Food Additives Research Articles

Gut Microbiota-Mediated Degradation of Food-Grade Lambda-Carrageenan by Bacteroides xylanisolvens and Its Role in Inflammation.

Concerns about the safety of food additives have intensified among consumers, scientists, and policymakers. Ensuring the safety of these additives is crucial to public health. Carrageenan (CGN), a common additive in the food industry, has become the subject of controversy, particularly regarding whether it can be degraded in the gastrointestinal tract, forming degraded carrageenans (dCGNs) that may pose health risks. This study is among the first to identify Bacteroides xylanisolvens C3 as a key gut bacterium involved in the degradation of food-grade lambda-CGN (L-CGN). Using high-performance liquid chromatography (HPLC), thin-layer chromatography (TLC), and metabolic analysis, we confirmed the ability of this bacterium to degrade L-CGN. Importantly, we found that the microbiota-generated dCGNs significantly increased nitric oxide (NO) and COX-2 production and upregulated pro-inflammatory genes, including IL-1β, TNF-α, and IL-6, in macrophages. This study also highlights how microbial degradation of L-CGN can drive inflammation, particularly through the activation of the Nrf2 and NLRP3 pathways. These results suggest that microbial degradation of L-CGN in the gut may contribute to inflammation, underscoring the need to better understand microbial interactions with food-grade L-CGN, particularly in the context of colon health and inflammation-related diseases such as inflammatory bowel disease.

Monosodium glutamate: A hidden risk factor for obesity?

Monosodium glutamate (MSG) has become one of the most widely used food additives in the global food supply. Although it has been classified for decades as a food ingredient that is generally recognized as safe, concerns about the health impacts of chronic MSG use, especially its potential effect on weight, are still ongoing. This comprehensive review summarizes the available human and animal evidence, highlighting potential mechanisms linking MSG use to weight gain or obesity, and discusses challenges and future research directions. Because of MSG intake worldwide as well as hidden MSG in food labeling, there is a pressing need for a mechanistic understanding of the health impacts of MSG use especially on weight. To generate robust scientific evidence and to clarify public concerns, rigorous mechanistic studies and randomized controlled clinical trials are warranted.

МИКРОСТРУКТУРНАЯ ИДЕНТИФИКАЦИЯ ТКАНЕВОГО СОСТАВА МЯСОПРОДУКТОВ

The purpose of the study is to identify the tissue composition of meat product samples using microstructural (histological) analysis, taking into account the technology of processing raw meat and the use of herbal food additives. The study was carried out on the basis of the histological laboratory of the Department of Anatomy, Pathological Anatomy and Surgery of the Institute of Applied Biotechnology and Veterinary Medicine of the Federal State Budgetary Educational Institution of Higher Education Krasnoyarsk State Agrarian University in 2023. The object of the study was meat products from various producers sold in the retail chain of Krasnoyarsk (samples № 1, № 2, № 3). For histological examination, samples were fixed in a 10 % solution of neutral formalin, followed by standard histological processing through alcohols of increasing concentrations and paraffins. Sections 5 µm thick were prepared on a microtome, which, after deparaffinization and clearing, were stained with hematoxylin and eosin and viewed under a Levenhuk microscope. It has been established that in samples № 1 and № 2 homogeneous (structureless) oxyphilic masses with a large number of vacuoles are determined, which indicates a significant impact of mechanical and thermal factors on raw meat. In sample № 1, additives of plant origin were identified – carrageenan and flour, used in the manufacture of meat products (sausages) as formative substances. Sample № 2 revealed a small amount of connective tissue and carbohydrate additives (starch and carrageenan), used in the production of meat products as moisture-retaining and structure-forming components. In sample № 3, skeletal muscle and connective tissue fibers and vegetable carbohydrate (starch, carrageenan) and protein additives (soy protein) were identified. Histological studies of samples of meat products show that in the process of their production, not only raw meat, but also carbohydrate and protein additives are used. The degree of impact on the original meat raw materials during the manufacturing process of meat products is reflected in the histological picture and varies in different samples.

Dual independent mechanisms underlying gut epithelial remodeling upon sugar substitute consumption.

Intestinal epithelial cells (IECs) are dynamically regulated by luminal contents, including dietary ingredients, food additives, and microbiota-derived metabolites. Although sugar substitutes are commonly used as food additives for their sweet taste and lower calorie content, there is limited experimental evidence regarding their potential to drive gut remodeling. In this study, we designed experimental models for short-term consumption of erythritol, a natural sugar alcohol widely used as a sugar substitute, and investigated its effects on gut remodeling and the underlying mechanisms. Our findings indicate that erythritol consumption induces hyperplasia in tuft cells (TCs) and goblet cells (GCs), as well as enhances the activity of intestinal stem cells-increases in expression levels of leucine-rich repeat containing G protein-coupled receptor 5 (Lgr5), the key intestinal stem cell marker, in the number of proliferating stem cells, and facilitation of their differentiation into villi cells-while maintaining the number of Lgr5+ intestinal stem cells. Notably, the enhanced stem cell activity was observed even in Trpm5 knockout mice, suggesting that it is mechanistically independent of TC hyperplasia. Instead, we demonstrated the functional involvement of the gut microbiota, as antibiotic treatment abolished this effect, and fecal material transfer from erythritol-consumed mice replicated the enhancement of stem cell activity in recipient mice. Furthermore, we identified acetate as the metabolite responsible for enhancing stem cell activity. These findings suggest the functional decoupling of TC hyperplasia and the enhancement of stem cell activity, providing a potential therapeutic avenue for gut epithelial diseases.

Life-Cycle Risk Assessment of Second-Generation Cellulose Nanomaterials

A nanomaterial life-cycle risk assessment (Nano LCRA) was conducted for second-generation functionalized cellulose nanomaterials (CNs) in five case studies, including applications in water filtration, food contact packaging (including as an additive and coating), and food additives, to identify and prioritize potential occupational, health, consumer, and environmental risks. Exposure scenarios were developed and ranked for each product life-cycle stage. A Safer-by-Design Toolbox (SbD Toolbox) representing a compendium of high-throughput physical, chemical, and toxicological new approach methodologies (NAMs) was used for a screening-level hazard assessment. Overall, risks identified for the CN-enabled products were low. Of the exposure scenarios, occupational inhalation exposures during product manufacturing and application ranked the highest. Despite differences in chemistry and morphology, the materials behaved similarly in oral, dermal, and inhalation models, supporting their grouping and read-across. The screening-level hazard assessment identified potential lung inflammation associated with CN exposure, and a review of the literature supported this funding, suggesting CNs behave as poorly soluble, low-toxicity dusts with the potential to irritate the lung. Key research gaps to reduce uncertainty include evaluating long-term, low-dose exposures typical of the workplace, as well as the potential release and toxicity of CN-containing composite particles.

The possible effects of chili peppers on ADHD in relation to the gut microbiota

Attention deficit hyperactivity disorder (ADHD) is a common neurodevelopmental disorder, which is characterized by inattention, impulsivity and hyperactivity. Although the etiology and pathogenesis of ADHD are not fully understood, existing studies have shown that it may be related to genetic factors, environmental factors, abnormal brain development, and psychosocial factors. In recent years, with the concept of microbioa-gut-brain axis (MGBA), more and more studies have begun to pay attention to the effect of gut microbiota on ADHD. Dietary structure can significantly change the diversity and abundance of gut microbiota. Therefore, dietary supplements or food additives to regulate gut microbiota have become one of the potential ways to treat ADHD. Peppers, as an important dietary component, have potential value in regulating gut microbiota. Among them, capsaicin (8-methyl N-vanillyl-6-noneamide, CAP), as a key active component of peppers, has been shown to have potential therapeutic effects on central nervous system (CNS) diseases such as Parkinson’s disease, epilepsy, and depression. In addition, much attention has been paid to the beneficial effects of CAP on gut microbiota. Chili peppers contain not only CAP, but also rich in vitamin C and fatty acids, all of which may ameliorate ADHD by modulating the gut microbiota. This finding not only provides a potential treatment for ADHD, but also provides a new perspective to expand the research and clinical treatment of ADHD pathogenesis. Although current research on the potential therapeutic effects of chili peppers on ADHD is still at an early stage and requires further verification through larger-scale and more rigorous controlled studies, its potential clinical value cannot be ignored.

Evaluation of the toxic effects of food additives, alone or in mixture, in four human cell models.

Food additives are present in more than 50% of food products. Several studies have suggested a link between the consumption of certain food additives and an increased risk of developing cancer. This study aimed to evaluate the genotoxicity of 32 additives and six mixtures identified by the NutriNet-Santé cohort as the most widely consumed. Genotoxicity screening was conducted using the γH2AX (for clastogenic compounds) and pH3 (for aneugenic compounds) biomarkers in four human cell models (colon, liver, kidney, and neurons) representing the target organs of food contaminants. The 32 compounds were categorized into five groups based on their toxicological profiles. Eight additives were cytotoxic, four promoted cell proliferation, two were genotoxic with a clastogenic mode of action, and the remaining 19 were neither cytotoxic nor genotoxic at the concentration tested. Among the six mixtures tested, three were neither cytotoxic nor genotoxic, one was cytotoxic, and two were genotoxic at the highest tested concentrations. The observed genotoxicity of the mixtures could not be attributed to the relative concentrations of the individual additives. These findings suggest the possibility of toxic synergies in mixtures and highlight the challenges of studying the combined effects of multiple substances.

Mutagenicity and carcinogenicity prediction of sugar substitutes: an in silico approach with compound-gene interactions network.

Sugar substitutes are mostly artificial, man-made industrial products used as additives in food and beverages. Most of these substances flow through the digestive tract and food chains, becoming emerging organic contaminants in various abiotic and biotic environmental media. Here, we predict the mutagenicity and carcinogenicity of commonly used sugar substitutes using in silico based methods. The simplified molecular-input line-entry system (SMILES) of sugar substitutes was obtained from the PubChem database for toxicity predictions. Here, sixteen sugar substitutes tested out of these four compounds Glucin (GLU), and 5-nitro-2-propoxyaniline (P-4000), SCL, Ace were predicted as mutagens by using in silico tools such as LAZAR, pKCSM, and Toxtree. Based on the predicted results GLU and P-4000 were predicted as carcinogenic sugar substitutes. Also the study conducted compound gene interaction network to identify the direct connection between sugar substitutes and its corresponding receptors.

Intelligent consensus-based predictions of early life stage toxicity in fish tested in compliance with OECD Test Guideline 210.

Early life stage (ELS) toxicity testing in fish is a crucial test procedure used to evaluate the long-term effects of a wide range of chemicals, including pesticides, industrial chemicals, pharmaceuticals, and food additives. This test is particularly important for screening and prioritizing thousands of chemicals under the Registration, Evaluation, Authorization, and Restriction of Chemicals (REACH) regulation. In silico methods can be used to estimate the toxicity of a chemical when no experimental data is available and to reduce the cost, time, and resources involved in the experimentation process. In the present study, we developed predictive Quantitative Structure-Activity Relationship (QSAR) models to assess chronic effects of chemicals on ELS in fish. Toxicity data for ELS in fish was collected from two different sources, i.e. J-CHECK and eChemPortal, which contain robust study summaries of experimental studies performed according to OECD Test Guideline 210. The collected data included two types of endpoints - the No Observed Effect Concentration (NOEC) and the Lowest Observed Effect Concentration (LOEC), which were utilized to develop the QSAR models. Six different partial least squares (PLS) models with various descriptor combinations were created for both endpoints. These models were then employed for intelligent consensus-based prediction to enhance predictability for unknown chemicals. Among these models, the consensus model - 3 (Q2F1 = 0.71, Q2F2 = 0.71) and individual model - 3 (Q2F1 = 0.80, Q2F2 = 0.79) exhibited most promising results for both the NOEC and LOEC endpoints. Furthermore, these models were validated experimentally using experimental data from nine different industrial chemicals provided by Global Product Compliance (Europe) AB. Lastly, the models were used to screen and prioritize chemicals obtained from the Pesticide Properties (PPDB) and DrugBank databases.

Non-targeted metabonomics reveals the effect of linalyl alcohol on Brochothrix thermophile and its potential application.

Brochothrix thermophcta (B. thermophcta) is a pathogenic microorganism associated with food contamination. Linalyl alcohol, owing to its broad spectrum and exceptional antibacterial properties, is regarded as a potent natural antimicrobial agent. This is to elucidate the cellular-level mechanism of linalyl alcohol on B. thermophacta and investigate, for the first time, its regulatory effect on the metabolic pathway of B. thermophacta through metabonomics analysis. The results demonstrated that treatment with linalyl alcohol led to a reduction in bacterial metabolic capacity, while simultaneously promoting an increase in membrane fluidity through damage to the bacterial cell membrane. A total of 201 differential metabolites were identified at the metabolic level, with 50 showing significant up-regulation and 151 displaying significant down-regulation. The differential metabolites primarily participate in the tRNA cycle, amino acid metabolism, nucleotide metabolism, and aminoacyl-tRNA biosynthesis, with a particular emphasis on the significant impairment of amino acid metabolism. The application results demonstrated that linalyl alcohol exhibited a significant antibacterial effect on B. thermosphacta, as evidenced by the negligible changes observed in the color, smell, and tissue state of pork even after 8days of treatment. In summary, linalyl alcohol exhibits multi-target and multi-pathway inhibition against B. thermosphacta, leading to disruption of cell morphology and metabolic processes. These findings provide a novel theoretical foundation for understanding the inhibitory mechanism of linalyl alcohol on B. thermosphacta, highlighting its potential as an effective alternative to food additives in the preservation industry of livestock products.

Recent developments in electrochemical sensors and biosensors for food additives determination: Principle and application

Recent developments in electrochemical sensors and biosensors for food additives determination: Principle and application

Antibacterial and Antidiarrheal Activities of the Combined Extracts of Houttuynia cordata Thunb. and Portulaca oleracea L. Against Enterotoxigenic Escherichia coli

Background/Purpose: As traditional Chinese medicinal herbs are known for their heat-clearing and detoxifying properties, Houttuynia cordata Thunb. and Portulaca oleracea L. are considered safer alternatives to antibiotics. As a compound preparation, they have better efficacy than a single medicine and have multi-target antibacterial activity. However, there is still a gap in the research on the antibacterial and antidiarrheal mechanism of the combination of Houttuynia cordata Thunb. and Portulaca oleracea L. against enterotoxigenic Escherichia coli, thus we studied the antimicrobial and antidiarrheal activities of the combination of ethanol extract and essential oil from Houttuynia cordata Thunb. (HEE and HEO) and ethanol extract from Portulaca oleracea L. (PEE) against enterotoxigenic Escherichia coli. Materials and methods: The combination (CB-HHP) of HEE, HEO, and PEE was detected, and the anti- E. coli activity was determined to study its antibacterial mechanism, and an anti-diarrhea experiment was carried out in mice. Results: The results showed that the combination (CB-HHP) of HEE, HEO, and PEE had a synergistic effect on Escherichia coli, and affected the integrity of the cell membrane by increasing the permeability of cell wall and cell membrane. In vitro, CB-HHP treatment significantly inhibited the formation of E. coli bacterial biofilm. In vivo, gavaging with CB-HHP could significantly relieve the weight loss and diarrhea rate and protect the duodenal villi of mice infected by E. coli, as well as increasing the concentration of immunoglobulin (Ig) G, IgM, and IgA in serum. Conclusion: The CB-HHP demonstrated remarkable antibacterial activity, antidiarrheal activity, and intestinal protective function, with the potential to be used as plant-derived food additives.

Analysis of children's kidney stones and comparison to canine kidney stones: Both resulting from ingesting adulterated food products.

Kidney stones resulting from ingestion of melamine-tainted food products were originally detected in dogs and cats in 2004 and 2007. Nephroliths were removed at necropsy from dogs that had died from acute kidney injury in Asia in 2004. Samples of these were submitted to our laboratories for analysis. The presence of a mixed s-triazine matrix comprising melamine, cyanuric acid, and ammelide, but no detectable ammeline was found in the canine stone samples we analyzed. The unusual and unique green coloration of these stones was attributed to the presence of biliverdin. The techniques developed in the canine study were applied to the analysis of human kidney stones. In 2008, high levels of melamine were detected in some infant formula and other liquid and powdered milk products originating from China. Human kidney stones, resulting from this type of contamination, were obtained from children, and analyzed using mass spectral techniques. The results indicated the presence of melamine, ammeline, uric acid, but no ammelide. No green color was observed, thereby eliminating biliverdin. Careful monitoring of food additives is warranted to prevent future problems in both animals and humans.

Statistical optimisation and analysis of biomass and exopolysaccharide production by Lacticaseibacillus rhamnosus LRH30

Exopolysaccharides (EPS) produced by lactic acid bacteria with immunomodulatory potential are promising natural food additives. This study employs small-scale, 250 mL bioreactors combined with a central composite design to optimise two important bioprocess parameters, namely temperature and airflow, to achieve high yields of biomass and EPS from Lacticaseibacillus rhamnosus LRH30 (L. rhamnosus LRH30). A quadratic model was determined to be the best fit for the production of both products. The optimum critical process parameters for maximised biomass were identified to be 37.01 °C with an airflow of 0.12 vvm, while optimum criteria was 20.1 °C with an airflow of 0.18 vvm for maximum EPS production. Under these optimized conditions, small-scale batch experiments yielded a biomass concentration of 10.1 g/L and an EPS yield of 520.2 mg/L. In comparison, scale-up experiments in 2L reactors resulted in a biomass concentration of 8.54 g/L (a reduction of 18%) and an EPS yield of 654.6 mg/L (an increase of 26%). The produced EPS was purified and characterised through Fourier transform infrared spectroscopy and showed characteristic peaks associated with polysaccharides. The immunomodulatory potential of the L. rhamnosus LRH30 cells and EPS was evaluated through cytokine and chemokine secretion in a J774A.1 murine macrophage, resulting in a predominantly anti-inflammatory effect of L. rhamnosus LRH30 and EPS.

Study of Sodium Benzoat, Cyclamate , Dissolved solids and Water Content on Commercial Product of Jam in Surabaya Region

Jam is a processed food in a gel or semi solid food from fruit pulp with sugar, acid and food additives. Use of food additives with maximum threshold will effect in our body health. Beside of food additives, physical quality characteristics are also important to making the jam. The purpose of this study was to determine value of sodium benzoat, cyclamate, dossolved solids and water content based on merk and various commersial product of jam in Surabaya region. The research method was a descriptive observations with a total of 21 sample tested. The data in this study were analyzed descriptively and inferential statistics. From the research results, were obtained that 14,8% sample exceeds the threshold of sodium benzoat regulation, 61.9% had a little high water content, all of sample followed the regulation in cyclamate threshold and dissolved solids. The result show value of cyclamate was inversely proportional to dissolved solids. Differences in different brands and variants was not significant in the test results of sodium benzoat, cyclamate and water content. While in dissolved solids the brands provided significant different.

Insecure food additive sensing with photonic crystal fibre in terahertz regime

Food security and the challenges of food sterility, storage, chemical additives, enzymes, and microorganisms are critical due to their direct impact on human and animal health. Advanced monitoring technologies are essential for ensuring food safety and promoting eco-friendly practices. Early detection and real-time monitoring of sensitive substances, chemicals, biomolecules, and hazardous agents are vital. This research introduces a photonic crystal fibre (PCF) nanosensor designed for detecting food additives. Using COMSOL Multiphysics software, the sensor’s numerical performance was analyzed with test analytes—saccharin, sorbitol, and butyl acetate—across a wavelength range of 0.8 to 3 THz. The sensor demonstrated high sensitivities of 88.90%, 90.85%, and 86.95%, and low confinement losses of 5.05 × 10−08, 6.05 × 10−08, and 5.40 × 10−08 dB/m at 1 THz. These results confirm the sensor’s effectiveness for real-time detection and its potential for enhancing food safety standards through precise, eco-friendly monitoring.

Penyedap Rasa Sere Kedele dengan Penambahan Pediococcus acilactici strain SKS 251 pada Saat Fermentasi Ditinjau dari SNI 01-4273-1996 dan Sifat Sensoris

Sere kedele is a fermented food made from soybeans which is widely available in Gianyar and Klungkung Regencies. The use of food additives (BTP) in food and drinks is often found. One of them is flavoring. The aim of this research is to determine the flavoring of sere kedele with the addition of Pediococcus acilactici strain SKS 251 during fermentation in terms of SNI 01-4273-1996 and sensory properties. In this study, the water content, protein content, glutamic acid content, total microbes, NaCl content, total yeast mold, coliform flavoring of sere kedele were observed in accordance with SNI 01-4273-1996 and sensory properties including color (level of color and preference), aroma , taste (level of pleasantness and liking) and overall acceptability (level of liking). The results of the research showed that sere kedele flavoring had a water content of 4.62%, protein content of 6.75%, NaCl content of 0.74%, glutamic acid of 0.47%, total yeast mold of 8.8x103 CFU/g total microbes 7, 7x104 CFU/g and total coliform <3 APM/g, the average value for the level of clarity and the level of preference for color is 5 and 5.27, the value for aroma is 6, the level of savoriness and the level of preference for taste are 6.20 and 6, 33 and the average value for the level of liking for overall acceptance is 6.40 on a scale of 0 to 10.Further research is needed on the potential of sere kedele as a flavoring in accordance with SNI 01-4273-1996 concerning powdered broth flavorings. Key words: sere kedele, flavoring, SNI 01-4273-1996, sensory properties

Food supply toxicants and additives alter the gut microbiota and risk of metabolic disease.

Metabolic disease is rising along with both global industrialization and the use of new commercial, agricultural, and industrial chemicals and food additives. Exposure to these compounds may contribute to aspects of metabolic disease such as obesity, diabetes, and fatty liver disease. Ingesting compounds in the food supply is a key route of human exposure, resulting in the interaction between toxicants or additives and the intestinal microbiota. Toxicants can influence the composition and function of the gut microbiota, and these microbes can metabolize and transform toxicants and food additives. Microbe-toxicant interactions in the intestine can alter host mucosal barrier function, immunity, and metabolism, which may contribute to the risk or severity of metabolic disease development. Targeting the connection between toxicants, food, and immunity in the gut using strategies such as fermentable fiber (i.e., inulin) may mitigate some of the effects of these compounds on host metabolism. Understanding causative factors in the microbe-host relationship that promote toxicant-induced dysmetabolism is an important goal. This review highlights the role of common toxicants (i.e. persistent organic pollutants, pesticides, and fungicides) and food additives (emulsifiers and artificial sweeteners) found in our food supply that alter the gut microbiota and promote metabolic disease development.

ОБОСНОВАНИЕ РЕЦЕПТУРНОГО СОСТАВА КОНЦЕНТРАТОВ НАПИТКОВ НА ОСНОВЕ БЕЛКА КОНОПЛИ ДЛЯ СПОРТИВНОГО ПИТАНИЯ

The purpose of the study is to experimentally substantiate the formulations of beverage concentrates based on vegetable protein for sports nutrition. The objects of the study were beverage concentrates based on hemp protein; drinks prepared for consumption. The following stages of scientific research were carried out, namely selection of components of beverage concentrate formulations was conducted; the organoleptic and physico-chemical indicators of the quality of concentrates and drinks obtained from them were analyzed; the stability of the quality and safety of beverage concentrates during the recommended shelf life was studied. As a result of research, the compositions of beverage concentrate formulations were substantiated, including vegetable protein, antioxidant, thickener, flavoring agent and flavoring food additives. The high nutritional value of the resulting drinks, the high content of protein and digestible carbohydrates have been experimentally confirmed. Accordingly, the drinks obtained from these concentrates can be classified as protein-carbohydrate products for sports nutrition. It has been established that the quality and safety of the developed beverage concentrates comply with the regulated requirements, as well as the high preservation of their properties throughout the regulated storage period. An increase in the moisture content in the samples of concentrates (up to 8.8 %) and an increase in titratable acidity (up to 3 degrees) were established, the obtained values were within the regulated values. During the storage period of 4 months at elevated temperatures, the processes of oxidative deterioration proceeded to a small extent, the increase in acid and peroxide number was no more than 30 % relative to the initial value. The results of scientific research are recommended for implementation at enterprises specializing in the production of food products from industrial hemp seeds.

МАССОВАЯ КОНЦЕНТРАЦИЯ ЛЕТУЧИХ ВЕЩЕСТВ В ВИНАХ ИЗ КРАСНЫХ АБОРИГЕННЫХ СОРТОВ ВИНОГРАДА ДОНСКОЙ АМПЕЛОГРАФИЧЕСКОЙ КОЛЛЕКЦИИ ИМ. Я.И. ПОТАПЕНКО

The purpose of research is to study the qualitative and quantitative indicators of the main food additives, volatile components and aromatic acids in wines from red native grape varieties of the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk). The objects of the study were must and wine from red technological varieties: Cimlyanskij chernyj, Krasnostop Zolotovskij and Varyushkin. Research was based on laboratory winemaking technologies. Pilot production of wines are produced in the conditions of micro-winemaking on the chemical technology of production of dry red wines. The wort has significant values of indicators: the amount of phenols, mass concentrations of total and amine nitrogen, pH, glucoacidometric index (GAI), technical maturity index (TMI), mass concentration of anthocyanins. After the end of fermentation, the content of alcohol, titratable acids, volatile acids, residual sugars, and reduced extract was determined. The organoleptic characteristics of the studied wine varieties were carried out according to a 10-point system by the tasting commission of the institute. According to the content of resveratrol, a sample from the Krasnostop Zolotovskij variety stood out – 4.48 mg/dm3. Ascorbic, chlorogenic, nicotinic, orotic, caffeic and gallic acids were determined in all wine materials. The background components of the aromatics of the studied wines are represented by volatile fermentation products (acetaldehyde, methyl acetate, ethyl acetate, methanol, 2-propanol, 1-propanol, isobutanol, 1-butanol). In the studied samples of red wines, these components were found in threshold values, which had a positive effect on the taste and aromatic qualities of the final product and made it possible to obtain high tasting scores for all samples. It can be concluded that all the studied varieties not only have high organoleptic ratings, but also contain a valuable biological component - resveratrol, which has a positive effect on human health, as well as unique aroma-forming substances (phenolcarboxylic acids, higher alcohols, aldehydes, etc.).