В многогранном мире креплёных сладких вин особое место занимают портвейны. Аутентичные Porto – группа вин, которая является визитной карточкой уникального винодельческого региона Португалии, раскинувшегося вдоль живописной долины реки Дору. Регламентированное европейским законодательством наименование «Porto» могут носить исключительно вина, изготовленные из винограда, выращенного и винифицированного в этом благодатном краю. Разнообразие портвейнов поражает воображение ценителей этого благородного напитка. Нередко неопытные любители портвейнов сталкиваются с ситуацией, когда приобретают вино, не соответствующее их ожиданиям. Это может быть связано в том числе с тем, что на рынке присутствуют вина, имитирующие аутентичные Porto, но не имеющие с ними ничего общего, кроме названия. В Российской Федерации традиционно производятся вина под наименованием «Портвейн», однако по своим параметрам, стилю и вкусу они существенно отличаются от своих португальских собратьев. Потребителям разобраться в этих нюансах довольно сложно. Эти вина носят национальный российский характер и, согласно европейскому законодательству, не могут экспортироваться за рубеж, поскольку не соответствуют строгим регламентам, установленным для аутентичных Porto, в частности, по географическому наименованию места происхождения. В этой связи требуются основания для корректной классификации этой группы вин, во избежание неопределенности в местах их продаж и последующего разочарования потребителей из-за несоответствия желаемой и реальной вкусоароматической палитры купленного портвейна. Целью данной статьи является углубленное ознакомление с нюансами вкусоароматических параметров этого уникального вина, а также раскрытие различий между аутентичными Porto и российскими портвейнами. In the multifaceted world of fortified sweet wines, port wines occupy a special place. Authentic Porto is a group of wines that is the hallmark of Portugal's unique wine region, which stretches along the picturesque valley of the Douro River. The name «Porto» regulated by European legislation can only be worn by wines made from grapes grown and vinified in this fertile land. The variety of port wines amazes the imagination of connoisseurs of this noble drink. Inexperienced port wine lovers often face a situation when they purchase wine that does not meet their expectations. This may be due, among other things, to the fact that there are wines on the market that imitate authentic Porto, but have nothing in common with it except the name. In the Russian Federation, wines are traditionally produced under the name «Port Wine», however, in terms of their parameters, style and taste, they differ significantly from their Portuguese counterparts. It is quite difficult for consumers to understand these nuances. These wines are of a national Russian character, and according to European legislation, they cannot be exported abroad because they do not comply with strict regulations established for authentic wines, in particular, by geographical designation of origin. In this regard, grounds are required for the correct classification of this group of wines in order to avoid uncertainty in their places of sale and subsequent consumer disappointment due to the discrepancy between the desired and real flavor palette of the purchased port. The purpose of this article is an in-depth acquaintance with the nuances of the flavor parameters of this unique wine, as well as revealing the differences between authentic Porto and Russian port wines.

One of the ways to improve kvass production is the use of dry microorganisms in the technology. The work shows the possibility of using such dry microorganisms as "Saf-instant", "Saf-levur", "Fermipan brown", "Nevada" at the fermentation stage. Yeasts were used for fermentation of kvass wort obtained by infusion method on the basis of barley, unfermented rye and fermented rye malts. Yeast cultures were pre-watered for 1 hour before use, then introduced into the wort in the amount of 20 million cells/cm3. During the experiment the fermentation process was monitored by the reduction of dry matter in the fermented kvass, as well as the physiological state of yeast during the whole fermentation period. The duration of fermentation to the required dry matter content in fermented kvass (5.6-5.8%) was 15 hours for "Nevada" microorganisms, 18 hours for "Saf-instant" and "Saf-levur", 20 hours for "Fermipan brown". It was noted that all yeasts adapted to fermentation conditions rather quickly, on average in 3-5 hours, their active reproduction was observed. Yeast biomass increased on average by 3.5 times, high content of viable cells and cells with glycogen (up to 74-81%) was observed. The fastest growth of yeast biomass, including cells with glycogen, was observed in the case of baker's yeast "Nevada", a longer accumulation of yeast during fermentation was observed for the sample of yeast "Fermipan brown". The obtained variants of kvass had good organoleptic characteristics, quality indicators corresponded to the required standards. The proposed technology can be recommended for implementation in existing beer and soft drinks enterprises.

В производстве напитков бродильной отрасли основным сырьем служат злаковые культуры, преимущественно ячмень и пшеница. Данные виды сырья отличаются высоким содержанием крахмала — источника сбраживаемых сахаров, а также присутствием в них некрахмальных полисахаридов и белка. Высокомолекулярные азотистые соединения в случае их повышенного содержания в сырье могут стать причиной коллоидных помутнений напитков, в связи с чем содержание белка в ячмене и пшенице строго регламентируется. Однако при организованном протеолитическом гидролизе белки и полипептиды можно частично ферментировать до низкомолекулярных фракций, которые не ухудшают технологический процесс и, следовательно, качественные показатели напитков, а, наоборот, способствуют повышению их биологической ценности за счет перехода аминокислот из зерна в напиток. В работе рассмотрены возможности использования в производстве ферментированных зерновых напитков определенных сортов ячменя и пшеницы, произрастающих в Сибирском федеральном округе, отличающихся повышенным содержанием белка: сорта ячменя — «Ворсинский 2», «Челябинский 99»; сорта пшеницы — «Алейская», «Алтайская 100». Предлагаемые сорта отобраны с учетом их агротехнических характеристик и отличаются высокой урожайностью (25,6–32,6 ц/га для сортов ячменя и 26,2–29,8 ц/га сортов пшеницы), устойчивостью к засухе и полеганию, вегетационным периодом и средним сроком созревания. В ходе оценки пригодности различных сортов злаковых культур к использованию в производстве напитков брожения по основным качественным и технологическим показателям установлено, что все сорта отличаются высокой способностью прорастания (94,7–96,2 %), что позволяет судить о возможности получения солода из предлагаемых зерновых культур; повышенным содержанием белка (12,6–14,4 % для сортов ячменя, 13,1–14,5 % для сортов пшеницы); а также высокой экстрактивностью (73,5–74,5 % для сортов ячменя, 62,1–62,9 % для сортов пшеницы), что служит важным показателем качества сырья, используемого в производстве напитков брожения. Повышенное содержание белка предлагается снижать путем проведения солодоращения зерна с использованием при замачивании химического стимулятора роста «Энерген». Данный способ позволяет снизить количество белка в сырье на 12,9–13,2 % для ячменя и 23,7–27,6 % для пшеницы в сравнении с исходным сырьем, что приведет к допустимому уровню белка в сырье — 10,8–12,5 и 10,0–10,5 % для ячменя и пшеницы соответственно. Установлено, что предлагаемые сорта злаковых культур возможно использовать в производстве ферментированных зерновых напитков с предварительным проращиванием в присутствии стимулятора роста химической природы, а образующиеся при гидролитическом расщеплении аминокислоты, переходя в напитки, повысят их биологическую ценность. 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.

В современной промышленности интеграция физиологически ценных ингредиентов для повышения пищевой ценности продуктов является областью исследований, которая постоянно развивается. В статье представлены результаты исследований общей антиоксидантной активности и полифенольных веществ в полуфабрикатах и готовых макаронных изделиях с добавлением муки из корнеплодов моркови (Daucus carota subsp. sativus) и сухих листьев дикой оливы (Elaeagnus angustifolia), которые позволили установить, что мука из листьев Elaeagnus angustifolia и корнеплодов Daucus carota subsp. обладала более значительными антиоксидантными свойствами, чем мука из твердых сортов пшеницы. Общая антиоксидантная активность образцов муки из листьев Elaeagnus angustifolia составила 167,4±1,2 ммоль/100 г, из корнеплодов Daucus carota subsp. sativus 2,3±0,4 ммоль/100 г, из твердых сортов пшеницы 0,46±0,2 ммоль/100 г. После варки макаронных изделий показатели общей антиоксидантной активности изменились в связи с воздействием высокотемпературного фактора. В образцах макаронных изделий из твердых сортов пшеницы показатель общей антиоксидантной активности составил 0,24±0,2 ммоль/100 г, в муке из корнеплодов Elaeagnus angustifolia 1,26±0,05 ммоль/100 г, в муке из листьев Elaeagnus angustifolia 62,4±0,07 ммоль/100 г. Полученные результаты по содержанию общего количества полифенольных соединений позволили установить, что мука из листьев Elaeagnus angustifolia содержит 10 000,0±10,2 мг/100 г. В образцах муки из твердых сортов пшеницы и корнеплодов Elaeagnus angustifolia содержание полифенольных веществ в 10–15 раз ниже. Учитывая высокое содержание полифенолов и антиоксидантов в целом, были проведены исследования по содержанию витамина Е в муке из листьев Elaeagnus angustifolia и в готовых макаронных изделиях на ее основе. Витамин Е был обнаружен в муке из листьев Elaeagnus angustifolia (10,0±0,4 мкг/г), а также в сухих макаронных изделиях из листьев Elaeagnus angustifolia (5,2±0,2 мкг/г). После приготовления макаронных изделий содержание витамина Е снизилось в 2 раза и составило 2,5±0,2 мкг/г. 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 μg/g), as well as in Elaeagnus angustifolia leaf dry pasta (5.2±0.2 μg/g). After cooking pasta, the vitamin E content decreased by half and amounted to 2.5±0.2 μg/g.

The problem of merchandise assessment of taste food products is the most important in terms of establishing their identity with the declared quality. This uniqueness underlies their fair selling proposition and pricing. This is especially true for flavored wines, which are valued by the target audience for their uniqueness and recognition: both in terms of trade name, brand, and place of origin, the totality of their flavour and aroma parameters. When making a purchase at a retail point of sale from buyers, there is no guideline about the presence of specific flavour and aroma parameters in flavored wines, except for the indication on the label of the trademark and the place of origin of the goods. This is often used by unscrupulous producers of this group of wines, endowing their products with false labels, giving them out under world-famous trademarks produced in regions with an undeniable business reputation. In terms of deliveries in the parallel import format, when retail chains do not have the possibility of direct deliveries from legitimate commodity producers, the purchase of a “pig in a poke” is more than likely, and the disappointment of the target consumer group is predetermined. The likely consequences of such uncertaintyty are quite obvious - the loss of legitimate commodity producers of their impeccable business reputation, the replacement of their trade offer with the proposals of competitors who are able to protect the authenticity of their trade offer due to the absence of restrictions on both supply and traceability of supply chains from third parties. The solution of the indicated problem is possible if the national bodies of commodity examination have effective methodological and hardware support for identifying the trade offer of the designated product group in terms of its authenticity and originality of origin. Previously, we described a methodical approach to solving a similar problem using organoleptic evaluation methods, in this publication we will describe the results of our analytical physicochemical studies of flavored wine samples, uniquely identified for the originality of trademarks and places of origin of goods [14]. The result of these studies was the statement about the statement about the possibility of establishing the typicality of flavored wines declared on the labels of the names of trademarks and places of origin of goods. These results, of course, can become the basis of a commodity examination in the customs assessment of flavored wines of world famous trademarks.

Ржаной солод является основным сырьем в производстве кваса, формирующим оригинальные вкусоароматические характеристики напитка. По способу производства и целевому назначению ржаной солод разделяют на неферментированный, применяемый в качестве источника ферментов, и ферментированный, прошедший дополнительную стадию ферментации, основное использование которого заключается в обеспечении напитка красящими и ароматическими веществами. Одним из способов улучшения качественных и технологических показателей неферментированного солода, прежде всего ферментативной активности, является применение в технологии солодоращения биокаталитической обработки зерна. В работе показана возможность использования цитолитического ферментного препарата «Бирзим БГ» на стадии замачивания ржи, который вносится в последнюю замочную воду в концентрации 0,4 % к массе сырья, и зерно выдерживается в данных условиях в течение 6 ч. Объектами исследования являлись рожь сортов Влада и Сибирь селекции Алтайского края. Технология ржаного неферментированного солода включала классические стадии: мойку и замачивание зерна воздушно-оросительным способом с попеременной выдержкой зерна под слоем воды (в течение 4 ч) и в воздушном пространстве (в течение 6 ч) при температуре воды 17,0±0,5 ℃ в течение 48 ч; проращивание по типу «ящичной солодовни» при температуре 18,0±1,0 ℃ в течение 4 сут; сушку солода в два этапа при максимальной температуре 70,0±2,0 ℃; удаление ростков. Предлагаемая обработка стимулирует образование ферментов на стадии проращивания зерна, к концу проращивания цитолитическая активность повышается на 30,0±0,9 %, амилолитическая – на 26,8±2,3 % в сравнении с необработанным зерном. В результате сушки происходит снижение набранной активности на 16,5 и 12,2 % для цитолитической и амилолитической активности соответственно. Готовый неферментированный ржаной солод имеет высокую экстрактивность – 83,9±0,2 %, цитолитическую активность – 240,3±3,0 ед./г, амилолитическую активность – 202,6±4,1 ед./г. Качественные показатели удовлетворяют требованиям стандарта. Rye malt is the main raw material in the production of kvass, forming the original taste and aroma characteristics of the drink. According to the method of production and intended purpose, rye malt is divided into unfermented, used as a source of enzymes, and fermented, which has passed an additional stage of fermentation, the main use of which is to provide the drink with coloring and aromatic substances. One of the ways to improve the quality and technological indicators of unfermented malt, first of all, enzymatic activity is the use of biocatalytic grain processing in malting technology. The paper shows the possibility of using the cytolytic enzyme preparation «Birzim BG» at the stage of soaking rye, which is introduced into the last soak water at a concentration of 0.4% by weight of raw materials, and the grain is aged under these conditions for six hours. The objects of the study were rye varieties Vlada and Siberia selection of the Altai Territory. The technology of rye unfermented malt included the classic stages: washing and soaking of grain by air-irrigation method, with alternating grain exposure under a layer of water (for four hours) and in the air (for six hours) at a water temperature of 17.0±0.5 ℃ for 48 hours; germination by the type of «box malt house» at a temperature of 18.0±1.0 ℃ for four days; drying of malt in two stages at a maximum temperature of 70.0±2.0 ℃; removal of sprouts. The proposed treatment stimulates the formation of enzymes at the stage of germination of grain, by the end of germination cytolytic activity increases by 30.0±0.9%, amylolytic – by 26.8±2.3% in comparison with unprocessed grain. As a result of drying, the accumulated activity decreases by 16.5 and 12.2% for cytolytic and amylolytic activity, respectively. Finished unfermented rye malt has a high extractivity – 83.9±0.2%, cytolytic activity – 240.3±3.0 units/g, amylolytic activity – 202.6±4.1 units/g. Quality indicators meet the requirements of the standard.

Проблема товароведной оценки вкусовых продуктов питания является важнейшей с точки зрения установления их идентичности заявляемому качеству. Такая уникальность лежит в основе для справедливого их торгового предложения и ценообразования. В особой мере это относится к ароматизированным винам, которые ценятся целевой аудиторией за их уникальность и узнаваемость: как с точки зрения наименования торговой марки, так и места происхождения, совокупности их вкусоароматических параметров. Делая покупку в месте розничной продажи, у покупателей нет никакого ориентира о наличии в ароматизированных винах специфических вкусоароматических параметров, кроме указания на этикетке торговой марки и места происхождения товара. Этим часто пользуются недобросовестные производители этой группы вин, наделяя свои товары фальшивыми этикетками, выдающими их под всемирно известные торговые марки, производимые в регионах, имеющих неоспоримую деловую репутацию. В условиях поставок в формате параллельного импорта, когда у розничных торговых сетей нет возможности прямых поставок от легитимных товаропроизводителей, покупка «кота в мешке» является более чем вероятной, а разочарование целевой потребительской группы предопределенной. Вероятные последствия такой неопределенности совершенно очевидны – потеря легитимными товаропроизводителями своей безупречной деловой репутации, замена их торгового предложения на предложения конкурентов, способных защитить аутентичность своего торгового предложения ввиду отсутствия ограничений как поставок, так и прослеживаемости цепей поставок со стороны третьих лиц. Разрешение обозначенной проблемы возможно при наличии у национальных органов товарной экспертизы действенного методического и аппаратурного обеспечения идентификации торгового предложения обозначенной товарной группы с точки зрения ее аутентичности и оригинальности происхождения. Ранее мы описали методический подход к решению подобной задачи методами органолептической оценки, в данной публикации описываются результаты аналитических физико-химических исследований образцов ароматизированных вин, однозначно идентифицированных на предмет оригинальности товарных марок и мест происхождения товаров [1]. Результатом данных исследований стало утверждение о возможности установления типичности ароматизированных вин заявленным на этикетках наименованиям товарных марок и местам происхождения товаров. Эти результаты, безусловно, могут стать основой товарной экспертизы при таможенной оценке ароматизированных вин всемирно известных товарных марок. The problem of merchandise assessment of taste food products is the most important in terms of establishing their identity with the declared quality. This uniqueness underlies their fair selling proposition and pricing. This is especially true for flavored wines, which are valued by the target audience for their uniqueness and recognition: both in terms of trade name, brand, and place of origin, the totality of their flavor and aroma parameters. When making a purchase at a retail point of sale from buyers, there is no guideline about the presence of specific flavor and aroma parameters in flavored wines, except for the indication on the label of the trademark and the place of origin of the goods. This is often used by unscrupulous producers of this group of wines, endowing their products with false labels, giving them out under world-famous trademarks produced in regions with an undeniable business reputation. In terms of deliveries in the parallel import format, when retail chains do not have the possibility of direct deliveries from legitimate commodity producers, the purchase of a «pig in a poke» is more than likely, and the disappointment of the target consumer group is predetermined. The likely consequences of such uncertainty are quite obvious – the loss of legitimate commodity producers of their impeccable business reputation, the replacement of their trade offer with the proposals of competitors who are able to protect the authenticity of their trade offer due to the absence of restrictions on both supply and traceability of supply chains from third parties. The solution of the indicated problem is possible if the national bodies of commodity examination have effective methodological and hardware support for identifying the trade offer of the designated product group in terms of its authenticity and originality of origin. Previously, we described a methodical approach to solving a similar problem using organoleptic evaluation methods, in this publication we will describe the results of our analytical physicochemical studies of flavored wine samples, uniquely identified for the originality of trademarks and places of origin of goods [1]. The result of these studies was the statement about the possibility of establishing the typicality of flavored wines declared on the labels of the names of trademarks and places of origin of goods. These results, of course, can become the basis of a commodity examination in the customs assessment of flavored wines of world-famous trademarks.

The most popular vegetable materials with a high protein content are legumes; wheat is of special importance among cereals. Their use in beverage production will make it possible to obtain products with increased nutritional values due to a higher content of protein and amino acids. The use of legumes without special treatment can adversely affect the quality of drinks. The article describes the possibility of producing fermented drinks based on soybean and wheat malts that have been malted using organic acids. This made it possible to obtain malt with higher extractivity, fermentation, and a high content of amino acids. A technology has been developed for fermented drinks based on a mixture of soybean and wheat malts. At the mashing stage, it is recommended to increase the duration of the protein pause up to 50 minutes for deeper proteolysis; dry baker's yeast "Saf-instant" is proposed for fermentation. It has been experimentally confirmed that the use of this raw material can increase the yield of amino acids in malt wort by 20-25%, and water-soluble protein by 50-150%. Ready-made fermented drinks comply with the standard requirements for fermented drinks in terms of quality, and contain malic, citric, succinic, lactic acids, essential and essential amino acids in higher concentrations compared to grain kvass. The mass fraction of water-soluble protein is 17.1-28.9 mg / 100 cm3, the total content of essential amino acids is 15.37-20.23 mg / 100 cm3 (depending on the recipe and soy malt content), which is 2.5-4.2 times more in protein and 1.4 -1.8 times more in amino acids compared to grain kvass

Most of the territory of the Russian Far East is located either in the zone of a sharply continental climate or a monsoon climate, characterized by short summers and long cold winters. Under such climatic conditions, the population of this region has the possibility of year-round availability for eating their own fresh vegetables, berries and fruits, which is sharply reduced compared to similar opportunities for residents of the central and southern regions of the country. The basis of the food diet of the inhabitants of the Far East is cereals, potatoes, pasta, carbohydrate-containing products. Such food imbalance leads to a lack of a number of important and necessary phytochemicals contained in fruits and berries. The way out of this situation is the use of wild plants growing in the Far Eastern territories as a source of these phytochemicals, as well as functional products based on them. One of these promising plants is the Amur grape, which has a high antioxidant activity due to the content of a significant amount of resveratrol, which is one of the most effective ingredients that has an anti-inflammatory effect. Due to the fact that the period of consumption of fresh berries is not long (1-2 months), the production of juice is a good option for the food industry. In order to influence the perception of consumers, the developed product must have an attractive color. The color of the juice is associated with the content of anthocyanins and has a strong connection with the antioxidant ability, and the transparency of the juice increases its consumer rating. As a result, the study of the effect of enzymes on the clarification of juice from wild fruits of Amur grapes is of particular practical interest.

Drinks are the most suitable matrix for including biologically active ingredients, which opens prospects for expanding the range of functional and preventive foods. World science knows and has proven many functional properties of flavonoids and their effectiveness in treating and preventing various diseases. Therefore, flavonoids are among the most sought-after functional ingredients widely used in the food and pharmaceutical industries. However, their use is limited due to their low bioavailability, low solubility, low stability, and off-target release. Various methods of encapsulation of biologically active substances have been developed. The work aims to develop a functional soft drink with the optimization of the method of introducing biologically active substances into the drink's composition to ensure the preservation of the beneficial properties of the drink during production and storage. A concentrate of biologically active substances isolated from the curly parsley leaves grown in the Russian Federation's Kemerovo region was used as a functional ingredient. The composition of the resulting concentrate was investigated. Also, the research objects were collagen substances obtained from fish waste and sea buckthorn juice concentrate, used as functional ingredients of the drink. The process of obtaining a collagen substance that performs both technological functions in capsules and the role of a functional ingredient has been investigated. Encapsulation of functional ingredients was carried out. As a result of research, a functional non-alcoholic drink formulation was obtained with sea buckthorn juice and an encapsulated extract of biologically active substances from curly parsley (Petroselinum crispum). One serving of the drink contains 1 g of collagen and 40 mg of flavonoids. These results allow calling the product functional and recommend it for inclusion in the diets of a healthy population to improve health and prevent diseases.

Modern methods of physical and chemical analysis make it possible to determine the composition of wine with great accuracy, define its belonging to the extended group of the category, as well as to quantify and qualitatively evaluate the foreign impurities contained in it. However, these methods cannot give a complete assessment of wine authenticity, which is based on the complex interaction of the aroma and its components. Therefore, it is impossible to assess the quality of wines, especially special flavored wines, without auxiliary models for organoleptic analysis. A “blind” organoleptic analysis without these models does not allow the taster reliably determining the type and category of wines, as well as their authenticity. This paper presents the method of determining a sample of tasted vermouth as a category of special flavored wines by comparing it with the initial parameters of taste, aroma and bouquet of the “authentic vermouth”. These parameters are presented in the form of two models: schematic five-stage qualimetric and multidimensional mathematical models. All parameters are based on the previously obtained results of the study of unique parameters of taste compositions of the varieties of vermouth samples purchased from retail chains. The veracity of the developed models was tested using the generally recognized triangular diagram of the Vedel’s triangle.

Residents of the Far East often face the problem of food imbalance. The Amur region is no exception: residents of the region consume insufficient amounts of fruits, berries and vegetables in comparison with the recommended standards. This deviation leads to many problems, both current and long-term. [1]. Finding the area in difficult climatic conditions makes it difficult to implement the task of self-sufficiency in agricultural crops. Delivery of food from the Central regions of the country is associated with high transport costs due to remoteness, which, in turn, affects the price of food and its availability in the diet of residents of the Far East. The way out of this situation is to use wild plants growing on this territory as a source of plant raw materials in the food industry of the region. An example of such a plant is the Amur grape, whose berries can be processed in a variety of ways for further use in food. In the conditions of procurement points during the period of mass collection, there is a need for short-term storage of the berries of the Amur grape. As a result, the study of the organoleptic profile of Amur grapes growing on the territory of the Amur region during storage at different temperature conditions is of particular practical interest.

Conventional diets balance the multilevel, multifaceted needs by combining a diversity of foods into a daily menu. Such diets are compensatory by their nature. To compensate for the lack of some essential nutrients in foods, the body relies on the oversupply of some foods. The resulting diet is functionally disastrous; such dietary habits result in endemic and occupational diseases. Feeding on combined foods whose functional properties have been thoroughly adjusted helps properly balance the daily menu to optimize the intake of each nutrient, thus resulting in a higher quality of life, better health, saved foods, and lesser environmental impact. To optimize the composition and quantity of ingredients by the specified criteria so that the final functional food contains the required nutrient quantities, the authors hereof apply vector combinatorics. The paper summarizes the results of many years of research; it also articulates what else could potentially be researched further.

Sudden geospatial phenomena, whether natural or technocratic, regional, or global, including pandemics, confront industrial enterprises, including those in the chemical and technological complexes, with a new kind of uncertainty, creating new risks when making operational and strategic management decisions. These risks often have devastating consequences for economic and social agents caught in these geodynamic phenomena. Amongst the many kinds of dangers, the most economically and socially destructive are changes in consumer demand as related to quantitative, qualitative, and temporal parameters. These shockwaves can have dire effects, including the non-functionality of existing logistical systems, unrestrained costs, a terrifying level of unemployment, etc. In these dramatic scenarios, sector management must develop new strategies to deal with changes in the national economy, ensuring their ability to overcome factors that may otherwise destroy the existing socioeconomic parameters. To minimize these negative phenomena, it is necessary to develop a geographic information system (GIS), the elements of which entail dynamic information about all emerging risks, including the ability to ensure complete safety for all personnel, partners and suppliers, relations with government bodies and the public, and optimal use of financial resources. To build such an anti-crisis system, it is advisable to offer a scientific response to these challenges and many other problems associated with the operation of enterprises in such emergencies.

Aeration of wort in brewing, as a traditional way to reduce the need for yeast oxygen, has several disadvantages associated with a change in the quality of the finished beverage. Another approach to solving this problem is the pre-fermentation preparation of brewer’s yeast, which consists in short-term aeration (30 min) of the inoculum followed by exposure without air for 2 hours. The effect of various methods of supplying the yeast culture with atmospheric oxygen on the formation of flavoring substances and change in physicochemical characteristics of beer. Objects of research are bottom fermentation yeast Saccharomyces cerevisiae, young and finished beer. It was revealed that in young beer fermented with yeast after aeration, the content of sensory significant components (higher alcohols, acetaldehyde, diacetyl) is on average 27% lower than in the variant with wort aeration. A possible reason for this is the high activity in the prepared inoculum in comparison with the initial culture of enzymes (1.7-1.8 times increased) involved in the conversion of by-products. Stimulation of the metabolic processes of yeast with oxygen, especially in the sample with aeration of the wort, creates the conditions for reducing (from 7 to 23%) the main mutating components. However, pre-aeration of the inoculum allows you to get a ready drink with the best taste and aromatic characteristics, which is the advantage of this method in comparison with aeration of the wort.

The existing malting barley varieties differ in their quality and technological characteristics depending on the peculiarities of cultivation, soil and climatic conditions. In the work, there were four varieties of malting barley: Beatrice, Vorsinsky, Grace and Margret. They were evaluated according to the physical and chemical indicators established by regulatory documents for this grain. It has been determined that Vorsinsky variety contains protein that is a technologically important component above the normalized value. This problem is solved during germination of the grain due to active influence of proteolytic enzymes of the grain on protein. In this connection, it is necessary to create conditions intensifying a technological process of malting, provoking strengthening of biochemical transformations. On this basis, the use of organic acids complex at the stage of barley soaking is justified, which should be applied to the last retted water in the amount of 10−9 mol/dm3 and barley should be kept with it for six hours. This speeds up physiological and biochemical transformations in the grain. The effectiveness of this treatment was confirmed by an example of increase in the enzymatic activity. The possibility of obtaining barley malt on the basis of the proposed varieties with high quality characteristics in accordance with the requirements of the malt standard is shown. The expediency of regulation of the chemical composition of barley malt of Vorsinsky variety by means of an organic stimulator is shown, which allows obtaining malt with indicators not inferior to those of other studied varieties. The use of an individual approach to certain barley varieties at the malting stage will expand the raw material base of the brewing industry and provide the industry with domestic malt.

Forest natural resources are classified as renewable biological resources. The forests of Russia are a unique ecological system that makes up about 25% of all forest resources of the planet. The main product produced in the exploitation of forests is, of course, timber. But in addition to wood, they also have a variety of non-wood (side) resources: berries, forest mushrooms, nuts, fruits, medicinal herbs, etc., which have enormous social and economic value. The article provides an overview of the food forest resources of the Far Eastern region and the formation of demand factors for products made on the basis of wild plant raw materials. The development in the Far East of the sphere of harvesting and processing of wild-growing food resources is one of the promising areas in the rational use of natural resources, which, in turn, will serve as an incentive for the development of new areas in related industries: food, processing, pharmaceutical industry and agro-industrial production.

Modern business tries to find out new ways of communication with customer because of fallen efficiency of all traditional form of communications. Authors of this article cover the question of influence the emergence of human emotions in a targeted way due to the influence his sense organs using taste as a new communication platform.