The article analyzes the possibilities of using various fruit and berry raw materials in the preparation of brandy-type drinks. It is shown that grapes in the country are mainly used fresh, as well as as raw materials in the production of juice, wine and cognac. Therefore, the preparation of brandy-type drinks from various fruits and berries grown in the country has wide potential. At the same time, it was determined that, along with stone and pitted fruits, subtropical fruits also create conditions for obtaining high-quality semi-finished products for brandy-type drinks.

The study analyzed the amount and composition of biologically active compounds in 33 plum varieties. The main components detected included ascorbic acid, carotenoids, anthocyanins, leucoanthocyanins, catechins, and total phenolic compounds. The genotypes with the highest results for each biochemical indicator were identified. At the same time, the effect of the degree of fermentation of fruit musts and the synthesis of volatile fermentation products of different yeast strains was studied. The composition of fresh and fermented juices obtained from various fruits and berries was analyzed. According to the results, regardless of the type of raw material, the degree of fermentation (production) of alcohol and the strain of yeast, the main secondary fermentation products are acetaldehyde, isobutanol and isoamyl.

The article presents the data obtained as a result of studying the economic and biological indicators of plum understory-topstory combinations. Based on these results, the possibilities of their cultivation in intensive gardens in arid climate conditions are substantiated. Experimental data on the main development phases and dormancy indicators of varieties during the vegetation period are provided. The growth activity of plants was analyzed based on biometric indicators.

As a result of the conducted research, a drink of high quality, increased biological and nutritional value, as well as high organoleptic indicators, was obtained. Plant extracts included in the composition of soft drinks in order to increase the biological value often contain physiologically active substances in high concentrations, which determines the functional direction of the resulting drinks. Therefore, the study of the properties and application possibilities of plant extracts in the process of preparing functional drinks remains one of the relevant and important scientific research directions facing specialists in the soft drinks industry.