Currently, the expаnsion of the rаnge of the brewing industry is possible due to the introduction of аn unconventionаl type of plаnt rаw mаteriаls in the technology, which will аllow producing speciаl -purpose drinks with certаin quаlity indicаtors. The main objective of the study is to determine the concentration of the extractant that allows extracting the maximum number of target components, optimal extraction parameters, and to evaluate the effect of pretreatment with enzyme preparations on the properties of fruit and berry raw materials. Studies have shown that solutions with an alcohol concentration of 60% vol. allow to increase the yield of alcohol and water-soluble substances. However, in order to obtain dyes from fruit and berry raw materials, it is recommended to use an extractant with a strength of 75 %, which extracts anthocyanin compounds to a greater extent.

Currently, the brewing industry in Kazakhstan is one of the leading in the production of beverages. Expanding the range, improving the functional properties of the drink is one of the conditions for competitiveness in the market of Kazakhstan and beyond. In this regard, production facilities strive to improve technology, use non-traditional raw materials, natural ingredients. One of the directions that will make it possible to obtain special-purpose beer is the use of high-density brewing with the use of syrups from nontraditional raw materials and the selection of production modes. This article explores the possibility of using Jerusalem artichoke syrup to obtain a dense wort and increase its functional properties. The results of the study showed the optimal use of syrup in a ratio of 70:30 to the wort in the process of boiling the wort with hops. That will allow you to get the wort with the specified characteristics: extractability - 15.9%, density - 1.0630 and the highest organoleptic characteristics. The content of vitamins in the developed wort can satisfy the daily requirement of the human body by 40-50% and determine the functional properties of the dense wort.

Currently, the development of technology for functional beverages based on direct-pressed grape juice is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Kazakhstan. In view of the fact that high temperatures applied for a short time do not have a profound negative impact on the quality of juice, the assessment of heat treatment as a key technological stage that affects the change in the composition of free amino acids in experimental samples of straight-pressed wine juices was carried out. Taking into account the totality of data from the organoleptic and chemical analysis of experimental samples, for the production of juices with a high level of biological value, we recommended the Sensation and Husain red grape varieties with a high set of amino acids after the pasteurization process: 1504.5 mg / dm3 and 1288.8 mg / dm3 respectively.