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Rambler's Top100

Beer and beverages №3/2015



The Outcome of the Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-March, 2015

Oganesyants A.L.Improving Methods of Establishment Excise Taxes on Alcoholic Beverages

P. 8-11 Key words: excise; alcohol; tax policy; ethanol.
Abstract: Excise taxes are one of the most ancient forms of taxation and relate to indirect taxes on certain types of goods. As history shows, excise rates have changed as well as groups of taxable goods. Use of excises in modern conditions is primarily due to the restriction of consumption goods, the use of which is detrimental to human health, such as alcoholic beverages. Today excise rates on alcoholic beverages, in which the basis of calculation - the volume of production of alcoholic beverages and rate in rubles per 1 liter of finished products or anhydrous ethanol with an annual indexation, are one of the factors influencing the formation of budget revenues. The analysis showed that today there is no definite scientific approach in determining the excise tax on alcoholic beverages in Russia. It is proposed to set the excise tax based on the content of ethanol, or in other words, to introduce a single rate for all types of alcoholic beverages by 1 degree of ethanol. The analysis showed that today excise rates calculated as 1 degree of ethanol ranged from 0.67 to 5 rubles, depending on the type of alcoholic beverages. Based on the foregoing it is proposed to establish a single rate of excise duties on 1 degree of ethanol, depending on the most consumed alcoholic beverages, converted to absolute alcohol. At the same time, taking into account the experience of alcohol consumption in countries with developed market economies and the impact on public health, as well as to create favorable conditions for increasing the volume of wine production in the Russian Federation for the period of time it is proposed to release wine production completely from the excise tax.
Authors: Oganesyants Arsen L'vovich, Post-graduate Student
Lomonosov Moscow State University
1 Str. 46, Leninskie goryi, Moscow, 119991, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Dmitrieva N.V., Gabinskaya O.S.Social Media as an Channel for Promoting Beer

P. 12-16 Key words: criteria for evaluating the effectiveness of community brand; marketing communications; Social Media Marketing (SMM).
Abstract: Legislative regulation and restrictions on advertising of beer leads to the fact that manufacturers marketing efforts for its promotion today are concentrated in a very narrow field - points of sale and internet. Level of internet penetration in Russia according to official figures exceeded 60?%. While banning direct advertising of beer, the internet, however, provides a lot of communication possibilities, the most ambitious of which - the promotion of social networks (Social Media Marketing, SMM). The authors identified and systematized promotion tools in social networks, such as banner ads, publications of various kinds, competitions and quizzes, distribution of coupons, sending personalized messages, individual encouraging and others. In the article the author of their classification based on belonging to one of the four elements of marketing communications (advertising, sales promotion, public relations and direct marketing) and the objective pursued by each element. Describes the synergistic nature of the promotion in social media, which occurs in the process of integration of marketing communications. The authors have developed criteria for evaluating the effectiveness of communities (groups), promoting beer in social networks: qualitative (period of existence, content type, intensity of publications) and quantitative (the number of participants, the average number of likes for the post, the average number of comments on a post, the average number repost the post). Identify three types of communities - brand's community, producer's community, event's community. Using the criteria proposed by the authors given the characteristics of the most effective communities. The conclusions on the effectiveness of the promotion of beer in social media.
Authors: Dmitrieva Natalya Vladimirovna, Candidate of Economical Science, Associate Professor;
Gabinskaya Olga Sergeevna, Doctor of Technical Science, Professor
Kemerovo Institute of the Plekhanov Russian University of Economics
39 pr. Kuznetskiy, Kemerovo, 650992, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Krasnova T.A., Gora N.V., Golubeva N.S.Investigation of Adsorption of Rutin by Activated Carbons

P. 18-20 Key words: adsorption; beer; rutin; 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 rutin. Regularities and specifics of rutin adsorption on activated carbons of various natures have been established. Adsorption parameters needed for engineer design of commercial adsorption plants have been calculated. The parameters obtained - Gibbs energy, characteristic energy, adsorption heat, isotherm form - allow to propose a mechanism of the extraction process of organic substances with sorbents. Adsorption occurs due to Van der Waals' forces and interaction of functional groups on the activated carbon surfaces with phenol compounds forming hydrogen bonds. Carbons are recommended to decrease polyphenol concentration.
Authors: Krasnova Tamara Andreevna, Doctor of Technical Science, Professor;
Gora Nataliya Viacheslavovna, Post-graduate Student;
Golubeva Nadezhda Sergeevna, Candidate of Technical Science
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.

Zintsova J.S., Shkolnikova M.N.The Development of Beverage Concept on the Basis of Policultures Rice Fungus and Tea Fungus

P. 22-25 Key words: soft drinks; rice fungus; social survey; tea fungus; Medusomyces Gisevi; Oryzamyces indici RGC.
Abstract: Fermented beverages based on rice fungus (Oryzamyces indici RGC) and tea fungus (Medusomyces Gisevi) polycultures were chosen for study in order to expand the range of functional beverages. This choice is justified by the fact that polycultures are able to produce a whole range of nutrients for human body. Social survey in the form of questionnaire of the residents of Altai region has been conducted to study demand and to analyze consumer preferences for non-alcoholic drinks including functional beverages. Results of the marketing research revealed the category of potential consumersof such beverages. It was established that the majority of respondents (31?%) have not heard about polyculture based drinks, 29?% of respondents do not consume due to the low organoleptic characteristics, and 27?% are unaware of the possible sale points. Formulation and packaging concept was developed for beverages based on rice and tea fungi polycultures according to the results obtained. Since the majority of respondents admitted that they consume juice-containing drinks, the issue of possible herbal additives to the formulation of fermented beverages was examined in detail. Data analysis has showed that for flavor characteristics improvement the introduction of orange, apple, forest berry, raspberry, cranberry, and cherry juices is preferred. Beverages should be moderately carbonated, packaging volume must be 1 l and drinks should be widely available (possibility to purchase it in stores). Packaging type "TetraPak" was selected as preferred, the recommended price should be in the range of 20-30 rubles per liter. The resulting concept for rice and tea fungi based beverages meets customers requirements and preferences.
Authors: Zintsova Julia Sergeevna, Post-graduate Student;
Shkolnikova Marina Nikolaevna, Doctor of Technical Science, Professor
Biysk Technological Institute (branch) Altai State Technical University named after I.I. Polzunova,
27 Trofimova St., Biysk, Altayskiy Kray, 659305, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Chernih I.V., Ermolaeva G.A.Using of Complex Ferments for Producing Juice of Rowan Garden

P. 26-29 Key words: juice yield; solids yield; multi-enzyme composition; rowan garden; enzyme.
Abstract: The using of complex enzymes to obtain the rowan garden juice as semi-processed food production was investigated. The fruits were crushed, pulp was heated with an enzyme, and thus the juice was obtained. A control experiment was done without using enzymes. The complex of enzymes of Rapidaza-C-80L, Fructozym P, Bryuzaym, Laminex super, Celloviridin G20X, Ultraflo max, Cellic HTec. The acidity and total solids of the juice were determined. It is found that the maximum of quantity and solids of yield of juice were when pulp of rowan was processed by enzymes Fructozym P and Laminex super. Using of biocatalysts help to increase the solids yield in the juice 1.7-2 times and juice yield 1.3 times. Developed multi-enzyme composition consists of enzyme preparations Rapidaza-C-80L and Laminex super. Application of this multi-enzyme composition enhances juice volume by 11.5?%, and the solids content in 2?fold. After processing by complex enzyme preparations juice had a higher transparency, so this treatment is recommended for semi-processed alcoholic beverage and soft drink industry. Based on mathematical data equations of regression were obtained and statistical analyses were done.
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.

Omarov M.M.Intensification of Process of Producrion of the Blended Sublimated Juice of Cabbage, Nettle and Goose-Grass

P. 30-32 Key words: intensification; cabbage; mixed dietary juice; nettle; freezing of water; goose-grass; sublimation.
Abstract: Results of researches of intensification of processes of production of the cryoconcentrated blended juice of cabbage, a nettle and a plantain are given by method of sublimation drying. The pilot studies are conducted at the Dagestan state technical university of the Republic of Dagestan. Explicitly processes of blending the juice and its freezing of water to the content of solids 10, 15 and 20 of % are studied. In the course of sublimation drying the concentrated juice duration of drying decreases from 560 to 240 min., and productivity of sublimation installation increases about three times, that is with 2.56 to 6.48 kg of powder per sq. m days. Taking into account technical and economic indexes of laboratory sublimation drying installation (LSDI-3) and qualities of the received dietary product it is recommended to crioconcentrate juice to 15?% of solids. The lyophilized blended juice after packaging in plastic bags with aluminum foil remains in case of indoor temperature and relative air humidity to 75?% within 18 months without balling. The blended juice of sublimation drying is recommended to be used as a medical product in case of non-drug treatment of stomach ulcer of a stomach, diseases of a liver, kidneys, intestines, atherosclerosis and other metabolic disorders on one teaspoon in 0.5 glasses of water three times in day of 3-4 weeks. Technical and economic indexes of production of the blended juice for support with an environmentally friendly dietary (medical) product of sick people are given in our country. The payback period of shop on production of this dietary blended juice makes 1.5-2, and profit at least 0.5-1 million rubles.
Authors: Omarov Magomed Manguevich, Candidate of Technical Science, Professor
Daghestan State Technical University,
74a, I. Shamyl pr-t, Makhachkala, Republic of Daghestan, 367015, 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., Danilyan A.V.Study of Raw Material Composition Correlation with Quality and Safety of Finished Beer. Part II. Influence of Grain and Sugar-Containing Raw Materials on Nitrogenous and Glycerin Content in Beer

P. 34-38 Key words: amino nitrogen; secondary products of brewing; glycerin; nitrogenous; beer; raw material composition.
Abstract: In Scientific Research Institute of beverages, starting in 2010, a comprehensive study on the effect of raw material composition on the quality characteristics of the resulting finished beer are carried out.
The additional identification parameters allow to install the compliance of beer's name, draw a conclusion on compliance with beer production limits prescribed by law, or to identify violations of production technology of brewing products. It is known that an extract of beer consists of 75-80?% carbohydrates, maltotriose and dextrins, 6-9?% of protein substances, as well as beta-glucan, minerals, tannins and bitter substances, organic acids and a number of compounds which have the quality of beer great impact, despite the fact that they are present in very small amounts. The authors investigated the dependence of the accumulation of total and amino nitrogen, and glycerol - a product of the metabolism of yeast during fermentation - at the composition of the raw materials. Practically similar studies was not carried out in the brewing industry. Various worts with barley malt, malting barley is first class, as well as maltose syrup were obtained on the test bench installation institute in authors studing. In investigation applied modern research methods using HPLC and GC, as well as traditional methods used in brewing. In accordance with the obtained by the authors data, with replacing part of malt on unmalted grain raw materials and maltose syrup observed a clear reduction in total nitrogen content in the original wort. Replacement of 50?% malt unmalted grain with using enzyme complex by leads to an increase of total nitrogen to the level of malt wort. According to authors investigation, it can be said that the maximum amount of free amine nitrogen in beer is observed in the case of using 100?% malt and decreases with a decrease in the proportion of the malt grist. The authors found out that glycerol content in test samples of beer increased depending on the density of the original wort. According to studies, authors can say that the analysis of total and free amino nitrogen, and glycerol in the beer samples does not identify the finished beer depending of composition of grain and sugar-used material, so that the study continue.
Authors: Gernet Marina Vasiljevna, Doctor of Technical Science, Professor;
Kobelev Konstantin Viktorovich, Candidate of Technical Science;
Gribkova Irina Nikolaevna, Candidate of Technical Science;
Danilyan Armen Vladislavovich, 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.

Dubodel N.P., Pobeda M.I., Shashin D.L.Comparision of Methods of Analyses of Soluble Solids in Concentrated Fruit and Vegetable Purees

P. 40-43 Key words: analysis of soluble solids content; Brix; concentrated fruit and vegetable purees.
Abstract: Interfering effect of pulp content on the analysis of soluble solids in juice products has been examined. Difference between the results obtained by three different operating in Russia has been studied. We found out that the most accurate method for soluble solids measurement in concentrated fruit and vegetable puree is GOST ISO 2173. In spite of more complex sample preparation procedure, its use prevents 3?% (and for tomato juice - 10?%) overspending of raw materials in the production of juices with pulp. These results may help manufacturers to revise the rate of loss of raw materials and significantly improve the efficiency of production.
Authors: Dubodel Nina Pavlovna, Doctor of Technical Science, Professor;
Pobeda Maxim Iosiphovich, Post-graduate Student
All-Russian Research Institute of Brewing, Beverage and Wine Industries
7, Rossolimo st., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shashin Dmitry Leonidovich
ZAO Multon
7, Plekhanova str., Moscow, Russia, 111141, This email address is being protected from spambots. You need JavaScript enabled to view it.

Ismagilov R.R., Gaysina L.F.The Content of Water Soluble Pentosans in Rye Grain Different Factions

P. 44-46 Key words: rye; malt; pentosans; regression analyses.
Abstract: The chemical composition of rye grain is different from other kinds of grain mainly by high pentosans concentration. Pentosans affect quality of grain and products, such as malt. The article describes the results of experimental studies of water-soluble pentosans concentration change depending on the size of a grain of winter rye. It is shown that increasing of grain size leads deacreasing of water-soluble pentosans concentration. The concentration of pentosans in the fine fraction of grain (thickness 1.5-1.7 mm) was 3.00?%, in the grain of the coarse fraction (the thickness of more than 2.6 mm) - 1.96?%. Regression analysis established a close relationship between the concentration of the water-soluble pentosans and grain thickness (r = -0.943). Dependence of water-soluble pentosans on the thickness of weevil is straightforward and increasing thickness of grain to 1 mm leads reducing of water-soluble pentosans concentration by 1.01?%. Weight of 1000 grains depends on the grain fractions measurable mand from 12.72 g (thickness 1.5-1.7 mm) to 33.80 g (thickness of more than 2.6 mm). With the increasing mass of the grain the concentration of water-soluble pentosans is reduced and this dependence in the studied range straight. Closeness of the relationship between the mass of 1,000 grains and the concentration of water-soluble pentosans in the rye grain is very high (r = -0.940) and increasing the mass of 1,000 grains decreases concentration of water-soluble pentosans at 0.054?%. Regression equations that predict the concentration of water-soluble pentosans by thickness and weight of the grains is given.
Authors: Ismagilov Rafael Rishatovich, Candidate of Agricultural Science;
Gaysina Lutsiya Fanisovna, Post-graduate Student
Bashkir State Agrarian University,
34, 50-letiya Oktyabrya Str., Ufa, 450001, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Khokonova M.B.Grain Quality of Malting Barley Depending of the Slope of the Terrain Vegetation

P. 48-51 Key words: quality; slope areas; productivity; fractional composition; element of relief; barley.
Abstract: The relief of the field largely determines the water-air and nutrient supplying capacity of the soil. The microclimate of the field depends on the relief. The aim of the research was to provide a method for cultivation of winter malting barley on sloping lands, including sowing culture across the slope closed drilled. The difference of this sowing is characterized by the various steepness of the slopes (in the range of 2-12 degrees sown the winter barley). The studies were conducted in the foothills of the KBR at JSC "Chegem" of Chegemsky region and LLC "MELT" of Urvan District. Author studied the released varieties of winter barley - Mihaylo, Trump, Dobrynia 3 and spring barley - Priazovsky 9, Viscount, Mamluk. The field experiments were made at the program: the top of the hill (10-12 degrees of slope), the slope of the hill (6-7 degrees), and the foot of the hill (2-3 degrees). Winter barley seeded in the period from October 1 to 10. On a site with a slope of 10-12 degrees decrease is pointed. The results of researches suggest that plant density of winter barley at a seeding rate depends on the topography and grain size and yield increases from the top to the bottom of the hill. The highest yield is on a site with a slope of 2-3 degrees since the most fertile soil is located at the foot of a hill. However, lodging here is often observed and it leads to the high content of protein in the grain. On a site with a slope of 5-6 degrees protein content has lower factor, and the grain size and the yield, on the contrary, increases. The same pattern is observed with increasing slope areas from 2 to 12 degrees, and early-maturing varieties of winter barley stand for the better. It is stated that as lowering from the top to the bottom of the hill, the barley yields increased, and brewing quality of grain and malt barley get worse.
Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science, Professor
Kabardino-Balcarian State Agricultural Academy by V. M. Kokov,
1v, Lenina pr., Nalchik, Kabardino-Balkarian Republic, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zimichev A.V., Chaldaev P.A., Svechnikov A.Yu.Analysis of Volatile Compounds of Pumpkin Distillate

P. 52-54 Key words: wine materials; gas chromatography; distillation; volatile components; pumpkin puree; apple juice.
Abstract: Pumpkin is perspective raw materials for receiving a number of foodstuff, including alcoholic beverages. In researches used mashed potatoes from grade pumpkin fruits "Volga gray 92", grown up in the Samara region. Pumpkin distillates were received by a fermentation of mix of pumpkin puree and water in the ratio 1:1 pure culture of wine yeast. Results of gas chromatographic analysis of distillates showed that the greatest number of flying components is the share of acetic aldehyde, fusel oils (isoamyl alcohol, isobutyl alcohol, 1?propanol), ethyl acetate and methanol. The increase in the dosage of yeast to the wort increases the content of acetaldehyde, fusel oils, and methanol. In this regard the dosage of dry wine yeast in a mash shouldn't exceed 0.5 g/l. Is offered to use at preparation of a pumpkin mash instead of water apple juice for increasing alcohol strength of pumpkin wine materials and giving to distillates from them higher organoleptic properties. It is established that using of apple juice when receiving pumpkin distillate promoted decrease in distillate of the content of acetic aldehyde and methanol, however led to increase in the content of fusel oils and esters. For receiving the distillates meeting the requirements of the standard it is recommended to use repeated distillation of distillates with selection of head, average and tail fractions by analogy with receiving cognac alcohols. The average fraction can be used for preparation of quality vegetable vodka with original organoleptic properties.
Authors: Zimichev Anatoly Victorovich, Candidate of Chemical Science, Associate Professor;
Chaldaev Pavel Aleksandrovich, Candidate of Technical Science;
Svechnikov Alexey Yurjevich
Samara State Technical University,
244, Molodogvardeiskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.


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