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Rambler's Top100

Beer and beverages №3/2017

NEWS

INDUSTRIAL MARKETING

The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January–March, 2017

EVENT

Second International Exhibition of Drinks Industry Beviale Moscow 2017 a complete succes

Round Table «Legislative Support of Improving the Quality of Russian Wine and Beer and Soft Drinks»

THE RAW AND OTHER MATERIALS FOR THE PRODUCTION OF BEER AND BEVERAGES

Gernet M.V.The Prospect of Expanding the Fermentation Beverages Range for Low Power Breweries

P. 14-17 Key words: the biochemical kvas characteristics; mini-brewing plants; production fermentation drinks.
Abstract: The article is considered the existence and development problem of small-capacity plants in the brewing market due to the difficult economic situation in Russia and the imposition of significant excise taxes on them by expanding the fermentation beverages range, including kvass. The authors noted an interest in the drink production from native and foreign producers. As the researchers note, the difficulties of beer and kvass producing at the same enterprise are related to technological and economic problems for mini-breweries. Therefore, the article considers approaches to solving the current situation. Firstly, it is proposed to change a part of the kvass concentrate with beer wort, which leads to a process optimization - extract fermentation and acidification procecces is intensified. Secondly, the reception of multiple decantation of wort introduction into the technology is promotes filtration process acceleration in 1.5-2 times and does not have a significant negative effect on its quality, which reduces kvass duration release. Thirdly, the use of washing water allowed to reduce the fermentation terms of the wort by 1.5-2 times, improve the microbiological parameters of the sedimentary yeast, which makes possible to reuse sedimentary yeast again. This technological method led to an amino acids content increase in the kvass by 4 times, which indicates that kvass, which includes washing water from brewing, is more useful in terms of balanced nutrition. The authors solved the problem of manufacturing kvass at the plant with minimal technological efforts - the joint technology by the VNIIPBiVP and firm "Deller" specialists is developed was developed on the grounds of concentrated fermented bases using yeast (beer, bakery and kvass) and lactic acid bacteria, which allows producing kvass of consistently high quality with sensible economic effect.
Authors: Gernet Marina Vasilievna, 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.



Kuznetcova K.A., Barakova N.V., Zaitzeva M.Yu., Alimоva D.S., Nachiotova M.A.Selection of a Method for Preparing Dry Alcohol Yeast for Fermenting Barley Wort with Increased Concentration

P. 18-22 Key words: fermentation; fermented medium; dry yeast; barley.
Abstract: At present, the most topical direction of the development of the alcohol industry is the optimization of production through the reduction of energy consumption and the increase in the concentration of processed media. The use of a cheaper type of grain raw materials, in particular barley, in alcohol technology leads to a decrease in the material costs of raw materials. However, an increase in the concentration of fermentation medium and the use of barley, which contains a large number of non-starch polysaccharides as a raw material, raise the requirements for the physiological state and yeast fermentation activity. The physiological state of the yeast is determined by the way they are prepared for fermentation, as well as the carbohydrate composition of the fermentation medium. In the article methods of preparation of dry alcohol yeast to fermentation are considered: direct application of dry yeast into fermented medium, rehydration in water and reactivation in wort. The effect on the parameters of fermentation of the mode of application of the enzyme preparation glucoamylase, which forms the carbohydrate composition of the wort, was studied. Glucoamylase was applied either after water-heat treatment of the batch and saccharification was carried out at 60 °C (traditional saccharification method), or directly at the beginning of fermentation before yeast application (simultaneous saccharification and fermentation method). It is established that in order to ensure the most effective fermentation, it is recommended to reactivate dry alcohol yeast directly in barley wort of increased concentration. The use of the technology of simultaneous saccharification and fermentation makes it possible to obtain mature marry with higher quality indices compared to saccharification in the traditional way.
Authors: Kuznetcova Ksenia Alexandrovna, Student;
Barakova Nadezhda Vasilyevna, Candidate of Technical Science; Associated Professor;
Zaitzeva Maria Yuryevna, Student;
Alimоva Diana Sergeevna, Post-graduate Student
St. Petersburg National Research University Information Technologies, Mechanics and Optics,
9 Lomonosova St., S. Petersburg, 191002, 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.
Nachiotova Maria Alexandrovna, Candidate of Technical Science
Lallemand Yeast,
13 kor. 1 Dunaiskiy Prospect, S. Petersburg, 196158, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zavorokhina N.V., Chugunova O.V., Bogomazova Yu.I. Selection of Functional Ingredients for Gerontological Drinks Based on the Analysis of the Field of Preferences

P. 24-28 Key words: gerontology nutrition; drinks; plant material; functional product.
Abstract: A new approach to the development of a methodology for the development of gerontological drinks based on an analysis of the applicability criteria is proposed. The modeling of the formulation by selecting functional food ingredients in the ratios that have a positive physiological effect on the body is carried out. The demographic data reflecting the dynamics of the population by main age groups in recent years in the Russia and abroad are given, an increase in the number of persons over working age in the general structure of the population is noted. The main classes of socially significant diseases that caused deaths of people older than 60 years are indicated; their interrelation with age changes occurring in the body and inadequate nutrition for a given social group is shown. To the greatest extent, the requirements of adequate nutrition are met by multi-component products of plant origin, which open up new opportunities for improving the nutritional and biological value of nutrition for older people, and ensure the stability of the physiological, metabolic status. Vegetable raw materials are selected that meet the requirements: the focus on preventing the risk of the onset and development of atherosclerosis, diabetes, diseases of the gastrointestinal tract. It has a pronounced taste and aroma, as with age, deviations occur in the sensory apparatus of the elderly. The list of basic properties of plant raw materials is determined. It is possible to create products that are in demand by certain population groups using this innovative approach to developing products with specified consumer properties.
Authors: Zavorokhina Natalya Valeryevna, Doctor of Technical Science, Professor;
Chugunova Olga Viktorovna, Doctor of Technical Science, Professor;
Bogomazova Yulia Igorevna, Post-graduate Student
Uralstate Economic University,
62, 8 Marta St., Ekaterinburg, 620051, 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.



TECHNOLOGY

Ermolaev S.V.On the Decomposition of Carbohydrates in the Boiling Point of Beer Wort

P. 30-31 Key words: arabinose; glucose; boiling; maltose; decomposition; sucrose; wort; carbohydrates; fructose.
Abstract: Carbohydrates (maltose, glucose, sucrose, fructose, arabinose) are destroyed duting boiling beer wort. Part of carbohydrates is spent on the formation of melanoidins and caramelized carbohydrate products. The quality of beer depends of the depth of destruction of carbohydrates in wort. At the same time, the melanoidin reaction has a great influence on the aroma, color and taste of the beer. In the interaction of carbohydrates and amino compounds, brown colored substances with a ruby tint and the smell of freshly baked rye bread are formed. Three groups of colored substances are known in food products: caramelization products of carbohydrates, products of acid-base decomposition of carbohydrates and melanoidins. The latter have the greatest (up to 75-80?%) effect on the color and flavor of beer. The rate constants of decomposition reactions of carbohydrates in buffer solutions (pH 5.2-5.8) were calculated by boiling the wort in the mode of preparation of beer wort from dark malt for 120 min. Maltose hydrolyzed by 30?%, and glucose and other monosugars and sucrose showed resistance at these pH values. The reaction rate constants were calculated from the first-order reaction equation. The constants shown in the table can be used to calculate the amount of carbohydrates in the wort.
Authors: Ermolaev Sergei Vyacheslavovich, Candidate of Technical Science
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.



Lopachev E.A. Organoleptic Study of Cedar Nut Infusions of Various Strengths

P. 32-35 Key words: beverages; infusions; organoleptic; nut of cedar; profilograms.
Abstract: In the production of alcoholic beverages, cedar nut infusions are often used as semi-finished products. Organoleptic evaluation of semi-finished cedar nut has been studied rather poorly. In this study, the dependence of the organoleptic characteristics of semi-finished cedar nut on the strength of water-alcohol infusion was studied. As objects of research, the infusion of cedar nut was considered, the present 30 days. The system for the evaluation of alcoholic beverages was adopted as a basis. On the basis of experimental data, profilograms were constructed and recommendations were made for the production of infusion of the existing technology. According to these profilograms, it can be established that the most pleasant tastes are in the range of 30-50?% alcohol. This is due to the fact that different substances correspond to different parameters, the solubility of which in alcohol and in water increases or decreases. At the intersection of the indicators responsible for the pleasant taste and for the not desirable, the recommended range was chosen. Thus, the recommended strength of water-alcohol liquid for the production of semi-finished products is in the range of 30-50?% alcohol.
Authors: Lopachev Egor Alexandrovich, Post-graduate Student
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.



QUALITY CONTROL

Shelekhova N.V., Rimareva L.V., Shelekhova T.M., Veselovskaya O.V.Determination of the Composition of Volatile Organic Impurities of Cereal Bug by Gas Chromatography

P. 36-39 Key words: bug; gas chromatography; volatile organic impurities; methodology; process of fermentation; technological processes; ethanol.
Abstract: One way to reduce the amount of ethanol impurities is to regulate the regimes of biotechnological processes in order to provide conditions conducive to directed synthesis of ethanol with reduced formation of by-products in the process of biocatalytic and microbial conversion of grain raw materials. In the requirements of the regulatory documentation required for the quality of mash, the determination of the content of volatile organic impurities is not provided, possibly because of the length and complexity of the analysis by methods. The gas chromatography method developed allows to obtain information on the change in the concentrations of substances involved in the numerous biochemical reactions occurring in the fermentation process, to provide an on-line monitoring of fermentation processes. The limits of the relative error of the methodology are no more than 25?%. The analysis time does not exceed 25 minutes. In the production conditions, using the developed gas chromatographic express methodology, the qualitative and quantitative composition of the volatile organic impurities of the bobs from grain raw materials was studied. It is shown that the method allows to control the stages of formation of 29 components of various classes of substances formed in the brew during fermentation: aldehydes, eshers, ketones, methyl alcohol, fuel oil components, furfural, volatile organic acids and glycols. The implementation of the methodology at the plant's will allow determining components that are not standardized by existing documentation, but which have a significant effect on the fermentation process. The developed methodology opens the prospects for the development of scientific research in the field of the study of by-products formed in the process of alcohol fermentation, which will facilitate the study of the mechanisms of complex biological processes.
Authors: Shelekhova Natalia Victorovna, Candidate of Economical Science;
Rimareva Lubov Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS;
Shelekhova Tamara Mikhailovna, Candidate of Technical Science;
Veselovskaya Olga Vladimirovna
VNIIPBT - branch of FGBUN "FRC of nutrition and 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., Osipova V.P., Khorosheva E.V., Remneva G.A.Effect of Process Water on the Organoleptic Characteristics of Strong Drinks

P. 40-43 Key words: aromatic profile; taste profile; strong drinks; blends of spirits; model solutions; basic chemical composition; softened water.
Abstract: The desire of consumers to receive high-quality products is important. An important role in obtaining a good taste, high quality and stability of alcoholic beverages play the water used in their manufacture. The review of the literature showed a wide dispersion of the physicochemical parameters of the water used in the production of beverages, which is due, mainly, to the lack of scientifically grounded norms for water composition and insufficient technological discipline in enterprises. It is important to obtain experimental data of the effect of organoleptic and physicochemical characteristics of water on the organoleptic characteristics of a strong drink. In accordance with the task, research objects were selected: apricot distillate (with a strength of 72.72?%), prepared water used by manufacturers for the production of alcoholic beverages; model blends, blends of alcoholic beverages. All the water samples using apricot distillate for preparing of fruit vodkas with a strength of 42?% were examined for their physical-chemical and organoleptic characteristics. To reveal the relationship between the quality of water used for preparation of the drink and its organoleptic evaluation, fragrance and flavors profiles for all the samples of fruit vodka were constructed. The studies confirm the conclusion that good organoleptic characteristics of water do not guarantee good organoleptic characteristics of a strong drink prepared on its basis.
Authors: Sevostyanova Elena Mihaylovna, Candidate of Biological Science;
Osipova Valentina Pavlovna, Candidate of Technical Sciences, Associated Professor;
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.



Soboleva O.A., Dubinina E.V., Golovina T.A.Effect of Walnut Leaf Extract on the Quality of Soft Drinks

P. 44-48 Key words: soft drinks; biological value; organoleptic indicators; nutritional supplement from walnut leaves.
Abstract:The work is devoted to the study of the influence of food additive obtained from walnut leaves on the quality indicators, biological value and microbiological resistance of soft drinks prepared on the basis of natural ingredients - green tea concentrate "Tiakwa", concentrated apple juice and concentrate of leavened wort. Optimal technological regimes for concentrating a water-alcohol extract from walnut leaves have been identified, which allowed preserving its most valuable biologically active components. Concentration temperature 45...50 °С at a residual pressure of 9-10 mm Hg. art. The mass fraction of dry matter in the concentrated nutritional supplement of walnut leaves should be 68±2?%. It was found that when the food additive was added in an amount up to 1?%, the concentration of amino acids in the test beverages increased, on average, by 37-49?%, phenolic carboxylic acids by 20?%, organic acids by 30?% and mineral substances by 23-33?%. According to the organoleptic parameters, the samples prepared using the concentrate of the food additive had a more vivid aroma with plant notes. A positive qualitative effect of nutrient complex of food additive concentrate on the formation of taste-aromatic perception in prototypes of soft drinks during long-term storage (6 months) was established. It is noted that the nutritional supplement of walnut leaves has a moderate bacteriostatic effect that inhibits the development of extraneous microflora.
Authors: Soboleva Olga Alexandrovna, Candidate of Technical Science;
Dubinina Elena Vasiljevna, Candidate of Technical Science;
Golovina Tatjana Alexeevna
AII-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.



EQUIPMENT

Pumping Equipment and Systems in the Production of Beer and Beverages

INFORMATION

XV International Conference «The World of Juices-2017»

The drinktec 2017 Exhibition Goes to the Start with a Record Number of Participants