ANALYSIS OF TECHNOLOGIES FOR PROCESSING JERUSALEM ARTICHOKE INTO DISTILLATES AND ALCOHOLIC DRINKS BASED ON THEM

The use of alternative types of carbohydrate-containing raw materials to produce distillates is quite common throughout the world. These technologies are usually used to produce drinks with original organoleptic characteristics. Jerusalem artichoke (Heliantustuberosus) is a perennial crop that is used as a raw material for a wide range of products. Today, the most common use of Jerusalem artichoke is to obtain inulin, as well as for feed and fuel purposes. However, there is experience in processing Jerusalem artichoke to produce distillates and alcohol. In addition, Jerusalem artichoke is rich in dietary fiber and vitamins, which allows it to be used comprehensively: for the production of alcohol, as well as functional food and feed products. Jerusalem artichoke is unpretentious, disease-resistant, and also has a high yield, which reaches up to 130 tons of tubers per hectare. The paper provides an overview of the use of Jerusalem artichoke for various purposes. The current and promising market for its application is analyzed. Existing technologies for its processing to obtain various commercial products are considered. The topic of obtaining distillates and alcohol from dried intermediate products obtained from Jerusalem artichoke is touched upon. Examples of the use of Jerusalem artichoke distillates in recipes for the production of alcoholic beverages in different regions of the world are given. The use of Jerusalem artichoke as a source of carbohydrates in the production of distillates or alcohol today is a real prospect for reducing costs and creating alcoholic beverages with original organoleptic characteristics.