Beer and beverages №6/2017
NEWS
EVENT
XXI International Professional Wine and Spirit Competition
INDUSTRIAL MARKETING
Oganesyants A.L. The Main Directions of Development of the Market of Alcoholic Production of Russia
| P. 8-11 | Key words: excise; alcohol products; government regulation. Abstract: The task of the government on the alcohol market is, on the one hand, to the substantial reduction of alcoholism, and on the other - to increase financial resources in the budget of the country. At present, the tendency to further decrease in sales of alcoholic beverages remains on the Russian market. One of the main reasons for this decline is an increase in prices, mainly due to the indexation of excise rates in the direction of increase. The development of the informal economy in the production of alcoholic beverages leads to deterioration of quality and decrease the amount of excise tax coming into the state budget. One of the main economic instruments of government influence on the market of alcoholic beverages are excise rates. To date, excise rates on alcohol products, based on the calculation of which - the volume of alcohol production and the rate in rubles for 1 liter of finished products or anhydrous ethyl alcohol with annual indexation, are one of the factors affecting the formation of budget revenues. The analysis has shown that for today in Russia there is no definite scientific approach when establishing excises on alcohol products. For effective development of the alcohol market in the Russian Federation, the state, in addition to tax policy, it is necessary to carry out a set of measures. It should be noted that in the fight against poor-quality products and falsification, measures aimed at maintaining and publicly encouraging producers guaranteeing high quality products, including alcohol, are not used at all. Authors: Oganesyants Arsen L'vovich, Post-graduate Student Lomonosov Moscow State University, 1 Leninskie Gory, Moscow, 119991, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY is the BASIS of PRODUCT SAFETY
Terentiev S.E., Pticyna N.V., Mozhekina E.V. Nitrogenous Nutrition and Quality of Brewing Malt
| P. 14-17 | Key words: nitrogenous nutrition; quality of malt; brewing properties; varieties; terms and doses of application; barley. Abstract: Many researchers have proved that from mineral fertilizers the greatest influence on the magnitude and quality of barley yield is rendered by nitrogen forms. Excess nitrogen fertilizer increases the nitrogen content in the vegetative organs, and then the grain, which, in turn, in many cases worsens the brewing qualities of the grain. The purpose of the work was to determine the influence of nitrogen nutrition of winter and spring barley on the quality of brewing malt. It was determined that when fertilizers were used as a fertilizer, the degree of soaking of the grain did not change. It depended more on the climatic conditions of the year. Its high values corresponded to the minimum values of hardness of malt and the content of protein in it. The introduction of small doses of nitrogen before sowing proved to be more expedient in comparison with the application of the same fertilizer doses to fertilizing or fractional. Based on the results of studies on the effectiveness of different doses and methods of applying nitrogen fertilizer for winter and spring barley, it can be concluded that in order to prevent the deterioration of brewing qualities, it is advisable to make nitrogen before sowing, since in this method the protein content in malt is increased less than in others. Fractional addition has no advantages compared with its one-time introduction. The exception is years with insufficient moisture, when the introduction of nitrogen fractional in a relatively small degree increases the protein content. Thus, increased doses of nitrogen fertilizer in all varieties increase the yield of barley grain, but cause a significant reduction in the brewing qualities of barley and malt grains. In particular, reduce the extractivity, solubility of malt, increase the protein content. The positive effect of nitrogen fertilizer is manifested in reducing the loss of malting and in increasing the diastatic force of malt. Authors: Terentiev Sergey Evgenievich, Candidate of Agricultural Science, Associate Professor; Pticyna Nataliya Vasilievna, Candidate of Agricultural Science, Associate Professor; Mozhekina Ekaterina Vasilievna, Post-graduate Student Smolensk State Agricultural Academy, 10/2 B. Sovetskaya Str., Smolensk, 214000, 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. |
Karpenko D.V., Kashankov V.O., Savina M.V.Influence of Nanopreparations on the Activity of Amylases of Light Barley Malt
| P. 18-21 | Key words: amylolytic activity; nanopreparation of the titan dioxide; nanotechnology; preparation of multilayer carbon nanotubes; enzymes of light barley malt. Abstract: The use of nanotechnologies on an industrial scale is becoming a common technological method, but at the same time the probability of the spread of nanoparticles in the environment increases. The result of this can be their pervasion into the main raw materials, intermediate products and finished products of food production, in particular, brewing. In the scientific literature there is information about the negative influence of certain nanoparticles and nanomaterials on biological objects of various nature, as well as enzymes and enzyme preparations. Therefore, the actual task is to study the influence of nanopreparations, in particular, titanium dioxide and multilayer carbon tubes on the activity of amylolytic malt enzymes, which determine the effectiveness of the mashing stage in the brewing industry. The effect of chosen nanopreparations was evaluated by the amount of starch hydrolysed by the amylase of extract of light barley malt with 1?% solution of soluble starch as the substratum, comparing the values of the amylolytic activity in the experimental variants, with the addition of nanopreparations at different concentrations to the reaction medium, and control ones that did not contain nanoparticles. It was found that the pattern of the effect of nanoparticles of titanium dioxide and carbon nanotubes on the malt extract amylase activity depends significantly on the content of the nanopreparation in the reaction medium. The concentrations of nanopreparations leading to the activation of malt amylases and, as a result, the increase of the amount of hydrolyzed starch by 40-45?% in comparison with the control were established. The increase of the content of nanopreparations in reaction media led to the decrease in the yield of reducing substances by 30?% or more. A significant influence of the duration of contact between nanopreparations and malt extract amylases in the reaction medium on the results of starch hydrolysis was revealed. It was shown that an activating effect of titanium dioxide nanopreparation increases at 3 hours of enzymatic reaction, while the positive effect of multilayer carbon nanotubes decreases during the same period of time. The negative influence of certain concentrations of nanopreparations during the duration of hydrolysis of starch for more than 60 min increased and led to the complete inactivation of amylase of light barley malt. Authors: Karpenko Dmitrij Valerievich, Doctor of Technical Science, Associated Professor; Kashankov Vladimir Olegovich, Student; Savina Marija Vital'evna, Student Moscow State University of Food Productions, 11 Volokolamskoe highway, Moscow, 125080, 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. |
Medrish M.J., Abramova I.M., Polyakov V.A., Savelieva V.B., Gavrilova D.A.New Method of Quantitative Determination of Phenolic Compounds and Furans in Alcoholic Beverages
| P. 22-24 | Key words: aged grain distillates; high-performance liquid chromatography; spectrophotometric detector; phenolic compounds; furan compounds. Abstract: The lack of objective methods and indicators for the identification of spirits derived from aged grain distillate, paves the way for their falsification. One of the key indicators to judge a contact of the grain distillate with oak wood distillates and authentication is a content ratio of phenolic compounds and furans. Implementation of measures to improve the quality of alcohol products and raw materials for its production includes the use and implementation of modern instrumental methods. The current direction of research is the development of a highly sensitive technique for determining the content of phenolic compounds and furans in alcoholic beverages obtained from aged grain distillates. In the European Union countries control of the content of phenolic compounds and furans in alcoholic beverages is carried out using high-performance liquid chromatography. The work was carried out by the VNIIPBT staff. The studies have developed a new HPLC method for the quantitative determination of phenolic compounds and furans (gallic acid, ellagic acid, 5 metilfurfurola, 5 hydroxymethyl furfural, 4 hydroxybenzaldehyde, coniferyl aldehyde, syringaldehyde, sinapic aldehyde, vanillin, vanillic acid, p-coumaric acid, lilac acid) in alcoholic beverages obtained from aged grain distillates. The methodology is simple, reliable, high accuracy. The identification process controlled sample liquor pre-exposed sample preparation, which consists in filtering the sample through a membrane filter with a pore diameter of 0.45 microns. The range of measurements of mass concentrations of phenolic and furan compounds is 0.1-50.0 mg/dm3. This technique can be used to differentiate the age of alcoholic beverages obtained from aged grain distillates, as well as to identify counterfeit products. Authors: Medrish Marina Jeduardovna, Candidatå of Technical Science; Abramova Irina Mihaylovna, Doctor of Technical Science; Polyakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS; Savelieva Vera Borisovna, Candidate of Technical Science; Gavrilova Dariya Alekseevna VNIIPBT - branch of FRC of Nutrition and Biotechnology, 4b Samokatnaya Str., Ìoscow, 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. |
TECHNOLOGY
Oganesyants L.A., Peschanskaya V.A., Dubinina E.V., Trophimchenko V.A.Yeast Selection for Fruit Pulp Fermentation for Further Distillation
| P. 26-30 | Key words: amino acids; fermentation; yeasts; volatile compounds; raspberry; pulp; black currant. Abstract: The purpose of present work is to choose the optimal yeast race for raspberry and black currant pulp fermentation for fruit distillates production. The yeasts had been estimated by their growth rate, fermentative activity, completeness of the fermentation of sugars, qualitative and quantitative composition of volatile components, which produced by yeasts. Four domestic race of yeasts have been used for this study: Vishnevaya 33, K-72, Malinovaya 10, Chernosmorodinovaya 7 and dry yeasts Red Fruit (Italy). Physicochemical content of raw material was studied firstly. It was stated, that raspberry, compared to black currant, on the average, contains less sugars, phenolic compounds, but at the same time has higher concentration of free amino acids - 880-990 mg/dm3 to 610-790 mg/dm3. Races Malinovaya 10 and Chernosmorodinovaya 7 had the highest growth rate among domestic yeasts. Comparative evaluation of life-sustaining activity parameteres, sugar fermentation activity and amino acids consuming activity had shown that race Red Fruit has the highest activity in all cases. Red Fruit had shown the same activity in fermenting raspberry and black currant pulp. Minimal methanol concentration was found in the samples fermented by Malinovaya 10 and Chernosmorodinovaya 7. It was stated, that the yeast consummation of amino acids depends on the yeast race and the physicochemical content of raw material. While fermantation the raw material using "Red Fruit", regardless the kind of the raw material, concentration of glycine, threonine, phenylalanine and lysine was minimal. Depending on the used yeast race the value of ratio higher spirits C3 to C4-C5 had changed. Fermented pulp samples with higher the value of this ratio had better organoleptic characteristics. Basing on the research findings, Red Fruit and Malinovaya 10 are recommended for raspberry pulp fermentation and Red Fruit and Chernosmorodinovaya 7 - for black currant pulp. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Peschanskaya Violetta Aleksandrovna; Dubinina Elena Vasilievna, Candidate of Technical Science; Trophimchenko Vladimir Aleksandrovich, Candidate of Technical Science All-Russia Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center of Food Systems of RAS, 7 Rossolimo str., 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
Fedorenko B.N.Innovative Heating Energy Recuperation System for Manufacturing of Beer Wort
| P. 32-35 | Key words: mashing; wort boiling; beer wort; recuperation; secondary steam heat; energy battery; energy saving. Abstract: The steady growth of energy prices requires effective solutions when using them. In brewing, this is especially true for the stage of obtaining beer wort, since the cost of heat energy is particularly high there. At present, energy saving systems with accumulation of thermal energy are widely used. In such systems, the heat of the secondary vapor obtained by boiling the beer wort is captured in the heat exchanger-condenser and stored in a storage tank from which this heat can be used to heat the process media, in particular the filtered beer wort fed to boiling. An innovative energy-saving system is described, in which the heat released in the process is captured more fully, including at the cooling stage of the hopped beer mash. A larger reserve of thermal energy in the energy storage makes it possible to use it for heat treatment of grainy grain products. The design features of the mash and energy storage devices used in the innovative system of energy saving are summarized and its technical and economic advantages are summarized. Authors: Fedorenko Boris Nikolaevich, Doctor of Technical Science, Professor 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. |
Minaeva L.V., Minaeva T.V., Kravcova E.V.The Optimal Shape of the Blade Working Body for the Dynamic Grinding of Citrus Fruits
| P. 36-38 | Key words: dynamic crushing; moving the cutting; a lemon; citrus fruits; a smoothie; blade working body. Abstract: In the manufacture of juice drinks, are widespread grinding processes that have a decisive impact on the quality of both raw materials and finished beverage. This article provides an analysis based on the study of the theoretical foundations of the cutting process and in particular the process of dynamic crushing of citrus fruit using the blade tool. An overview of types of grinding at different relative movement of the cutting tool and the product (chopping and moving the cutting). A study of physical-mechanical and structural properties of a food product (lemon), influencing the grinding process, the optimum process parameters on the basis of which it is possible to establish the impact on the main characteristics of the process of constructive and technological parameters. Based on the analysis of cutting process experimental and theoretical research, put forward recommendations for improving the grinding process of citrus fruit, of its modes and to determine the optimal shape of the blade of the working body of the chopper. Authors: Minaeva Lidiya Viktorovna, Post-graduate Student; Minaeva Tatiana Viktorovna, Post-graduate Student; Kravcova Evgeniya Vladimirovna, Post-graduate Student Saint-Petersburg National Research University of Information Technologies, Mechanics and Optics, 49 Kronverksky pr., Saint-Petersburg, 197101, 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. |
INFORMATION
List of Articles Published in the Magazine "Beer and Beverages" in 2017