This article discusses the rationale for the implementation of techniques and design of equipment, allowing to assess the quality and authenticity of sparkling wines produced in the Krasnodar region. There is an urgent question about the methods of monitoring and detecting fraud in the production and import of sparkling wines at stable positive tendency to increase volumes of these products. The main drawback of the regulatory documentation is the lack of methods for recognizing the naturalness of products presented to the consumer, which increases the risks of producing products that do not meet the requirements. In this regard, the capabilities of software and hardware systems are shown, which make it possible to assess the quality and authenticity of sparkling and carbonated wines, as well as to study the physicochemical properties of food liquids with a two-phase “liquid-CO2” system. It was established that this set of techniques allows to determine the quality indicators of sparkling and carbonated wines, as well as to analyze the applied technological methods of production and to identify the authenticity of the analyzed object. An analysis of the sparkling properties of wine confirms the influence of the biochemical factor of yeast biomass on the processes of CO2 binding to wine components during champagne and shows a fundamental difference in the cavitation desorption of carbon dioxide from sparkling and carbonated wines.

The article is devoted to a study aimed at identifying and developing technological techniques that ensure the intensification of enzymatic reactions in yeast biomass during the post-aging of sparkling wine and, as a result, a significant reduction in the aging time and improvement of the quality of the finished product. In order to study the mechanism of autolysis of yeast during the period of post-run exposure, the effects of temperature regimes of circulation treatments on changes in its physico-chemical and biochemical parameters in conditions excluding increased pressure and tightness of the medium were investigated. For this purpose, starting from the initial wine material and, operationally, in the circulation model, the activity of oxidative and hydrolytic enzymes was analyzed, the content of protein and amine nitrogen, as well as the foaming ability were determined.Despite a significant decrease in the foaming capacity with the use of cold treatment with long-range heat treatment, it was possible to increase its value from 8.7 c to 9.4 с. This value was achieved due to the breakdown of protein structures of the yeast cell and increased activity of hydrolytic enzymes, which contributed to an increase in the concentration of amine nitrogen from 157.5 to 161.0 mg/dm3, which are surfactants. It was also revealed that in order to carry out the secondary fermentation of the vi-nomaterial from the selection grape varieties, it is necessary to carry out the selection of yeast.Thus, the data obtained indicate the possibility of shortening the time of post-aging of the champagne cuvee and improving its foaming ability, as a result of the intensification of wine maturation processes due to increased enzymatic activity of yeast biomass during heat treatment.

В статье приведена оценка виноматериалов, произведенных из селекционных сортов винограда, по показателю пенообразующая способность. В результате проведенных исследований установлено, что технические сорта винограда Рисус, Кристалл, Цитронный Магарача, Бейсуг перспективны при производстве виноматериалов и могут быть использованы для расширения сырьевой базы производства игристых вин.The paper assesses foaming capacity of base wines produced from grapevine cultivars obtained by breeding. The study confirmed the potential of base wines produced from Risus, Crystal, Citronniy Magaracha, and Beisug winemaking grape varieties to enhance the raw source base for sparkling wines production.

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

This article presents research results of the chemical composition, physical and chemical properties and biotechnological potential of dietary fiber concentrates (DFCs) obtained from secondary raw materials for the production of carrot and pumpkin juices.It has been established that DFCs, along with dietary fibers (cellulose, hemicellulose, pectin, lignin), contain soluble sugars, nitrogenous substances and carotenoids, which determine their physiological activity and technological properties when used in dairy products fermented with probiotics.The effect of DFCs on the fermentation kinetics of dairy-vegetable mixtures with a starter containing lacto-, bifidobacteria and propionic acid microorganisms was studied. The optimal concentration and the degree of dispersion of carrot and pumpkin DFCs was determined. The findings can be used to ensureoptimal intensification of the fermentation process and the production of probiotic fermented milk drinks with a pleasant taste. Keywords: dietary fiber, secondary raw materials, functional dairy products, prebiotics, probiotics, enzyme kinetics, probiotic drinks