Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. Methods: Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice—up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125–225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct’s proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content—in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. Conclusions: The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.

Due to the increasing consumer interest in wines with a controlled place of origin, PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin), the most acute question is how to identify them. One of the most effective ways to confirm the place of origin of wine in global practice is a comprehensive study of the elemental profile using statistical analysis methods. In the period from 2020 to 2023, 152 grape samples of grapes were collected from various wineries in Crimea and Kuban. The grape must that was obtained from them was fermented in laboratory conditions. The elemental profile was determined in the prepared wines, which included 71 indicators. In the conducted work, it was revealed that wines from Crimea and Kuban differ statistically significantly in the concentration of the elements B, Ca, Cu, Mn, Na, Ni, Re, Si, Sn and U. At the same time, the contents of the elements U, Sn and Re prevail in wines from Crimea, and those of B, Ca, Cu, Mn, Na, Ni and Si prevail in wines from Kuban. At the same time, methods of univariate and multivariate statistics do not allow us to reliably classify wine samples from Crimea and Kuban by their place of origin. In order to reveal the non-linear dependence of the studied indicators in wines on the geographical place of grape growing, the method of a supervised learning Random Forest was used. After training the model on the dataset, the proportion of its correct predictions was 96%. The model used 61 parameters, among which the most important were Ni, Re, Ba, Rb, Na, U, Sb, Zn, Bi, Ag and Ti.

The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.

Введение. В данном обзоре предметного поля проанализированы научные литературные источники (с 2004 по 2023 гг.), посвященные вопросу изменения качества напитков брожения из плодового сырья в процессе их производства и хранения, с целью выявления факторов, которые могут оказывать влияние на изменение сроков годности таких напитков.Цель. Целью обзора явились изучение и анализ научных работ по вопросам формирования физико-химических, биохимических и органолептических показателей сидра, а также обобщение существующих данных по влиянию различных факторов, оказывающих влияние на изменение качественных характеристик сидров в процессе их производства и хранения.Материалы и методы. Для обзора использованы научные публикации российских и зарубежных ученых по вопросам формирования и изменения качественных характеристик напитков брожения из плодового сырья. Поиск научных источников по исследуемой теме на русском и английском языках осуществлялся в базе данных Scopus, а также в электронной библиотеке eLibrary. В качестве метода исследования использовано обобщение результатов.Результаты. Обобщены данные о влиянии отдельных групп химических веществ, входящих в состав плодового сырья, на формирование качественных характеристик напитков брожения. Проанализирована информация о применении различных методов обработки сидров с целью обеспечения микробиологической стабильности и предотвращения реакций потемнения. Выявлено, что новые методы нетермической обработки такие как импульсные электрические поля, ультрафиолетовый свет, высокоинтенсивные световые импульсы, ультразвук имеют широкие перспективы применения в качестве альтернативы традиционной термической пастеризации фруктовых напитков. Приведены результаты исследований, свидетельствующие об эффективности инновационных нетермических методов, для инактивации патогенных микроорганизмов. При этом отмечается необходимость проведения более глубоких исследований влияния ультрафиолетовых лучей и световых импульсов на органолептические свойства напитков, так как повышенные дозы или время воздействия могут стать причиной изменения цвета и снижения питательной ценности сидра. Проанализирована информация об изменениях химического состава напитков брожения под воздействием повышенной температуры и солнечного света. Выявлено, что указанные параметры окружающей среды оказывают вредное воздействие цвет, аромат и вкус напитков из плодового сырья.Выводы. Обзор химического состава и качества плодового сырья, методов обработки и внешних факторов выявил, что для обеспечения сохранности напитков брожения необходимо глубокое изучение процессов, протекающих при их производстве, хранении, транспортировании и реализации. Выявление факторов риска, которые могут привести к интенсификации процессов, приводящих к ухудшению потребительских свойств данного продукта, может стать основой при разработке методов прогнозирования сроков годности новых наименований напитков брожения из плодового сырья.

USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION