Manufacture of alcohol liqueur & vodka products, 3/2013
ENGINEERING AND TECHNOLOGY
Burachevskiy I. I., Morozova S. S., Ustinova E. V., Popova E. Y.On the Prospects of Application of Complex Food Additive «Honey Spas» in the Technology of Producing Vodka
Tags: water-alcohol liquor; vodka; GC analysis; a comprehensive nutritional supplement; organoleptic tasting score Summaries: The paper contains a comprehensive study on the effect of food additives "Honey Spas" on the physico-chemical and sensory characteristics of vodka. It is established that the introduction of a water-alcohol liquid complex dietary supplement "Honey Spas" can improve the organoleptic characteristics, based on which the conclusion about the prospect of its application in the technology of vodka. Authors: Burachevskiy Iosif Ivanovich, Candidate of Engineering Sciences; Morozova Svetlana Semenovna, Candidate of Chemical Sciences; Ustinova Elena Vladimirovna State Scientific Establishment Russian Scientific-Research Institute of Food Biotechnology of Russian Agricultural Sciences Academy (VNIIPBT) 4b Samokatnaya st., Moscow, 111033; This email address is being protected from spambots. You need JavaScript enabled to view it. Popov Evgenij Yur'evich Innovative Сommercial Сompany "Medmark" 59 B. Oktyabr'skaya st., Yaroslavl, 150000, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuznetsov I. N., Ruchay N. S.Microbiological Processing of After-Alco Malt-Residue
Tags: grain alcohol stillage; enzymatic treatment; thermotolerant strain of yeasts; fodder product Summaries: The technology of complex processing of grain alcohol stillage with receiving the fodder product enriched with microbic protein and the biogas were developed. The technology provides enzymatic splitting of polysaccharides of stillage, enrichment its by microbic protein by direct cultivation of specially allocated thermotolerant (40 °C) facultative anaerobic strain of yeast Lachancea sp., receiving protein-containing fodder product on the basis of a biomass and the weighed substances of stillage, an anaerobic fermentation of fugate with biogas production and final treatment of the degestrate by ultrafiltration. The developed technology allows to receive from 1 t of stillage 50-55 kg of the fodder product enriched with protein and 13-14 m3 of biogas. Authors: Kuznetsov Il'ya Nikolaevich, Master of Biological Sciences; Ruchay Nikolaj Stepanovich, Candidate of Engineering Sciences, Associate Professor Belarusian State Technological University 13a, Sverdlova str., 220006 Minsk, Belarus; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Chusova A. E., Agafonov G. V., Zueva N. V., Alekseeva N. I.Getting the Alcoholic Extract of Stevia for Bioactive Beverages
Tags: stevia, an alcoholic extract, bioactive beverages; flavonoids, antioxidant activity Summaries: Retrieved alcohol extract of stevia leaves. Extract has antioxidant activity, it can be recommended to people suffering from carbohydrate metabolism disorders, including diabetes. This extract is intended for use in food industry, and in particular for the preparation of balms. Authors: Сhusova Alla Evgen'evna, Candidate of Engineering Sciences, Associate Professor; Agafonov Gennadij Vyacheslavovich, Doctor of Engineering Sciences, Professor; Zueva Natal'ya Vladimirovna, Candidate of Engineering Sciences; Alekseeva Natal'ya Ivanovna, Candidate of Engineering Sciences, Associate Professor Voronezh State University of Engineering Technologies 19 pr. Revolyucii, Voronezh, 394036, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sisoev E. Y. Using Lamellar Equipment for the Production of Alcohol
Amelyakina M. V., Rimareva L. V., Stepanov V. I., Ivanov V. V., Kurbatova E. I.The Protein Product Obtained from Wheat by One-Stage Extrusion- Hydrolytic Technology
Tags: alcohol, protein product, wheat grain; one-step extrusion-hydrolytic technology Summaries: A new combined technology of ethanol production with the new principles of processing raw grain, which provides two-product wasteless production of alcohol and protein. Authors: Amelyakina Mariya Valentinovna; Rimareva Lyubov' Vyacheslavovna, Doctor of Engineering Sciences, Professor, Corresponding Member, Russian Academy of Agricultural Sciences; Stepanov Vladimir Ivanovich, Candidate of Engineering Sciences; Ivanov Viktor Vital'evich, Candidate of Engineering Sciences; Kurbatova Elena Ivanovna, Candidate of Engineering Sciences, Associate Professor State Scientific Establishment Russian Scientific-Research Institute of Food Biotechnology of Russian Agricultural Sciences Academy (VNIIPBT) 4b Samokatnaya st., Moscow, 111033; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nikitina S. Y., Rudakov O. B., Pertsev V. T., Usaсhev S. M.The Dry After-Alco Malt-Residue - Hydrophylizing Additive for Cement Concretes
Tags: alcohol industry, waste production, grain raw material; dry after alco malt-residue, cement concrete Summaries: We have evaluated efficiency of the use of the dry distillery dregs of grain raw as a hydrophylizing supplement for cement concretes. We have investigated the influence of the dry distillery dregs dosage on the water demand of cement, and the kinetics of hydration of the cement paste in the presence of the distillery dregs. Authors: Nikitina Svetlana Yur'evna, Candidate of Engineering Sciences; Rudakov Oleg Borisovich, Doctor of Chemical Sciences, Professor; Pertsev Viktor Tikhonovich, Doctor of Engineering Sciences, Professor; Usaсhev Sergej Mikhajlovich, Candidate of Engineering Sciences Voronezh State University of Architecture and Civil Engineering 84 20-letiya Oktyabrya, Voronezh Region, 394006, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kotenko S. Ts., Khalilova E. A., Islammagomedova E. A.The Yeast Strain Saccharomyces cerevisiae B-3855, Used for the Production of Alcohol
Tags: geothermal water; yeast; ethanol; morphology; physiology Summaries: It is established, that in results of selection work with geothermal water in composition of nutrient medium pick out culture Saccharomyces cerevisiae № 5 with changing morphophysiological and technological properties, ability at higher synthesis of ethanol (to 10,6 vol. %). It is showed, that culture № 5 are differenced of starting strain Saccharomyces cerevisiae Y-503 at important diagnostical sign - of ability fully assimilate the raffinosa. Authors: Kotenko Svetlana Calistinovna, Candidate of Biological Sciences; Khalilova E'slanda Abdurakhmanovna, Candidate of Biological Sciences; Islammagomedova E'l'vira Akhmedovna, Candidate of Biological Sciences; Precaspian Institute of Biological Resources of Dagestan Scientific Centr RAS (PIBR DSC RAS) 45 M.Gadzhieva st., Makhachkala, Republic of Daghestan, 367025, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yakovlev A. N., Agafonov G. V., Yakovleva S. F., Alekseeva N. I., Kovaleva T. S.Influence of Multienzyme Composition on the Process of Fermentation Rye Wort
Tags: Summaries: Authors: Yakovlev Aleksej Nikolaevich, Candidate of Engineering Sciences, Associate Professor; Agafonov Gennadij Vyacheslavovich, Doctor of Engineering Sciences, Professor; Yakovleva Svetlana Fedorovna, Candidate of Engineering Sciences, Associate Professor; Alekseeva Natal'ya Ivanovna, Candidate of Engineering Sciences, Associate Professor; Kovaleva Tat'yana Sergeevna Voronezh State University of Engineering Technologies 19 pr. Revolyucii, Voronezh, 394036, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nachetova M. A., Barakova N. V.Selection and Justification of the Temperature of the Water-Heat Treatment of Mixtures of Extruded Wheat
Tags: ethanolproduction; extrusion; starchgelatinization; water-heat treatment; enzymes Summaries: Initial temperature of extruded wheat starch gelatinization was researched. The studies showed that extruded wheat starch is lacking the ability to gelatinization. The influence of enzymes on extruded wheat mashes was carried. It was established that cereal extrusion cooking and enzymes applying let to lower mash treatment temperature to 50 °С and to reduce time of treatment to 60 minutes. Authors: Nachetova Mariya Aleksandrovna, Postgraduate Student; Barakova Nadezhda Vasil'evna, Candidate of Engineering Sciences, Associate Professor The National Research University of Information Technologies, Mechanics and Optics (University ITMO) 9 Lomonosova, St. Petersburg, 191002, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Novikova I. V., Korotkih E. A., Agafonov G. V., Rukavitsin P. V. Research of Process of Biological Acidification of Malt Wort with Use of Lactic Acid Bacteria
Tags: malt wort; seeds yeast, lactic acid bacteria, fermentation Summaries: The possibilities of the wort biological acidification by lactic acid bacteria in the preparation of seeds yeast are investigated, the role of biological acidification during fermentation of wort on the basis of malts for whiskey is studied. Authors: Novikova Inna Vladimirovna, Associate Professor; Korotkih Elena Anatol'evna, Associate Professor; Agafonov Gennadij Vyacheslavovich, Doctor of Engineering Sciences, Professor; Rukavitsin Pavel Vladimirovich, Candidate for a Master's Degree Voronezh State University of Engineering Technologies 19 pr. Revolyucii, Voronezh, 394036, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lembovich A. I., Ruchay N. S., Kuznetsov I. N., Chernyak I. N.Microfiltration Division of Fermented Wort in the Production of Ethanol from Starch-Containing Raw
Tags: grain mash; continuous fermentation; microfiltrational module; concentrate of yeast; aqueous-alcoholic solution Summaries: The concept of a continuous fermentation of a mash in the bioreactor equipped with the microfiltrational module, ensuring separation of brew with filtrate takeoff (an aqueous-alcoholic solute) and backstock of a concentrate of yeast to the barmy device is offered. Efficiency of functioning of pre-production models of the microfiltrational elements designed of premolded titan powders with the average pore size from 2 tо 7 micron is introduced. Throughput of filter cartridges on an aqueous-alcoholic solute which consist of 300-1000 dm3/m2·hour at absolute efficiency of keeping of yeast cells on modelling system and on an industrial mash is experimentally defined. The reduction throughput of microfiltrational elements with presence of organic components in industrial mash is fixed. Authors: Lembovich Artur Ismailovich, Master of Biological Sciences; Ruchay Nikolaj Stepanovich, Candidate of Engineering Sciences, Associate Professor; Kuznetsov Il'ya Nikolaevich, Master of Biological Sciences Belarusian State Technological University 13a, Sverdlova str., 220006 Minsk, Belarus; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Chernyak Irina Nikolaevna, Candidate of Engineering Sciences State Scientific Institution "Powder Metallurgy Institute" (PMI) 41 Platonova st., 220005 Minsk, Belarus; This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY AND SAFETY
Ustinova A. S., Meledina T. V., Barakova N. V., Borisova E. V., Kuznetsova K. A.Influence of Carbohydrate Composition of Highly Concentrated Barley Wort on Fermentation Activity of Alcohol Yeast
Tags: fermentation; glucose; yeast; maltose; osmotic pressure; ethanol Summaries: Model experiments with different ratio between glucose and maltose concentrations in substrate showed that raising the percentage of glucose leads to increased levels of yeast stress that cause decrease in carbon dioxide formation rate. It was established that fractional glucoamylase dosing during fermentation of high gravity barley wort decreases osmotic stress and increases yeast physiological activity. As a result concentration of reducing carbohydrates in fermented mash is decreased and ethanol yield is increased. Authors: Ustinova Alisa Sergeevna, Postgraduate Student; Meledina Tat'yana Viktorovna, Doctor of Engineering Sciences, Professor; Barakova Nadezhda Vasil'evna, Candidate of Engineering Sciences, Associate Professor; Borisova Ekaterina Vladimirovna, Postgraduate Student; Kuznetsova Kseniya Aleksandrovna The National Research University of Information Technologies, Mechanics and Optics (University ITMO) 9 Lomonosova, St. Petersburg, 191002, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , meledina07mail.ru, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zueva N. V., Agafonov G. V., Сhusova A. E.Study of the Fractional Composition of Proteins in Corn, Native After-Alco Malt-Residue and Centrifuge Effluent of After-Alco Malt-Residue
Tags: corn, after alco malt-residue; filtrate of after alco malt-residue; protein fractions Summaries: The paper presents a study on the fractional composition of proteins in corn, native distillery vinasse and liquid fraction distillery dregs. Most nitrogen content of alcohol-soluble protein fractions found in corn (2,8 mg), whereas native vinasse distillery liquid fraction and vinasse, nitrogenous substances are mainly alkali-soluble protein fractions (7,4 mg and 8,4 mg, respectively). Authors: Zueva Natal'ya Vladimirovna, Candidate of Engineering Sciences; Agafonov Gennadij Vyacheslavovich, Doctor of Engineering Sciences, Professor; Сhusova Alla Evgen'evna, Candidate of Engineering Sciences, Associate Professor Voronezh State University of Engineering Technologies 19 pr. Revolyucii, Voronezh, 394036, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION