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Rambler's Top100

Beer and beverages №2/2016



Experts Identified Competition Medalists "Best Vodka 2016" and "Best Alcohol 2016"


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


Gernet M.V., Kobelev K.V., Gribkova I.N., Hashukaeva B.R.Development of Functional Fermented Beverages Technology with Tea. Part II. The Formation of Main and Secondary Brewing Products During Microorganism's Cultivationâ

P. 12-16 Key words: functional beverages; tea; malt wort; yeasts; lacto bacterium; yeasts feedings; fermentation dynamics
Abstract: Microorganisms used in the production process of fermentation in the beverage can produce complex vital mineral substances to the human body - vitamins, amino acids, organic acids, and giving biological value to fermented beverages. The authors have previously selected microorganisms (S. cerevisiae and Beta Bacterium breve), the composition of the culture medium (green tea and barley malt wort) and determined the optimal technological processes parameters to produce taste balance beverage, however, the fermentation time was high 207 h. In order to reduce the time value authors have tested different microorganism growth promoters: the amino acid vitamin activator (AVA), and Siha Proferm H+2 (series Eaton' s Begerow Product Line) in various amounts. An experiment with the use of different microorganism growth promoters for the yeast was conducted with selected earlier composition of beverages version (green tea and barley malt wort), which showed that the addition of microorganism growth promoters, as fermentation stimulants, provide increase the levels of acetaldehyde and higher alcohols, organic acids - lactic acid and lowers sugar content and glycerol. This fact is associated with intensification fermentation process, and with the largest accumulation of yeast and lactic acid bacteria biomass. The beverages comparative investigations were conducted with Kombucha and tea-based breweries with yeast and lactic acid bacteria biomass, which showed significantly greater accumulation of higher alcohols (except for the l-propanol) and carbonyls, as well as less difference in esters content in the case of yeast and lactic acid bacteria biomass use. Thus, the use of microorganism growth promoters provide significantly process intensification of tea-based beverages fermentation with yeast and lactic acid bacteria biomass.
Authors: Gernet Marina Vasiljevna, Doctor of Technical Science, Professor;
Kobelev Konstantin Victorovich, Candidate of Technical Science;
Gribkova Irina Nikolaevna, 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.

Êrasnovà T.A., Timoshñhuk I.V., Shulzhenko Ju.S.Influence of Priority Water Contaminants on Stability of Fruit-whey Drinks Vitamins

P. 18-21 Key words: vitamins; phenol; fruit-whey drinks; chloroform; chlorophenol.
Abstract: Food processing establishments are using reduced whey for the production of dairy and semi-manufactured products, including various palatable and wholesome whey based fruit beverages, more and more often. Fruit- whey drinks, products based on whole or restored whey, are increasingly used in the daily diet of people. Reduced and whole whey enriched with natural fruit fillers, which are rich in carbohydrates and organic acids and have original flavor, are widely distributed in the market of beverages. Whey contains more than 200 nutrients, bioactive substances and vitamins: potassium, calcium, magnesium, sodium, phosphorus, iron, zinc, copper, vitamins A, E, PP, H, and group B (B1, B2, B4, B5, B6, B9, B12). The stability of the vitamins of the restored whey used in the production of fruit-whey drinks has been studied during the storage in the presence of priority organic contaminants (phenol, chlorophenol and chloroform) which are formed in water for the production of these drinks during chlorination in water preparation. It has been revealed that the stability of the vitamins in restored whey does not change in the presence of chloroform. The reduction in the concentration of the vitamins of the restored whey and priority contaminants (phenol, chlorophenol) has been established in case of joint presence. The mechanism of interaction of the vitamins with phenol and chlorophenol has been theoretically proved. The result of the study shows that the vitamin Â1 content of whey made with water in the presence of phenol has decreased by 40?%, of chlorophenol has decreased by 54?%, Â2 - by 35?% in the presence of phenol and 39?% in the presence of chlorophenol, Â5 - 29 and 25?% respectively, Â6 - 22 and 32?% respectively. To prevent the reduction of quality of fruit-whey drinks, the water used for their production must be subjected to the additional purification from organic substances.
Authors: Êrasnovà Tamara Andreevna, Doctor of Technical Science, Professor;
Timoshñhuk Irina Vadimovna, Doctor of Technical Science, Professor;
Shulzhenko Julia Sergeevna, Post Graduate Student
Kemerovo Institute of Food Technology (University)
47, Stroitelei blvd, Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Omarov M.M. The Use of Cryo Concentration and Freeze-drying in the Production of Fruit and Vegetable Diet Juices and Native Raw Materials

P. 22-24 Key words: vegetables; blended juice; cryo concentration; freeze-drying; a native raw materials; plantain; nettle.
Abstract: The results of studies of dietary juices with blended juices of vegetables and native raw materials. To intensify the process of freeze-drying is recommended to use the concentration of juice before freezing by freezing water below the cryoscopic temperature. The drying time is reduced to 150-250 min. The processes of concentration and freeze-drying various blended juices. During cryo concentration and freeze drying time is reduced from 580 to 240 min depending on the type and composition of the blended juices, and thermal performance of thermal energy supplied from the electric heaters freeze installation. The article details the applicable types of fruit and vegetable and native raw materials, as well as assigned to a health food, depending on the types of diseases of the human body, that is, from metabolic disorders. The data on the production of health food from fruits, vegetables and native raw materials, as well as the available data resource base and climate conditions of Dagestan, suggests that the quality of the dietary product, and technical and economic indicators of the freeze drying up, and production costs lower with cryo concentration compared with drying not concentrated juices. It is shown the economic feasibility of production of such dietary freeze-dried products from local organic raw materials in the Republic of Dagestan.
Authors: Omarov Magomed Mangujevich, Candidate of Technical Science, Professor
Dagestan State University of the Economy,
5 D. Ataeva St., Mahachkala, Republic of Dagestan, 367008, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


The Collection of Individuals Economies - the Basis for Economic Growth and Development of the Legal Entity


Oganesyants L.A., Peschanskaya V.A., Krikunova L.N., Osipova V.P., Tomgorova S.M.Same Aspects of the Production of Malt Distillate. Part III. Ñharacteristics of Distillate

P. 30-32 Key words: yield and quality characteristics of malt distillate; qualitative and quantitative composition of the volatile compounds of malt distillation; computing of forecut, middle fraction, backcut.
Abstract: One of the main consideration in the production of grain distillate are the costs of its production and quality characteristics. The first depends on the cost of the raw materials, additional materials are directly related to resource costs spent on the stages of production. However, no less important organoleptic characteristics of the product, allowing it to be competitive on the market. In the work, high quality malt and the second class for distillate. Fermentation of wort is carried out using alcohol and brewing yeast. It has been found that higher quality malt and alcohol yeast increase the volume of absolute alcohol. Afterword in the work the qualitative characteristics and organoleptic evaluation samples has been studied. In accordance with the associative term (flavor, smack, mouthfeel) of 1?propanol and isobutyl alcohol are advantageous isoamyl alcohol. Last at height concentrations negatively affects the flavor of the product and gives it an undesirable mouthfeel. The distillate obtained using alcohol yeast, was characterized by a higher organoleptic evaluation. Quality of distillate samples did not exceed the values specified in the regulations. In general, the results of research recommend at the stage of fermentation to use alcohol yeast to produce malt distillate. This increases the yield of an alcohol and allows you to get the distillate with better organoleptic properties. Selection of high quality barley malt is justified on the basis of evaluation of the prices of raw materials and output of 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.

Polyakov V.A., Abramova I.M., Vorobjova E.V., Galljamova L.P.Efficient Processing Methods of Processing Hard Clarified Semis of Distillery

P. 34-37 Key words: semi-finished products; erbigel; polyvinylpyrrolidone; polyacrylamide; blankobent; filter sheets.
Abstract: Studies on the treatment of purple and lilac fortified juices. For comparison, fabricable alcoholized strawberry juice was used. It was found that the low filterability of cherry-plum and plum juice, primarily connected with a high content of pectin, which play the role of "protective colloids" and other high resist flocculation agents. Therefore, self-brightening of juice passes very slowly, or not at all occurs. It is known that intractable turbidity caused by unstable substances phenolic fractions. And it found that the greatest reactivity is oligomeric forms of phenolic compounds. It is noted that the phenolic substance cherry-plum and plum juice and have a higher degree of polymerization than in strawberry as the ratio of the monomer to the total flavonoid content of total phenolic compounds are lower. This demonstrates that the polymerization process in the first two juices was deeper than in strawberry juice. Therefore phenolic substances in juices first two and more reactive under certain conditions they may participate in the opacity. Analyzing the physical and chemical composition of semi-finished products found that potential sources of haze cherry-plum and prune juice are polysaccharides and phenolics. To improve the technological properties of intermediates, from the literature data, fining materials such as silica, erbigel, polyvinylpyrrolidone, blankobent, polyacrylamide and bentonite were used. For clarification chery-plum juice erbigelem effective treatment combined with blankobentom for plum - polyacrylamide processing and blankobentom. Strawberry alcoholized juice easily clarified in the application of the test of technological methods: namely - erbigelem treatment in combination with silica, polyvinylpyrrolidone with bentonite, with erbigelem blankobentom and polyacrylamide with blankobentom. Stability in beverages prepared on the treated semi-finished products is increased by 2 times. Flow filter sheets during filtration of beverages reduced by 1.5 times.
Authors: Polyakov Victor Antonovich, Doctor of Technical Sciences, Academician RAS;
Abramova Irina Mikhailovna, Doctor of Technical Sciences;
Vorobjova Elena Victorovna, Candidate of Biological Science;
Galljamova Ljubov Pavlovna
All-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. , 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., Terentjev S.E.Effects of Nitrogen Supply on the Quality of Barley Malt

P. 38-40 Key words: barley; brewing malt; nitrogen fertilizers; deposit methods; quality; wort.
Abstract: Theoretical and practical interest is the improvement and development of processing methods for the cultivation of barley and, above all, the determination of the nitrogen plant nutrition. This work is devoted to the influence of different doses of nitrogen fertilizer on the quality of malt and mash in laboratory conditions of a foothill zone KBR. The experiments were done at ZAO NP "Chegem", ÎÎÎ "MELT" and JSC "Plant Halvichny "Nalchik". We studied the varieties of barley - winter Master and rabid Getman with a seeding rate of 5.0 mln germinating seeds per hectare. The research results showed that the addition of increasing doses of nitrogen fertilizer for barley accompanied by an increase in the degree of soaking corn forage making nitrogen 68 and 102 kg at hectare of active substance for the varieties of winter and spring barley. Extract of malt whole meal also decreases with increasing doses of nitrogen fertilizer. The maximum and minimum extractable meal the same as in fine grinding. Mechanical solubility malt is characterized by the difference in the extractive malt groats and meal. The data show that with increasing doses of nitrogen fertilizer the difference in the extractive malt increases. It was found that higher doses of nitrogen fertilizer in all varieties increase grain yield of barley, but cause a significant reduction in quality of brewing barley and malt. In particular, it reduces the extract, malt solubility, increases the protein content. The positive effect of nitrogen fertilizer is manifested in the reduction of losses and increase malting diastatic power of malt, has no significant effect on the color and acidity of the wort.
Authors: Hokonova Madina Borisovna, Doctor of Agriculture Science, Professor
Cabardino-Balcarian Agriculture University by V. M. Kokov
1v, pr. Lenina, Nalchik, CBR, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Terentjev Seregey Evgenjevich, Candidate of Agriculture Science, Associate Professor,
Smolensk State Agriculture Academy
10/2 B. Sovetskaya St., Smolensk, 214000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Eliseev M.N., Ignatenko B.V. The Marketing Designed Properties of High Consumer Properties Kvass

P. 42-45 Key words: kvas; disigne properties; secondary fermentation products; organic asids; sugars.
Abstract: This article devoted to the problem of the kvass quality as a popular drink in the Russian market, which projects more advantageous alternative to other soft drinks, thus production and interest of researchers to innovative developments in the field of kvass technology are increased, as well as to developments in the field of finished product quality control. A number of commercially produced kvasses, which are sold on the territory of Moscow were analyzed, with the aim of estimation of influence of various fermentation products components on the quality of finished product, by organoleptic and physics-chemical studies. The first phase results of research show the best and worst examples of kvass by organoleptic and physics-chemical parameters, which were within the GOST 31494-2012 requirements. Only an additional test of fullness of taste of the beverage show enough fermented kvass sample number 4, which agreement with the degustation results. Kvass was examined by gas chromatography to determinate volatile components, organic acids, sugars and glycerol. Chromatographic analysis show the presence of diacetyl, 1?propanol, isobutanol and phenylethyl alcohol, indicating the fermentation process during beverage technology. High molecular weight fusel oils fraction and low molecular weight esters ratio in samples of kvass were different: in high quality kvass the content of high-fusel oil was higher that the ester fraction, whereas in kvass with empty taste ratio of fractions was equal. Quantitative data on low citric and formic acids content confirmed using baker's yeast as a fermenting microorganism during production. High glycerol content in kvass sample with low organoleptic indicators confirmed the results of degustation procedure and characterized the degree of sample brewing as excessively fermentation. The sucrose content in both samples was not equal, due to the syrup introduction during better results kvass production after fermentation stage. In general, the total amount of carbohydrates, fermentation products and acids show that the sample with a larger sum above compounds have the most balanced taste, which was confirmed by the studies. These studies enable to design quality and determine the kvass competitiveness in the soft drinks market, and identify its production technology.
Authors: Eliseev Mihail Nikolaevich, Doctor of Technical Science, Professor;
Ignatenko Boris Viktorovich, Post-graduate Student
Russian University of Economics by G. V. Plekhanov
36 Stremyannyi per., Moscow, 117997, 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.

Dubodel N.P., Pobeda M.I. Loss of Vitamin C in Orange Juice During Storage in Various Types of Packaging

P. 46-49 Key words: orange juice; ascorbic acid; oxidation; dissolved oxygen.
Abstract: The content of ascorbic acid in orange juice is often regarded as an important marker of maintaining its nutritional value. The goal was to evaluate the influence of dissolved oxygen in on ascorbic acid losses in orange juice during storage for different types of aseptic packaging. The research was conducted for two types of packaging materials - TetraBrick and Combifit. L-ascorbic acid and dissolved oxygen concentration was measured during 6 months of storage at room temperature. As a result, we found out that headspace is the main factor of ascorbic acid degradation in the juice during storage. Drift of oxygen through multilayer packaging is not significant and the effect on the oxidation of ascorbic acid is negligible. This knowledge will help juice producers to evaluate the effect of oxygen on product shelf life. Evaluation of different packages permeability will help to optimize the barrier properties of packaging materials.
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Trunov V.A., Rozpravkova O.V., Katorgin P.N.The Equipment for Filling and Packaging Wine in Tetra Brik Aseptic Packages

P. 50-52 Key words: cardboard package; aseptic filling; juices; wine; equipment.
Abstract: Currently, wine glass bottle pack, carton and PET bottles - alternative packaging is gaining popularity with winemakers. It is packed about 26?% of the wine in Russia. Cardboard package of environmental "wins" in HDPE and PET. Currently aseptic packages with volume 1 dm3 for 75?% consists of pulp, in the near future it will be 80?%. Packaging material for packages consists of laminated paper, polyethylene, and for aseptic packaging - made of aluminum foil. The strength of packaging paper attached. Polyethylene does packaging impermeable to liquid and aluminum foil - to light and air oxygen. The packaging material is intended to protect the product from the environment. In addition, it should have a certain rigidity to retain form inherent packet and do not modify its storage, transport and use. The packaging material provides information to the consumer about the content of the package. The advantages of aseptic packaging - the product can be stored in them up to 4 months, while maintaining high quality and taste properties.
Authors: Trunov Vladimir Alexandrovich, Candidate of Technical Science, Docent;
Rozpravkova Olga Victorovna, Candidate of Technical Science, Docent;
Katorgin Pavel Nikolaevich
Moscow State University of Technology and management named after K. Razumovsky (First Cossack University),
73 Zemlyanoi Val St., Moscow, 109004, 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.


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