Manufacture of alcohol liqueur & vodka products, 1/2013
DIRECTOR’S CLUB
Polyakov V. A., Rimareva L. V. Scientific Support of Innovative Development of the Alcohol Industry on the Path of Integration into the World Economy
Tags: alcohol industry sector; innovative development; integration; global economy; scientific support Summaries: The article is devoted to the situation in the alcohol industry is currently in communication and integration of the Russian economy with the Commonwealth and the entry into the WTO. Analysis of the situation showed that the problem of alcohol-innovation development of industry can be solved not only by increasing the production capacity of enterprises, but also as a result of the modernization of technology on existing equipment. |
Burachevskiy I. I., Vorobyova E. V., Veselovskaya O. V., Gallyamova L. P.The Origin, Classification and Preparation Technology Whiskey
Tags: whiskey; grain; blended; malt; aging; toxicity; fermentation Summaries: In work published data on the history of the origin of whiskey, classification and preparation technology of whiskey in different countries. Given the experimental data of some brands of Scotch, Irish and American whiskey. The analysis of the composition of the drink and the effect of impurities on its sensory characteristics. |
Buliy Y. V., Shiyan P. L., Dmitruk A. P.The Innovative Processing Technology of Alcohol-Containing Waste of Rectification
Tags: hydroselection; contact devices; mass exchange; accelerating column; rectification; controllable cycles Summaries: The authors of the article developed separation technology of alcohol-concentration fractions in managed mode cycles of rectification, which helps to increase the degree of extraction and the ratio of concentration of the cephalic, the intermediate and end impurities, reduce the consumption of heating steam by 40 %, stable receive rectificated alcohol of high quality. |
ENGENEERING AND TECHNOLOGY
Rimareva L. V., Ovcherenko M. B., Serba E. M., Ignatova N. I.Effect of Enzymatic Systems on the Biochemical Composition of the Grain Mash and Cultural Properties of Osmophilic Race of Alcohol Yeast Saccharomyces cerevisiae
Tags: yeast generation; grain wort; osmophilic race of yeast; fermentation; fermentative complex; ethanol Summaries: Studied the biochemical composition of the grain mash with a concentration of solids above 28 %, obtained by the action of various enzymatic systems in the high molecular weight polymers of grain. Found that the use in the processing of raw grain optimal multienzyme system consisting of a broad spectrum enzyme, increases the degree of the enzymatic conversion of high molecular weight polymers of concentrated of the Grain mash. This helps to Mash with biochemical indicators to improve physiological and fermentative activity of yeast, accelerate yeast generation highly concentrated mash and fermenting yeast of osmophilic race Saccharomyces cerevisiae 1039, to increase the yield of alcohol. |
Ovsyannikov V. Y., Chernopyatova S. A. Modes of Flavored Alcohol to Obtain Rectification of the Apparatus with a Heat Pump
Tags: aromatic alcohol; modes of receipt; rectification mounting; heat pump Summaries: The process of obtaining aromatic alcohol to install a heat pump, by the methods of mathematical planning. Results of the research, you can reveal for practical modes of industrial distillation alcohol-containing raw materials and predict the conditions of the process. |
Danilovtseva A. B., Polaykova I. V. Improving the Efficiency of the Process, Insisting on Receiving Spirited Fruit Drinks
Tags: alcoholized fruit drinks; ultrasound; the effectiveness of the process Summaries: In article possibility of application of ultrasound to enhance the effects of infusion of fruit and berries materials for fruit alcoholized semifinished while obtaining spirited on the example of Rowan dried. The efficiency of the process was assessed on the basis of physical and chemical evidence of fruit alcoholized semifinished, their resistance, the quantitative release of product. |
QUALITY AND SAFETY
Nikitayev P. V., Tishin V. B.The Causes of Precipitation in Vodka Production
Tags: colloids; turbidity; production of vodka; sucrose; beet sugar; cane sugar Summaries: Considers the impurities sugars that can be transformed into the final product from the original plants (sugar beet, sugar cane) and also form precipitation, insoluble in alcohol. It is investigated the dependence of the sample turbidity increase upon the volume fraction of ethanol in the sample solutions of dry matter different concentrations. Presented graphs show at what alcohol concentration in the solution the colloidal impurities begins to form. Also it is shown when the crystallization of sucrose occurse. |
Kravchuk Z. D., Kurik M. V., Morshna V. F.The Quality of Natural Water - The Base of Quality Vodka
Tags: bio-energy information properties; water; vodka; natural sources of water; alcohol; filtration Summaries: A original results of the influence of quality of water on the properties of vodka are described. The main physical criterions of quality of water are discussed. On this base, this base, the bio information properties of vodka are discussed. |
RAW MATERIALS AND ADDITIVES
Palagina M. V., Telitevskaya O. P., Shmorhun A. A., Fischenko E. S.Use of Extracts Far Eastern Wild in Technology of Alcoholic Beverages
Tags: alcoholic beverages; Aralia; Far Eastern extracts of wild plants Summaries: Were received New alcoholic beverages with water-alcohol extracts of various organs of plants in the Araliaceae: Eleutherococcus senticosus, Aralia elata, Acanthopanax sessiliflorus. To evaluate samples of beverages has been used as a method of preference and acceptability. According to the results of organoleptic analysis it was shown that the most favorable taste characteristics have an alcoholic drink with the use of the extract from the stems of Acanthopanax sessiliflorus. |
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