The paper substantiates the modes and parameters of the red table sweet wine technology. It was found that the red table sweet wine material “Cahors experimental” (produced from two components: the main wine material “Ancelotta” with a volume fraction of ethyl alcohol of 14.8% and a mass concentration of sugars of 17 g/dm3, and the wine material “Syrah” with a volume fraction of ethyl alcohol of 1.2% and mass concentration of sugars 560 g/dm3) has a high quality with a high mass concentration of biologically active substances. In this case, the heat treatment of the pulp should be carried out at a temperature of 55-60 °C for no more than 2 hours; wort yield should not exceed 60 dkl/t. The mass concentration of sugars in the blend should be 110 g/dm3.

The research work presents the results of studies of the composition of anthocyanins, monomeric forms of phenolic substances, oligomeric procyanidins, polymer forms of phenolic substances in wine materials Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Sangiovese, Marcelan obtained from grapes growing in the Crimea. It was found that the main coloring material in the wine materials under study was malvidin-3-O-glycoside. The proportion of this compound ranged from 42.9% to 54.3% in the total of all anthocyanins. The highest mass concentrations of oxybenzoic and hydroxycinnamic acids are determined in the wine material Marcelan. In the Sangiovese wine material, the highest concentrations of flavan-3-ols are determined. Mass concentrations of quercetin-3-O-glucoside in the test samples were 4-17 mg/dm3; quercetin - 1-7 mg/dm3. Mass concentrations of oligomeric procyanidins were in the range of 106-240 mg/dm3 and the highest value was determined in the wine material Marcelan, the lowest Cabernet Sauvignon. Mass concentrations of polymer forms of phenolic substances amounted to 1487-2998 mg/dm3.

Studies have shown that grape pomace is a promising raw material for the functional drinks production with an increased phenols mass concentration. At the same time, the highest mass concentration of phenols was determined in red frape varities pomace. The highest mass concentrations of flovanols were found in white pomace, flavonols in muscat, phenolic acids in red pomace. The mass concentration of oligomeric forms in phenols does not differ significantly in all samples. The highest mass concentration of polymers in phenols is determined in the red pomace. The anthocyanin profile corresponded to the Western European ecological-geographical group grape varieties. Highest mass concentration was determined monoglycoside malvidin.

Introduction. In order to solve the growing demand for Muscat sparkling wines, some of the Muscat grapes used for the production of liqueur wines should be used as a raw material for sparkling wines. The technology of preparing young sparkling wines has a shorter production cycle. Science-based selection of the yeast race makes it possible to obtain young sparkling wines with a clear and bright Muscat aroma. Study objects and method. The research featured young sparkling wines from White Muscat grapes, produced using different yeasts races. The research involved both standard and modified methods of enochemical analysis. Results and discussion. The LALVIN QA-23 and Odesskiy Cherniy-SD-13 yeast races demonstrated a more active fermentation of Muscat white wort. The Sevastopolskaya 23 sample had in a slower fermentation, which promoted a greater accumulation of bound forms of carbon dioxide (16%). It contained the smallest amount of residual sugars (2 g/dm3) and thriable acids (6 g/dm3) and the largest amount of polyphenols (103 mg/dm3) and amine nitrogen (91 mg/dm3). Two samples accumulated a sufficient amount of free terpenes: 1.16 mg/dm3 for LALVIN QA-23 and 1.13 mg/dm3 for Sevastopolskaya 23. The degustation scores were quite high: LALVIN QA-23 received 9.03 points and Odesskiy Cherniy-SD-13 – 9.02 points, while Sevastopolskaya 23 scored 9.00 points. The LALVIN QA-23 sample proved to have the most pronounced varietal aroma, whereas the Odesskiy Cherniy-SD-13 sample possessed a more complex aromatic complex. Conclusion. The LALVIN QA-23 and Sevastopolskaya 23 yeast races were found suitable for bottle champagnization of young Muscat sparkling wines. They accumulated a sufficient amount of terpene alcohols. The samples had a clear Muscat aroma, harmonious taste, and good typical properties. The new method makes it possible to produce high quality sparkling wines in the harvest year.

The paper considers solutions for producing functional food based on products of infra-red drying obtained with the use of original compact multilevel closet facilities designed to be applied at agricultural enterprises. These facilities originate thermal impulses influencing raw materials by means of controlled infrared radiation emitted by high-temperature linear incandescent lamps and reflected in mirrored surfaces. The facilities ensure effective dehumidification and high-grade preservation of biologically-active agents contented in raw materials. This is due to smooth uniform evaporation of moisture from the material within the entire volume of the facilities, management of heat regime through direct control of material temperature and minimization of material’s contact with atmospheric air during drying. The condition of biologically-active agents in various agricultural products was estimated: raspberry, dewberry, drained white and red grapes. The paper gives organoleptic estimate of alcohol-free beverages with advanced biological value based on infra-redly dried products.