The  development of reliable identification criteria for various  types of foods,  including fruit  vodkas,  is one  of the top-priority directions of scientific research in the field of quality control. The review examines different approaches to solution to a problem of searching identification criteria for fruit vodkas that will allow differentiating products by a type of fruit  raw materials, their grade  and region of origin.  To this  end, instrumental methods of analysis were used, including spectral, high performance liquid chromatography (HPLC) and gas chromatography coupled to mass  spectrometry (GC–MS) as the  main  method. When  detecting minor  aroma-forming substances using  the  latter method, it is necessary, first  of all, to  carry  out  the  special  sample preparation that includes extraction and  concentration of target substances. The  present review  examines three main  types of sample preparation (liquid  extraction, solid-phase extraction, supercritical fluid extraction) and  modifications of these methods. Their  comparative analysis was carried out  with  respect to  labor  intensity, extraction effectiveness, volatile aroma-forming compounds significantly different by polarity, reproducibility and  sustainability. It has been  shown  that a type of sample preparation affects  reproducibility and sensitivity of an instrumental analytic method, which is especially important for identification of some  minor  compounds, which concentration can be regarded as indicators for identification of fruit  raw materials. It has been  concluded that among  the  examined methods of sample preparation, the most  promising for the development of identification criteria for fruit vodkas is headspace solid-phase microextraction (HS-SPME) as this  method is highly  effective in terms of extraction of target components including minor.

Использование нового нетрадиционного вида крахмалсодержащего сырья в технологии дистиллята ставит перед специалистами вопрос о выборе способа утилизации отходов - барды и ее фракций. В работе исследован биохимический состав отходов от переработки пшеничного и смеси пшеничного и ржано-пшеничного хлеба с использованием двух рас сухих спиртовых дрожжей - Turbo 24 и Fermiol. Показано, что использование расы Turbo 24 снижает выход барды в среднем на 7-10 %, что свидетельствует о большей эффективности процесса. Отмечено влияние вида сырья и расы дрожжей на содержание общего белка в барде и твердой фракции. Максимальное содержание белка наблюдается в образце, полученном при переработке смеси пшеничного и ржано-пшеничного хлеба с использованием расы Turbo 24. Анализ жидкой фракции барды показал, что ее биохимический состав в большей степени зависит от выбора сырья - пшеничного и смеси пшеничного и ржано-пшеничного хлеба, чем от расы дрожжей Turbo 24 и Fermiol. Применение в качестве сырья смеси пшеничного и ржано-пшеничного хлеба характеризуется повышенным содержанием в жидкой фракции барды свободных аминокислот на 20 % и органических кислот на 50-70 %. Установлено, что во всех образцах жидкой фракции барды накапливается высокая концентрация янтарной кислоты. Отмечено, что образцы барды характеризуются высоким содержанием ионов аммония и калия. Анализ данных биохимического состава барды и ее фракций показал, что данный вид отходов, образующихся в технологии дистиллятов, является ценным ингредиентом и может быть рекомендован для использования при создании кормового продукта, продуктов питания с повышенным содержанием растительного белка, производства дистиллятов по замкнутому циклу с заменой части воды жидкой фракцией барды на стадии получения сусла. The use of a new unconventional type of starch-containing raw materials in distillate technology raises the question of choosing a method utilization waste-distillery waste and its fractions. The paper investigated the biochemical composition of waste that was obtained from wheat and a mixture of wheat and rye-wheat bread using two races of dry alcoholic yeast - Turbo 24 and Fermiol. It was found that the use of Turbo 24 race reduces the yield of distillery waste by an average of 7-10 %, which indicates greater efficiency of the process. The influence of the type of raw materials and the yeast race on the total protein content in the distillery waste and the solid fraction is noted. The maximum protein content was in a sample from a mixture of wheat and rye-wheat bread using Turbo 24 race. The analysis of the liquid fraction of distillery waste showed that its biochemical composition depends more on the choice of raw materials - wheat and rye-wheat bread than on the race of yeast Turbo 24 and Fermiol. The use of a mixture of wheat and rye-wheat bread as a raw material is characterized by an increased content of free amino acids in the liquid fraction of the distillery waste by 20 % and organic acids by 50-70 %. It was found that a high concentration of succinic acid accumulates in all samples of the liquid fraction of distillery waste. It is noted that all samples of distillery waste are characterized by a high content of ammonium and potassium ions. The analysis of the biochemical composition of distillery waste and its fractions showed that they are valuable ingredients and can be recommended for use in the creation of a feed product, food with a high content of vegetable protein, the production of distillates from the returnable waste of bakery production in a closed cycle with the replacement of part of the water with a liquid fraction of distillery waste at the stage of wort production.

Обработки для обеспечения розливостойкости спиртных напитков на основе фруктовых дистиллятов - плодовых водок являются завершающим этапом в технологии производства. Настоящая статья посвящена выбору способа и определению режимных параметров обработки кизиловой водки. С этой целью в работе была проведена сравнительная оценка двух способов обработки - холодом с выдержкой и последующей холодной фильтрацией и ступенчатая фильтрация через мембраны с разным рейтингом пор. Объектами исследования в работе служили контрольный образец спиртного напитка крепостью 45%об., приготовленный из кизилового дистиллята с использованием дистиллированной воды и опытные образцы, подвергнутые стабилизации. На 1-м этапе работы было изучено влияние температуры и длительности обработки холодом на розливостойкость спиртного напитка. Установлено, что при снижении температуры продолжительность обработки до достижения требуемой розливостойкости сокращается. Сравнительная оценка влияния способа обработки (холодом или фильтрацией) показала неэффективность последовательной фильтрации в аспекте стойкости напитка на основе кизилового дистиллята к помутнениям физико-химического характера. Показано, что применение способа, основанного на обработке напитка с использованием низких температур (от -3 до -10 °С), влияет на концентрацию отдельных летучих компонентов. В зависимости от температуры и времени воздействия отмечено снижение суммарной концентрации основных высших спиртов. В наибольшей степени уменьшалась концентрация изобутанола - от 4,6 до 16,7%. Максимальное снижение отмечено в образце, обработанном при -10 °С. В образцах, обработанных холодом, также снижалась концентрация ацетальдегида и метанола. По результатам работы рекомендован способ, основанный на обработке холодом, режимы обработки: -10 °С в течение 2 ч или при температуре -5 °С в течение 6 ч. Processing to ensure the bottling resistance of alcoholic beverages based on fruit distillates-fruit vodkas is the final stage in the production technology. This article is devoted to the choice of the processing method and the determination of the operating parameters of the processing of Cornel vodka. For this purpose, a comparative evaluation of two processing methods was carried out - cold with exposure and subsequent cold filtration and step filtration through membranes with different pore ratings. The objects of research in the work were a control sample of an alcoholic beverage with a strength of 45%vol., prepared from Cornel distillate using distilled water and experimental samples subjected to stabilization. At the first stage of the work, the influence of temperature and duration of cold treatment on the bottling resistance of an alcoholic beverage was studied. It is established that when the processing temperature decreases, the processing time until the required filling resistance is achieved is reduced. A comparative assessment of the effect of the processing method (cold or filtration) showed the ineffectiveness of sequential filtration in terms of the resistance of a drink based on dogwood distillate to turbidity of a physico-chemical nature. It is shown that the use of a method based on the processing of a drink using low temperatures (from -3 °C to -10 °C) affects the concentration of individual volatile components. Depending on the temperature and time of exposure, a decrease in the total concentration of the main higher alcohols was noted. The concentration of isobutanol decreased to the greatest extent - from 4.6 to 16.7%. The maximum decrease was observed in the sample treated at -10 °C. The concentration of acetaldehyde and methanol also decreased in the samples treated with cold. According to the results of the work, a method based on cold treatment is recommended, processing modes: -10 °C for 2 hours or at a temperature of -5 °C for 6 hours.

One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.

The range of high-quality alcoholic beverages could be expanded by unconventional raw materials, e.g., bakery waste. Any new technology requires optimization of operating parameters at each production stage. The sensory properties of an alcoholic drink depend on the distillation mode. However, food science knows no objective methods for optimizing distillation parameters based on the biochemical composition of the raw material. The research objective was to develop a new methodology for optimizing the distillation procedure for alcoholic drinks based on unconventional raw materials. The research featured distillates obtained from industrial samples of bakery waste. The variable factors included the distillation rate, which ranged from 5 to 17 cm3/min, and the wort acidification degree, which was pH 6.0–2.0. The composition and mass concentration of the main volatile components were determined by gas chromatography using a Thermo Trace GC Ultra device (Thermo, USA) with a flame ionization detector. The sensory evaluation was performed by a panel of qualified experts. The single-factor experiment showed that the distillation rate and the wort acidification degree affected the concentration of each volatile component in the distillate. Using the method of pairwise correlation coefficients, the authors identified the most significant parameters: mass concentration of 1-propanol, phenylethyl alcohol, ethyl lactate, total enanthic esters, total enanthic esters vs. total esters, concentration of ethyl lactate vs. total enanthic esters, isobutanol concentration vs.1-propanol concentration. The linear pair correlation coefficients were calculated for these selected indicators, and the effect of each parameter on the sensory profile was represented as a regression model. The optimal operating parameters were determined by extremization of a two-variable function: pH 4.4 ± 0.2, speed 9.5 ± 1.0 cm3/min. The new methodology provided for the following sequence of operations: determining the significance of the variable factor; selecting the evaluation parameters based on a single-factor experiment; determining the interaction; developing a regression model. This method can be used to calculate the optimal technological distillation parameters for other raw materials.