The composition of water significantly affect the flow of the process and the main indicators of the finished drink. The article presents the results of theoretical and experimental researches on improvement of the technology of preparation of drinking water for the production of non-alcoholic fermented beverages, in particular, bread kvass. The high efficiency of the application of natural minerals – clinoptilolite, rock crystal and activated carbon with combined treatment of water in the technology of bread kvass is proven. The quality and usefulness of the product depend on the content of its impurities. The integrated action of investigated materials with adsorption, ion exchange and redox properties provides water conditioning and achievement of the intensification of the technological process and high organoleptic qualities of the finished product. The work presents the physical-mechanical characteristics of the investigated materials, technological parameters of treatment, the influence of filter materials on the organoleptic and physical and chemical parameters of water and finished product. The article also gives a taste-aroma profile of bread kvass, made from the use of prepared water. The materials of the conducted research testify to the expediency of water treatment for the production of bread kvass in the sequence of clinoptilolite, active coal, rock crystal with a filtration rate of 8–15 m / h. In this case, the total iron content is reduced by 5 times, the total stiffness decreases by 75%, permanganate oxidation is 9 times. It has been established that such processing allows for high organoleptic qualities of prepared water and end product and increases the tasting score of bread kvass by 7 times, with no unpleasant taste and aroma that is characteristic of chlorinated water and decreases the turbidity of the beverage as a result of a decrease in the overall rigidity of water.

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Introduction. The prospect of treating shungite in various ways to increase its absorption properties and increase the efficiency of water treatment during beverage production is shown. Materials and methods. Drinking water was prepared using shungite activated, activated and modified by nanosilver, activated, steam treated and modified by nanosilver. Photometric, spectrometric, chemical and potentiometric methods of analysis, theoretical generalization and comparison, a systematic approach were used in the work. Results and discussion. The parameters of aggregation of nanoparticles in water-glycerol medium, adsorption and sorptioncatalytic properties of shungite activated and nanomodified in various ways are investigated. Additional treatment of activated shungite with steam and nanosilver allows to increase its adsorption activity for iodine and for adsorption of acetic acid, alkalinity of water infusion up to 1.2 times and to provide stabilization of the redox potential of the prepared water at the level of + 90-100 mV. Steam treatment enhances part of the pores before diffusion and molecular sorption, and increases the adsorption activity of humic and fulvic acids by 40% by activated steam and silver nanoparticles by 40%. Waste water costs during the preparation of activated steam and nanosilver shungite do not exceed 20 relative volumes of wash water per volume of material, allowing the transparency of the prepared water is at least 99%. Pre-treatment shungite of steam before its activation with silver nanoparticles due to improving the wetting of the surface makes it possible to increase the duration of the filter cycle and the possibility of deepening the sorption of harmful water impurities: iron, manganese, nitrogen and organic compounds by 10-12%. Conclusions The use of shungite activated steam treated and modified by nanosilver provides increased efficiency of cleaning of harmful impurities and stabilization of the redox potential of the prepared water.

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