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.

Increasing the quality of food products through the prudent use of natural adsorbents is becoming a topical problem in agriculture in conditions of anthropogenic heavy metal contamination. The purpose of the study is to work out a method for detoxifying heavy metals by using natural adsorbents such as local zeolite and vitamin C as an example of the implementation of standards and requirements for environmental food safety in animal husbandry in the territories with high anthropogenic pollution. Using the analogue method three groups of cows were formed with account of origin, age, body weight and lactation performance. To determine the heavy metal concentration, the spectrophotometric method was applied. It was experimentally established that in order to enhance the quality of dairy products in the territory with the man-made contamination, it is advisable to supplement the diets of lactating cows with zeolite and vitamin C (the recommended doses are 3% and 0.04% of the dry matter norm respectively). Due to the combined use of these natural adsorbents, zinc concentration in the cows' blood decreased 2.04 times, lead -2.53 times and cadmium -3.65 times. The cow milk increased in mass fraction of fat by 0.22% and proteinby 0.20%; at the same time zinc concentration lowered 3.47 times, lead -2.76 times and cadmium -3.09 times. At that, the content of these toxicants in dairy products was lower than the maximum allowable concentration (MAC).

The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which complicates their processing: it prevents juice output, hinders its clarification, filterability of wine materials and negatively affects the colloidal stability of wines. Enzymatic catalysis based on the action of microbial preparations, contributes in many respects to the successful solution of the problems of intensifying technological processes of fruit and berry raw materials processing and improving the quality of obtained products. Enzyme preparations of complex action, causing deep hydrolysis of high-molecular components of the peel and pulp of fruits, provide a more complete extraction of the liquid fraction, better clarification and filterability of juices. The foothill zone of Adygea has special soil and climatic conditions that affect the formation of physical and chemical characteristics of raw materials. Considering that apple tree occupies the first place in terms of planting area among fruit crops in the Republic of Adygea, an urgent task is to study the effect of enzymatic catalysis on technological properties of juices obtained during the processing of apples grown in these soil and climatic conditions. Enzyme preparations of complex action, recommended for the processing of fruit juices and wine materials, made in France and Germany, have been selected as objects of the research. The results of the studies on the use of enzyme preparations in the processing of apple juices, taking into account their influence on the juice yield and such technological parameters as the speed and quality of clarification, filterability and dynamics of alcoholic fermentation, have been presented. The effect of enzymatic catalysis on the mass concentrations of polysaccharides, starch, total nitrogen and phenolic substances has been studied. A higher hydrolytic activity of the Extrazyme enzyme preparation has been established, when added to the pulp; it contributes to the deep transformation of high-molecular substances and, as a result, to optimize the technological parameters of juice production

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.

The expediency of using preparations of dry inactivated (cell walls) yeast - glutaroma, salcline, bioproject, elivite and activite in the technology of sparkling wines produced by classical and reservoir methods has been studied. Decreased activity of redox potential is found when using said preparations irrespective of method of secondary fermentation. The greatest effect is noted in the combined use of cell wall preparations and bentonite suspension. The use of glutaroma and elivite, as well as mixtures thereof with bentonite, provided the highest amount of antioxidant activity of sparkling wine in both secondary fermentation methods. During the secondary fermentation of the control sample, an increase in glutathione content was observed in the first 2 weeks, after which its concentration remained virtually unchanged for 90 days of observation. The introduction into circulation of glutaroma, activite, bioproject, salcline, activated the fermentation process, and the concentration of reduced glutathione increased. A marked increase in glutathione concentration was found in the combined use of bentonite suspension with glutaroma, elivite and bioprotect. The increase in glutathione content was observed during the whole period of observation. On the basis of the obtained data, the mechanisms of oxidation-reduction process in production of sparkling wines by classical and reservoir methods are justified.