Manufacture of alcohol liqueur & vodka products, 2/2012
DIRECTOR`S CLUB
Meledina T.V., Belitskaya A.S., Ustinova A.S. The Role of Russian Scientists in the Development of Scientific Bases of Vodka
Tags: vodka, technology, water-alcohol solutions, rectification of alcohol Summaries: This article focuses on the role of Russian scientists in the development of scientific approaches to and aspects of the modern production of vodka. |
Gelfand E.D.New Possibilities of Post-alcohol Stillage Utilization
Tags: grain, protein biomass production, bacterial producents Summaries: It is proposed to produce on the post-alcohol stillage not yeast biomass, but bacterial biomass in order to increase production and reduce the residual contamination of stiillage. It is given a scientific basis for the process. |
TOOLS AND TECHNOLOGY
Levandovskiy L.V., Nychyk O.V., Semenjuk J.V.Influence of Composition of Molasses Wort on Efficiency of Two-Products Production of Alcohol and Bakery Yeasts
Tags: two-product manufacturing, alcohol, baker's yeast, fermentable carbohydrates, molasses wort Summaries: The results of scientific researches of optimization of composition of molasses wort are resulted in two-products production alcohol and bakery yeasts from molasses. The optimum doses of nitrous and phosphoric feed are set for the accumulation of biomass of yeasts and ethanol. It is well-proven that the most effective concentration of dry matters of molasses wort in the process of joint biosynthesis of alcohol and yeasts is 8-12 %, which the maximal economic coefficient of the use of carbohydrates of substrat is arrived at. |
Nikitina S.Yu., Rudakov O.B., Kudukhova I.G.Sorption and Ion-Exchange Methods of Clearing of Food Ethanol and Intermediate Products of Rectification from Microimpurity
Tags: sorption and ion-exchange cleaning methods, alcohol rectification, intermediate products of rectification Summaries: The estimation of opportunities of application sorption and ion-exchange methods for clearing of food ethanol and intermediate products of rectification from accompanying organic impurity is carried out. |
Novikova I.V., Kornienko T.S., Chibisova T.V., Korostelev A.V.Investigation of the Kinetics of Swelling of the Wood of Cherry and Plum in a Aqueous-Alcohol Solution and Water
Tags: wood is cherry and plum, aqueous-alcoholic solutions, water, thermal processing Summaries: In work it is investigated swelling kinetic in water-ethanolic mixes and water wood staves, the cylindrical and lamellar samples made of specially processed wood (plum and cherry). It is established, that the limiting degree of swelling and alcoholic solution absorbtion intensity grow in a line cylindrical pattern - plates - staves and makes from 0,455 to 1,200 and from 0,800 to 1,150 for the processed samples from a cherry and plum accordingly. It is shown, that application of a thermal way of wood processing results in reduction of ethanol loses with the processing samples from wood of a cherry and plum. |
Turshatov M.V., Poliakov V.A., Ledenev V.P., Kononenko V.V., Moiseeva N.D., Krivchenko V.A., Korzshenko L.G.Modern Possibilities of Full Processing of Grain into Alcohol and Protein-Carbohydrate Products
Tags: complete processing of grain, alcohol, protein-carbohydrate products, water-thermal processing Summaries: The specialists of VNIIPBT developed present-day wasteless technology of ethanol and high quality protein-carbohydrate dried products. At the heart of technology are: raw material deep cleaning, including washing and ozone disinfection. Grain stillage which appears in these circumstances is suited to be used in food industry by its microbiological and chemical measures. Next following soft drying of this grain stillage in original spiral pneumatic dryer is allowed to produce high quality protein-carbohidrate product. Scientists researched the opportunity of using this product in bakery. Tentative results confirms a positive influence of using DDGS as a source of dietary fiber in bakery. |
Alekseeva N.I., Chusova A.E.Features of the Rye Processing in the Conditions of the Complex Technology of Alcohol Production
Tags: manufacture of alcohol, processing of rye, wasteless complex technology Summaries: Work is devoted to features of the rye processing in the conditions of the complex technology of alcohol production. Features consist that the processed rye for manufacture of alcohol, especially within the limits of complex technology contains much more unstarched polysaccharides and the proteins characterized by high viscosity. Therefore at processing such raw materials, enzymes of the directed spectrum of action - ?-gljukanase, ksilanase, cellulase and a protease are used. As a result it gives the chance to receive the wort and fermented wort with good technological indicators, a high yield of alcohol, and also to intensify fermentation process. |
Rudakova L.V., Kudukhova I.G., Rudakov O.B., Nikitina S.Yu.Analysis of Aqueous-Alcohol Solutions by Microphotographic Method of Registration of Swelling Effect for Sorption-Active Polymer Granules
Tags: aqueous-alcoholic solutions, microphotographic method of registration, sorption-active polymer granules Summaries: Microphotographic method is proposed for the analysis of aqueous-alcohol solutions. Method is based on the integral dependence of the swelling degree of several sorption-active polymer granules on the nature and concentration of analyzed substances in solution. |
Ameliakina M.V., Rimareva L.V., Stepanov V.I., Ivanov V.V.Influence of Proteolytic Enzymes on the Efficiency of the Separation of the Grain Mash into Solid and Liquid Fractions in the Complex Technology of Manufacture of Alcohol
Tags: proteolytic enzymes, grain mash, complex technology, manufacture of alcohol Summaries: The article focuses on the investigation of the influence of proteolytic enzymes on the efficiency of the separation of concentrated grain mash. Found that the use of proteolytic enzymes for the processing of whole mash reduces its viscosity, increase the percentage of the clarified mash separation, ensure the reduction of soluble dry substances in the solid residue, get clarified mash, enriched in soluble carbohydrates and protein substances. |
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