Manufacture of alcohol liqueur & vodka products, 1/2012
TOOLS AND TECHNOLOGY
Abramova I.M. Processing Wheat Raw Materials to Produce High-Quality Alcohol
Summaries: Among all the grain crops, wheat is the best raw material for ethanol production industry, the quality of ethanol being subject to the quality of wheat. The article covers wheat quality standards, and the requirements applicable to selectionists, manufacturers, suppliers as well as to wheat storage conditions (including the storage conditions at ethanol plant storage facilities) and to enterprises producing ethanol from wheat. Tags: wheat standards, quality metrics and safety indicators, production of alcohol, wheat |
Sharikov A.Yu., Polyakov V.A.Rheological Aspects of Producing High-Concentration Hydrolyzates Using Extrusion-and-Hydrolytic Technology
Summaries: The article covers the results of research of rheological properties of hydrolyzates produced from wheat. The article also includes mathematical model of rheological status of high-concentration hydrolyzates after 30?minutes enzymatic treatment. The article covers as well the dynamics of decrease in viscosity of experiment environment subject to concentration thereof. Tags: ethanol production, extrusion-and-hydrolytic technology, high-concentration hydrolyzates, rheology, dynamic viscosity |
Levandovsky L.V., Nichik O.V., Yakovenko A.A.The Impact That Duration of Distillers Yeast Cultivation Has on Molasses Wort Fermentation Results
Summaries: The article includes results of scientific research of impact that the duration of distillers yeast cultivation has on molasses wort fermentation results in the course of ethanol and bakers yeast production. The research shows that the best outcome (in terms of the amount of yeast biomass, methabolic by-products, enzyme activity and composition of the fermented mash) are achieved if the yeast generating process lasts for 8-10 hours. Tags: distillers yeast, cultivating, molasses wort, fermentation, generating yeast |
Guelfand E.D.Making Bakers Yeast at Molasses and Ethanol Plants
Summaries: The article covers different ways to increase bakers yeast production at molasses and ethanol plants. Calculations show that the (dry) bakers the annual yeast production for an ethanol plant having capacity of 1 mln dal/year may be increased from 500 tons (capacity under the traditional technology) to 2000 tons. Tags: baker's yeast, molasses wort, distillers grains, alcohol |
Krikunova L.N., Ryabova S.M., Zhurba O.S.Husking Corn in Ethanol Production
Summaries: The article covers impact that corn type and moisture has on starch loss in the course of husking. It was identified that in case the husking is decreased (2.0-10.0 %), starch loss is reduced. It was also identified that the minimum starch loss occurs in the course of barley husking: all the samples regardless of moisture and husking percentage showed starch loss percentage as not higher than 1.2 %. For wheat with moisture level of 13.5-16.0 % husking level may reach 7-8 %; for dry wheat this level does not exceed 5 %; as for rye, the admissible level of husking at corresponding moisture levels reaches 5-6 %. Tags: anatomical parts of corn, starch loss, chemical composition, peeling corn |
Borisenko E.G., Gorin K.V., Kanochkina M.S., Nguen Cheung Zang, Chan Wan Ti, Borisenko E.A., Gulimova L.A.The Best Conditions for Cultivating Prominent Yeast Strains Being the Sources of Biologically Active Substancesin the Course of Processing Vegetable Raw Materials and Waste Thereof
Summaries: To enrich food and forage with protein it is proposed to use yeast cultures extracted from natural milk and intensively accumulating biomass when placed on different solid agro-industrial raw-materials as nutrient medium. The article also covers the parameters of the new technology that is proposed for practical use. Tags: functional food products, nutrient biocorrectors, solid-phase cultivation, associations of bacteria and yeasts, superfood |
Yakovlev A.N., Korneeva O.S., Yakovleva S.F.Improving Technology of Making Ethanol from Rye with the Use of Multienzymatic Complex
Summaries: The article covers the results of research on impact that BrewZyme BGX enzymatic complex has on rye batch viscosity. It was found out that using multienzymatic complex at the stage of water-thermal processing makes it possible to increase glucose contents in the wort up to 34.7 % compared to the reference sample which increases ethanol outcome by 1.4 dal/ton of conventional starch, reduces duration of fermentation to 50-52 hours and reduces the overall impurities contents in the fermented mash by 10 %. Tags: water-thermal processing, multienzymatic complex, saccharification, rye batch, alcoholic fermentation |
Zainullin R.A., Kunakova R.V., Ismagilov R.A., Spirihin L.V., Fakhretdinov I.R. Water Cavitation and the Impact That It Has on Aqueous-Alcoholic Solutions Contraction
Summaries: This is the first article to show the impact that water cavitation has on some physical and chemical properties of aqueous-alcoholic solutions. The authors have found out that the nature of contraction of aqueous-alcoholic solutions changes in case cavitated water is used when alcohol is added. This is the first article to show the role of quartz filtration in forming aqueous-alcoholic solutions structure. 1H NMR spectroscopy was used to study the properties of ethanol molecules in aqueous-alcoholic solutions having different concentration levels. Tags: aqueous-alcoholic solutions, cavitation, clusters, sorting, 1H NMR spectroscopy |
Fundamental Basis and Modern Tools for Creating Innovative Biotechnologiesfor Processing Industries in Agricultural Complex
Tananaiko T.M., Romanchenko V.V., Churinina I.I., Sadovnichaya G.G.Functional Low-Alcohol Drinks
Summaries: The article covers options to use local vegetable raw materials while working out formulation of natural extracts of increased biological value and to use these extracts to prepare new low-alcohol drinks having alcoprotector and antioxidant properties. Tags: functional ingredients, low-alcohol drinks, alcoprotector and antioxidant properties |
Results of the «Best Vodka of the Year-2012» and «Moscow International Spirit Competition-2012» Contests
RAW MATERIALS AND MATERIALS
Sapronova L.A.Improving Sugar Quality and Its Storage Characteristics
Summaries: There are two different trends to improve the persistence of sugar: improving cleanliness and creating a protective film on the crystal syrup. To increase the purity of the syrup can be used remove the film, containing the bulk of non-sugars, with the crystal surfaces with solvents such as ethanol. Keeping in inert gas also contributes to keeping sugar with virtually no reduction in quality. Tags: white sugar, sugar sand, storage, standard, moisture, molasses layer, crystals, bacteria |
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