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Rambler's Top100

Beer and beverages №2/2015



The Outcome of the Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol in 2014.

Oganesyants A. L.Current State of Russian Alcohol Market

P. 8-10 Key words: excise revenues; state monopoly; sales; alcohol market; consumption structure; illegal sector.
Abstract: Russian alcohol market is of interest to economic analysis, because it is one of the fastest growing consumer markets which satisfies the needs of the population in alcoholic beverages, as well as a source of budget revenues due to excise revenues, which account for approximately 2?% of total revenues. Analysis of the alcohol market has revealed the dynamics of sales in each of the categories of alcoholic beverages from 1992 to 2013. Currently on the market there is a tendency to a further decrease in sales volumes. Since 1992, Russia still has a certain pattern of consumption of alcoholic beverages, characterized by high levels of consumption of spirits (56?%) and low consumption of wine (14?%) in terms of anhydrous alcohol, which led to high rates of alcohol consumption per capita (13 liters).The illegal sector takes place in the market of alcoholic beverages, and together with alcohol abuse it is the cause of the high mortality from low quality products. Existing measures of the state aimed at reducing alcohol consumption and approved by the Company of a healthy lifestyle, cannot be considered effective due to the lack of systematic and consistent in the implementation of public policy. Based on the analysis number of recommendations was offered to address urgent problems of the alcohol market. Change in the structure of consumption of alcoholic beverages in the direction of increasing the share of low-alcohol, especially wine and natural drinks based on it, as well as the creation of a state monopoly on the production and turnover of ethyl alcohol are fundamental ones.
Authors: Oganesyants Arsen L'vovich, Post-graduate Student
Lomonosov Moscow State University
b. 46, 1, Leninskiye goryi, Moscow, 119991, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Ivanchenko O.B., Danina M.M.The Use of Rose Hips in the Technology of Beer Drinks

P. 12-15 Key words: rose hips; syrup; tincture; beer drink; sensory characteristics.
Abstract: Currently the development of formulations beer's drinks with added tinctures or extract's of plant is very actual problem. As a vegetable component we have chosen the rose hips. In the experiment they used products from it-syrup and tincture. In the work explored the form of the introduction of rose hips, as well as the stage of application, and the maximum allowable amount of additive. The proportion of syrup in different samples was 15, 20 and 25?% by weight of malt. The syrup was made on the stage of wort boiling with hops. Replacement parts malt syrup reduces the concentration of amino nitrogen in wort, which affects the time of fermentation. Registered reducing fermentation from 5 days to 4. The article discusses the effects of different concentrations of rose hip syrup on the course of fermentation and quality of the finished beer. The least successful on the organoleptic characteristics of the sample with the introduction of the infusion at the stage of bottling beer. It is shown that the optimal form for making herbal supplements rose hips is syrup. Introduction the studied concentrations syrup does not impact significantly on the course of fermentation, physico-chemical parameters and sensory characteristics of drink.
Authors: Ivanchenko Olga Borisovna, Candidate of Biological Science, Associate Professor
St. Petersburg State University of Trade and Economics
50 Novorossiyskaya st., Saint-Petersburg, 194021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Danina Marina Maksimovna, Candidate of Technical Science, Associate Professor
St. Petersburg National Research University of Information Technologies, Mechanics and Optics
9 Lomonosova St., Saint-Petersburg, 191002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Omarov M.M.Technology of Manufacturing Mixed Juice Freeze Drying from Vegetables and Dogrose

P. 16-18 Key words: cabbage; the mixed juice; carrots; beet; freeze drying; dog-rose.
Abstract: The results of researches on development of the "know-how" of the mixes juice freeze drying from cabbage, restaurant of beet, carrots and dogrose are given. It is well-known, that cabbage, restaurant beet and carrots are food and dietary products, which apply to reception of various products of a feed and also in manufacture of dietary (medical) materials at various diseases. Dogrose contains record quantity ascorbic acid and consequently finds a use at avitaminosis, anemia and other diseases. The prepared vegetables and dogrose are pressed. The juices mixed for reception of an optimum parity of complexes. The mixed juice after preliminary freezing is dried by sublimation on installation LSSU-3. The humidity of juice after decreases up to 3,8?%, and the qualitative parameters (sugar, nitrous of substance and vitamins) differs unsignificantly. The mixed juice is recommended to use by 1 tea spoon on 0,5 glasses of boiled water three times per day 15-30 minutes prior to meal within 4-8 weeks at diseases of a stomach, liver, kidneys, ànemia, atherosclerosis, vesical calcification, avitaminosis and other infringements of an exchange of substances.
Authors: Omarov Magomed Manguevich, Candidate of Technical Science, Professor
Daghestan State Technical University
74a, I.Shamyl pr-kt, Makhachkala, Republic of Daghestan, 367015, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Chernih I. V., Ermolaeva G. A.Extracting Solids from the Roots of Saponaria Officinalis L.

P. 20-22 Key words: soap root; foaming; saponins; solids; enzyme preparation; extracting.
Abstract: It was found best way of solids extracting from the soap root Saponaria officinalis L. Research materials were dried soap roots and its liquid extract. Prepared an aqueous extract, an enzymatic extract with an enzyme preparation Ksiloglyukanofoetidin P10Õ and aqueous alcoholic extract. Each of three obtained were determined pycnometrically solids content, content of reducing substances by the colorimetric method, foaming ability of extracts examined. The solids content of the extracts was on average 3-5.5?%, reducing substances content was 2.2-3.2 g/100 cm3, the foam height was 250?%. Coarse foam, settling duration was about 25 min foraqueous and enzymatic extracts. Established that the extracting from the soap root Saponaria officinalis L. efficiently carried out using an enzyme preparation Ksiloglyukanofoetidin P10X because in this way more solids extracted. The best indicators of enzymatic extract allow us to recommend it for use in the formulations of drinks.
Authors: Chernih Irina Viktorovna, Post-graduate Student;
Ermolaeva Galina Alekseevna, Doctor of Technical Science, Professor
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.


Ermolaev S. V.Formation of Color in Caramel Malt

P. 24-26 Key words: isomerization; melanin; melanoidins; formation of melanoidins; products of acid-alkali dissolution of sugar; carbohydrates; color; color.
Abstract: Color - one of the most important quality parameters of caramel malt, and some other products. The mass of colored substances in them is very small, but the impact on the quality (color, aroma, taste) is significant. The description of the circuit formation of four groups of colored substances in malt and other products: melanin, melanoidins, caramelized-thermal products of carbohydrates (karamelany, caramel, karameliny) and products of the acid-base decomposition of carbohydrates. Some authors believe that in an alkaline environment only fructose is destroyed and glucose is stable, but H. Bourzutschky and T. R. Gillett deny it. In fact, the chemical reactions involved in all sugars and amino acids, but with different activity. Fructose is less stable in solution than glucose, therefore collapses and participates in the reaction, especially with different intensity. The sequence-preserving monosaccharides decomposition is in acidic and alkaline media. Scheme for the formation of colored substances in the thermal effects on carbohydrate-containing foods (barley malt, starch, sugar) at some stages of a hypothetical, but sequence of her reactions and the final results are confirmed by many publications. In describing the reactions of formation of color in the Russian literature often refer to the J. Hodge diagram, where the steps of melanoidin reaction are more consistently described.
Authors: Ermolaev Sergey Viacheslavovich, Candidate of Technical Science, Associate Professor
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.

Nikitina S. Yu., Rudakov O. B., Karpov S. I.Application of New Ion-Exchange Sorbents for the Purification of Ethanol from Organic Acids

P. 28-30 Key words: carboxylic acid; macroporous strong basic anion exchange resin; ethanol.
Abstract: The possibility of using highly basic anion exchange resins of the brand Purolitå for the ethanol purification from minor impurities volatile carboxylic acids was evaluated. Impurities sorption was investigated under dynamic conditions. It was noted that along with butyric and propionic acids anion exchangers successfully absorb aliphatic alcohols with relatively high molecular mass and their oxidation products - ketones and aldehydes. However, these oxidation products are more difficult to sorb because of their lower polarity. It is shown that the anion exchange resin Purolite A 500 Plus is more applicable for the ethanol purification from acids according to the highest values of sorption capacity. However sometimes it is more effective to use Purolite A 860 for the ethanol purification from organic acids, because in this case impurities are held longer. The total concentration of butyric and propionic acids in rectificated alcohol is relatively small, that's why anion exchange resins can be successfully used in production.
Authors: Nikitina Svetlana Yurievna, Candidate of Technical Science;
Rudakov Oleg Borisovich, Doctor of Chemical Science, Professor
Voronezh State University of Architecture and Civil Engineering,
84, 20-Letiya Oktiabria St., Voronezh, 394006, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Karpov Sergey Ivanovich, Candidate of Chemical Science, Associate Professor
Voronezh State University,
1, Universitetskaya pl., Voronezh, 394006, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Gernet M. V., Kobelev K. V., Gribkova I. N.Investigation of the Influence of Raw Material Guality and Safety of the Finished Beer. Part I. Influence of Grain and Sugar-Containing Raw Materials for the Formation of Volatile Components in Beer

P. 32-37 Key words: raw material quality and safeness; volatiles; beer; raw material structure.
Abstract: There is, starting in 2010, carry out a comprehensive study of raw material composition on the quality characteristics of the resulting finished beer in Scientific Research Institute of beverages. Composition of raw material laffect at fermentation process and by-products, which are forming during this process, determined taste and aroma of the finished beverage: aliphatic and aromatic alcohols, organic acids, esters, aldehydes, ketones, and sulfur compounds. Authors have obtained different wort and beer samples, include barley malt, first class barley and other raw material, including malt syrup, with application enzymes, on microbreweries Brumas (Germany) in the department of brewing technology at the Institut to identify the dependence of raw material composition on forming the taste and aroma of beer. After main beer´s fermentation and maturation all parameters determined by standart as well as volatile compounds by gas chromatography. There were detected following volatile compounds: higher alcohols - l-propanol, isobutanol, amilol (l-butanol), izoamilol, phenylethyl alcohol; ether - ethyl acetate, isoamyl acetate; carbonyl compounds - acetaldehyde, diacetyl. Experimental data show that with increasing of extract content (density) of the original wort of the light beer volatiles increases except diacetyl in the finished beer. The total value of higher alcohols, acetaldehyde phenylethyl alcohol varies depending of used composition of the raw materials. When malted raw material replacing on unmalted grain and malt syrup, there is decrease the level of volatiles, acetaldehyde and phenylethyl alcohol in the studied range of density of all light beer samples. Replacing 50?% of the malt on unmalted grain raw materials in different ratios using complex enzyme preparations allows almost reach the level of higher alcohols and esters content, and slightly exceed the content of phenylethyl alcohol in malt beer. According to the authors, there is a need to provide the more detail assessment similar samples with using chromatographic methods. These studies by definition other identification characteristics of beer components in Scientific Research Institute continue.
Authors: Gernet Marina Vasiljevna, Doctor of Technical Science, Professor;
Kobelev Konstantin Viktorovich, Candidate of Technical Science;
Gribkova Irina 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.

Tochilina R. P., Kravchenko S. S., Goncharova S. A.Control Methods of the Acidification Process of Wine Materials by Organic Acids

P. 38-39 Key words: wine products; lactic and malic acid; the optical isomers.
Abstract: The tests, determining the optical isomers of the lactic and malic acids in the samples of white and red wines, were carried out. The enzymatic methods were used to determine the optical isomers of the lactic and malic acids. To determine the invected (exogenous) malic acid the method for D-malic acid determination was used. For determination of the invected (exogenous) lactic acid was offered a less costly and more accessible combined method, providing the determination in the sample of the total concentration of lactic acid using the HPLC method and the enzymatic method, determining the concentration of L-lactic acid. The concentration of D-lactic acid is defined as the difference of these definitions. Calculation of the concentration of exogenous (invected) lactic acid produced is done by doubling of the determined amount of concentration of D-lactic acid. The composition of commercial preparations of malic and lactic acids was investigated. It was testified, that the studied preparations represent as a racemic mixture of optical forms of these acids.
Authors: Tochilina Regina Petrovna, Candidate of Technical Science;
Kravchenko Sophia Semenovna, Candidate of Technical Science;
Goncharova Svetlana Anatolevna, Junior Researcher
All-Russian Research Institute of the 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.


Kobelev K. V., Danilyan A. V., Selina I. V., Sozinova M. S.The Evaluation System of Brewing Properties of Barley Breeding

P. 40-42 Key words: State Register of Selection Achievements; selection programs; malt brewing barley; grades of brewing barley.
Abstract: The main grain raw material for brewing malt and most produced beers is barley. The quality of malting barley is to meet certain physical and physico-chemical requirements, which are formed in the process of breeding sorts, they are tests on the state varietal areas in different soil and climatic conditions, where productivity, disease resistance, ability to bend and other agricultural signs are estimated. In the experimental samples of barley grown on selective stations specialists determine its quality, conduct malting and evaluation of the quality of finished malt according to physical and chemical parameters, such as extractivity, filminess, content of protein substances, non-starch polysaccharides etc. Such studies within breeding programs have to be carried out for at least 2 years. In case of positive results of the research there is a conclusion that the studied varieties meet all the requirements and they are recommended for inclusion into the state register of breeding achievements permitted for use in the Russian Federation.
Authors: Kobelev Konstantin Viktorovich, Candidate of Technical Science;
Danilyan Armen Vladislavovich, 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.

Khokonova M. B., Mahotlova M. Sh.The Storage of Malting Barley

P. 44-46 Key words: humidity; malting barley; storage life; temperature; storage conditions.
Abstract: During the storage of malting barley there is a necessity of providing the system of measures to prevent the development of pests and molds that deteriorates its quality. It is important to save the sowing qualities of seeds, germ inability, germinative energy. The aim of the research was to study the holding period of barley at different temperatures and humidity. In this research we investigated the use of consignments of barley for the implementation and other purposes. During storage, the batch of barley containing Fusarium mycotoxins above the permissible norms was used after mixing with another batch of healthy grains. Studies indicate that the optimum storage temperature is 10...12 degrees with the grain moisture at 14 percent. If the temperature increases, the holding period is reduced. By increasing the temperature to 4...5 degrees the holding period is reduced by one half. The high moisture of the corn also reduces the holding period for 2 or more times. The research presents the basic temperature optimums of different processes and storage conditions of malting barley. The studies have been conducted in this direction. On the basis of these studies the basic conditions for efficient storage of barley are set: primary treatment of grain before storage, preservation of grain moisture in stock at the temperature not more than 14 per cent, holding drying barley if the grain is very humid or the batch is heterogeneous on this indicator, taking into consideration that temperatures above 35…45 degrees can reduce the ability to germinate and worse sowing grain and brewing quality. It is advisable to store the grain of malting barley at a low temperature in a well-disinfected unheated warehouses.
Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science, Professor;
Mahotlova Maratina Shagirovna
Kabardino-Balkar State Agricultural University named after V.M. Kokov
1v Lenina pr., Nalchik, Kabardino-Balkar Republic, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


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