The article briefly describes the measures taken in the Russian Federation for the development of the viticulture and wine industry. It is proved that Dagestan is an ancient and unique region of viticulture and winemaking. The basics of forming the varietal composition of the region’s vineyards are revealed. Its condition is shown, shortcomings and improvement measures in Dagestan are noted. The main requirements for the formation of a grape range varieties in a particular region or district are disclosed. Functions that allow to implement a properly selected grape range of varieties are defined. The work analyzes the presence of varieties included in the State Register of Selection Achievements in the varietal composition of vineyards of the Russian Federation and the Republic of Moldova. The modern varietal composition of Dagestan vineyards is characterized, and its structure for the period 1930-2015 is analyzed. The article provides information about the current composition of Dagestan vineyards by maturation period, as well as by biological, economic and technological indicators of about 130 native and selected grape varieties.

Unstable indicators of the quality of dry egg products caused by the peculiarities of their technology and variety of producing countries which are the reason for the difference in the functional and technological properties of egg products in equal conditions for their recovery which makes the need of the research of their effective use and finding stable parameters for obtaining quality stable foam structure. The purpose of this work is to stabilize and improve the quality of the whipped sweets by scientifically and practically explanation the use of the egg protein “IGRECA” with increased foaming capacity, stability and thermal stability. The work is performed at the Scientific research institute of “Food Security” of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. The object of the research was the bodies of whipped sweets made in production conditions. Whipped sweets masses were obtained by knocking down a froth formering with sugar-treacle-agar syrup at a standard temperature of 60 °C and an increased temperature of 80 °C. As a froth formering were used a high whip egg white powder of the trade mark “IGRECA” (France) supplied to the Russian market by the company «Soyuzopttorg». The objects were researched for 6 months. The conducted laboratory experiments showed that the process of knocking down passes much more intensively with an increase in the temperature of the syrup to 80 °C. The density of bodies sweets obtained with such parameters of the technological process is much lower (the foam is more saturated with air) but it is stable in storage. Thus, experimentally confirmed thermal stability of the protein increased whipping and the efficiency of its use in industrial production due to the greater foaming capacity. The use of a protein of increased whipping reduces the time of the production process of mass preparation and reduces energy consumption by reducing the cooling time of the sugar-treacle-agar syrup. As a result of the conducted researches the advanced technology of manufacture of whipped goods is offered to provide the improved quality characteristics and the guaranteed period of shelf life.

For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products properties; it also regulates their acidity, lowers water activity, which increases water binding energy in material and reduces probability of microorganisms’ development. To reduce sugar content in products, white cane sugar is replaced by other sugars, sugar substitutes, or “new generation” sweeteners, which differ in their chemical nature, sweetness degree and technological properties (including water-binding ability). To obtain a specific confectionery product with specified consumer properties, it is necessary to make a technologically justified choice of the most suitable raw materials and semi-finished products (you need to know the chemical composition, humidity and water activity amount). The purpose of the study is the generalization and systematization of the information available in the scientific and technical literature on the value of the water activity indicator of raw materials, semi-finished products and confectionery products; obtaining new experimental data on the value of the water activity index in a number of “new generation” sweeteners sold in the Russian market. By controlling the moisture content and Aw indicator value of the products, it is possible to forecast the intensity of various physicochemical, biochemical and microbiological processes during products storage, to create “Stability maps of confectionery products depending on water activity” and to produce products with the required shelf life.

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