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.

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.

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.

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.

Studies have shown that the clone of the Chardonnay R-10 against the background of the standard variety is characterized by higher agrobiological indicators: fruit bearing coefficient, average cluster weight, the yield from the bush exceeds the control by 1.3 times. The shoot productivity in the wet mass of the bunch in the clone of the Chardonnay R10 variety is characterized as “high”. The clone of the Sauvignon green R-3 variety showed high shoot fertility, the average mass of the bunch in the clone reaches 165.3 ± 2.2 g, exceeding the control 1.15 times, the yield from the bush reaches 4.02 ± 0.1 kg, exceeding the standard grade by 1 kg. The shoot productivity in the wet mass of the bunch is characterized as “high”. The average weight of a bunch in a clone of Muscat white R-3 variety reaches 275.3 ± 2.03 g, which is 95 grams more than the control (180.0 ± 3.2 g). The yield from the bush is 4.49 ± 0.2 kg, exceeding the standard variety by 1.7 times. The productivity of the shoot is characterized as “very high.” The degree of variation of characters in clone populations of the Chardonnay varieties R-10 (V = 2.4-9.8%), Sauvignon green R-3 (V = 1.88.7%), White Muscat R-3 (V = 1.2–9.3%) are characterized as weak, which indicates the genetic homogeneity of the studied clone populations under specific growing conditions. Technological evaluation showed that wine materials produced from introduced Chardonnay R-10 clones, Sauvignon green R-3 and White Muscat R-3 excel in quality indicators wine materials produced from standard varieties.