Beer and beverages №6/2015
NEWS
EVENT
Eurasian Brewery Forum 2015
Beviale Moscow 2015 Marks the Premiere
All-Russian Research Institute of Brewing, Nonalcoholic and Wine Industry - 80 Years
INDUSTRIAL MARKETING
The Outcome of the Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-September, 2015
Dmitrieva N.V., Gabinskaya O.S.The Necessity of Creating of Image of the Brand of Vodka
| P. 16-19 | Key words: brand image; pricing; competition; consumers; commodity research characteristics of vodka; regulation of promotion. Abstract: On the market of alcoholic beverages, the necessity of creating a brand image is one of the most important tasks of the manufacturer. The diagram of Ishikawa was used to identify and describe the factors that generate the need of forming the image of the brand of vodka. Five major factors were identified: pricing, competition, consumers, commodity research characteristics of vodka, regulation of promotion. The degree of influence of each factor and their components. Retail price of vodka is directly related to its cost, the amount of the excise tax and mark-up of trade organizations, as well as with the minimum threshold set by the government. Recently there has been a price increase on vodka, which leads to a drop in demand. In these conditions, the popular brands suffer less than little-known brands. Enhanced market concentration of major market player's crowd out local producers, the main source of profit is the vodka of premium segment for which the brand image is an important competitive advantage. A high share of consumers-conservatives, great importance is the safety of the product, approval by friends and acquaintances, and the situation of purchase, characterizes the vodka market. Consumers easier to make a choice in favor of the already known brand. To commodity research characteristics of vodka are organoleptic (appearance, color, taste and aroma) and physico-chemical parameters. Only experienced professionals can identify differences in these characteristics for vodka of the same price segment in most cases. The similarities and close prices, the consumer chooses the brand with the image that invokes trust and/or positive associations. The state limits means of promotion of vodka, and the content of its advertising. This leads to active development of promotion on social media, the use of modern BTL-communications, personalization of relationships with the target audience. These forms of promotion is much more effective for the brand with a certain image. In conclusion, the authors give examples of language of image popular brands of vodka. Authors: Dmitrieva Natalya Vladimirovna, Candidate of Economic Science, Associate Professor; Gabinskaya Olga Sergeevna, Doctor of Technical Science, Associate 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. ; This email address is being protected from spambots. You need JavaScript enabled to view it. |
SECURITY is the BASIS of PRODUCT QUALITY
Karpenko D.V., Rajnina E.O., Himacheva N.A.Influence of Zinc Nanoparticles on Brewer's Yeast
| P. 22-24 | Key words: nanotechnology; zinc oxide nanopreparation; brewer's yeast; growth of the microbial population. Abstract: Intensive development of nanotechnology in recent years led to an increase in using of nanopreparations for different aims. This may lead to increased concentrations of nanoparticles in the environment and in raw materials of the brewing industry. Wherein, there is information on the adverse effects of different nanomaterials on biological objects: plants, microorganisms, etc. Therefore, studies of the influence of zinc oxide nanopreparation on the development of a population of bottom fermentation brewer's yeast were done. Cultivation was carried out on the model nutrient medium: solution with the concentration of sucrose 5?%. The nutrient medium was subjected to triple boiling preliminary. Directly after addition of the yeast to the nutrient medium the zinc oxide nanopreparation in different concentrations was added to the test variants. Cultivation of yeast population was carried out within 3 days at the room temperature. In different series of experiments cultivation was made at forced agitation or without it. Prior to the beginning of and upon termination of process some indicators characterizing development of barmy population were determined. It was found that the zinc nanopreparation has multidirectional effects on the increase in the number of yeast cells and decrease of nutrients. The direction of this effect depends on the nanopreparation concentration and the parameters of yeast population cultivation, also. There were revealed concentrations of zinc oxide nanopreparation that cause an increase in the number of yeast cells at 150-250?% compared with controls and concentrations at which the number of cells reduced by 50-60?%. Authors conclude that the nanopreparation of the zinc oxide can be the activator of beer yeast population development, but the excess of preparation admissible content causes essential oppression of these microorganisms. Authors: Karpenko Dmitriy Valerievich, Doctor of Technical Sciences, Associate Professor; Rajnina Evgenija Olegovna, Student; Himacheva Nadezhda Aleksandrovna, Student Moscow State University of Food Production, 11 Volokolamskoye shosse, Moscow, 125080, 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. |
Volkova T.N., Selina I.V., Sozinova M.S., Osipov V.V.Mycobiota of Winter Triticale Grain as Brewing Raw Material
| P. 26-31 | Key words: Alternaria; Bipolaris sorokiniana; storage fungi; grain; Cladosporium; mycobiota; mycotoxins; winter triticale; field fungi; Fusarium. Abstract: In last decades, the triticale has received attention of the brewers and kvass-producers as a new grain source for malting and adjuncts. The main reasons for this are the economic relevance and certain agrobiological and technological advantages of this culture, the opportunity to enhance the product line of beers and to produce new special types of beer. Triticale is applied in brewing both as unmalted adjuncts and as triticale malt. Meanwhile, there are evidences of detection a range of mycotoxins in triticale grain, produced by micromycetes Alternaria, Aspergillus, Claviceps (ergot) and Fusarium. In this connection, in order to ensure food safety, it was important to investigate the mycobiota of triticale kernels, in particular, the presence of potentially toxic micromycetes of genus Fusarium, representing the most likely danger. It is also important to understand whether there is any advantage in triticale compared with barley in microbiological status of grain. 17 grain samples of 14 different winter triticale cultivars harvested in Rostov, Moscow and Kirov regions in 2011-2014, and with different storage time (2 months - 2.5 years) were studied in terms of their infestation with field and storage fungi in external and internal (sub epidermal) mycobiota. Low infestation load and the absence of black micromycetes Bipolaris sorokiniana are the main features and advantages of triticale kernels mycobiota compared with barley. B. sorokiniana is typical for barley and often deteriorates organoleptic characteristics of grain (darkening (beach pain) and so called "black tips"). It was found that Alternaria sp. contaminated about 100?% of kernels, Cladosporium herbarum infected to 26?% of kernels, which is higher than that of barley. High level of "black yeast", Aureobasidium pullulans, was noted, to 20-40?%, mainly in samples with short storage time. Ergot sclerotia (Claviceps purpurea) were not detected in any samples. The Fusarium contamination has not exceeds 40?% and declined with storage time. The genus Fusarium has been represented by potentially toxigenic species F. sporotrichioides (in 9 samples), F. poae (in 6 amples) and F. verticillioides (in 6 samples). Infestation with storage fungi (Penicillium, Aspergillus and Mucor) was minor and was detected only in external mycobiota of kernels because samples were either of good storage conditions or fresh harvested. Though, the triticale grain is suitable for brewery and for malting not only in terms of its chemical content and technological characters but also in relation to kernels microbiological status. Triticale grain has some advantages for beer compared with barley in this aspect. Authors: Volkova Tatyana Nickolaevna, Candidate of Biological Science; Selina Irina Vasilyevna; 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. Osipov Vladimir Vladimirovich, Candidate of Agricultural Science Moscow Scientific Research Agricultural Institute "Nemchinovka", 1 Kalinina St., Novoivanovskoje village, Moscow region, 143026, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sevostyanova E.M., Khorosheva E.V., Remnyova G.A., Shilkin A.A.Isotope Ratio Mass Spectrometry for Identification of Mineral Water
| P. 32-34 | Key words: deuterium; identification; oxygen; mineral water; stable isotopes. Abstract: Falsification of mineral waters currently has a large scale in the Russian consumer market. Identification of mineral water based on the chemical analysis of the full packaged products in comparison with the chemical composition of the water from the well. It is proposed to use mass spectrometric method for the determination of the isotopic composition of hydrogen and oxygen as markers for the identification of mineral water. Experimental studies were carried out on mineral medical-table water of known brand, as well as samples of mineral water provided by the competent authorities for identification. Analysis of the isotopic composition of mineral water and a chemical analysis of the identification parameters were done. According to the obtained data samples of mineral water 1-3 according the requirements of GOST R 54316-2011 and refer to the chloride-sodium bicarbonate group treatment, and sample number 4 refers to the sulfate-hydro-chloride sodium water group. Analysis of the isotopic composition of the samples showed that the sample number 4 also differ in content of deuterium. Thus, the chemical analysis of the samples identification indicators showed that the test samples ¹ 1-3 of water natural mineral-dining room, meet all the requirements of GOST R 54316-2011 and comply with their name. Sample number 4 belongs to the other type and hydrochemical not water natural mineral-dining claimed here that is also confirmed by the increased content of deuterium in the sample. Examination of 2 samples of mineral water with the same indication of "total mineralization" showed that they belong to different hydrochemical types and have a different genesis. Studies have established the possibility of studies of the isotopic composition of its mineral water for the purpose of identification. Authors: Sevostyanova Elena Mihailovna, Candidate of Biological Sciense; Khorosheva Elena Vladimirovna; Remnyova Galina Alexandrovna; Shilkin Alexei Alexandrovich All Russian Research Institute of Beer, Soft Drinks and Wine Industry, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Oganesyants L.A., Peschanskaya V.A., Krikunova L.N., Osipova V.P., Tomgorova S.M.Same Aspects of the Production of Malt Distillate. Part I. Dynamics Allocation of the Volatile Compounds by Distillation of Fermented Wort
| P. 36-39 | Key words: volatile compounds of malt fermented wort; apportioning volatile compounds during distillation; method for producing malt wort; malted barley. Abstract: The main criteria of alcoholic products quality of its organoleptic and physico-chemical parameters. At the same typical properties of beverage is directly depend of several factors, including raw materials, methods and operating parameters of its processing, special aspects of its fermentation and changes in stages of production. The present work is devoted to studding of processes occurring at the stage of distillation of the fermented wort. As raw materials used the barley malt which come under 2 groups: high quality and the second class. Preparation of the wort was carried out by "infusion mashing". For the fermentation of wort samples dry alcohol yeast Fermiol and brewing yeast Safbrew-WB-06 were used. It was found that the race of the yeast has a greater influence on the concentration of basic volatile components, than the qualitative characteristics of the malt, use of brewers yeast led to an increase in this indicator is about 1.3 times. The study of the content of individual volatiles components revealed distinctive features in the metabolism of the studied races. The wort fermented by the brewing yeast showed increased formation of methanol and higher alcohols, primarily isoamyl alcohol. Also, decrease the content of ethyl acetate, enanthic ether, increase of isoamyl alcohol when used as a raw material of high quality barley malt. Next, the obtained fermented wortis sent to the distillation stage. Analysis of the obtained data allowed to reveal the general laws of the distribution of the main volatile components of the distillation grain wort on fractions (F1-F6). The highest concentration of acetaldehyde corresponded to F1 and F2 fraction, the methanol content in all fractions was comparable, complete transition of furfural to fraction F6. Distribution of the volatile components of fermented wort by distillation allowed to identify common patterns of distribution of the main volatile components by distillation of the fermented malt wort on fractions, which does not depend on the initial composition of the fermented wort and yeast used to race. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Peschanskaya Violetta Alexandrovna; Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor; Osipova Valentina Pavlovna, Candidate of Technical Science; Tomgorova Svetlana Mihailovna, 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. |
Peschanskaya V.A., Krikunova L.N., Dubinina E.V.Comparative Characteristics of Methods of Grain Distillates Production
| P. 40-43 | Key words: grain distillate; volatile components; method of distillation. Abstract: Grain distillates are a special class of products. Unlike vodka they are enriched with aromatic substances, obtained by biochemical and physico-chemical transformations of the components of grain raw materials in the process of fermentation and distillation. Studies of the production of alcoholic beverages from cereals called "Boisson spiritue use de cereals" are of great scientific and practical interest. Operating parameters of distillation as well as the quality of the raw materials are among the determining factors of the organoleptic properties of the finished product. Unlike alcohol production in the production of whiskey and other high aromatic spirits should enrich the distillate by volatile components. Different devices of periodic operation and the distillation carried out in several stages with intermediate products use for this purpose. The objectives of our study was to identify a preferred scheme of distillation for the production of high quality grain distillate in the periodic action distilling plant. The design of the plant allowed us to simulate the double and single distillation and to carry out their comparative analysis. We used a mixture of rye and barley malt (ratio 70:30) to obtain the fermented wort. The process of obtaining a wort carried out using infusion method. Dry alcohol yeast "Fermiol" was used to the fermentation. It has been found that the method of distillation affects the strength of the fractions and determines the loss of alcohol. The double distillation compared with the single distillation characterised by increased losses of alcohol - up to 4.9?%. It has been established that the yield increased during the single distillation on average by 4.3?% and is characterized by more new volatile components than by the double distillation. In the first case the more than 12.9?%, in the second only 2.8?%. The concentration of higher alcohols decreased by 25?% and methanol - decreased in 1.5 times in the grain distillates obtained by the single distillation, compared with the distillates obtained by double distillation. Organoleptic characteristics were significantly higher in the distillates obtained by single distillation. Scheme of single distillation was recommended to obtain grain distillate. Authors: Peschanskaya Violetta Alexandrovna; Krikunova Ludmila Nickolaevna, Doctor of Technical Sciences, Professor; Dubinina Elena Vasiljevna, Candidate of Technical Sciences All-Russian Research Institute of Beer, Soft Drinks and Wine Industry, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Chekina M.S., Meledina T.V., Khlynovskiy M.D.Development of Oats Mashing Technology
| P. 44-48 | Key words: viscosity; extractives yield; coarse grind; mashing; oat malt; oat mash; fine grind; enzyme preparations. Abstract: The recycling of naked oats to oats wort causes the difficulties due to the high viscosity of oat mash resulted from a high content of b-glucans in oats. In the brewing industry naked grain oat is used as adjuncts in amount of 5-15?% for creating of original sorts of beers and hulled - to provide additional filter layer, and thus to improve the filtration quality. Technology of wort production from 100?% oat malt is not available. Meanwhile, the naked oats has a number of therapeutic and preventive properties, and thus it is of interest as a raw material for the production of special products after its processing into the malt or syrup. Syrups production is preceded by mashing of oat malt, followed by condensation of wort. The purpose of research is developing of short germination malt mashing technology from naked oat. The work was performed in St. Petersburg National Research University of Information Technologies, Mechanics and Optics. The traditional research methods of the brewing industry were used. The wort from Vyatsky naked oat malt of short germination with applying of different enzyme preparations and different grists was made. The oat malt Chateau Out manufactured by Castle Malting, Belgium was applied as a control sample. The mass fraction of solids, acidity, dynamic viscosity, carbohydrate composition were determined in the wort. It was found that grain size of crushed materials and the initial temperature of the mash have influence on the extraction yield and viscosity. The maximum wort yield is obtained by mashing the grist consisting of 100?% coarse grind of malt (particle size 118.8 microns) and under initial temperature of 65 °C. Reducing of the proportion of fine malt grind (particle size 37.3 microns) in the grist from 20 to 0?% and using of the enzyme preparation Ceremix Flex increase the yield of extractives from 77.6 to 86.3?%, and reduce the wort viscosity from 1.87 to 1.75 mPas per second. The developed mode of mashing wort allows to get the wort with high maltose content 93±0.5 g/dm3 and reduced glucose content 18±1.5 g/dm3 and fructose content 1.5 g/dm3. Such carbohydrate composition is preferred for using in the products with the functional purpose when processing the samples to the syrup. Authors: Chekina Maria Sergeevna, Post-graduate Student; Meledina Tatyana Viktorovna, Doctor of Technical Sciences, Professor Saint-Petersburg State 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. Khlynovskiy Michail Danilovich, Candidate of Technical Science Representative office JSC "Novozymås A/S" (Denmark), 38 Lomonosovskiy Prospect, Moscow, 119330, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zainullin R.A., Kunakova R.V., Egorova E.Yu. Coffee, Caffeine and Human Genetics
| P. 50-54 | Key words: genetics; coffee; caffeine; caffeine-containing foods; caffeine metabolism; the nutritional regulation in gene expression; gene expression; energy drinks. Abstract: One of the main causes of the current consumption growth of caffeine-containing drinks and meals is the presence of expressed toning up and other positive physiological effects in caffeine. Coffee's alkaloids have a stimulating effect on the central nervous system and are involved in the regulation of mental and physical performance and cardial activity. This article is a review of the scientific data about the relationship between the consumption of caffeine (including caffeine-containing drinks), features of its human body metabolism and the genetic enzyme's polymorphism involving in the caffeine biotransformation and analysis of these data. The variation in gen's alleles CYP1A2 is noticed, differences between accelerated and delayed enzyme activity of caffeine metabolism in the human body determined. Gender and racial differences are demonstrated in the enzyme's activity encoded by the CYP1A2 gene and responsible for the caffeine biotransformation, and the caffeine metabolism rate. The influence of additional factors on the absorption rate and caffeine biotransformation features is illustrated: age, pregnancy, physical and mental health, diet and smoking. It is suggested the caffeine metabolism rate has a general genetically-dependent basis with the perception of bitter taste compounds. The authors are led to the feasibility of developing recommendations for the consumption of caffeine-containing foods and drinks formulated considering with the main provisions of nutrigenomics and nutrigenetics, including such factors as the genetic status of a person, his health, disease and the extent of their manifestations, diet features and the major and minor nutrients needs. Considered in the article facts influence gene expression on the metabolism of caffeine in the body are of particular importance due to the increasing consumption of caffeine-containing foods and beverages high-risk groups - young people, children and pregnant women, highlighting the need for analysis and accounting of accumulated scientific data on the stage of the legislative regulation of the content of caffeine in products of mass consumption. Considered in the article facts of gene expression influence on the caffeine metabolism in the body have particular importance due to the increasing consumption of caffeine-containing foods and drinks by the high-risk groups - young people, children and pregnant women, highlighting the need for analysis and accounting of accumulated scientific data on the legislative regulation stage of the caffeine containing in mass consumption products. Authors: Zainullin Radik Avnarovich, Doctor of Chemical Sciense, Professor; Kunakova Raihana Valiulovna, Doctor of Chemical Sciense, Professor Ufa State University of Economics and Service, 145 Chernyshevskogo St., Ufa, 450078, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Egorova Elena Yurjevna, Doctor of Technical Sciense, Associate Professor Polzunov Altai State Technical University, 46 Lenin St., Barnaul, 656038, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND OTHER MATERIALS
Tinikashvili N.A., Gatsunaeva M.M.Ultrasonic Treatment Impact on the Starch-containing Raw Material Boiling Process
| P. 56-57 | Key words: starch raw material; ultrasonic treatment; fermentation. Abstract: One of the perspective methods for the starch containing raw material treatment is the ultrasonic oscillations use which positively affect the stuff boiling process and the organoleptic of the product. The wave motion generates energy. In the wave motion process the energy transfer takes place without the substance transfer. Cavitation process appears under ultra-sound impact on the mass. The present studying of the ultrasonic treatment impact on the starch containing stuff boiling. The ultrasonic electrophisical treatment application during ethanol production allowed to intensify the ethanol production process due to the deeper and more complete grain parameters modification, regimes of boiling time, sugar materials quantity reduction. Ferment Termolin was used to achieve amilaza dilution capability on the starch containing mass, for the control sample, an experiment boiled in the autoclave at 130 °C for 60 min without any ferment and ultrasonic was chosen. The boiling process was carried out in the temperature interval 80…90 °Ñ with various ultrasonic impact time from 10 till 60 min and without it. The sample treated under 80 °Ñ for 40 min had the boiled mass process time much less than the control one. The results of investigation proved the fact that the ultrasonic treatment during the starch containing stuff boiling allowed to reduce energy expenditures for the spirit production. Authors: Tinikashvili Natela Archilovna, Candidate of Chemical Science, Associate Professor; Gatsunaeva Marina Mikhailovna North-Caucasian Mining and Metallurgical Institute 41 Zangieva St., Vladikavkaz, RSO-Alania, 362015, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
"Baltika" Took Part in the Largest International Exhibition of Food and Beverages in the Middle East SIAL Abu-Dhabi
Vorobyova O. Tea-Dealer A.G. Kuznetsov - Aristocrat and a Patron of the Arts
List of Articles Published in the Magazine "Beer and Beverages" in 2015