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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.

The results of theoretical and experimental research have been brought into the water, repaired by natural minerals and active carbon for volatile impurities in a fermented wort and organoleptic power of the kvas. It has been outlined that in most enterprises the main requirement for water is its compliance with drinking water requirements. The expediency of use in water preparation of natural minerals (clinoptilolite, rock crystal) and activated coal for improvement of qualitative indicators of the finished product is substantiated. The characteristic of volatile substances formed during fermentation on the taste and aroma properties of kvass is given. The purpose of the research was to determine the effect of natural mineral and active coal produced by the water on the content of volatile fermentation products in the kvass and the organoleptic properties of bread kvass. The description of objects and methods of research is given, the general method of water treatment by klinoptilolite, active coal and mountain crystal is given. The parameters of cooking and digestion of kvass wort by pure culture of yeast Saccharomyces cerevisiae MP-10 are presented. The significant influence of the prepared water on the content of volatile substances in the fermented wort is established. At the same time, the content of compounds that negatively affects the organoleptic parameters of the drink significantly decreases, in particular for acetaldehyde and diacetyl-respectively, 1.3 and 6.2. The content of compounds that positively affects the taste and aroma properties of the kvass increased or did not undergo significant changes (esters, higher alcohols). The development of the taste-aromatic profile of bread kvass found that the use of prepared water significantly improved the organoleptic characteristics of kvass, in particular, the completeness of taste, the sense of saturation with carbon dioxide, the flavor of rye bread and its intensity.

Introduction. The purpose of the publication is to assess the quality and to usage of natural charcoal of activated charcoal by physical and chemical indicators for alcoholic beverage productionfor the purification of water-alcohol mixtures from impurities in the technology of vodka. Materials and methods. Activated charcoalas a raw material for the purification of water-alcohol mixtures in the technology of vodkas. Methods of research: adsorption activity by iodine; adsorption activity by acetic acid; adsorption activity by methylene blue; total volume of pores in water; bulk density of activated carbon; fractional composition; mass of ash; bulk iron; bulk moisture content; abrasion strength. Results and discussion. Activated charcoal of plant origin BAU-A, BAU-A-LVZ, BAU-A-Ag, MeKS, KAU-A, KDS-A according to the complex of indicators does not fully meet the high requirements of alcoholic beverage production. The active charcoal grades BAU-A have the standard values of indicators: adsorption activity by iodine-62%; adsorption activity by acetic acid-64 ml; adsorption activity by methylene blue-129 mg/g; total pore volume by water-1.72 cm 3 /g; bulk density-215 g/dm 3 ; mass fraction of the balance on a sieve with a linen: № 36-1.6%; № 10-98%; on the pallet-0.4%; mass of ash-4.7%; mass fraction of water soluble ash-1.64%; mass fraction of iron-0,12%; mass moisture content-3.8%; abrasion resistance-52.8%. To expand the range of values of indicators, it is necessary to create different combinations based on the BAU-A grades of coal or their modifications BAU-A-LVZ, BAU-A-Ag together with activated charcoal stone (MeKS), coconut (KAU-A) and anthracite (KDS-A). Activated charcoal of the mark MeKS in relation to BAU-A has higher values: adsorption activity by iodine by 32%; adsorption activity by acetic acid by 45.3%; adsorption activity by methylene blue at 52.7%; bulk density at 62.4%; tensile strength at 37.3%. In relation to BAU-A, activated charcoal MeKS has lower values: the total volume of pore water by-9.6%; mass of the remainder on a sieve with a linen: № 36 on-1.5%; № 10 at-7.6%; on a pallet of 9.1%; mass of ash at-1.1%; a mass of water-soluble ash-0.4%; bulk of iron by 0.1%; mass moisture content-0.6%. At the same time low indicators of one activated carbon can be offset by high indicators of other coal. Conclusion. Creation of combined activated charcoal with optimized parameters (increased durability, high adsorption and catalytic properties, developed porous structure) will allow to meet the high requirements of alcoholic beverage production and to more actively absorb organic impurities, improving the organoleptic parameters of vodkas.

Introduction. The purpose of the publication is to establish correlation relations between the quality indicators of active coal (AC) used in the distillery production in vodka technology. Materials and methods. AC of natural origin, which is used for distillery production. Standard methods of determination and quantitative characteristics of AC quality indicators. Mathematical-statistical methods of research are linear correlation analysis based on the Pearson correlation coefficient. Results and discussion. It was found that the correlation coefficient (r) between iodine adsorption activity (Ai.), which characterizes the amount and volume of micropore AC with diameter Dm<2 nm, including nanopor with diameter Dm<1 nm, and methylene blue (Am.b.), which depends on the mesopore volume with a diameter Dme=2…50 nm, is equal to 0.93. The total volume of the micro-and mesoporous space determines the total sorption capacity of AC relative to the organic impurities present in the water-alcohol mixtures. AC's sorption activity also depends on its fractional composition. The correlation (reverse dependence) between adsorption activity on acetic acid (Aa.a.) and the mass fraction of the sorbent residue on a screen with a cloth №10 (F№10) with a coefficient r=-0,94 was established. Reducing the mass fraction of the residual on a screen with a cloth from 97…98% to 62…64% leads to an increase in adsorption activity of AС by acetic acid to 117 ml versus 62 ml. This is directly due to the fact that the residual sorbent on the sieve № 10 has a large area of the surface of the microporous and mesoporous space due to the reduced size of the grains. The total volume of sorbents in water (Tp.v.) is directly proportional to the mass fraction of water soluble ash (Mw.a.) r=0.92 and the mass fraction of moisture (Mm.) at r=0.99. In order to release AC from water soluble ashes and increase the volume of pore space, it will be logical to wash the prepared AC with water and then dry it to the water content in the coal to 2%. It was established that the fractional composition, the mass of the residue on the sieve with canvas № 36 (F№36) is directly dependent on the mass fraction of ash (Ma.) (r=0.91) and the mass fraction of water soluble ash (Mw.a.) (r=0.91), which indirectly indicates the influence of inorganic components AC on its mechanical strength. It is assumed that in the largest fractions of AC with a mass of the residue on the sieve with canvas № 36 (F№36=2.1%) contains more ash in the macropore space (Ma=5.12%), including water soluble ash (Mw. a.=1.95%). Conclusions. As a result of the analysis of standard quality indicators AB and the study of their mutual dependencies using the mathematicalstatistical method using the Pearson correlation coefficients, it has been found that 92% (12 out of 13) indicators have strong internal relationships that are characterized by a "very high" correlation force with coefficients r=0.90-0.99.