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Beer and beverages №3/2016

NEWS

INDUSTRIAL MARKETING

The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-March, 2016.

EVENT

XVI All-Russian Congress of Nutritionists and Dietitians

TECHNOLOGICAL SOLUTIONS for ENSURING THE BREWING PRODUCTS QUALITY

Hokonova M.B., Terentjev S.E. The Influence of Biological Peculiarities of Species of Spring Barley on Productivity and Beer Brewing Qualities of Grain and Malt

P. 10-13 Key words: quality; laboratory wort; brewery malt; productivity; grade; crop structure; spring barley.
Abstract: About half of all areas of barley in Russia are concentrated in the North Caucuses where the production of grain was historically specialized in the direction of using on forage purposes. Two-rowed barley sowing are more widely used in beer production so it has high yield and highly qualities of beer brewing. The aim of this work is to determine and explain the influence of biological peculiarities of spring barley species on productivity and beer brewing qualities of grain, malt and laboratory wort. The investigations were carried out in the pre-mountain zone of KBR on the factory "Chegem" Chegem region of KBR, in SLR "Malt" of Urvan region of KBR, and in SLR "Khalvichny" Nalchic and on the chair of "Technology of production and processing of agricultural products" KBSAU named after V. M. Kokov. In this work it was investigated districted and introduction species of spring barley as Priazov 9, Viscount, Mamluk, on the productivity of beer brewing malt, semiproducts on the stages of producing beer brewing wort. The spring barley was sowed during the period 1-10 April with the normal sowing 5 million sprouts per hectare. The carried out investigations were to determine the species under research. They differed by absolute mass and quantity of grained ears. The most indicated of the is in Priazov 9 species - 45.2 gr. at the quantity of 21 grains per ear. It was determined that productivity of grain in the species is the following: Priazov 9 - is increased in average by the years of research work in comparison with the species Getman - by 0.2 ton per hectare; Viscount - by 0.5 ton per hectare, Mamluk - by 0.9 ton per hectare. The results of investigations are testified that for valuation of beer brewing quality of barley is the most important index of extract of its grains. The beer brewing species of barley must have the extract not less than 79%. In our research its index by the first three species were turned out higher with the comparison of pointed above and approximately equal to 79.2-80.2%. Only the species Mamluk has lower index - 77.1%. So, the investigated species by us, except Mamluk, by this indicator must be suitable for using as raw material for beer brewing industry. The species Mamluk has the colorless wort the colour is 3.0 cm3 solution of iodine per 100 cm3 of water. We can carry off Viscount to the same group. The difference in the given index between them is 0.2 cm3. Two of the species Getman and Priazov 9 must be carried off to the second group of species with more intensive coloring of wort - 3.6-3.8 cm3. It was determined that suitable for malt-growing species of spring barley is Getman. The obtained malt is conformed to the first class according to GOST 29294-2014 "Malt beer brewing. Technical conditions".
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.



Ermolaev S.V.Hydroxymethylfurfural (HOMF) - an Indicator of the Quality and Safety of Malt and Beer

P. 14-16 Key words: gibberellic acid; hydroxymethylfurfurol; HOMF; caramel malt; melanoidin reaction; melanoidins; brewing malt; dark malt; colored substance.
Abstract: The aroma, taste and color of beer are closely related to carbohydrates and their degradation products, are involved in the formation of melanoidins. Melanoidin reaction occurs on drying of malt, wort and pasteurization of beer. By varying, the process temperature and the concentration of the components in the malt, and the wort may be adjusted flavor and aroma properties of the final product. Increased concentration of hydroxymethylfurfural (HOMF) in beer (40-50 mg/dm3) gives the beer a rough taste and pungent smell. The change of concentration HOMF and chrominance hopped malt wort prepared from light, dark and caramel malt. The addition of gibberellic acid in germinated barley has contributed to a better dissolution of carbohydrates and proteins. Concentration 5-HOMF and color in these samples than in untreated gibberellic acid. Concentration HOMF and dark color in malt above 3-4 times that due to the higher reaction temperature. The color of caramel malt increased and HOMF content decreased by almost 1.5-2 times. From beer wort prepared, kept his 28 days at room temperature and at 40 °C. In the first sample (at room temperature) and chrominance HOMF content increased by 10-12?% and at 40 °C in the stored these parameters increased by 40?% and 25?%. Fresh beer had a characteristic smell and a soft bitterness, and after 28 days in the beer samples stored at 40 °C, there was the bitterness of hop products of decomposition. Pasteurized lager and dark from one plant were analyzed besides the above-mentioned experiments. Content HOMF in light beer was 14.8 mg/dm3 and 12 color units EBU, and dark, respectively, 48 mg/dm3 and 59 units EBU. It found that small concentrations in beer 5-HOMF have a positive influence on the taste of beer. But "boiled taste" can occur at high concentrations (more than 35-40 mg/dm3) in beer. Introduction gibberellic acid germinated malt and higher temperatures promote the increase of its concentration during drying of HOMF and color in malt and in the beer. Prolonged storage of malt and beer, especially at elevated temperatures HOMF concentration therein may serve quality indicator.
Authors: Ermolaev Sergei Vyacheslsvovich, Candidate of Technical Science, Doctoral
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.



Yakovlev Yu., Sakharova Ya. The Cold Solution

RAW and OTHER MATERIALS

Kirillov E.A., Kononenko V.V., Grunin E.A., Solovyov A.O., Alekseev A.N.Production of Grain Distillates of Starch-containing Raw Material at the Rectification Installation

P. 22-24 Key words: rectification; grain distillate; manufacture; technology.
Abstract: The possibility of production of grain distillates at existing plants designed for production of traditional kinds of spirits. Considered legal and technical aspects is possible the realization of this perspective. A description of the main ways to produce grain distillate of grain brew and noted the advantages and disadvantages of each method. Analyzed the economic aspects of the process of production of grain distillates offered solutions with minimal capital costs. It is shown that distillates, can be produced in parallel with rectified alcohol, at the same process equipment. Investigations to determine the qualitative composition of the most famous temples in the Russian foreign varieties were done. It is shown that the use of the rectification installation for the production of grain distillate opens additional opportunities for the beverage industry, both traditional and to create new ones. The using the rectification installation for the production of grain distillates allows obtaining products specified beverage producer's composition. The values of quality indicators and the acceptable ranges of impurities in the grain distillates shown. The technology of producing grain distillate on the rectification installation of starch-containing raw materials as an example of pilot production. The principle of operation of the rectification installation mode of production of grain distillate. The diagram shows the basic characteristics of the distillation column displays the selection area associated impurities alcohol, ethyl alcohol fraction head and fusel component. The proposed scheme, by selective selection impurities will produce grain distillates with different organoleptic characteristics.
Authors: Kirillov Evgeniy Alexandrovich;
Kononenko Valentin Vasiljevich, Candidate of Technical Science;
Grunin Evgeniy Alexandrovich, Candidate of Technical Science;
Solovyov Alexandr Olegovich
All-Russian Scientific 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. ;
Alekseev Andrey Nikolaevich
Urzhum Spirit-Vodka Plant
8a Kirov St., Urzhum, Kirov's region, 613531, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kobelev K.V., Gernet M.V., Hurushudjan S.A.Triticale - a Promising Crops for Natural Fermented Beverages

P. 26-29 Key words: amino acids wort composition; wort concentrates; standard technical documentation; light and dark triticale malt; triticale grain; carbohydrates composition; enzyme preparations.
Abstract: Triticale is a new hybrid cereal crop, derived by combining the wheat and rye chromosomes, with essential properties. The authors investigated 6 samples of winter triticale crop, which grow in regions of Rostov, Kirov and Moscow for further malting and obtaining light and dark malt types. The studies have shown that Zymohiria, Legion and Bard classes light malt triticale, have most optimal indicators such as extractivity - 83.5%, 84.1? and 83.7%, respectively, high level of a-amylase, which explains the low saccharification length. Dark malts were characterized by a high extractivity level - 79.7-90.9?%, acidity - 55.3-83.0 ac. un., and the color - 23.4-29.8 c. un. The light and dark malt samples, various unmalted triticale samples and complex enzyme preparations with thermostable a-amylase, tolerant pentosanase and b-glucanase at various amounts a worts were prepared, with further concentration wort samples on vacuum-evaporation setting to 73-77?% dry substances at the temperature of 60...70 °C in light concentrate sample and 68-72?% of dry substances at temperature 75...80 °C with further heat treatment at 110...115 °C during 10-15 min for dark concentrate sample. Light concentrate sample had color level 0.7-1.3 c. un. in 10?% aqueous, acidity - 10.0-15.5 ac. un; dark concentrate sample had color level 8.9-9.9 c. un., acidity 16.0-40.0 ac. un. The carbohydrate wort composition, obtained from light and dark malt samples and unmalted triticale samples, have shown glucose, maltose and maltotriose substances presence. The carbohydrate total content is 2.0-4.40 g?/?l; amino acid were full set such substances including essential amino acids. The investigation results showed that high-level malt and concentrated triticale wort samples can be obtained of triticale for industrial production, so the triticale malt and wort triticale malt concentrates technical documentation were developed in the course of the work.
Authors: Kobelev Konstantin Victorovich, Candidate of Technical Science;
Gernet Marina Vasilyevna, Doctor of Technical Science, Professor;
Hurushudjan Sergey Azatovich, Doctor of Technical Science, Professor
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Zainullin R.A., Kunakova R.V., Sharov O.A. Application Yeast Oenoferm Xtreme and Nutrient Complex Ultra Vita Ferm F3 to High-density Fermentation of Honey Wort

P. 30-34 Key words: fermentation; yeast; mead beverages; honey; nutrient complex Vita Ferm ultra F3; wort.
Abstract: Fermented honey beverages are widespread in the world due to its high nutritious and great taste qualities. The honey utilization in their production is hampered by bacteriostatic effect of a concentrated liquid requires the use of specific yeast or various micronutrient complexes for their feeding. The article contains the results of researches of using micronutrient complex Vita Ferm ultra F3 and yeast production Oenoferm Xtreme Erbsloeh Geisenheim AG (Germany), which has an intensive fresh and spicy aroma, long aftertaste, and aroma. It was used natural linden tree, sunflower and flower honey, which produced on the apiaries, are located on the area of the Republic of Bashkortostan. Active acidity (pH) was determined by electrometric method, according to conventional techniques. Introduction of the Vita Ferm ultra F3 led to acceleration of dry substance fermentation and increasing of pH of the wort has not worsened organoleptic characteristics of the beverage. Using the Vita Ferm ultra F3 at a 0.9 g/l wort dose at the yeast concentration of 0.25 g/l allow decreasing the prime cost of the end products. The effect of aeration on the rate of fermentation was studied. Aeration was performed out by multiple stirring and wort transfusions from vessel to vessel for a few minutes and after 65 hours from the fermentation beginning. There were no significant acceleration of the fermentation of wort dry matter during wort fermentation without oxygen no significant acceleration of the fermentation of wort dry matter, in this case the obtained product was lighter and have better clarity, although there were unpleasant tones in the taste. To increase microbial beverage resistance succeeded in introducing the kadifit to the drink at the stage of preparation of the wort and to the final beverage (synonyms: potassium metabisulfite, potassium metabisulphite, Ê2S2Î5) - a substance with antiseptic and stabilizing properties, as well as 15?minute pasteurization at 63 °Ñ. Conducted researches showed the prospects of nutritious Vita Ferm ulta F3 using for fermentation activation a of high-density honey wort which allows to get a product with the high organoleptic characteristics that was proved by the tasting researches of the drink, obtained by using of the nutrient complex.
Authors: Zainullin Radik Anvarovich, Doctor of Chemical Science, Professor;
Kunakova Raihana Valiulovna, Doctor of Chemical Science, Professor;
Sharov Oleg Andreevich, student
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY and SAFETY

Peschanskaya V.A., Krikunova L.N., Dubinina E.V.Effect of Duration of Heating the Fermented Mash on the Yield and Quality of Characteristics of Grain Distillates

P. 36-39 Key words: fermented wort; distillation; volatile compounds.
Abstract: Quality of grain distillates depends on structure and a ratio of its volatile components. Most of volatile components of grain distillates are represented as fermentation by-products. The higher alcohols, aldehydes and ethyl esters of fatty acids are most important for them. There are various chemical transformations of components of the wort in the course of distillation under the influence of high temperature, which influence at quality of the grain distillates. Objective: to study influence of duration of heating of the fermented grain wort at a temperature from 85 °Ñ to 90 °Ñ on quality indicators of the obtained distillate. Duration of processing was 30 min till 2 hours. It was established that with increase in duration of heating of the fermented grain wort of loss of alcohol increase for 0.6-1.6?% in comparison with control. It was established that short-term heating within 30 min practically doesn't influence on total concentration of volatile components in heart. Longer thermal treatment leads to decrease of the total concentration of the higher alcohols in distillate and change of their ratio. In the course of thermal treatment of a grain wort, the increase in concentration of furfural in distillate for 30-40?% was noted. Intensifications of processes of form of esters in duration of warming up of a grain mash was not noted. The distillates obtained of the fermented grain mash, which were treated by high temperature, had boiled down tone and tone of the burned slightly grain crust in aroma, unusual for this type of a product. It was established, that long heating of the fermented grain wort, especially 2?hour, negatively influences quality of the distillate.
Authors: Peschanskaya Violetta Alexandrovna;
Krikunova Lyudmila Nickolaevna, Doctor of Technical Science, Professor;
Dubinina Elena Vasiljevna, 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. , 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.



Abramova I.M., Morozova S.S., Polyakov V.A., Shubina N.A.IInfluence of Anionic and Cationic Composition of of Corrected Water for Vodka Stability in Storage

P. 40-44 Key words: vodka; stiffness; storage of vodka; cations; anions; water conditioning.
Abstract: One of the causes of rainfall in vodka is the increasing of the content of cations and anions above a certain limit. For prolonged storage of vodka can be physical and chemical changes, some of which are slow and accompanied by the release of precipitation. The paper presents the results of study of physical-chemical and microelement composition of precipitation of vodkas, stored for 10-15 years, of a number of distilleries. It was found that one of the main reasons for the formation of precipitation in the analyzed samples is the using of process water that does not meet demands for the pH value of the mass concentration of calcium, magnesium, sulfates and silicates. The increased hardness (content of calcium and magnesium salts) leads to the formation of the ring in the vodka bottleneck stiffness and, in some cases, precipitation, consisting of carbonates and sulfates of calcium and magnesium. The high pH of water-alcohol liquid and the high content of silicates in it leads to destruction of the inner surface of the glass bottles during storage. Analysis of the cationic composition of sediment showed that it contained the largest number of calcium, magnesium, sodium, and minor amounts of potassium. As a result a maintaining the stability of vodka and prevention of formation of precipitation during storage needs use the revised water rates, corresponding to the requirements of PTR 10?1292?99 "Industrial production schedules for the production of vodka and liquors," change number 1, and monitor the quality of not only hardness and alkalinity, but also of the pH value and anionic composition. Reclaimed water with the required performance can be obtained by applying of technological methods of water treatment: to reduce the stiffness by softening in the Na-cation filter over-loaded cation exchanger KU-2-8chS or otherwise allowed for the preparation of drinking-hole; to lower the pH, the mass concentration of sulfates, chlorides and silicates advisable to use membrane treatment methods, such as reverse osmosis.
Authors: Abramova Irina Mikhailovna, Doctor of Technical Sciences;
Morozova Svetlana Semyonovna, Candidate of Technical Sciences;
Polyakov Victor Antonovich, Doctor of Technical Sciences, Professor; Academician of RAS;
Shubina Natalya Alexandrovna
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.



Sevostyanova E.M., Khorosheva E.V., Remneva G.A.Rationale for Shelf Life and Storage Temperature Conditions of Different Groups of Mineral Waters

P. 46-49 Key words: microbiological parameters; mineral water; shelf life; temperature control; technical regulations.
Abstract: The market of mineral and drinking water remains one of the fastest growing consumer markets in Russia. The manufacturer must ensure the safety of its products in chemical composition, as well as epidemiological and radiation. Among the factors that ensure the preservation of mineral water quality by adjusting, those from production to the consumer include packaging, transportation and storage conditions. The purpose of this study was to obtain experimental data on the influence of time and temperature conditions of storage of mineral waters of different groups, prepackaged in sales packaging of different sizes, their safety and quality. In accordance with the objective of the study sites were selected, safety factors and experimental conditions. Investigations of the physical-chemical and microbiological parameters of mineral water when stored for 15 months, which showed no statistically significant changes of normalized parameters studied mineral waters bottled in polymeric containers of different sizes. Sensory mineral water quality assessment, depending on the storage period showed that during storage a slight decrease point scoring carbonated table water treatment and bottled in polyethylene terephthalate (PET) packaging due to the reduction of carbon dioxide. Thus, based on the results of the experiments can be concluded that the shelf life of mineral waters of various hydrochemical types packaged in a variety of consumer packaging (PET, glass, PC) with different volume can be settled within 12 months.
Authors: Sevostyanova Elena Mihaylovna, Candidate of Biological Sciences;
Khorosheva Elena Vladimirovna;
Remneva Galina Aleksandrovna
All-Russian Scientific 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



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INFORMATION

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