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Rambler's Top100

Beer and beverages №1/2016



Brau Beviale 2015. A True Delight for All Participants

XX Anniversary International Symposium "Manufacture of Beer and Soft Drinks. Situation, Trends and Prospects"


Shelekhova N.V., Rimareva L.V., Poliakov V.A. Scientific Ensuring of Control Biotechnological Processes of Production of Ethyl Alcohol

P. 16-20 Key words: instrumental methods of analysis; information technology; quality and safety; control of technological processes of alcohol production; products and intermediates.
Abstract: Important from the point of view of control are the new approaches to monitoring the quality and safety of alcohol production that involve not only determining the quality of the finished products and control products and intermediates formed at all stages of the production process. This is due to the need to comply with international regulations and modern requirements for ensuring the safety and quality of food. The solution of these problems requires the development of a comprehensive system of control of production of ethyl alcohol and modern express-methods of determining the qualitative and quantitative composition of products and intermediates in alcohol production, as if no warning identification of hazards and regulation of production processes is impossible. Currently particularly relevant is the development of a modern express-methods of control of biochemical and technological processes of production of ethyl alcohol, as their absence greatly complicates the research and development of measures for optimization and regulation of fermentation processes. To study the composition of complex biological mixtures (premixes, mash, mash, stillage, wastewater) developed by the institute of gas chromatography, chromato-mass-spectrometric and electrophoretic methods of analysis using modern analytical equipment. The article presents the results of testing under production conditions developed by the Institute of contemporary instrumental express methods of analysis that are necessary for the functioning of the Integrated system control of all stages of technological processes of generation of yeast and alcoholic fermentation. Developed by the institute, the system implements an integrated approach to the control of processes of production of alcohol and provides not only the control of the finished product, but also control products and intermediates formed in the production process based on the use of innovative methods of gas chromatography, chromato-mass-spectrometric and electrophoretic methods in the integrated control system. The use of modern instrumental methods in the control system of technological processes in alcohol production will allow to control, stages of formation of secondary impurities, to reveal their causes and to obtain the most complete information about the chemical composition of products and intermediates in alcohol production.
Authors: Shelekhova Nataliya Viktorovna, Candidate of Economic Science;
Rimareva Lubov Vyacheslavovna, Doctor of Technical Sciences, Professor, Corresponding Member of the RAS;
Poliakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of the RAS;
All-Russian Research Institute of Food Biotechnology,
4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Turshatov M.V., Moiseeva N.D., Krivchenko V.A., Solovyev A.O., Kononenko V.V., Ledenev V.P.Getting High-quality Dry Feed Products from Secondary Raw Materials of Grain Processing Enterprises

P. 22-25 Key words: DDGS; drying; dry feedstuff; technology.
Abstract: In the production of ethyl alcohol DDGS is about 120-130 m3 per 1,000 decaliters of alcohol. Bard is a waste product, and its discharge into the environment leads to serious environmental consequences. On the other side the bard is a valuable raw material for the production of high quality dry protein-carbohydrate feedingstuffs. However, its processing requires a large capital outlay. Therefore, the aim of the work was the creation of an effective domestic technology and equipment for processing complex bards in dry feedingstuffs. The first stage of processing of vinasse is to reduce the output of its liquid phase by upgrading alcohol production, namely the introduction of resource-saving technologies. This enables at minimum capital cost to reduce the quantaty of vinasse by 30-40?%. The second stage of processing of vinasse issue is the creation of an effective technology of its drying. The article shows a diagram and description developed in VNIIPBT technology. Bard is divided into the filtrate and the precipitate. The filtrate was concentrated stillage on vacuum evaporation installation. And the process of drying occurs in two stages. In the first step the precipitate is dried, formed after centrifuging, in a pneumatic dryer spiral type, and the second - mixture was pre-dried precipitate and the evaporated syrup in the tubular dryer. The authors cite studies of the selected drying methods at each stage, and the benefits of the technology and equipment in general. It is shown that the cost of the dry product produced by this technology is 3-4 rubles per kg, with a market value of 10 rubles and more. This payback processing facility is not more than 3 years. Thus, the processing of stillage in dry feedingstuffs not only reduces the environmental tension around distilleries, but also serves as a source of income and increases the profitability of the enterprise.
Authors: Turshatov Mikhail Vladimirovich, Candidate of Technical Science;
Moiseeva Nadezhda Dmitrievna;
Krivchenko Vera Alexandrovna, Candidate of Technical Science;
Solovyev Alexander Olegovich;
Kononenko Valentin Vasilievich, Candidate of Technical Science;
Ledenev Vladimir Pavlovich, Candidate of Technical Science
All-Russian Research Institute of Food Biotechnology,
4B Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Disposable petainerKeg™ - Bbreakthrough in the Russian Brewing Industry


Gernet M.V., Kobelev K.V., Gribkova I.N., Kiseleva I.V., Hashukaeva B.R. Development of Functional Fermented Beverages Technology with Tea. Part I. Nutrition Medium Selection for Microorganisms Cultivation

P. 30-34 Key words: functional beverages; tea; malt wort; yeasts; lactobacteria; fermentation dynamics.
Abstract: In recent years, all over the world more and more attention is paid to the different population groups nutrition structure. It should be noted that scientific research in Russia on this issue is not occupied the leading position, despite the importance of this problem, taking into account adverse environmental living conditions, social distress and stress of the population. The keep down market development Russian factors of functional products are reviewed, and main ones are the stereotypes of food behavior, obscurity the expected effects, questioned the information authenticity on the label which declares about product its components capacity to prevent disease, the consumers inability to objectively evaluate, measure the effect of purchased and even consumption product. The recent years formation world market tendency of 4 major groups of functional products, including soft drinks with not least place for most convenient form to release function food to meet micronutrient body deficiencies, is observed. Fermented beverages that are vegetable origin substrates, and whose organoleptic and physico-chemical properties are formed dew to various kinds of microorganisms activity, are actually important. The applying microorganisms are produced during growth a complex of useful human body substances, such as vitamins, amino acids, organic acids, et al., and this substances attaches enhanced bioavailability to fermented beverages. The authors studied the effect of tea (green and black) infusion, barley and triticum malt worts and sucrose use on fermentation dynamics by yeast S. cerevisiae and lactic bacteria Betabacterium breve association to produce vegetable raw materials fermented bases with function properties. It is noted that the best data for fermentation and organoleptic evaluation were obtained in the case of green tea, and barley malt wort in the mass proportions of 3:1; 3.8:4, with fermentation process for accumulation of acidity during 207 ch. Research continues.
Authors: Gernet Marina Vasiljevna, Doctor of Technical Science, Professor;
Kobelev Konstantin Victorovich, Candidate of Technical Science;
Gribkova Irina Nikolaevna, Candidate of Technical Science;
Kiseleva Irina Valerjevna, Candidate of Technical Science;
Hashukaeva Bela Ruslanovna, Post-graduate Student
All-Russian Research Institute of Brewing, Beverages and Wine Industry,
7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.


Hokonova M.B., Kagermazova A.Ch.Yield of the Extract According to the Proportion of Unmalted Barley in the Mash

P. 36-38 Key words: unmalted barley; extract; mash; heat treatment; quality; starch hydrolysis.
Abstract: The establishment of the benefits of thermal pretreatment unmated barley at elevated temperatures during its preparation for the hydrolysis process in the mashing stage of preparation worth and development of theoretical and practical aspects of this treatment was the scientific prerequisite for improving the technology of beer with unmated raw materials. This paper studies the influence of the amount of unmated barley and its share of the congestion on the quality and yield of malt extract. The heat treatment at a temperature of unmated barley 138°C was carried out for 15, 30 and 60 min. The research results indicate that the increase in the duration of heat treatment increases the yield of barley extract, and prolongation from 45 to 60 min significantly affect the amount allocated to the extract. The longer heat treatment of unmalted barley from 15 to 30 min contributes to the content of reducing substances in the wort due to fermentable sugars - final degree of fermentation of the wort increases, while increasing up to 60 min reduced viscosity and the content of total amino nitrogen. Significant growth of reducing substances is due to fermentable carbohydrates - the final degree of fermentation of the worth remains practically unchanged. Thus, based on the research, we can conclude that replacing the part of malt by unmated barley in mash for optimal temperature heat treatment of unmalted barley extract, provides improvement in yield when mashing and wort normal composition.
Authors: Hokonova Madina Borisovna, Doctor of Agricultural Science, Professor;
Kagermazova Angelika Chamalovna, Candidate of Technical Science, Associate Professor
Kabardino-Balkarskiy State Agricultural University by V. M. Kokov
1v, pr. Lenina, Nalchik, Kabardino-Balcarskaya Respublika, 360030 Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Alyabiev B.A., Rostovskaia M.F., Prikhodko Yu.V.The Dependence of the Extractable Content and Reducing Substances of Wort of Mashing Parameters the Parameters and Composition of the Grist

P. 40-43 Key words: barley malt; wheat malt; mashing; wort; reducing sugars.
Abstract: Traditional raw material for the production of beer is barley malt, but also wheat malt is used in brewing. The aims of this work were to study the effect of the composition of the grist and the initial conditions mashing on wort extract content and on the level of reducing sugars formed. Mashing was carried out using barley malt, wheat malt and mixtures thereof. In the obtained wort samples, the extract and amount of reducing substances were measured. We found that wort obtained from wheat malt had extract higher than wort of barley, but it contained a smaller amount of reducing substances in comparison with barley, although the mashing conditions were the same. The initial temperature of the mash has significantly effect on the wort extract and the amount of reducing substances. Low initial temperature of the mash was favorable for grist of wheat malt. At the same time, the long pauses during mashing led to a decrease wort extract. However, increase in the duration of pauses with using wheat malt led to an increase the proportion of reducing sugars. For maximum wheat wort extract content and maximum amount of reducing sugars proved optimal decoction method, there may be the one with short pauses.
Authors: Alyabiev Boris Alexandrovich, Post-graduate Student;
Rostovskaia Marina Felixovna, Candidate of Chemical Science, Post-graduate Student;
Prikhodko Yuriy Vadimovich, Doctor of Technical Science, Professor
Far Eastern Federal University
8 Suhanova St., Vladivostok, 690091, 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.

Oganesyants L.A., Peschanskaya V.A., Krikunova L.N., Osipova V.P., Tomgorova S.M.Same Aspects of the Production of Malt Distillate. Part II. Balance Apportioning of Volatile Compounds

P. 44-47 Key words: dynamics apportioning of volatile components in the distillation process; head, middle and tail; production volatiles components during the distillation.
Abstract: Distillation is a complex physical-chemical process, which aims is separating a mixture on volatile and non-volatile components. Selection of the distiller and the selection of temperature and time parameters of distillation depend on the desired organoleptic characteristics of the final product. In this paper, for the distillation of fermented malt wort used the diagram providing for aequilibrium distillation to a batch fractionation on the head, middle and tail. The findings date showed that the distillate from the wort obtained using the alcohol yeast Fermiol and brewing Safbrew-WB-06 is accompanied by new formation of the volatile components. The major volatile components are acetaldehyde, ethyl acetate, enanthic esters, ethyl caproat, ethyl caprilat, ethyl caprat, relating to "enanthic ether." The total content of the first two components is increased by 10-45?% depending on the sample fermented wort, recent increases in average 4-8 times, and they are concentrated in the middle fraction. The main part of the acetaldehyde is concentrated in the head part, a middle fraction it varies in a fairly wide range of from 9.3 to 28.5?%. Using high-quality barley malt and brewing yeast helped to reduce the concentration this component. In the study of the balance of the distribution of methanol was found a decrease in its concentration with increasing qualitative characteristics of malt. Among the higher alcohols vast amount of 1?propanol, isobutyl alcohol and isoamyl alcohol enters a middle fraction. In general, balance of the distribution of volatile components by distillation of the fermented malt wort can be the basis for the justification percent allocation head and tail fractions and predict the yield and quality of the distillate.
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.

Sidorkin V.Yu. The Influence of Grain-size Distribution of Grinding Grain on the Effective Viscosity of Its Aqueous Suspensions During Heating with High Speed in Alcohol Production

P. 48-50 Key words: batch; production of alcohol; fineness; the heating rate; shear rate; effective viscosity.
Abstract: The aim of the work was to investigate the influence of particle size distribution of divided into 5 fractions ground wheat with a particle size from 0.25 to 1 mm on viscosity of mashes with substrate to water ratio 1:3 heated at the 6.6 °C per minute from 30 to 90 °C at a constant shear rate. It is found that increase of the effective viscosity of the mash is caused by the presence of grain particles with size less than 0.25 mm at a constant shear rate. It is shown that the effective viscosity of the mashes increases with heating at a high rate only in 2.5 times. As a result of mathematical processing of experimental data, analytical relationship between temperature and the effective viscosity is obtained for mashes with wheat grounded through a sieve with 1mm mesh size. Relations between the mash effective viscosity and a shear rate at the 90 °C were investigated for determination of the effect of shear rate on effective viscosity which provides maximum utilization of secondary energy resources in ethanol production. Analytic parameter dependence shows that increasing shear rate results in effective viscosity decrease. The results of experiments are valuable for understanding of the rheological processes occurring in the mashes on stage of its preparation for following wheat fermentation. Obtained experimental data can be used for modeling the batch preparation and calculation of process equipment in order to maximize the use of secondary energy resources of ethanol production.
Authors: Sidorkin Vladimir Yurevich, Candidat of Technical Sciences
All-Russian Research Institute of Food Biotechnology
4b Samokatnaya St., Moscow, 111033, Russia, foodbiotech@yаndex.ru


Vorobyova O. P.K. Botkin - A Pioneer of the Tea Business in Russia

Calendar of Exhibitions in the First Half-Year 2016