueur prepared using white sugar and glucose-fructose syrup did not reveal significant differences in their organoleptic and physicochemical parameters. It was noted that the color of expedition liqueur prepared using GFS was lighter, and the liqueur did not require additional filtration, unlike liqueur prepared using white sugar.

Key words
composite flours, cereals, legumes and oilseeds, flour fortification, nutritional value, healthy nutrition

Abstract
The development of the flour milling industry and related sectors of the food industry, primarily baking and confectionery, is aimed at creating balanced multicomponent food systems that meet modern nutritional requirements. Premium wheat flour is devoid of many valuable food components, which are removed during its production at flour mills, and since flour products occupy a significant share in the diet of the population around the world, its enrichment with essential substances, functional, biologically active compounds is a strategically important direction in creating products in the "Healthy Food" category. The analytical review is based on the results of research by domestic and foreign authors, using search engine resources: e-library, Cyberleninka.ru, Science Direct, Springer open, PubMed; searching for information in leading domestic and foreign scientific journals; as well as collections of conferences in the period from 2012 to 2023. Key words reflecting the subject of the study were used as a search strategy. The first part of the review reflects the latest scientific achievements in the field of modeling and creating composite flour mixtures, innovative technologies that make it possible to create products of a given composition, balanced in macro- and micronutrients, by enriching wheat flour with other crops. Analysis of publications indicates a huge number of different options and combinations of plant materials offered as enriching components. Most experimental studies are based on a single algorithm - identifying the optimal concentrations of enriching components based on studying the physicochemical, rheological, baking and organoleptic properties of composite flour, dough and finished products, and only a small number of works include studies of the biochemical characteristics of the feedstock, as well as functional and technological properties of composite flour in order to develop specific recommendations for their possible use. Of particular note is the increase in the number of works that use mathematical modeling using special computer programs.

Key words
vitamin-like substances, carotenoids, specialized food products of dietary preventive and therapeutic nutrition

Abstract
An important stage in the development of specialized food products (SPF) for dietary therapeutic and dietary preventive nutrition is the selection of functional ingredients and their doses. "Unified sanitary-epidemiological and hygienic requirements for goods subject to sanitary-epidemiological supervision (control)" establishes adequate and upper permissible levels of consumption of biologically active substances (BAS) as part of SPP. The purpose of the study was to assess the level of dietary intake of biologically active substances (coenzyme Q, carnitine, taurine, carotenoids, curcumin), and to compare doses that provide a clinical effect in patients with doses approved for use as part of SPP. The work analyzes and summarizes the results of the use of biologically active substances exclusively in human nutrition, including patients with various diseases. In order to conduct research on the issues of choosing functional ingredients for dietary therapeutic and dietary preventive nutrition, a review of the existing scientific literature over the past 6 years was carried out. An analysis of the literature showed that the consumption of biologically active substances in a normal diet varies widely, depending on the country, type and national dietary traditions. The difference between the minimum and maximum amounts of biologically active substances ingested from food reaches tens and even hundreds of times. The dietary intake of vitamin-like substances (taurine, coenzyme Q, carnitine), carotenoids (lutein, ?-carotene, lycopene, zeaxanthin) and curcumin varies widely. Clinically effective daily doses exceed the current values of adequate and even the upper permissible levels of consumption in specialized products. It seems advisable to introduce a distinction between specialized products into preventive and therapeutic ones. Within the first category, dosages of biologically active substances should approach adequate levels of consumption. This will provide the necessary amount of biologically active substances, helping to maintain general human health and prevent the development of various diseases. In SPP with a therapeutic effect, doses of biologically active substances should significantly exceed the levels required for prevention purposes. This is due to the fact that patients susceptible to various diseases and (or) the risks of their development require higher concentrations of biologically active substances to achieve a clinical effect.

Key words
pasta, nutritional value, leaf flour, root vegetable flour, antioxidant activity, polyphenols

Abstract
In modern industry, the integration of physiologically valuable ingredients to enhance the nutritional value of products is an area of research that is constantly evolving. The article presents the results of studies of the total antioxidant activity and polyphenolic substances of pasta with the addition of carrot root flour (Daucus carota subsp. sativus) and dried wild olive leaves (Elaeagnus angustifolia). The study of total antioxidant activity and polyphenolic substances in semi-finished and finished pasta products allowed us to establish that flour from the leaves of Elaeagnus angustifolia and the roots of Daucus carota subsp. had more significant antioxidant properties than durum wheat flour. The total antioxidant activity of flour samples was: from Elaeagnus angustifolia leaves 167.4±1.2 mmol/100 g; from root vegetables Daucus carota subsp. Sativus 2.3±0.4 mmol/100 g; from durum wheat 0.46±0.2 mmol/100 g. After cooking pasta samples, the indicators of total antioxidant activity changed due to exposure to high temperature factors. In samples of pasta from durum wheat, the total antioxidant activity was 0.24±0.2 mmol/100 g; in flour from Elaeagnus angustifolia root vegetables 1.26±0.05 mmol/100 g; in flour from the leaves of Elaeagnus angustifolia 62.4±0.07 mmol/100 g. The results obtained on the content of the total amount of polyphenolic compounds made it possible to establish that flour from the leaves of Elaeagnus angustifolia contains a large 10,000.0±10.2 mg/100 g In samples of flour from durum wheat and Elaeagnus angustifolia root crops, the content of polyphenolic substances is 10-15 times lower. Given the high polyphenol and antioxidant content in general, studies have been conducted on the vitamin E content of Elaeagnus angustifolia leaf flour and prepared pasta products based on it. Vitamin E was found in Elaeagnus angustifolia leaf flour (10.0±0.4 mkg/g), as well as in Elaeagnus angustifolia leaf dry pasta (5.2±0.2 mkg/g). After cooking pasta, the vitamin E content decreased by half and amounted to 2.5±0.2 mkg/g.

Key words
canning method, technology, sterilization, puree, preheating, thermal energy, electromagnetic field

Abstract
The paper presents an innovative resource-saving technology for the production of apple and rose hip puree for functional nutrition using new technological methods using electrophysical effects on raw materials and semi-finished products and stepwise high-temperature sterilization in open-type devices. The currently implemented heat treatment of raw materials before wiping with steam or hot water, along with the loss of dry substances, leads to intense oxidative processes of the product, which significantly reduces its quality. Research has established the effectiveness of improving the technology for the production of pureed canned food using a 2-3-minute exposure of raw materials to microwave EMF with a frequency of 2400±50 MHz and a power of 300-600 W, which ensures their heating to 90 °C and softening, followed by wiping. A new gentle sterilization regime has been developed, which reduces the duration of the sterilization regime by 35 minutes compared to the traditional sterilization regime, thereby increasing its nutritional value. The vitamin C content in purees made using improved technology is 25.2 mg/% higher than in purees made using traditional technology. Based on the results obtained, an improved technology for the production of apple and rosehip puree for functional nutrition has been proposed.

Key words
clarium catfish, bean flour, biological value, nutritional value, energy value

Abstract
The most important condition for ensuring the normal functioning of the human body is its balanced, nutritious diet. One of the priority areas for the development of the food industry of the agro-industrial complex of the Russian Federation is the production of functional products based on the use of raw materials of animal and plant origin, which, as a result of technological influences, form a homogeneous system with a directionally formed composition. One approach to solving this issue is the use of specially developed multicomponent products based on combined fish masses with herbal additives for inclusion in the diet of children and adults, which will help increase the preventive component of the diet without violating physiological consumption standards. The purpose of this research work was to substantiate the feasibility of using bean flour for the production of combined fish masses based on minced catfish for dietary therapeutic and dietary preventive nutrition products. To do this, we determined the yield of edible parts and waste when cutting catfish, the energy and nutritional value of the constituent components and the combined fish mass at different ratios of catfish meat and bean flour. The conducted studies confirmed the high nutritional value of the proposed combined fish mass based on clariform catfish meat and red bean flour. It has been established that an increase in the concentration of bean flour in the combined fish mass leads to an increase in the content of essential amino acids in proportion to the amount of flour introduced into the composition. The adjusted amino acid digestibility coefficient of the proteins of the combined mixture and the glycemic index increase in proportion to the increase in the bean component in the fish mass. When studying the biochemical potential, it was calculated by calculation that combined fish masses based on catfish meat and red bean flour are a protein product, as they contain more than 12 % of the daily protein requirement. The presented results confirm the feasibility of using bean flour to obtain combined fish masses.

Key words
non-traditional raw materials, triticale, sorghum, buckwheat, enzymes, grain wort, alcohol, volatile metabolites, grain distillates

Abstract
An urgent problem of fermentation production is the expansion of the range of domestic competitive alcoholic products based on the principles of rational use of new types of grain raw materials and modern biotechnological processes for their processing, ensuring effective import substitution. The purpose of the review was to analyze and summarize the results of studies devoted to the selection of promising grain crops that are not inferior to those traditionally used in the production of alcohol, to study their properties and biotechnological features of use in alcoholic beverage technologies. The objects of the study were current data from original research and review articles published in scientific journals over the past 10 years. As a result of the analysis of scientific articles on this problem, it was found that researchers identify mainly three types of plant crops: triticale, grain sorghum and buckwheat, as the most promising for use in the production of fermentation products. It is shown that the compositional features of non-traditional raw materials require the development of special approaches and biotechnological methods for their processing. The review summarizes the basic principles for selecting complex enzyme systems depending on the composition of technologically significant polymers in the grain. Using examples of the studied types of non-traditional raw materials that differ in composition, the influence of the substrate specificity of the enzymes included in the selected complex on the efficiency of hydrolysis of polymers to soluble compounds and the possibility of obtaining grain wort with good rheological and biochemical characteristics is illustrated. The main factors influencing the degree of microbial conversion of non-traditional raw materials into ethanol and accompanying volatile metabolites synthesized by yeast have been identified. It has been shown that triticale and sorghum are promising for use as alternative raw materials that are not inferior to wheat, corn and rye traditionally used in the production of alcohol, and provide a high yield of alcohol. While the use of buckwheat has the greatest impact on changing the composition of metabolites in grain distillates, which will make it possible to obtain alcoholic beverages with peculiar shades and tones in their aroma and taste.

Key words
apple, grain, wheat, fruits, processing, distillate, alcohol, joint processing, grain-fruit raw materials

Abstract
The work evaluates the prospects for obtaining distillates and alcohol through the joint processing of grain and fruit raw materials. Wheat was used as a grain raw material, which acted as a source of carbohydrates in the mixture. Apples of the most common varieties in the central part of Russia were used as fruit raw materials: Antonovka, Golden, Bogatyr. In this case, apple raw materials made it possible to impart original flavor and aromatic characteristics to the resulting distillates. Previously, a batch was obtained: crushed wheat grain, with a hydromodulus of 1:3 and apples with a hydromodulus of 1:0.5. The resulting individual batches were subjected to separate water-heat and enzymatic treatment using a complex of enzyme preparations. To conduct the experiment, grain and apple wort obtained at the first stage of research were mixed in various ratios from 25 to 75 %. Grain and apple wort, in the required ratio, were mixed immediately before the start of fermentation. Based on the fermentation results, the main parameters of the mature mash were determined. It was found that carbohydrates in all variants are almost completely assimilated by yeast, but with an increase in the proportion of apple wort, a natural decrease in the yield of alcohol in the final product is observed. When analyzing the mash for the content of organic acids, a high content of malic and citric acids was noted in options 1, 3 and 4. In the resulting samples of distillates, the composition of volatile impurities was determined by gas chromatography. In the first option, a critically high methanol content is observed (1.9 % vol.), which is associated with the high pectin content in apple raw materials. In other options, the composition of volatile impurities approaches the standardized values. During the tasting assessment of the distillate samples obtained, it was noted that in options 1, 3 and 4 there is a pronounced aroma and taste of apples. As a result of the work carried out, the possibility of obtaining distillates with original organoleptic characteristics that meet existing safety requirements for such products has been shown.

Key words
strong wheat, indicators, wheat quality, flour, dough rheological properties, bread

Abstract
Throughout its history, the All-Russian Research Institute of Grain and its Processed Products (hereinafter referred to as the Grain Institute) has been and continues to be concerned with the quality of the main baking crop - wheat. It was the Grain Institute that focused attention on the peculiarities of the properties of wheat for baking purposes, created a system for assessing grain by its strength, being one of the authors of the concepts of strong and valuable wheat. Strong wheat is wheat grain of one variety or a mixture of varieties, characterized by genetically determined very high baking qualities and the ability to be an improver of weak wheat for baking purposes. Based on the results of crop surveys conducted by scientists at the Grain Institute for more than 20 years, we can say that the quality of grain within each class is constantly decreasing from year to year. There has been virtually no 1st and 2nd grade wheat in the last few years. The purpose of the work was to determine the quality of strong wheat for compliance with regulatory documents and to identify changes in its properties at the present time. As a result of the study, 38 samples of grain from harvests of three years were selected from commercial batches of soft wheat grain produced in different regions of Russia, having a gluten content of at least 28 % (from 28 to 37.1 %), gluten quality - from 45 to 98 units . IDK, falling number - from 134 to 394 s, and a wide range of rheological and baking properties. The data obtained were combined into a common array with the results of an examination of high-gluten wheat grain. Laboratory grinding of grain samples was carried out on a laboratory mill MLU-202 to obtain first and highest grade flour with a 70 % yield. The rheological properties of the dough were studied using an alveograph and a valorigraph using standardized methods. Laboratory baking of bread is carried out using the re-kneading method and the "shortened" method. New knowledge has been obtained about the properties of high-gluten (strong) wheat.

Key words
caviar production, secondary raw materials, fat fraction, extraction, heat treatment, enzymatic hydrolysis, biological value

Abstract
The expediency of isolating a valuable fat fraction from the target protein product in remaining caviar production waste (membrane material remaining after the roe separation stage of Far Eastern salmon) is justified. The separation of fat from the protein fraction was carried out by extraction with polar and non-polar solvents. To increase the fat yield, the initial secondary raw materials were pre-exposed in two ways. In the first method, the starting material was treated thermally at a temperature of 90 °C for 20 minutes. In the second method, the raw materials were subjected to enzymatic hydrolysis using the enzyme preparation "Protamex" (0.5 %), at a hydromodule of 2:1, temperature 55 °C, treatment duration - 30 minutes. The pretreatment was intended to destroy the protein-fat emulsion. The yield of the fat fraction in the first option was 4 %, in the second - 4.9 %. The biological value of the fat obtained in two ways was assessed by examining the fatty acid and fractional compositions of experimental samples. Analysis of the data obtained indicates that the fat fractions isolated by two methods from caviar production waste contain polyunsaturated fatty acids (44.83 and 46.05 %), triacylglycerides (36.67 and 40.17 %), phospholipids (9.08 and 9.83 %), characterizing the biological value of fat. A higher content of these valuable substances is contained in the fat fraction obtained by processing secondary raw materials by enzymatic hydrolysis with subsequent solvent extraction. Both fat fractions are characterized by higher rates than the source material. The yield of fat extracted by the second method using pre-heat treatment before solvent extraction is almost 1 % higher. Based on the experimental data, a conclusion was made about the expediency of separating the fat fraction from the target protein product and the possibility of using two methods of separating fat from the secondary raw materials of caviar production of salmon fish species.

Key words
anions, organic and inorganic acids, alcoholic beverages, capillary electrophoresis, identification, methodology

Abstract
The study of the anionic composition of distilled alcoholic beverages is of undoubted interest not only for assessing quality and safety, but also for the development of new regulatory documents regulating the compliance of drinks with certain requirements and standards. In this regard, the development of a method for determining anions is an important and urgent task. Using the method of capillary electrophoresis with conductometric detection, an express method has been developed, which is a simple and reliable method for routine differentiated simultaneous determination of 16 anions of organic and inorganic acids in distilled alcoholic beverages in 10 minutes. For the quantitative determination of identified anions, a method for preparing calibration mixtures with mass concentrations of target analytes of 20.0; 10.0; 5.0; 1.0; 0.10 mg/dm3 has been developed. The limits of the relative error of the method at P = 0.95 are no more than ±5 %. For the purpose of metrological assessment of the quality of the technique, an array of experimental data was collected. It was found that the maximum deviation of the "peak area" indicator is no more than 7.3 %, the "retention time" indicator is 1.2 %, and the "peak height" indicator is 4.9 %. The analytical capabilities of the developed determination method have been confirmed by a series of tests; the relative error at P = 0.95 is no more than 15 %. The technique was tested on 50 samples of distilled alcoholic beverages. In the anionic composition of the studied samples, acetates were found, which account for up to 70 % of the total amount of identified anions, the share of formates is up to 42 %, chlorides up to 16 %, sulfates up to 12 %, lactates up to 8 %, phosphates up to 8 %, glycolates up to 7 %, the share of the remaining identified ions is less significant. The effectiveness of using the developed methodology for qualitative and quantitative analysis in laboratories that monitor the quality and safety of alcoholic beverages has been experimentally confirmed. The technique makes it possible to qualitatively and quantitatively determine the anionic composition of the drink, identify differences compared to reference samples, and also develop new identification criteria and regulatory documentation.

Key words
Ribes nigrum L., juices, cultivars, sensory profiles, anthocyanin profile

Abstract
The results of the study of the effect of anthocyanins on the organoleptic parameters of juices from the fruits of 5 varieties of black currant suitable for industrial commercial use: Blessing, Oryol Serenade, Sagittarius, Chernookaya, Ben Connon (Orel district, Orel region) are presented. Based on the results of the dispersion analysis and the Tuke test, it was found that in appearance all the samples had a ruby (Blessinga, Sagittariusab and Black-eyeda) or ruby-red (Orel Serenadea, Ben Connanb) coloring typical for blackcurrant juice. The taste qualities of the juice of the studied varieties were typical for black currants. The mildest taste was characterized by the juices of the Blessing and Chernookaya varieties. The lowest taste qualities were noted in the juice of the Ben Connan variety. In the juices of the Blessing and Chernookaya varieties, cyanidin rutinosides prevailed, in the rest - delphinidin rutinosides. The highest content of rutinosides was in the juice of varieties Chernookaya and Orlovskaya, and glucosides - in the juice of the Sagittarius variety. The content of anthocyanins in the juices varied from 53.8±6.7 mg/100 g (Ben Connan) to 79.4±12.5mg/100 g (Orel Serenade), varietal variability was V = 31.4 %. The greatest quantity of anthocyanins was noted in the juice of the varieties Oryol Serenade and Sagittarius - 79.4±12.5 and 71.9±11.3 mg/100 g, respectively. The influence of the qualitative composition of anthocyanins on the juice color has been established. Juices with a predominance of red tones in color are characterized by a higher content of delphinidin-3-rutinoside, and ruby tones - cyanidin-3-glucoside. It was shown that juices with a higher content of anthocyanins were more bitter. In the studied samples, the content of anthocyanins negatively correlated with astringency (r = -0.32). The presence of dominant anthocyanidins in the juices - delphinidin and cyanidin, which have the greatest antiradical activity, significantly increases the nutritional value of blackcurrant juices, the use of which in the form of nectar (250 ml) makes it possible to cover an adequate daily level of anthocyanin consumption (50 mg / day) by at least 68-70 %.

Key words
sparkling wines, visible light, quality indicators, oxidative processes, storage conditions

Abstract
During storage, sparkling wines in consumer packaging are often exposed to natural and artificial lighting, which can provoke a deterioration in their quality characteristics. In this regard, studies aimed at determining the optimal storage conditions for this type of wine products are relevant. The purpose of this work is to study the effect of visible light in the middle range of the spectrum on the quality characteristics of sparkling wines and to develop recommendations on their storage conditions based on the data obtained. Objects of research: industrial samples of sparkling wines of Russian production in packaging typical for each category: white (in glass bottles of dark olive color) and pink (in glass colorless bottles). The control samples were stored in the dark and in natural light. The prototypes are in special cameras that provide uniform illumination throughout the experiment at a wavelength of: blue light - l=440-485 nm; green light - l=500-565 nm; yellow light - l=565-590 nm. For 180 days, controlled and additional physico-chemical parameters were studied in experimental and control samples of sparkling wines. It was found that the change in the qualitative characteristics of sparkling wines during storage under the influence of visible light in the middle range of the spectrum (at l=440-590 nm) is due to the intensification of mainly oxidative processes. Exposure to visible light leads to a change in a number of indicators that directly affect the color, aroma and taste of wine. Among them: ORP and concentration of volatile components. Minimal changes in the organoleptic and physico-chemical parameters of sparkling wines are observed under storage conditions in the dark, as well as when exposed to electromagnetic radiation at a wavelength of 500-565 nm (green light). The most significant are in storage conditions in natural light, as well as when exposed to electromagnetic radiation at a wavelength of 440-485 nm (blue light). The results of the study allow us to recommend storing sparkling wines in the dark or using lighting with a wavelength in the range of 500-565 nm (green light) to maximize the preservation of the original quality of sparkling wines. In the absence of such an opportunity - in lighting conditions with l = 565-590 nm (yellow light).

Key words
fruit distillates, fruit vodkas, stone fruit raw materials, identification

Abstract
Currently, there is an increase in consumer demand for alcoholic drinks based on fruit distillates, including fruit vodkas. In accordance with current regulatory documentation, fruit vodkas are produced without the addition of any flavors or artificial colors. This allows them to be classified as an elite group of alcoholic products and, at the same time, increases the risk of falsification. Common methods of adulterating fruit vodkas are: complete or partial replacement of fruit ethanol with ethanol of non-fruit origin; introduction of flavoring additives and flavorings; replacement of expensive fruit raw materials with other, cheaper raw materials. In this regard, ensuring the quality and safety of distillates and alcoholic beverages from fruit raw materials and increasing the efficiency of their identification are urgent tasks. he analysis of regulatory documentation and experimental data is devoted to the issues of identifying counterfeit products based on them. The features of the composition of fruit (fruit) distillates and alcoholic drinks from stone fruit raw materials are considered. Approaches to determining their origin and methods of establishing authenticity based on botanical origin are analyzed. It has been shown that products from certain types of fruit stone raw materials can be differentiated by the ratio of the concentrations of the main higher alcohols (1-propanol / sum of isobutanol and isoamylol). It has been established that the value of the indicator 1-propanol/isobutanol+isoamylol practically does not change during product storage and, therefore, can be used as an identification criterion. The presence in certain concentrations of propylene glycol and/or benzyl alcohol and/or triacetin, often used as flavor components, in products may indicate the presence of the latter. Isotope mass spectrometry can also be used to determine the presence of non-fruit alcohols. The possibility of using the ratio of optical isomers of individual volatile chiral compounds, including terpenes, as an additional criterion for differentiating distillates from fruit stone raw materials was noted. It has been shown that to identify distillates from dogwood it is possible to use specific marker compounds - decanal, methyl (Z)-9-octadecenoate, ?-cadinene.

Key words
technological process, product quality, energy saving, control system, automation, microprocessor technology, programmable logic controller, workstation, digital twins

Abstract
The paper considers the problems of creating intelligent quality management systems for products produced by cheese-making enterprises, analyzes the market of solutions provided by Russian manufacturers of product quality information systems, considers the task of creating an intelligent product quality system based on the creation of a digital double, considers the possibilities of introducing innovative methods of product quality control. The review of the companies of the Russian segment of the equipment market engaged in the development of automated cheese-making enterprises and the analysis of the equipment produced by them is carried out, the presence or absence of intelligent technologies in this area is analyzed. A solution has been proposed to create an intelligent quality control control for cheese production, which can be implemented through the use of modern information technologies and computer vision. It is necessary to control the production process, as a violation of the process can lead to a loss of quality of the finished product. Examples of various existing digital counterparts of industrial units, technological equipment such as a pumping unit, grinding mills, electric motors, etc., the structure of creating a digital twin and the need to use it in production systems are considered. Conclusions are drawn about the economic efficiency and improvement of the quality of finished products through the use of modern automation systems and intelligent control systems, increasing the reliability of equipment through the use of intelligent systems, facilitating its maintenance and operation in general, training employees and the introduction of modern training methods using intelligent technologies, increasing productivity.

Key words
grape varieties bayan-shirey, rkatsiteli, total sugar, extract, volatile acidity, mathematical modeling, one-factor regression

Abstract
In the research work, the technology for the production of environmentally friendly Tokay-type sweet dessert wines using technical grape varieties grown in the conditions of the Samukh region was studied for the first time. The industrial grape varieties Bayan-shirey and Rkatsiteli, which were fully ripened and withered for 4-5 days, were used as the object of research. According to Hungarian technology for the production of Tokaji wines, bunches of grapes are rolled on the vine, withered for a certain time, and then dropped for processing. At the same time, the percentage of sugar in grapes artificially increases due to the evaporation of moisture. In pre-dried grapes, the percentage of sugar should be in the range of 40-45 %. To produce Tokaji-type wines, fermentation of grape must is carried out naturally without the addition of alcohol or other ingredients. After formation in the wort 14-16 vol% alcohol, the fermentation process stops naturally. As a result, natural sugar and alcohol remain in the wine material. Wilted grape varieties, despite their high sugar content, are economically ineffective due to low juice yield and a quantitative decrease in extractives. Therefore, the technology for preparing wine materials was studied using different options. Before fermentation, the wort is added to a predetermined amount of alcohol and subjected to the fermentation process. In this case, 15-15.5 % alcohol is formed in the fermenting wort and the fermentation process is stopped naturally. During the production of wine materials, a technological regime was chosen according to which the sugar content in the wine material was 16 g/100 cm3. The amount of alcohol and sugar in the wine material corresponded to the norm. During the study, using mathematical and statistical methods, the optimal option was determined for the main quality indicators of Tokay wines made from the Bayan-Shirey and Rkatsiteli grape varieties. The evaluation score of the wine material in the study was 99.99 %, which is explained by the quantitative change in sugar in the grapes, volatile acidity and extract in the wine material.