Beer and beverages №5/2014
DIRECTORS CLUB
N. V. Dmirtieva, O. S. Gabinskaya.The Specificity of Marketing Communications in the Beer Market
| Key words: personal and non-personal impact; marketing communications; the personification of consumers; promotion; the beer market. Abstract: In connection with certain policies of the government of the Russian beer market demonstrates the decrease of production volumes. At the same time, one cannot speak of a high degree of saturation, the level of beer consumption is much lower than in Europe. In these conditions becomes more serious competition for the attention of consumers and the role of marketing communications. The article outlines the traditional elements of promotion - advertising, sales promotion, direct marketing, and public relations. The specificity of marketing communications in the beer market is first of all connected with the existence of legal restrictions in the sphere of trade and advertising. In the last two years manufacturers radically changed the structure of marketing budgets. At lower costs on direct advertising increased significantly the cost of promotion in the Internet and in places of sales. In the article the author suggests the classification of marketing communications on the beer market by means of influence on the consumer (non-personal and personal). For non-personal forms of impact classified advertising in places of sales, packaging, advertising on thematic sites on the Internet, videos and commercials. Personal impact includes impact without personification of the consumer (promo-actions in the areas of sales, tastings, distribution of souvenirs, gifts and print advertising) and the impact of subsequent personification (promotions and contests with registration, groups and communities in social networks). Special attention is paid personification of consumers, as it gives an opportunity not only to make contact with the consumer, but also to make it multiple times, with the understanding, to whom it is addressed subsequent communications company. Authors: Dmirtieva Nataliya Vladimirovna, Candidate of Economic Science, Associate Professor; Gabinskaya Olga Sergeevna, Doctor of Technical Science, Associate Professor Kemerovo Institute (branch) of the Plekhanov Russian University of Economics, 39 Kuznetskiy pr., Kemerovo, 650992, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
K. V. Sevodina, M. N. Shkolnikova.Trade Classification Drinks of Sea Buckthorn as a Basis of Their Range
| Key words: sea buckthorn; sea buckthorn wine; juices; juice drinks; functional foods. Abstract: Trade Classification developed modern assortment of drinks from sea buckthorn. The criteria of differentiation of alcoholic and soft drinks, the main directions of developing competitive products based on functional purpose buckthorn. The main directions of creation of competitive products of the functional purpose on the basis of sea buckthorn were determined. Among functional products are drinks prophylactic destination, that contain probiotic cultures, dietary fiber, dietary and diabetic drinks, with the content of biologically active substances and vitamins. Characteristics of drinks for "cosmetics" were done. The main purpose of these drinks is to increase the absorption of antioxidants and strengthening effect from the application of cosmetics. Expediency of using of sea buckthorn was substantiated to obtain high-quality alcoholic and non-alcoholic beverages. It was considered the influence of the varietal characteristics of raw materials selection NllSS im. M. A. Lisavenko on the organoleptic properties of beverage. Methods for preparing of drinks from sea buckthorn were proposed. Authors: Sevodina Ksenia Valerievna, Candidate of Technical Science, Associate Professor; Shkolnikova Marina Nikolaevna, Doctor of Technical Science, Professor Biysk Technological Institute 27 Trofimova st., Biysk, Altay Region, 659305, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
FUNCTIONAL DRINKS for OPTIMAL NUTRITION
E. A. Evdokunina, V. V. Rokotianskaya.Features of the Market of Functional Drinks in Russia
| Key words: drinks; functional foods market; seasonality sales of functional products; functional drinks. Abstract: The article reviews the basic tendencies of the market of functional drinks and obtained on the basis of the analysis of the leading manufacturers of the features of the market of products with functional properties characteristic of both traditional products of the respective segment, and specific due to their functional orientation. Identified as a percentage, that the consumer market of functional products is formed dairy products of functional purpose, bakery, special drinks, other food products. The paper considers trends in category "functional drinks". Analytically proved that the consumption of enriched drinks is growing both in value and real terms. The authors emphasize the functional teas because they are made based on natural ingredients and contain a set of herbs, vitamins and minerals, normalizing digestion and excretion of toxins released from fat cells while reducing weight, which ensures good health and supports high availability. Selected growth prospects of tea products based on their composition, useful properties and perception of tea consumers. Revealed that the consumption of functional tea is characterised by seasonality. Analyzed deviation of retail sales of traditional tea and tea slimming of the average monthly values. From the given diagram, we can conclude that the seasonal sales fluctuations and traditional teas and tea for weight loss significantly reduced in the summer months between June and August, when preference is given juice and other non-alcoholic beverages (for these categories of drinks significant growth of sales falls on the third quarter of the year). Authors: Evdokunina Elizaveta Aleksandrovna; Rokotianskaya Violetta Valerievna, Candidate of Economic Science Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Functional Sweeteners in the Beverage Production
I. A. Machneva, I. A. Ilina, A. M. Bogus, N. V. Droficheva, M. V. Filimonov.Methodology of Designing of Composite Fruit Drink Radioprotective Action
| Key words: complexing ability; composite drink; low-esterificated pectin; radioprotector; balanced recipe; electrocoagulation. Abstract: Modern deteriorating environmental situation necessitates the development of functional foods bio-protective action. Methodology of composite functional product designing as a set of principles, techniques, methods, forms and algorithm of decision to achieve the purposes developed for creation of medical-preventive drinks of radioprotective actions. Principles of designing of composite fruit drink a given chemical composition, balanced on the content of macronutrients (carbohydrates); micronutrients (ascorbic acid, beta-carotene, potassium, calcium, magnesium), parapharmaceutics (polyphenols, catechin, organic acids), low-esterified pectin, obtained by electrochemical method defined. It is proved experimentally that apple pectin, saponified with alkali and precipitated in a rotary electric field, has complexing ability towards to the research metals in 7-40 times higher than pectin, precipitated traditional alcohol way. Application of electrophysical processes for precipitated (neutralization of charge), agglomeration and seals of floccules is differs less intensity of production, absence of complicated and expensive ablutions, possibility of fractionation of pectin on the degree of esterification and molecular weight. Recipes of composite fruit drink of radioprotective action "Kaplya zdorovya" are developed. Authors: Machneva Irina Alexandrovna, Candidat of Agricultural Sciences; Ilina Irina Anatolievna, Doctor of Technical Sciences, Professor; Bogus Alexandr Mussovich, Doctor of Technical Sciences; Droficheva Natalia Vasilievna, Candidat of Technical Sciences; Filimonov Mikhail Vasilievich North Caucasian Regional Research Institute of Horticulture and Viticulture, 39, 40 Let Pobedi st., Krasnodar, 350901, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
V. E. Kutsakova, T. V. Shkotova, S. V. Efimova, T. V. Chichina.Technology for Processing Residual Brewer’s Yeast for Use in Bread Production
| Key words: protein ingredient; residual brewer's yeast; wheat bread. Abstract: Improving the range of products while reducing the unit cost of resources of all kinds is an important issue when it comes to the baking industry. The use of brewing byproducts - remaining brewer's yeast - could be a good solution to this issue. The ingredients of brewer's yeast is unique: they contain protein and Â, D, E, F and K vitamins valuable in terms of their amino acid composition as well as of important microelements. The diverse chemical composition of yeast biomass makes it suitable foodstuff to produce valuable protein and vitamin ingredients for baking industry. The existing methods of processing remaining brewer's yeast consume too much time, energy and are complicated in terms of its practical application. At the same time due to the low digestibility of produced protein supplements the readymade product has insufficient quality, which decreases its nutritive value, and the bitterness and the presence of nucleic acids in he end product make it more difficult to use these methods in the food industry. The article features the technology of producing an unbuttered protein ingredient on the basis of remaining brewer's yeast that has high nutritive value, increasing the digestibility of the yeast protein from 40-45 % to 90-92 % and almost completely removing nucleic acids. The research shows that the use of the ingredient produced by applying the suggested technology at a ratio of 1 % to the flour mass when producing wheat bread allows to reduce the time needed for fermentation and proving by 25.0 % and 23.2 % respectively. At the same time there is a 27 % increase of specific bread volume, a 6.7 % increase of porosity and a 2.64 % decrease of oven loss compared to the reference template. Authors: Kutsakova Valentina Eremeevna, Doctor of Technical Science, Professor; Shkotova Tatyana Viktorovna, Candidate of Technical Science; Efimova Svetlana Vasilyevna, Graduate Student; Chichina Tatyana Viktorovna, Graduate Student St. Petersburg National Research University of Information Technologies, Mechanics and Optics, 9, Lomonosova St., St. Petersburg, 191002, This email address is being protected from spambots. You need JavaScript enabled to view it. |
S. M. Ryabova, I. V. Lazareva, N. T. Semenenco.Development of High Technology of Ethanol from Rye Using Succinic Acid. Part II. Worst Fermentation Stage
| Key words: volatiles; fermentation process parameters; accumulation of alcohol. Abstract: This paper describes the influence of some factors on the process of fermentation of wort obtained from hulled rye using a pure culture of yeast alcohol XII race. As factors were identified dosage rate proteolytic enzyme preparation, the degree of acidification of the wort, saccharifying drug dosage rate and the rate of problem alcohol yeast. According to the study, the optimal parameters of the fermentation process, allowing to increase the yield and reduce the alcohol content of volatile impurities in the mash. Authors: Ryabova Svetlana Mihailovna, Candidate of Technical Science; Lazareva Irina Valerievna, Candidate of Technical Science; Semenenco Nikolay Tihonovich, Doctor of Technical Science, Associate Professor All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW and OTHER MATERIALS
K. V. Kobelev, A. V. Boikov, I. N. Gribkova, I. V. Selina, M. S. Sozinova.Triticale Malt Production for Beverages
| Key words: grain; quality characteristics of triticale and it's malt; grain quality monitoring; breweres; malting regimes; malt; triticale. Abstract: There is investigates triticale qualitative modification dynamics to obtain light and dark malt for producing beverages in this article. Authors: Kobelev Konstantin Viktorovich, Candidate of Technical Science; Boikov Alexey Viktorovich; Gribkova Irina Nikolaevna, Candidate of Technical Science; Selina Irina Vasilievna; Sozinova Marina Sergeevna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
EQUIPMENT
A. Emelyanov. Basic Principles of Gas Filtration at Food Enterprises
QUALITY CONTROL
T. A. Krasnova, N. V. Gora, N. S. Golubeva.Polyphenol Adsorption on Activated Carbons as a Factor Forming Beer Quality
| Key words: adsorption; quercitin; beer; carbon sorbents. Abstract: The paper gives the results of the study of the possibility to use the activated carbons that differ in raw materials, the way of preparing, structure and surface chemistry for polyphenol adsorption from beer wort. The process of extracting flavonoids from standard test solutions has been studied on quercitin. Regularities and specifics of quercitin adsorption on activated carbons of various natures have been established. Adsorption parameters needed for engineer design of commercial adsorption plants have been calculated. Mechanism of quercitin adsorption on activated carbons is proposed: quercitin absorption on semi cokes is effected in meso and macro pores for account of specific interaction with hydrogen bond formation; quercitin adsorption on AG-OV-1 occurs both at the expense of nonspecific interaction in macro pores and for account of specific interaction in meso and macro pores. Carbons to decrease polyphenol concentration are recommended. Authors: Krasnova Tamara Andreevna, Doctor of Technical Science, Professor; Gora Natalia Viacheslavovna, Post-graduate Student; Golubeva Nadezhda Sergeevna Kemerovo Institute of Food Science and Technology, 47 Stroiteley Boulevard, Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
I. M. Abramova, V. A. Poliakov, V. B. Savelieva, N. M. Surin.Transparency Defining of Rectified Ethyl Alcohol from Food Raw Materials in the Visible and Ultraviolet Area of the Electromagnetic Spectrum
| Key words: 10-point scale; assessment of transparency of rectified ethanol; transparency; rectified ethyl alcohol. Abstract: The connection between the spectrum of transparency of rectified ethanol in the visibility and UF-area spectrum of electro-magnetic waves, and its quality was being investigated. The data of transmittance of the main trance contaminants spectrum, that are contained in potable spirit and that are responsible for its transparency, was received. The range of the wave's length for measuring the transmission spectrum of rectified ethanol was specified. For the quality assessment of transparency of the product the 10 point scale system is being suggested. On the basis of the received data the instrumental method of identifying the transparency of ethanol of food material was worked out. This method will allow to assess the quality and safety of the spirit that is being tested. Authors: Abramova Irina Mihailovna, Candidate of Technical Science; Poliakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS; Savelieva Vera Borisovna, Candidate of Technical Science; Surin Nikolay Mihailovich, Candidate of Physico-Mathematical Sciences All-Russian Research Institute of Food Biotechnology, 4B Samokatnaya st., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
A.V. Boyko, A.A. Sinelschikov. Use of Detergents and Disinfectants in the Production of Kvass
O. S. Egorova, R. P. Tochilina, L. N. Kharlamova.Influence of Fruit Juices Fermentation Conditions on the Sugar, Glycerin and Acids Content
| Key words: fermentation; wine; glycerin; citric acid; lactic acid; fruits; authenticity; sugar; malic acid. Abstract: The changes of the sugar, organic acids and glycerin contents has been researched during the pome and stone fruit juices fermentation. The main sugars and their ratio has been identified in the various fruit juices. The previously published of the main organic acids content and transformation during the fruit juices fermentation has been confirmed by analyzing of the received data. New data has been received about glycerin content in fruit wine materials. The results will be used to develop a list of monitorable indicators of of fruit wines authenticity. Authors: Egorova Olesya Sergeevna; Tochilina Regina Petrovna, Candidate of Technical Science; Kharlamova Larisa Nikolaevna, Candidate of Technical Science All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7, Rossolimo St., Moscow, 119021, 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. |
S. G. Davydenko, A. T. Dedegkayev, T. V. Meledina.New Express Method of Low Alcohol and Soft Drinks Physiological Influence Assessment
| Key words: drinks; toxicity; express method. Abstract: Developing industry of drinks demands creation of new products. In modern conditions of market dynamic development large niche is occupied by new low alcohol and soft drinks. An increasing number of natural and synthetic aromas, dyesand stabilizers become available to create new drinks. Modern technologies allow to make a large number of various drinks at one enterprise. However the existing tendency of market expansion by synthetic products leads to reduction of consumption of natural drinks, having an old story of consumption. Insufficiency of statistical data on influence of synthetic products on consumers health, is caused not only by short history of their use, but also complexity of identification of their influence on a human organism. Practically there are no data about remote consequences of using such products. Difficulties, first of all, are connected with carrying out expensive and difficult tests on animals and their interpretation. Besides, obtaining really authentic data in such experiments requires the use of a large number of animals and carrying out independent tests. The paper presents results showing a new express method of toxicity detection, based on fermentation efficiency of test object - brewing yeast Saccharomyces cerevisiae depending on existence of toxic or stimulating of physiological activity substances. This method gives an opportunity of quick assessment of potential influence of any product including beer, complex containing alcohol beverages and soft drinks. Authors: Davydenko Svetlana Gennadievna, Candidate of Biological Science Dedegkayev Alexander Tazaretovich, Candidate of Technical Science JSC Baltic Brewery, Russia, 3, 6 Verkhny per., St. Petersburg, 194292, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Meledina Tatiana Viktorovna, Doctor of Technical Science, Professor St. Petersburg National Research University of information technologies, mechanics and ùptics (ITMO University), 49 Kronverksky pr., St. Petersburg, 197101, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
V. M. Zhirov, V. V. Zhirova, A. B. Danilovtseva, S. P. Korepin, M. B. Dronin, O. P. Presniakova.Quantitative and Qualitative Analysis of Mineral Water by Mass Spectrometry with Inductively Coupled Plasma
| Key words: analysis; mass spectrometry; mineral water; technological process; level of contamination of the product Abstract: Features software of instrument ICP-MS of mass-spectrometer with inductively - coupled plasma allows to define quickly to 75 elements in the sample and to state them a semi quantitative or quantitative estimation. Thereby, it is possible to operate operatively technological process, to watch level of pollution of a product heavy metals, to reveal counterfeits and to judge a drink origin. Authors: Zhirov Vladimir Mihailovich, Candidate of Technical Science, Associate Professor; Zhirova Vera Vladimirovna, Candidate of Technical Science, Professor; Danilovtseva Alla Borisovna, Candidate of Technical Science, Professor; Korepin Sergey Petrovich, Master; Dronin Maksim Borisovich Moscow State University of Technologies and Management named after K.G. Razumovskiy 73 Zemlianoy Val st., Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Presniakova Olga Petrovna, Candidate of Technical Science Publishing House "Food Industry", 18 Panfilova st., bldg 3, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
Brewers of Russia, Belarus and Kazakhstan are Expanding Partnership within the Eurasian Economic Space
XXIII International Forum «BEER» in Sochi: Traditions and Success!
XIII Football Tournament for the Prize of «Beer and Beverages»
The Choice of Professionals - the Recognition of Consumers!
O.Vorobyova. Samovars are Not Only for Tea