Beer and beverages №4/2015
NEWS
EVENT. ANNOUNCEMENT
BevialeMoscow 2015. Breakthrough New Markets
FUNCTIONAL DRINKS for OPTIMAL NUTRITION
Filonova G.L., Soboleva O.A., Golovina T.A., Kononkov P.F., Gins V.K., Gins M.S.Amaranth Grade "Valentina" - Promising Raw Materials for Health Drinks
| P. 10-14 | Key words: concentrates; drinks; policomponent; raw; technology; functional properties. Abstract: In this article is presented material about the scientifically substantiated approach to the creation of the concentrates of multicomponent (KPK) with the use of a mixture from the vegetable raw material and the nonalcoholic beverages on their basis. During the selection of the vegetable raw material they were guided by the principles of food combinatorial analysis. This allowed creating KPK and beverages their basis with the content of the substantiated complexes of natural nutrients for preventive maintenance and sanitation of the human organism. The organic combination of the gustatory and functional properties, including of those goal-directed in such beverages, characterizes them as those socially meant. They supplement the qualitative merit of beverages the combination of their functional properties with the manifestation of ergonomic and aesthetical indices. The authors note that the precisely ergonomic indices of product characterize the level of the combinability of the functional properties of product with the special features of their human organism. For example, the authors emphasize that the combination of color and gustatory range contributes to the sensation of comfort by the human organism. It is noted that the physiological properties determine the biological accessibility of product at the physiological level. The authors note the significance of action on the organism of the human of the psychophysiological properties of beverage. To such properties carry the exterior view, the transparency, the consistency, the uniformity and the organoleptic perception of product. Taking into account higher than indicated the authors executed this scientific work. "The debut of Amaranth-1" and "The debut of Amaranth-2" are an example of such nonalcoholic gassed beverages, developed by the authors. Are given scientific aspects about the creation KPK and the data of beverages on their basis. Fundamental component in the composition plant mixture appears the introduktsionnoe plant the amaranth of type "Valentina". It is noted, that in the complex of the natural nutrients, which are contained in the nonalcoholic beverages "The debut of Amaranth" predominate the extractive, including biologically active, the substance of fundamental component of the sheet of the amaranth of type "Valentina" (0.38 g into 100 sm3 of beverage). The sheet of the amaranth of type "Valentina" underwent clinical tests with the proved functional properties. Beverage on basis KPK "Amaranth-2" is developed with the use of a maltose syrup and can be used in the ration of dietetic and diabetic ration. The results of this scientific development are protected by patent RF. Authors: Filonova Galina Leontjevna, Candidate of Technical Science; Soboleva Olga Alexandrovna, Candidate of Technical Science; Golovina Tatjana Alexeevna 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. Kononkov Pjotr Fedorovich, Doctor of Agricultural Science; Gins Valentina Karlovna, Doctor of Biological Science; Gins Murat Sabirovich, Doctor of Biological Science All-Russian Research Institute of Selection and Seed Production of Vegetable Crops, 14 Selectionnaya St., VNIISSOK, Odintsovskiy district, Moscow region, 143080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Agafonov G.V., Chusova A.E., Baimashova N.S., Verzilina N.D., Polanski K.K.Selection of Optimal Parameters for Producing an Aqueous Extract of the Leaves of Stevia
| P. 16-21 | Key words: water; time; liquor ratio; stevia; temperature; extract. Abstract: The stevia extract is used to make sweet drinks and to reduce its calorie. Flavonoids are important componentss of stevia, which have the stimulating, modulatory of immune system and antioxidant properties. The range of influence of flavonoids in the body is large: the control of the microcirculation in the tissues, the impact on the smooth muscle of blood vessels and internal organs, of the heart muscle and digestive tract. Flavonoids reinforce the capillaries, reduce the vascular fragility and protect against the accumulation of cholesterol, promote the resorption of formed plaques and blood clots, reduce the craving for alcohol and smoking. Flavonoids together with vitamin C, E, selenium involve in maintaining the normal function of antioxidant protection. Antioxidants protect the cellular structures against damage of free radicals, protect the body from disease. The main objective of this phase of the work is the choice of optimal parameters for producing an aqueous extract of stevia. As a raw material we used to obtain an extract of stevia leaves 'Ramonskaya sweet' grown on the research areas of the Voronezh State Agricultural University named after Emperor Peter the Great. The work was carried out at Voronezh State University of Engineering Technology and the Voronezh branch of the Russian Economic University named after G. V. Plekhanov. The key factors affecting on the transition stevioside from leaves in a solution are the temperature, ratio of leaves and water, duration of the process. We obtained the following optimal parameters of the extraction process: temperature 85…90 ° C, was 1:1-9:10, duration of process was for 100-120 min. The yield of stevioside was 10.32 % by weight of stevia. Information about the impact of factors is provided as a result of twenty experiments, the mathematical model of the process is obtaned that allows to calculate the specific energy consumption and the amount of diterpene glycosides within the selected intervals varying input parameters. a number of parallel experiments are used to verify the results. The results fell into the calculated confidence intervals for all quality criteria. The standard error did not exceed 3.2 %. The extract was light brown with a greenish tinge, it has a medium sweetness and slight bitterness, with grassy, not very pronounced odor. The extract with these characteristics is designed for use in the food industry, particularly in the preparation of drinks for diabetics as a sweetener. The authors believe that the stevia extract can be used in the food industry to create products of a functional purpose, as it meets all modern requirements of the market becouse of health - the most valuable asset of a person that determines its performance in today's society and, therefore, the standard of living and well-being. Authors: Agafonov Gennadiy Viacheslavovich, Doctor of Technical Science, Professor; Chusova Alla Eugenievna, Candidate of Technical Science, Associate Professor; Baimashova Natalia Sergeevna, Post-graduate Student Voronezh State University of Engineering Technology, 19 Revolutsii Prospekt, Voronezh, 394000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Verzilina Natalia Dmitrievna, Candidate of Agricultural Science, Professor Voronezh State Agricultural University named after Emperor Peter the Great, 1 Michurina St., Voronezh, 394087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Polanski Konstantin Konstantinovich, Doctor of Technical Science, Professor Voronezh branch of the Russian Economic University named after G. V. Plekhanov, 67a Karl Marx St., Voronezh, 394000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubodel N.P., Pobeda M.I.Optimal Modes of Juice Homogenization for Baby Nutrition
| P. 22-26 | Key words: homogenization; infant food; nectar; fruit juice. Abstract: Consistency is one of the most important quality parameter of juices and nectars with pulp, especially for baby food. Required property may be achieved through pulp grinding by homogenizer. The objective of this research was to determine optimal conditions of homogenization which ensure required consistency at minimal pressure for energy saving and minimal temperature to save sensory product characteristics. The influence of temperature and pressure of homogenization on relative content of particles larger than 150 ?m and 300 ?m was analyzed for apple nectar, peach nectar and tomato juice aseptically packaged by Tetra Pak standard line. As a result, the mathematical model was created and it will allow getting product with desired properties. Optimal homogenization conditions are temperature 60 °C, pressure 3.5 MPa for apple nectar, 3 MPa for tomato juice and 1 MPa for peach nectar. These results will help juice producers to achieve desired for baby food quality and reduce energy costs during pulpy products production. Every 1 MPa homogenization pressure reducing will save about 8.5 MJ of electricity at the line capacity of 7000 l/h. 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, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Huseynov M.A. ogly, Ahmedov A.D.I. ogly.The Organization of Industrially Producing of the Azerbaijan National Sorbets
| P. 28-30 | Key words: soft drinks; national sherbets; Ovshala; roses; yarrow; sherbet. Abstract: The aim in the scientific research was to learn sorts or assortments of the Azerbaijan national sorbets fully and more accurately. In this article, there is an available information related to how to protect the quality of the Azerbaijan national sorbets while the article has information about some factors which influence the quality of the sorbets. The authors have prepared technological instructions for the national sorbets as well as normative-technical documents for the Ovshala sorbet. In the part of experimental research, organoleptic and physico-chemical indicators of the Azerbaijan national sorbets: its appearance, transparency, and color- its color is transparent, palpable, and bright pink regarding to the color of flower. The sorbet is without sediment and turbid, as well as, its taste is special sour-sweet while its smell is related to essential oil of milfoil and rose plants. The physico-chemical indicators allow us to know its density, the quantity of dry items especially sugar, and also its acidity. The amount of dry items inside of it is determined 8.2-10.2 %, the amount of sugar is 8.1-10.1 %, and its acidity is 1.6-2.1 ml normal alkaline item in 100 ml beverage. For producing industrially of the beverages, the science-based recommendations were suggested to the "Tabriz" small factory. Authors: Huseynov Movlud Arastun ogly; Ahmedov Ahmed-Djabir Ismail ogly, Candidate of Technical Science, Professor Azerbaijan State Economic University, 6 Istiglaliyat, Baku, The Republic of Azerbaijan, 1001, Mavlud This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Selemenev V.F., Rudakov O.B., Nikitina S.Yu.Effect of Temperature on the Swelling of Ion Exchangers in Water and Ethanol
| P. 32-35 | Key words: ion exchangers; photomicrography; swelling; rectified ethanol; temperature. Abstract: The influence of temperature in the range of 20…70 °C on the equilibrium swelling of granules of ionogenic and non ionogenic polymers in water and ethanol was studied by photomicrography method. It is noted a nonlinear change in the degree of swelling of the granules under temperature increasing. The swelling effects of granules in water and ethanol differ. It was shown that the response of polymers on changing of properties of the system is due to changes in the balance of various hydrophobic and hydrophilic interactions. Carried out researches have shown that the heating of ion exchangers in the solution leads to a change in granule size due to the additional structuring. The slight decrease of the volume effect of swelling of ion exchangers with temperature increasing can be explained by dehydration of the counterions which causes a reduction of the difference in osmotic pressure between the ion exchanger and the solution. The compression of the weakly-crosslinked polymer gels is caused by increased attraction between the polymer network due to hydrophobic interactions or hydrogen bonds, which leads to the displacement of the solvent from the gel into the external solution. This process is a phase transition between the phases with different conformation of gel subchains and the concentration of crosslinked polymer. One phase corresponds to the swollen gel, and the other corresponds to the collapsed gel. Authors: Selemenev Vladimir Fedorivich, Doctor of Chemical Science, Professor Voronezh State University, 1, Universitetskaya pl., Voronezh, 394006, This email address is being protected from spambots. You need JavaScript enabled to view it. Rudakov Oleg Borisovich, Doctor of Chemical Science, Professor; Nikitina Svetlana Yurievna, Candidate of Technical Science 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. |
Kovalchenko N.A., Korshik T.S., Kichigina L.N., Andriyanov I.A.Technological Peculiarities of Receiving Extracted Beverages on the Basis of Natural Coffee
| P. 36-40 | Key words: particle size; natural coffee; flavoring and aromatic substances; degree of a grinding; extract. Abstract: The article provides the results of experimental studies of separate stages of the technological process of obtaining extracted beverages on the basis of organic coffee - grinding and subsequent extraction, leading to qualitative and quantitative changes of a complex set of substances that determine the balanced flavor indices of the prepared beverage; shows the effect of grain size on the degree of coffee beans grinding, as well as quantitative and qualitative characteristics of water extracts. The article states that with increasing duration of the mechanical treatment of the initial product in the grinding process, there occurs a displacement of the point of intersection of the integral curves of the distribution of various granulometric compositions in the direction of its smaller values. Alongside with this, there occurs a differential change of the maxima of the functional curve of each fraction and the reference points of intersection of the integral curves of the distribution towards smaller values of the average particle size of the crushed coffee, which, in turn, led to increased content of water-soluble flavoring substances of beverages based on organic coffee and complex manifestation of aromatic substances in food solutions with different ratios of the phases in the system "solid - liquid". The article finds out that the best organoleptic indicators had drinks at a phase ratio of 1:20, which were characterized by the flavor and the absence of excessive bitterness. Using sensory analysis the authors built profiles of the prepared beverages at selected by ten respondents seven descriptors of taste and six components of the aroma. Based on the identified features the authors developed various guidelines for the management of technological process of obtaining extracted beverages based on organic coffee, in particular, on the effective use of single method of percolation in automatic mode for granulometric compositions with an average particle size of the ground product of 0.3-0 5mm: mode "bottom up" - for granulometric compositions with values of 0.5-0.8 mm and more regulated temperature and temporal effects on ground product for extracts based on compositions with an average particle size of 0.3-0.1 mm, which occupy their niche in both chain and small businesses and at public catering enterprises of. Authors: Kovalchenko Nina Alexandrovna, Candidate of Technical Science, Associate Professor; Korshik Tatiana Sergeevna, Candidate of Technical Science, Associate Professor Belgorod University of Cooperation, Economics and Law 116 A Sdovaya St., Belgorod, 308023, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Kichigina Ludmila Nikolayevna International Certification Service Ltd. 17 bildg 1 Goncharova St., Moscow, 127254, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Andriyanov Ivan Alexeevich 6 Budennogo St., Belgorod, 308036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Karpenko D.V., Tihonova T.A., Hodarev K.K., Ovchinnikov Yu.B., Bezgubov V.V.The Method of the Activation of Amylolytic Enzyme Preparation
| P. 42-44 | Key words: acoustic treatment; amylases; brewing; enzyme preparations. Abstract: Currently, enzyme preparations with various types of action are widely used in food industry, particularly in the fermentation productions. For this reason, the development of methods for their activation is an actual task. Existing methods of increasing of the activity of enzyme preparations have their own advantages and disadvantages. It was decided to test the new approach - to study the possibility of activation of the amylolytic enzymes of the preparation Amilorizin P10x by means of acoustic influence with the fixed frequency. For this purpose, an enzyme preparation was treated with sound of a certain frequency from the range 20-20 000 Hz. After that test variant's amylolytic activity was determined by the colorimetric method and compared to the similar indicator of the control specimen which wasn't affected by the sound. It was found that the acoustic treatment can both decrease and raise the amylolytic activity of the enzyme preparation. Character and intensity of the acoustic treatment depend on sound frequency, at which this treatment was carried out. The best results - increasing the activity of Amilorizin P10x amylases - was achieved by acoustic treatment with the frequency of 19 200 Hz for 1 hour at room temperature. The amount of starch hydrolyzed by the action of the enzyme preparation which was acoustically treated in the experiment was about 60 % more than that was hydrolyzed by reference enzyme preparation, without acoustic treatment. Authors expressed the opinion that application of the considered method of enzyme's activation is most reasonable at SMEs of fermentative and other branches of food productions. There a quantity of enzyme preparations used at different technological stages is rather small, and acoustic treatment carrying out won't demand expensive fitting of the production equipment. Authors: Karpenko Dmitriy Valerievich, Doctor of Technical Sciences, Associate Professor; Tihonova Tatjana Aleksandrovna, Student; Hodarev Konstantin Konstantinovich, Student; Ovchinnikov Jurij Borisovich, Student; Bezgubov Vyacheslav Valerjevich, Student 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. |
QUALITY CONTROL
Gernet M.V., Kobelev K.V., Gribkova I.N., Danilyan A.V.Study of Raw Material Structure Correlation on Quality and Safety Finished Beer. Part III. Influence of Grain and Sugar-containing Raw Materials on Organic Acids and Carbohydrates Content in Beer
| P. 46-51 | Key words: organic acids; beer; raw material structure; carbohydrates. 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 is carried out. The additional identification parameters allow you 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 beer contains great amounts of organic acids, which are involved in decreasing of pH in fermentation process and attach a sour taste to beverage. They are natural products of yeast vital functions and their concentration and range depend on the composition of the wort, fermentation and storage mods and the yeast cell strain. Organic acids have a beneficial effect on the functional state of the human body and have different positive effects. It is known that hydrolysis of starch and non-starch polysaccharides up to fermentable sugars is important since the conversion of this compounds by yeast to alcohol and carbon dioxide is the primary fermentation process. The authors investigated the dependence of organic acids and carbohydrates accumulation in beer, depending on composition of the raw materials. Similar studies in the brewing industry is practically not carried out. The study of authors at the test bench installation institute were obtained various options worts with malt from barley and first class barley, and maltose syrup. Modern research methods HPLC and GC, as well as traditional methods were used in this study. In accordance with the data obtained by the authors, replacing part of malt on unmalted grain raw materials and maltose syrup lead to clear increase of organic acids content in finished beer. The increasing of organic acids content does not depend on concentration of maltose both as molasses as unmalted barley in raw materials. Our data of the carbohydrate content of beer, shows that the total sugar content increases with the growth of initial wort density from 9.2 to 22.0 % and maltose syrup addition promotes to maltose and maltotriose content rise in beer. According to authors information the using of various types of unmalted materials (above 20 %) with the enzymes can?t achieve the level of maltose in the finished malt beer. According to studies, the analysis of organic acids, and carbohydrates in the beer samples allow identify the finished beer by the 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. |
Sevostianova E.M., Horosheva E.V., Remneva G.A.Mineral Water. Confirmation of the Expiry Date of the Opened Container
| P. 52-54 | Key words: microbiological parameters; mineral water; technical regulations; storage conditions. Abstract: According to the Technical Regulations of the Customs Union food products in circulation in the customs territory of the Customs Union within the deadline date for its intended use must be safe. Shelf life and storage conditions of food production are set by the manufacturer. The purpose of this paper is to obtain experimental data of the effect of time and temperature storage of mineral waters of different groups, packaged in consumer packaging of different capacity after opening, on their safety and quality. One of the requirements of technical regulations "Food products in terms of their labeling" is to establish the conditions for food storage after opening. Water quality was assessed by organoleptic and microbiological parameters in accordance with the methods of analysis, registered in the prescribed manner. The objects of study were selected mineral water canteens and medical-table 9 different hydrochemical types of mineralization from 0.1 to 10.0 g / dm3, packaged in consumer packaging (polyethylene terephthalate, polycarbonate, glass). To investigate the stability of the microbiological parameters in the opened container mineral waters were kept in a box with no direct sunlight at a temperature of 25±2 °C. A comparative study of the stability of microbiological indicators of mineral water stored after opening of consumer packaging at room temperature of 25±2 °C and in the refrigerator 4±2 °C. It was estimated that the shelf life of mineral water in the opened package does not depend on the material of the packaging and its capacity, as determined by the initial insemination water and storage conditions. Preferred storage conditions of mineral water in the opened container is the temperature of 4±2 °C (refrigerator), in which the shelf life can be resolved within 10 days, during storage of mineral water in the opened container at a temperature not exceeding 25±2 °C shelf life can be resolved for 5 days. Authors: Sevostianova Elena Mihailovna, Candidate of Biological Science; Horosheva Elena Vladimirovna; Remneva Galina Alexandrovna 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. |
Matveiko N.P., Protasov S.K., Sadovski V.V.Determination of Heavy Metals in Juices and Nectars
| P. 56-59 | Key words: method of stripping voltammetry; nectars; content; juices; heavy metals. Abstract: Juices and nectars are rich in vitamins, useful to adults and children and they are of large popularity in the Republic of Belarus. The major indexes of safety of juices and nectars are the maintenance of toxic elements. Purpose of work: to define the maintenance of heavy metals Zn, Cd, Pb, Cu and Hg by the method of inversion voltammetry in juices and nectars, realized pointof- sale organizations of Minsk. Work is executed in the Belarusian state economic university. The voltamperometric analyzers TA-4 and AVA-3 were applied for researches. As a result of experiment it was set that there are Zn, Pb, Cu and Hg in all investigated samples of juices and nectars. Thus the maintenance of Zn is more the than maintenance of Pb, Cu and Hg in tens of times. The contents of Zn, Pb, Cu and Hg in the studied samples of juices and nectars do not exceed possible levels, rationed by technical normative legal acts (TNPA). Cadmium is found out only in tomato juice in an amount of 0.0026 mg/dm3, that in 7.7 time less than possible level. The content of Zn is 4.82 mg/dm3 in tomato juice and the content of Hg is 0.0089 mg/dm3 in grapefruit nectar and 0,0092 mg/dm3 in cherry-vine nectar. These data a little less than standards of Belarus (Zn 5.00 mg/dm3; Hg 0.01 mg/dm3). Authors: Matveiko Nikolai Petrovich, Doctor of Chemical Science, Professor; Protasov Semen Korneevich, Candidate of Technical Science, Associate Professor; Sadovski Victor Vasiljevich, Doctor of Technical Science, Professor Belarusian State Economic University, 26, Partizanski Prospect, Minsk, Belorussia, 220070, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND OTHER MATERIALS
Lallemand Buiofuels & Distilled Spirits - Your Assistant in a Successful Fermentation
Sokolenko G.G., Shilova E.S.Development of Technology of Beer Special with an Extract of Leaves of Amaranth
| P. 62-65 | Key words: amaranthus; antioxidants; bioactive substances; fermentation; yeast; beer. Abstract: The modern trend of the brewing industry is expanding the range of special beers using nontraditional vegetable raw materials with a view to establishing a new organoleptic, physico-chemical properties of the beverage. Popular drink, obtained through the use of herbal extracts that enrich their biologically active substances, which have a positive impact on the physiological functions of the body and to help reduce the negative impact to ethanol on the body. Promising reproduced plant raw material for the production of functional drinks with antioxidant properties is amaranth (Amaranthus l.). Job purpose: to develop the technology of special beers using amaranth leaves for giving it antioxidant properties and new flavours. When examining the impact of amaranth in the brewer's yeast extract that content in the wort 1 % aqueous leaf extract of Amaranth increased the yield of the yeast biomass at 19 %, increased the number of cells at 10 % fleshed, reduced the content of dead cells more than in 2 times. In a production of "CHPArtel" received light beer "Amarantnoe", which led to removal of wort containing extract of Amaranth. Define its physical and chemical properties of normalized values. Organoleptic analysis showed that beer "Amarantnoe" has a harmonious taste with a mild hop bitterness, clean fresh smell, appeared fresh, slightly perceptible aroma of lime, blending harmoniously with the malt flavor, color with Golden hue. The beer has a height of foam 45 mm, foam standing - 4 min 20 sec. The authors consider that the use of Amaranth leaves to get a functional beer with high organoleptic properties, rich in antioxidant compounds. Authors: Sokolenko Galina Grigorievna, Candidate of Biological Science, Associate Professor Voronezh State Agricultural University named after Emperor Peter the Great, 1 Michurina St., Voronezh, 394087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Shilova Elena Slavievna Private Brewery "Artel" 6A Sosnovaya St., Voronezh, 394011, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
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