The purpose of the work was to ensure the environmental safety of fruit wines based on studying the content of secondary metabolites of mold fungi – mycotoxins – and their properties in them. The study objects included different varieties of apples that were damaged in a different way. The whole apples that were not damaged by pests and diseases were used as a reference group. To define the content of patulin and aflatoxins A and G, thin layer chromatography and high-performance liquid chromatography were used. In order to define the mass concentrations of amino acids, the method of liquid ion-exchange eluent chromatography was used. The analysis of wine materials produced from apples that had various types of damage has showed that they contained mycotoxins, namely, aflatoxins A and G and patulin. It has been determined that the degree of contamination of the apples surface with mold fungi depends on the type of the fruit damage. The content of toxins increases in the following sequence: mechanically damaged apples < pest damaged apples < apples damaged by diseases. All objects were characterized by a considerable content of patulin. An attempt has been made to define possible areas for the patulin synthesis with mold fungi. The impact of mold fungi on the composition of amino acids in fruit materials has been studied. The difference in the concentration of amino acids in low alcoholic and highly alcoholic environments has been revealed. It has been defined that the reason for obtaining fermented juices with a depleted amino acid composition is the use of the fruits damaged with rot. The increase in the content of certain amino acids in fermented alcoholized juices indicates the inhibitory effect of the alcoholic medium on the metabolic processes of mold fungi and a decrease in their enzymatic activity. The mechanism of the interaction between patulin and amino acids of fruit materials has been explained.

The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-vitamin activity, antiglycemic, antihepatoxic and antimutagenic effects, as well as antimicrobial and other types of biological activity. Many of the phenolic substances act as natural antioxidants, have a radical-cleansing ability, and help reduce blood cholesterol levels. Thanks to these properties, red wines contribute to the prevention of many diseases and correct the antioxidant status of a person.The objects of the research are wine materials obtained from grapes of the Moldova variety by the method of carbon dioxide maceration, with a process duration of 4 days or 7 days. In the second case, additional introduction of carbon dioxide of exogenous origin hasa been used. As a control one, wine material obtained by traditional technology has been used, as a result of must fermentation on pulp with a floating cap.The influence of fermentation conditions on the total content of monomeric and polymeric phenolic compounds, as well as on the mass concentration of individual phenolic acids and flavonoids, has been studied.It has been established that an increase in the duration of maceration of a bunch of grapes up to 7 days, as well as the additional introduction of CO2 of exogenous origin, have contributed to the intensification of extraction processes and led to a natural increase in the concentration of substances of the phenolic complex.Thus, the possibility of using carbon dioxide maceration, which ensures the optimal accumulation of substances of the phenolic complex, has been established for the production of young red table wines, especially when processing high-acid grape varieties with a high content of anthocyanins and tannin. Carrying out carbon dioxide maceration of whole bunches of grapes under conditions of anaerobiosis has contributed to the preservation of biologically active substances in wine, including vitamins, stilbenes, phenolcarboxylic acids.

In the last decade the attitude of socially active people to their own health has changed significantly. The desire to lead a healthy lifestyle forms consumers’ demand for proper balanced nutrition, products enriched with natural biologically active substances of unconventional plant materials, systematic consumption of which can not only reduce the risk of alimentary diseases, but also protect a person from oxidative stress, which is the predecessor of many serious illnesses. Among the wide range of chemical compounds that make up plant materials, a special place is occupied by compounds of antioxidant action, such as flavonoids, phenol carboxylic acids, vitamins C and E. The aim of the research was to study the qualitative composition and quantitative content of natural antioxidants in some types of medicinal and technical plant materials of the Republic of Adygea to determine the possibility of their use in the production of functional food products. The content of biologically active compounds that determine the antioxidant properties of plant materials was determined using «Kapel 105 «M» capillary electrophoresis system and JASCO 875-UV liquid chromatograph. Antioxidant activity was measured by the amperometric method with Tsvet Yauza-01-AA analyzer. According to the results of the research, it has been found that Echinacea purpurea herb (1,09 g / dm3) and walnut leaves (0,96 g / dm3) exhibit a high antioxidant activity (in terms of gallic acid), which is due to the high concentration of natural antioxidants of the phenolic type. Due to these properties this plant raw materials can be used as enriching ingredients for the production of various groups of food products for functional purposes.