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Исследован биохимический состав ягод винограда сортов Асыл кара, Алый терский, Платовский, Рубин Голодриги, Саперави с целью выявления содержащих значительный пул физиологически функциональных компонентов и наиболее перспективных для выращивания в экологических условиях Дагестана, что актуально для производства новой конкурентоспособной продукции из винограда с высокими показателями пищевой ценности. Качественный состав и количественное содержание минеральных веществ в опытных образцах винограда исследовали методами пламенной и атомно-абсорбционной фотометрии. Содержание пектиновых веществ и витамина С определяли титриметрически, фенольных соединений и витамина Р – колориметрически. Установлено, что потребление 100 г ягод винограда исследованных сортов обеспечивает в зависимости от сорта суточную потребность организма человека, %: в пектиновых веществах – на 20,8–29,2; фенольных соединениях – 16,3–28,1; витамине Р – 35,8–63,6; калии – 7,7–10,7; йоде – 18,0–38,7; меди – 11,7–28,1. Сорта винограда Алый терский и Саперави отличаются самым высоким уровнем накопления макро- и микроэлементов, общая сумма которых составляет 3039,39 и 3223,64 мг/кг соответственно для каждого сорта. Значительным содержанием пектиновых веществ выделяются сорта Платовский – 1,46% и Алый терский – 1,42%. Наибольшее количество фенольных веществ (561,8 мг/дм3), витаминов С (6,2 мг %) и Р (31,8 мг %) обнаружено в сорте Асыл кара. Наибольший суммарный запас питательно ценных компонентов имеют сорта винограда Алый терский и Асыл кара, которые можно считать наиболее перспективными для производства высококачественной продукции функциональной направленности. Biochemical composition of berries of grape grades Asyl kara, Alyy terskiy, Platovskiy, Rubin Golodrigi, Saperavi is investigated with the aim of identifying contain significant pool of physiologically functional components and the most perspective for cultivation in the environmental conditions of Dagestan. This is important for the production of new competitive products from grapes with high nutritional values. The qualitative composition and quantitative content of mineral substances in the experimental samples of grapes were studied by the methods of flame and atomic absorption photometry. The content of pectin and vitamin C determined titrimetrically, phenolic compounds and vitamin P – colorimetric. It was found that the consumption of 100 g of grapes of the studied varieties provides, depending on the grade, the daily need of the human body, %: in pectin substances – by 20,8–29,2; phenolic compounds – 16,3–28,1; vitamin P – 35,8–63,6; potassium – 7,7–10,7; iodine – 18,0–38,7; copper – 11,7–28,1. Grape grades Alyy terskiy and Saperavi were characterized by the highest level of accumulation of macro- and microelements, the total amount of which was 3039,39 and 3223,64 mg/kg, respectively, for each grade. Grades Platovskiy and Alyy terskiy has allocated a high content of pectin substances – 1,46 and 1,42%, respectively. The greatest number of phenolic substances (561,8 mg/dm3), vitamins C (6,2 mg %) and P (31,8 mg %) was found in the variety Asyl kara. Varieties Alyy terskiy and Asyl Kara had the largest total supply of nutritionally valuable components, which allows us to consider these grape varieties the most perspective for the production of high-quality products of functional orientation.

Local vegetable raw materials have good prospects in developing new balanced foods with high nutrition value. As a rule, local vegetable raw materials are environmentally friendly and contain a wide range of biologically and physiologically active agents. Fruit liqueurs possess a balanced chemical composition and a high nutrition and physiological value. They produce a recreational or preventive effect on human organism. However, the level of consumption of fresh fruit and berries remains low because of their seasonality. Moreover, the range of fruit and berry products is usually very poor, and very few of them are beneficial for human health and can prevent diseases. The research featured the formulations and production technology for new multicomponent fruit liqueurs of high nutrition value. The liqueurs were made from Dagestan garden and wild fruit and berries with a high content of macro- and micronutrients. The nutrition value and quality of the liqueurs were estimated according to the mass concentration of sugars, titrable acids, vitamins C and P, β-carotene, mineral elements, and phenolic and pectinaceous substances. The sensory properties were measured according to a 10-score system. The paper introduces formulations and technologies for three types of liqueur (Zhivitel’naya, Garmoniya, and Uslada). They involved alcoholized and fermentation-alcoholized juices of grapes, fruit and berry fruit drinks and extracts that mutually complemented each other according to valuable components. The new liqueurs have a high nutrition since 100 cm3 of the liqueur per day partially satisfies the daily requirements for some nutrients: phenolic substances – for 37.5–55.0%; pectinaceous substances – 17.5–32.5%; in vitamin C – 13.7–38.7%, β-carotene – 17.6–43.0%, and a microelement iron – for 14.0–26.0%. The multicomponent fruit liqueurs possess a wide range of biologically and physiologically active agents. As a result, they improve physical activity and increase resistance to bad ecological environment.