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Rambler's Top100

Beer and beverages №1/2017

NEWS

EVENT

XXI International Symposium “Manufacture of Beer and Soft Drinks. Situation, Trends and Prospects“

INDUSTRIAL MARKETING

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

TECHNOLOGICAL INNOVATION in the INDUSTRY

Karpenko D.V., Komolova A.O., Homenko A.A.The Influence of Nanopreparations on the Development of Yeast Populations

P. 14-17 Key words: top yeast; nanopreparation of the titan dioxide; nanotechnology; preparation of carbon nanotubes; yeast's population growth.
Abstract: Progress in nanotechnologies and its application in an industrial scale create conditions for nanoparticles accumulation in the environment: soil, surface and ground waters. As a result, amount of nanoparticles can be increased in raw materials, auxiliary materials, semi-products of food productions, in particular, in brewing. It is important to accept in attention, that a variety of researches showed negative impact of nanoparticles on biological objects with different level of organization. That is the reason why investigation of influence of nanoparticles (nanopreparation of the titan dioxide and preparation of carbon nanotubes) on brewing yeasts growth is so actual. For solving of this problem, dry yeasts (Saccharomyces cerevisiae) for top fermentation were used. The influence of above-mentioned nanopreparations was evaluated by measuring of the next indicators before and after yeast cultivation: weight of cultivation medium, total amount of cells, and amount of dead cells. Its values in test samples were compared with the same parameters of control samples, which contained not nanoparticles. It was determined, that the influence of nanopreparation of the titan dioxide and preparation of carbon nanotubes on growth of brewing yeasts mainly depends of amount of nanoparticles in cultivation medium. Low amount of nanoparticles, generally, didn't influence on controlling parameters, or even increased its, but rising of nanoparticles amount more that certain level showed suppression of brewing yeasts growth. Some values of test samples were less than control ones on 60-70?%. According to the author's opinion, these results make reasonable further researches of TiO2 nanoparticles and carbon nanotubes influence on brewing processes.
Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Sciences, Associated Professor;
Komolova Anastasija Olegovna, Student;
Homenko Anna Aleksandrovna, Student
Moscow State University of Food Productions,
11 Volokolamskoye shosse, Moscow, 125080, Russian, This email address is being protected from spambots. You need JavaScript enabled to view it.



Filonova G.L., Kovaleva I.L., Komrakova N.A., Nikiforova E.V.Phyto Raw Drink “Effect“ with Antiseasick Property

P. 18-21 Key words: vestibular vehicle; multicomponent concentrate; soft drink; food combinatorics, plant raw materials; motion sickness; extract,
Abstract: It is shone the importance of creating a antiseasick properties products. The authors emphasize the need to create a natural non-alcoholic beverages, which are able to help the work of the vestibular apparatus, based on the analysis of literature studied and chosen plant material for such beverages. In the selection of raw materials used by the principle of food combinatorics. Showing a brief description of the selected plants, that emphasize their ability to improve metabolism, calms the nervous system and the gastrointestinal tract, reduce the headache. Thus, motion sickness symptoms alleviated. The composition of selected herbal blend agreed with the scientists "Russian Scientific Center of Medical Rehabilitation and Health Resort" of Russian Ministry of Health. To obtain the extract from the plant, the authors used a mixture of core technology based on biocatalysis. The basic process parameters: the size of the vegetable raw material particles, the hydrolysis, the temperature, the duration of the extract of assimilation. The parameters of the extract to obtain a multicomponent condensations concentrate. Underlined the advisability of entering into the drink of natural apple cider vinegar, DHQ and infusion Rhodiola rosea to enhance functional properties. Noting their ability to relieve dizziness, stimulate the nervous system, and relieve headaches. Given experimental data on the proportion of extractives prescription constituents drink "effect". Shows the amino acid content in 100 g of a multicomponent concentrate and 1 dm3 beverage "Effect", including essential; and ions. The authors note the original taste of the drink, it's refreshing and thirst quenching properties. This development has a positive opinion on the application for an invention. Drink "Effect" is a socially significant product. It extends the range of non-alcoholic beverages with a health preventive action.
Authors: Filonova Galina Leont'evna, Candidate of Technical Science;
Kovaleva Irina L'vovna;
Komrakova Natalija Anatol'evna;
Nikiforova Elena Vasil'evna
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.



Fedorenko B.N., Trenkl F.Innovative Process Equipment for Craft Brewing

P. 22-24 Key words: craft; micro- and mini-brewery; beer wort; beer; brewing.
Abstract: It's noted, that Russian brewing equipment conforms to level of it worldwide. Despite of giant amount of brewing products of modern and big factories, producing of beer on mini-breweries was rapidly increasing during last decade in Russia. However, equipment of mini-breweries is still less modern than equipment on big factories; its level is nearly middle of the last century. That the reason why German company KRONES create group of technically modern brewing equipment for small breweries, technical aspects of it are described in article. Two original concepts of mini-craft breweries are created on the base of utility modules: Ìicro Ñube and Ñombi Ñube. Equipment of complete craft brewery Ìicro Ñube is released in 3 sizes, for producing 5, 10 and 25 hectolitres of hot wort per one brewage. Complex of equipment is compact, can be positioned on area size 14x6 m. Combi Cube B is a complete module brewery system with output 40-100 hectolitres?/?brewage of hot wort. Depending on technology of every factory, it's possible to get 9-10 brewages per one day. Brewing module is connecting by communication lines to module systems Combi Cube C and Combi Cube F made for operations with all fermentation room, including not only processes of fermentation, but also sanitary disposal and filtration of beer. Craft brewing equipment is described, differed in progressive and modern technical solutions, already tested on big brewing factories. Because of it, the quality of products and beer is improving, energy resources are saving, technological processes are intensifying.
Authors: Fedorenko Boris Nickolaevich, Doctor of Technical Science, Professor
Moscow State University of Food Production,
11 Volokolamscoe Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Trenkl Franz,
KRONES AG



TECHNOLOGY

Oganesyants L.A., Peschanskaya V.A., Krikunova L.N., Obodeeva O.N. Ñreation of Technology of Alcoholic Beverages on the Basis of the Jerusalem Artichoke Distillate. Part 2. Step of Fermentation of the Saccharified Wort

P. 26-29 Key words: fermentation, yeast; volatile components of the fermented wort; saccharified wort from Jerusalem artichoke.
Abstract: Results of researches of the processes of fermentation of the saccharified wort from dried Jerusalem artichoke are presented in this work. The factors influencing on the process were studied: a method of producing a wort, the race of yeast, amount of yeast that is introduced into wort. Obtaining the wort was carried out in three ways: the hydrolysis of the biopolymers of the raw materials by own enzymes of Jerusalem artichoke (option 1); the hydrolysis of fructosans of the raw materials by own enzymes of Jerusalem artichoke in combination with a microbial Exoinulinase (option 2); hydrolysis of fructosans and protein of the raw materials by own enzymes of Jerusalem artichoke in combination with a microbial Exoinulinase and an Endoprotease (option 3). It was found, that option 3 is the best way. It is shown that the intensity of fermentation of the saccharified wort from dried Jerusalem artichoke depends on the used race of yeast. "Fermiol" alcohol yeast, wine yeast SIHA 3 activhefe and brewing yeast Safbrew WB-06 were used. It was found, that the using of yeast "Fermiol" is characterized by maximum intensity of fermentation. The influence of quantity of the yeast on the rate of fermentation of Jerusalem artichoke wort was investigated. The amounts of yeast were 50, 100 and 200 mg?/?100 g of wort. It was established that the maximum concentration of ethanol was found in samples of the wort, in which were used for fermentation the alcohol yeast Fermiol (8.15-8.20?% vol.). The advantages of this race of yeast include high speed of the fermentation process that ended after 48 hours, which faster on 18-24 hours than with using of the wine's yeast or brewer's yeast. The composition of volatile components of the samples of the fermented worts was studied. The significant differences in the content of the some volatile components in the samples depending on the race of yeast was revealed. Is recommended to use dry alcohol yeast Fermiol at the stage of fermentation of saccharified wort from dried Jerusalem artichoke, that should be introduced into the wort in amount 100 mg?/?100 g and carry out the fermentation process at temperature of 28...30 °C during about 48 hours.
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academic of RAS;
Peschanskaya Violetta Alexandrovna;
Krikunova Lyudmila Nikolaevna, Doctor of Technical Science, Professor;
Obodeeva Olga Nikolaevna
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.



Kaluzhina O.Yu.Researching of Activating of Alcohol Yeast

P. 30-32 Key words: fermentation; yeast; alcohol; alfalfa extract.
Abstract: The longest stage in the preparation of alcohol - the fermentation of starch-containing raw material stage, which consists of two main stages - yeast propagation and fermentation. The main component - the yeast is Saccharomyces cerevisiae, which must have high high fermentative activity, be resistant to alcohol and sugars, have a high proliferation rate and degree of deep fermentation substrate. In this connection, we have studied the possibility of activation of alcohol yeast S. cerevisiae - an extract of alfalfa. The extract contains multivitamin complex (A, E, B6, K), 8 essential amino acids, macro- and microelements (iron, calcium, phosphorous, magnesium, manganese, sulfur, potassium, silicon, fluorine, zinc, copper), carbohydrates, monosaccharides, uronic acid, flavonoids, etc. Selected additives are used to activate the alcohol yeast and fermentation stages yeast propagation. Number of introducing alfalfa extract was determined by evaluation of its impact on the morphological characteristics and physiological state of yeasts during yeast propagation. Percentage introduction was 0.2; 0.4; 0.6; 0.8?% by volume of the suspension. In control variant seed yeast extract obtained without making. Mechanical-enzymatic scheme of water and thermal processing of raw materials in the laboratory prepared grain batch used in the studies. The studies revealed that the optimum application rate is 0.4?% of the total suspension. Further seed yeast, activated alfalfa extract in an amount of 0.4?% fermented rye wort. The control sample was added the same amount of seed yeast obtained without making an extract of alfalfa. The result found that the fermentation activity in the test sample, when fermented seed yeast extract 0.4?% introducing increased by 17?% compared with the control. The fermentation process is reduced by 8 hours at the prototype seed yeast introducing activated alfalfa extract in an amount of 0.4?%. The selected method can improve the physiological state of the yeast and thus to reduce fermentation process for 20 hours, to increase the volume fraction of the alcohol at 0.37?% mass concentration to reduce unfermented carbohydrate to 0.10 g?/?cm3, and reduce the total amount of the alcohol impurities in the distillate mash 1.26 times. In this connection, the use of this method may be relevant for the alcohol industry.
Authors: Kaluzhina Olesya Yuryevna, Candidate of Technical Science
Bashkir State Agricultural University
34, 50 let Oktyabrya, Ufa, 450001, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY CONTROL

Shelekhova N.V., Polyakov V.A.Improving the System of Control of Technological Processes of Production of Alcoholic Beverages

P. 34-36 Key words: alcoholic beverages; safety; gas chromatography; capillary electrophoresis; quality; control system; spirit beverages; technological process.
Abstract: In modern conditions production of alcoholic products focuses on consumer, competitive environment and innovation. Therefore, the control system of technological processes of production should provide for continuous improvement of the quality of alcoholic products by improving its technology and modern control methods of products. Increasing the level of the operating requirements of the production system sets new goals for improving process control and developing new tools to control production processes. The development of new scientific and practical proposals for improving the efficiency of management of technological processes in the production of alcoholic beverages is an urgent and timely task. The purpose of this study was to develop a system of control of technological processes at the enterprises engaged in the production of alcoholic beverages. The mechanisms of this system will enable monitoring of production processes to a new level. The result of the research, developed the modern Express methods of determination of chemical composition of products and intermediates, formed at the stages of technological processes of production of alcoholic beverages. In addition, the study made it possible to develop a Comprehensive system of control and regulation of technological processes of production of alcoholic beverages, which is implemented in the industry.
Authors: Shelekhova Nataliya Victorovna, Candidate of Economical Science;
Polyakov Victor Antonovich, Doctor of Technical Science, Professor, Academician of RAS
VNIIPBT - branch FITZ Food and Biotechnology
4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW AND OTHER MATERIALS

Ponomareva O.I., Ivanova V.A., Prokhorchik I.P., Meledina T.V.Brettanomyces Yeast. Metabolism Characteristics and Features

P. 38-42 Key words: glycerin; Brettanomyces yeast; oxygen; temperature; phenols; Custers effect; esters.
Abstract: Brettanomyces yeasts are widely known as spoilage yeast for the majority of wineries and breweries. However, this yeast are used for a long time to prepare a various ales and the lambic and gueuze beers in Belgium and England. This beer became world famous thanks to its taste and flavor profile, mostly due to the yeast Brettanomyces. Different terms describe beer prepared with this yeast: barnyard, horse blanket, medical and metallic flavors, as well as pleasant fruity and spicy flavors. With the crafting brewing development, Russian brewers are increasingly interested in new yeast strains, including Brettanomyces yeast. In this review, historical information about the discovery and subsequent study of the yeast is presented. This paper presents Brettanomyces modern nomenclature, including anamorphs: B. bruxellensis, B. anomalus, B. custersianus, B. naardenensis and B. nanus, and teleomorphs: Dekkera bruxellensis and Dekkera anomalus. Article exemplifies the oxygen influence on the Brettanomyces metabolism, at which their essential property is the ability to produce acetic acid under aerobic conditions. Subject to temperature impact, the maximum yeast multiplication rate in most cases is observed at 25...32 °C. Moreover, the Custers effect is also referred to in the article, being a feature of this yeast genus. The Custers effect is a certain metabolism delay at transition from aerobic to anaerobic culture conditions. Finally, the paper describes main secondary metabolites (phenols and esters), which enable the unique taste and aroma of beer brewed with Brettanomyces yeast.
Authors: Ponomareva Olga Ivanovna, Candidate of Technical Science, Associated Professor;
Ivanova Vera Anatolyevna;
Prokhorchik Igor Petrovich, Candidate of Technical Science, Associated Professor
St. Petersburg Institute of Management and Food Technology
7 kanala Griboedova nab., St. Petersburg, 191186, 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.
Meledina Tatyana Victorovna, Doctor of Tachnical Science, Professor,
ITMO University
9 Lomonosova St., St. Petersburg, 191002, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zipaev D.V., Nikitchenko N.V., Platonov I.A.Determination of Organic Acids by Capillary Electrophoresis in the Feed Beer Beverage with Triticale

P. 44-47 Key words: capillary electrophoresis; organic acid; beer; malt; triticale.
Abstract: The content of organic acids (oxalic, fumaric and malic) in grain raw material used to produce new varieties of beer. In the course of performance prepared calibration mixture, and then further determine the content of organic acids in the barley malt, corn and triticale malt from it. The formation of organic acids depends on the biochemical processes occurring in the process of malting grain, and the chemical composition of the grain used for sprouting. The experiment was performed using capillary electrophoresis system marks "Dripping 105 M" with the following parameters: l = 190 nm, t = 20 °C, sample injection - 30 mbar within 15 seconds, U = -17 kV, t = 9 min. Identification of organic acids in the sample were performed using the software "Elforan®" coincidentally migration times of components in a sample and control mixtures in the identification of window width is 5?%. It is shown that in the samples of malt barley, triticale grain and malt from it organic acid content varies considerably. Thus, in malt of triticale content of oxalic acid is 1.3 times greater in comparison with the traditional barley malt. Furthermore, unlike the barley malt in triticale present fumaric and malic acid, which play an important role in the metabolism of the human body substances. In general, according to the results of research, we can conclude that the use of the same process as the barley and triticale malt allow develop to enrich beverages with organic acids, which favorably affect the quality of the finished beverage.
Authors: Zipaev Dmitry Vladimirovich, Candidate of Technical Science, Associated Professor
Samara State Technical University
244 Molodogvardeyskaya St., Samara, 443100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nikitchenko Natalya Victorovna, Candidate of Chemical Science;
Platonov Igor Artemyevich, Doctor of Technical Science, Professor
Samara National Research University named after academician S.P. Korolev
34 Moskovskoye Highway, Samara, 443086, 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.



Bolotov V.M., Komarova E.V., Savvin P.N., Parashkin M.Yu. Composite Carotenoids, Anthocyanin Pigments in Technology of Alcoholic Beverages

P. 48-51 Key words: antioxidant activity; anthocyanins; carotenoids; alcoholic drinks; RGB-colorimetric characteristics,
Abstract: The work is about study the issue of allocation of natural plant pigments from raw materials having biological activity, and the use of extracts for coloring alcoholic beverages. Research is interesting to specialists in the field of food additives (colorants and antioxidants), and the alcoholic beverage industry. The results of the research production of composite natural dyes from mixtures of carotenoid-contain fruit pumpkin Cucurbita pepo L. and anthocyanins-contain marc berry species Vita labrusca L. Isabella grape varieties with a weight ratio of 1:1, 2:1 and 3:1. Colorants of dried plant raw materials extracted three times with ethyl alcohol to a volume fraction of 95.5?% ethanol at 60 °C for 60 min. Mixtures of pigments extracts were combined and concentrated by distilling off the solvent under vacuum to a solids content of 60?%. The spectral characteristics of dyes and colored extracts of alcoholic beverages examined with a spectrophotometer, and colorimetric characteristics were measured using a computer and a flatbed scanner on the previously developed technique. The resultant image was subjected to computer processing in RGB color mode and Irgb. Estimated that with increasing of carotenoid content in the feed the values R and G parameters ethanol extracts color and intensity of the extract increase. Increased carotenoid concentration in the solution rises the proportion of the yellow and reduces the intensity of the red color. These colorimetric characteristics allow to quantify the color shades of the dyes. By increasing, the content of carotenoids can be obtained hydrophilized yellow dyes with reddish hue; a high concentration of anthocyanin compounds gives red dye with a yellowish tinge. For example Bitter "Pepper vodka Kuban" and liqueur dessert "Vanilla" proposed to replace the use in the alcoholic beverage industry dye "sugar color" on the composite carotenoid, anthocyanin dyes that provide not only the necessary color produced products, but also increase their antioxidant activity.
Authors: Bolotov Vladimir Mihalovich, Doctor of Technical Science, Professor;
Komarova Elena Vladimirovna, Candidate of Technical Sciece, Associate Professor;
Savvin Pavel Nikolaevich, Candidate of Technical Science;
Parashkin Mihail Yurievich, Student
Voronezh State University of Engineering Technologies
19 Revolution Avenue, Voronezh, 394036, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS and MANAGEMENT

Petrova T.V. Theoretical Substantiation of Recreational Services Market Specifity

P. 52-55 Key words: recreational resources; recreational services; territory's recreational potential; recreational services market specificity.
Abstract: Among the distinctive features of the market organization of economic relations is considered inherent the inherent properties of the evolutionary and dynamic. This means that the market economy is not a priori domashnego character can and should develop simultaneously with the development of scientific knowledge. In the theory of economic science substantiates new approaches, developing new methodologies adequate to the changes in market environment, usually in relation to the economic processes and phenomena. In this series, the phenomenon of recreational services holds a special place in the relative strength of its novelty for the Russian economic science and real economic practice. The purpose of this study was the development of some theoretical aspects, giving an understanding of the market specifics of the recreational services related to health, support the health of a person using his free time for leisure and recreation, physical and cultural development. The methodological basis of the study was the provision of marketing services, marketing of territories, methodology of state statistical observation in the sphere of paid services to the population in the context of species of economic specialization of enterprises, the principle of causality of economic phenomena and processes, the clustering of regional resources for recreational "growth points". As the market characteristics of the recreational services the article substantiates: state control of the quality of recreational services due to the requirements of the health and safety of consumers; uneven development in the territorial aspect, due to the spatial distribution of recreational resources; exposure of territorial and functional clustering in the recreational "growth points"; the interactive nature of communications in the delivery of recreational services, operational quality assessment and implementation of measures for their improvement; the impossibility of a rigorous statistical division of recreational services due to species diffusion.
Authors: Petrova Tatyana Valentinovna, Post-graduate Student
Plekhanov University of Economics
36 Stremyannyi per., Moscow, 117997, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INFORMATION

The First Results of the International Competition “ROSGLAVPIVO“