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.

Production of functional products using local raw materials with a high content of biologically active substances is the main trend in the production of non-alcoholic beverages. In this regard, creation of a technological line that ensures not only the quality of the finished product, but also the safety of the functional properties of the feedstock is of great interest. A computer model of a functional soft drink production line, developed using the MasterSCADA 4D software created by a leading domestic company has been. The model emulates the entire production process including the stage of filling the finished product. It is possible to control a real production line provided that communication with an industrial controller, sensors and actuators is installed and configured. A set of technological equipment has been selected for each production stage, from processing raw materials and on down to functional soft drink packaging. Recommendations have been given for water treatment, including a number of technological processes, such as rough water purification and disinfection. There are instructions for preparing sugar syrup using hot method. The characteristics of the recommended plant for hydrodynamic extraction from plant raw materials has been presented. A factor intensifying the extraction process, in the pulsating action of the extractant between the solid and liquid phases. Production of a functional drink implies using of water as an extractant, so additional methods of intensifying mass transfer processes have been considered in order to increase the percentage of extraction of target components. The use of the effect of ultrasonic, electric, pulse and discrete-pulse fields on raw materials is considered to be the most promising method for the extraction process intensification.

One of the main requirements for young wines is preservation the qualities of the grapes, including the bright varietal aroma characteristic of essential oils concentrated in the grape skins. At the same time, in the formation of the aroma of wine, substances synthesized by the enzyme systems of yeast cells are involved in the process of alcoholic fermentation. The main factors influencing the formation and ratio of aroma-forming substances in wine are the composition of the substrate, the race of yeast and the conditions for the fermentation process. Therefore, studies of the influence of the conditions of the fermentation process in the production of young red wine materials on the chemical composition of the aroma-forming components of wine are relevant. The analysis of the data obtained indicates the influence of the methods of carrying out the alcohol process on the content of aroma-forming compounds: aldehydes, ketones, higher and polyhydric alcohols, esters and fatty acids. It has been shown that the fermentation of the pulp wort, unlike carbon dioxide maceration, leads to a greater accumulation of oxidation products: acetaldehyde, acetoin and diacetyl, and also contributes to a higher content of higher alcohols. Under conditions of carbon dioxide maceration, a significant accumulation of aromatic alcohol – phenylethanol occurs. The conducted studies have shown that the use of carbon dioxide maceration using the Moldova grape variety generally has led to a significantly lower formation of oxidation products of both wort components and fermentation products. The additional introduction of carbon dioxide contributed to a decrease in the RH potential of the fermenting wort, which stimulated the accumulation of substances in a reduced form. At the same time, the content of esters in the case of artificial maceration is higher than under normal conditions, which indicates more intense enzymatic esterification reactions.It has been established that carbon dioxide maceration, in comparison with the classical processing of grapes, contributes to a greater formation and extraction of favorable aromatic components, and the additional introduction of carbon dioxide enhances this process.

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.