Beer and beverages №2/2014
NEWS
DIRECTORS CLUB
L.P. Lipatova, M.I. Kuzmin, Ph.Ph. Smelyanskiy Popularity of drinks: supply and demand
| Tags: analysis; whisky; choice; beer; origin; demand; trademarks; price. Summaries: On the example of restaurant of Japanese cuisine the menu of wine is analyzed. The menu has vermouths, liqueurs, whisky, cognacs, vodka, etc. There is also a beer, cocktails and soft drinks. The most expensive offer of the card is whisky and the cognacs, the most reasonable price at cocktails and beer. The statistics of sales in a half-year as a whole and by types is investigated. In group of whisky drinks of high price category from 4,5 thousand rubles to 8,9 thousand rubles for a bottle are presented. Whisky Johnny Walker Red Label possesses bigger popularity, and Chivas Regal - the smallest. In this choice of the consumer the price, at Johnny Walker Red Label it the smallest, plays large role. Keen interest of clients in the whisky offer to Taketsuru Pure Malt Aged 12 years. This whisky belongs to the main kitchen of restaurant (Japanese) and has good advertising. The chart of supply and demand showed, the price is higher, the demand for whisky is lower. Dependence has an appearance of hyperboles as for part of consumers important there are a taste of drink and its origin. Among foreign trademarks Japanese beer Kirin Ichiban appeared volume 0,33 л the best. Baltic beer with the lowest price became the leader of sales. Of 0,5 l demand for beer of foreign trademarks fluctuated in small limits. The conclusion is drawn that consumers give preference to famous brands of whisky and beer or national and exclusive. The price is an important factor, but to direct dependence isn't established. Authors:Lipatova Liudmila Pavlovna, Candidate of Technical Science, Associate Professor; Kuzmin Maxim Igorevich; Smelyanskiy Philipp Philippovich Plekhanov Russian University of Economics 6 Stremiannoy per., Moscow, 113054, Russia |
L.A. Oganesyants, K.V. Kobelev, L.N. Krikunova, V.A. Peschanskaya Feasibility study on the selection of raw materials for the production of grain distillate
| Tags: biochemical composition; grain distillate; wheat; rye; the economic performance of grain distillates; barley. Summaries: The article presents data on the availability of Russian grain market, wheat, rye and barley, on the biochemical composition of these raw materials, in the sense of achieving required for product organoleptic characteristics in the cost of raw materials in the total cost of the final product. Recommended as the basis of raw materials for the production of grain distillate use rye. Authors:Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Kobelev Konstantin Viktorovich, Candidate of Technical Science; Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Associate Professor; Peschanskaya Violetta Alexandrovna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
Introduction of EGAIS (Unified State Automated Information System) for the Production Wholesale Supplies and Beer Import
TOPIC OF THE ISSUE: MODERN TECHNOLOGY
B.N. Fedorenko, F. Trenkl A simple and effective way to reduce energy consumption by boiling wort
| Tags: dimethyl sulfide; DMS; tags wort; volatile compounds; beer wort; stripping; energy saving. Summaries: Analyzes the characteristics of boiling wort and revealed his technical contradictions. Describes the technical system that can effectively resolve this contradiction is to reduce the energy consumption for the implementation process, while maintaining or improving the quality of the beer wort. Authors:Fedorenko Boris Nikolaevich, Doctor of Technical Science, Professor Moscow State University of food production, 125080, Moscow, Volokolamsk Highway, 11 Trenkl Franz, Deputy Director KRONES AG of GERMANY, 85356 Freising-Attahing, Rajfanzenstrasse, 30 |
S.A. Khurshudian Criterion for assessment of the selection of technological equipment for the mineral water production
| Tags: selection criterion; mineral water; equipment. Summaries: The choice of equipment for bottling mineral water can be based on different criteria. A criterion for assessment of the equipment choice taking into account the identity of bottled water and water from the aquifer is proposed. Authors:Khurshudian Sergey Azatovich, Doctor of Technical Science, Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
E.M. Sevostyanova Technology of production of mineral waters at the present stage
| Tags: mineral water; disinfection; treatment; process; filtration. Summaries: Product safety, as well as technological features mineral water bottling different composition of special scientific trials comparing treatments and characteristics of modern equipment. Technology features water bottling various technological groups is stabilizing treatment to save their valuable components of the chemical composition or cleaning compounds from worsening their organoleptic properties. Authors:Sevostyanova Elena Mihaylovna, Candidate of Biological Science All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021 |
N.M. Kuzmenkova, L.N. Krikunova The Development of Complex Technology of Ethanol from Corn. Part 2. Fermentation of Wort
| Tags: differentiated fractions; corn; wort; ethanol technology. Summaries: In this paper we analyzed the impact of factors that could have an impact on the process of fermenting wort obtained by mechanical-enzymatic scheme of corn held biotechnology preprocessing stage and extract a fraction of the embryo. Authors:Kuzmenkova Natalia Mihailovna, Post-graduate Student Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Associate Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
QUALITY CONTROL
E.A. Islammagomedova, E.A. Halilova Comparative analysis of the morphophysiological particularities of yeast Saccharomyces in process of ethanol fermentation
| Tags: geothermal water; yeast; melass; morphology; organic acids; ethanol. Summaries: It is established that geothermal water of phenol class in the composition of melass medium of cultivating of yeast S. сerevisiae Y-503 and S. oviformis М-12Х promoted to a change of morphophysiological properties of yeast and intensification of the process biosynthesis of ethanol. Is discovered the dependence of content of organic acids in substrats of fermentation on the conditions of cultivating and properties of studing strains of yeast. Authors:Islammagomedova Elvira Ahmedovna, Candidate of Biological Science; Halilova Eslanda Abdurahmanovna, Candidate of Biological Science Caspian Institute of Biological Resources of DSC RAS, 45 M. Gadzhieva st., Makhachkala, 367025, Russia |
A.L. Panasyuk, E.I. Kuzmina, O.S. Egorova Change organic acid content of various fruit raw material for producing beverages and wines
| Tags: fermentation; wine; identification; citric acid; lactic acid; fruit; malic acid. Summaries: Using HPLC investigated changes in the composition of organic acids in the fermentation of fruit juices of various berries. Marked the transformation of malic acid, which is the basis for juice pome and stone fruits, dairy. The content of citric acid in a predominant berry juices do not significantly change. The obtained data will be used for elaboration of the criteria of authenticity of fruit wines. Authors:Panasyuk Aleksandr Lvovich, Doctor of Technical Science, Professor; Kuzmina Elena Ivanovna, Candidate of Technical Science; Egorova Olesya Sergeevna All-Russian Research Institute of Brewing, Beverage and Wine Industries 7 Rossolimo St., Moscow, 119021, Russia |
A.Ya. Kalinin Risk Analysis of Caffeine Containing Consumption of Food Products
FUNCTIONAL DRINKS FOR OPTIMAL NUTRITION
T.V. Kotova, A.S. Sukhikh, V.M. Poznyakovsky The сhromatographic analysis of raw materials of the schizandra chinensis by production of functional drinks
| Tags: keeping time; schizandra chinensis; peak area; compound components; chromatography analysis. Summaries: Results of the qualitative and quantitative analysis of raw materials of a Schizandra chinensis are presented in article with use of a thin layer chromatography (TLC) and a HPLC. The quantitative analysis carried out on the device Tsvet-Yauza-04. In work the chromatography column Gemini of 5 mkm C 18, 110 A, 250?4,6 of mm (Phenomenex, the USA) was used; precolumn Security Guard Gartridge (C 18) Phenomenex (USA), volume of a loop 20 mkl. Previously preparation of the concentrated juice and extract of a Schizandra chinensis was carried out. As a control sample used the standardized preparation of tincture of seeds Schizandra chinensis. During carrying out experiment the optimum mobile phase is picked up, promoting to execute division of the main biologically active agents of preparations of a schizandrae. By diagnostic parameters of the main components (keeping time, the peak area, the spectral relation) chromatogramm with a length of waves of 255 and 280 nm were determined compounds tonic and neuroprotective character - schizandrins, and also antocianidins, and ascorbic acid. Authors: Kotova Tatiana Vjcheslavovna, Candidate of Technical Science, Associate Professor Russian state university of trade and economics Kemerovo institute (branch), 39, Avenue Kuznetsk, Kemerovo, 650092, Russia Sukhikh Andrey Sergeevich, Candidate of Pharmaceutical Sciences, Associate Professor State medical academy, 22 "А" Voroshilova street, Kemerovo, 650029, Russia Poznyakovsky Valeriy Mihailovihc, Doctor of Biologi Sciences, Professor Kemerovo Institute of Food Science and Technology, 47, Boulevard Stroiteley, Kemerovo, 650056, Russia |
G.L. Filonova, I.L. Kovaliova, N.A. Komrakova, V.V. Scherbakova, E.V. Nikiforova, S.G. Kovrizhkina Polycomponent Concentrates with Phytocomplex of Directed Biocorrecting Action and Drinks Based on Them
| Tags: nutritional supplements; polycomponent concentrates; drinks; food combinatorics; vegetable raw materials; functional properties; extracts. Summaries: Article is devoted to the possibility of forming scientifically sound mixtures of herbal products for multicomponent concentrates and drinks, based on them, potentially capable of displaying the biocorrecting action aimed at improving the functioning of the immune and endocrine systems, the activation of metabolic processes in the human body. Developed polycomponent concentrates and drinks based on them can extend the range of products with a health action, in particular enrich a daily of diet and diabetic nutrition. Authors: Filonova Galina Leontievna, Candidate of Technical Science; Kovaliova Irina L`vovna; Komrakova Natalia Anatolievna; Scherbakova Viktoria Valerievna; Nikiforova Elena Vasilievna; Kovrizhkina Svetlana Georgievna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia |
INFORMATION
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