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Rambler's Top100

Beer and beverages №3/2018

NEWS

EVENT

International Forum "BEER-2018" in Sochi

INDUSTRIAL MARKETING

The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2018.

MODERN TECHNOLOGIES for the PRODUCTION of BEER and BEVERAGES

Guernet M.V., Kobelev K.V., Gribkova I.N., Horosheva E.V.Biosorbent Application in Brewing. Part I. Investigation of Zinc Biosorption Conditions

P. 12-15 Key words: biosorption; fermentation; microorganisms; microelements; sorbents.
Abstract: In the brewing industry, a lot of research has been devoted to the influence of fermentation conditions on the formation of metabolites or secondary fermentation products - they take into account such technological factors regulation as the amino acid and carbohydrate composition of hopped wort, aeration at the main fermentation, apparatus features of fermentation apparatuses, the use of various fertilizing for yeast etc. The various nature biosorbent use in brewing, which possess selective sorption ability, has been studied relatively recently. Today, many biosorbent varieties are known: their production is based on sorbent-molecules, or on microorganisms or preparations based on them, which is justified, since it has a number of advantages. The main factor which influenced on microorganism culture choice for sorption in brewing is sorption without affecting the organoleptic and physicochemical beer parameter, the relatively easy separation of the biosorbent from the final product (beer), the possibility of traditional culture of microorganisms using for brewing, the development of wasteless technology. The authors provide literature data on the significant effect of trace elements on the yeast S. cerevisiae and conclude that it is important to control the macro- and microelement composition of the nutrient medium for yeast, especially zinc. This element is necessary for protein synthesis and multiplication of yeast cells. With its lack, the reproduction of yeast slows down, sluggish fermentation occurs, which leads to an incomplete recovery of diacetyl. Therefore, the interest of brewers in the maximum possible preservation of zinc contained in raw materials is understandable. It is known that its amount is constantly decreasing during the mashing process, and if it?s less than 0.1-0.15 mg/l, difficulties can arise with alcohol fermentation. Studies are given on condition selection for sorption of Zn2+ ions: sorbent concentration (0.05?%); sorption temperature (6??°C); the duration of sorption (30 min) and the sorption pH (6.0) under the conditions of succinic acid presence in the medium. Works on optimization of sorption and desorption of Zn2+ by the authors are continuing.
Authors: Guernet Marina Vasilievna, Doctor of Technical Science, Professor;
Kobelev Konstantin Viktorovich, Candidate of Technical Science;
Gribkova Irina Nikolaevna, Candidate of Technical Science;
Horosheva Elena Vladimirovna
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Karpenko D.V., Zhitkov V.V., Orlov I.A., Sloveckij S.A.The Influence of Copper and Nickel Oxide Nanopreparations on the Proteolytic Activity of Light Barley Malt

P. 15-19 Key words: nanopreparations of copper and nickel oxides; nanotechnologies; proteolytic activity; light barley malt enzymes.
Abstract: The article continues a series of publications devoted to the study of nanoparticles and nanopreparations effect on raw materials, auxiliary materials and technological processes of fermentation productions, particularly brewing. The results of experiments to determine the dependence of light-colored barley malt proteases activity in the extract from the grain of the concentration of nickel and copper oxides of nanopreparations which are contain in the model reaction medium are presented; the concentrations of nanopreparations were varied in the range of 0.1 to 2.0 mg/cm3 of the reaction medium. Concentrations of nanopreparations in the presence of which a weak positive effect was observed are given. It was found that an increase of the content of nanoparticles of both types led under conditions of experiments to a decrease in the proteolytic activity of malt extracts by 20-30??% compared to the control variant, the reaction medium of which did not contain nanopreparations. The results of experiments to determine the effect of the duration of light-colored barley malt proteases and of copper and nickel oxides nanoparticles contact in the reaction medium on the change in the concentration of amine nitrogen as a substrate (gelatin) hydrolysis product, are also presented. It was found that the duration of contact is an important factor determining the effect of nanoparticles on plant protease proteases - as it increases, the effect of the presence of nanoobjects in the reaction medium increases, too. In addition, a conclusion based on the results of the first series of experiments was confirmed: depending on the concentration of nickel and copper oxides nanoparticles can exhibit both a positive and negative effects on the proteolytic activity of light barley malt.
Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Science, Associate Professor;
Zhitkov Vladimir Vladimirovich, Graduate student;
Orlov Il'ja Andreevich, Student;
Sloveckij Stanislav Aleksandrovich, Student
Moscow State University of Food Productions,
11 Volokolamskoye 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Krikunova L.N., Peschanskaya V.A., Zakharov M.A.Researching the Process of Obtaining the Wort from Returnable Waste of Bread Production

P. 20-23 Key words: recyclable waste of bread-baking production; distillates; must.
Abstract: Expansion of the national raw material base for distillates production is a vital task for wine branch enterprises; it allows solving the problem of import substitution. Present work is dedicated to the analysis of biochemical composition of different kinds of bread baking production recyclable waste and it's influence on the process of obtaining saccharified wort. For this work recyclable waste from Moscow enterprises were taken as a raw material. Biochemical composition study included measuring the total moisture, total carbohydrates, sugars profile, total proteins, total soluble proteins, total amino nitrogen, total aches. Sugars profile was determined by micro-HPLC method on "AgilentTechnologies 1200 Series" (Agilent, USA). It is stated that starch content in the samples made of wheat flour is 61.2 to 66.3??%, in the samples with rye flour added - 47.7-54.8??%. It is shown that mass concentration of proteins and ashes in the samples made with rye flour is 2.0-3.5 and 1.2-1.3 times more than in the samples made of wheat flour. Total fermentable carbohydrates content correlates with raw material starch content. It is shown that rye-wheat bread processing is characterized by a decrease of purity, compared to the bread samples made of wheat flour. Solid content share, passing into the liquid phase doesn't depend on the type of the recyclable waste and rages within 87.6-90.7??%. A share of starch, contrariwise, depends on the type of processed raw material. For samples made of wheat flour it is 97.9-99.5??%; for samples made of wheat and rye flour mixture - 85.0-89.4??%. Present work has shown a promising outlook of using the waste products of bread production as a new nonconventional starch-containing raw material for distillates production.
Authors: Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor;
Peschanskaya Violetta Alexandrovna;
Zakharov Maxim Alexandrovich, Candidate of Technical Science
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for 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.



Shamova M.M., Avstrievskikh A.N., Vekovtñev A.A.Designing of Technologies, Formulations, Commodity Assessment of Concentrate, Made on the Basis of Chaga Mushroom "Chaga Cell Sap"

P. 24-30 Key words: ñhaga mushroom; cell sap; ultrasonic extraction; chromogenic complex.
Abstract: Chaga is a unique plant, it grows from a small spore to a big mushroom. It grows on the white birch trunks, gets useful needed components from the birch. All of these components are necessary for valuable life activity of body. Its amazing properties were known in ancient times, so it was widely used in traditional medicine. It helps normalize and restore metabolic processes in body, it is also widely used in the treatment of diseases of the oral cavity, such as periodontitis. It has a fast healing and restoring effect on the skin cells, so it is used also as a component of tablets and ointments, which are intended for the treatment of skin. Chaga helps other medical agents and drugs to be absorbed and digested better, consequently it is frequently recommended as an addition to traditional therapies. Its active components restore the protective functions of the body, which help to cope faster with the disease. In addition, timely mushroom therapy stops the development of cancer cells. Chaga properties have formed the basis for the development of a beverage concentrate, based on chaga and other plant components. It has been designed an ultrasonic technology on the basis of rapid freeze-quench method in order to extract the active substances from the raw Chaga mushroom, and also it has been selected suitable technological regimes and parameters to maximally preserve the original properties. After extraction of cell sap, the product will be thickened and forwarded to beverage production lines. It has been designed the technology of making beverage concentrate on the basis of Chaga cell sap, adding other extracts to enhance functional properties of beverages. The normative and technical documentations, including Specifications and Manufacturing Instructions for the manufacturing of beverages as well, obtained product Declaration of Conformity, and also it has developed needed advertising supporting information. The content of chromogenic complex, as the main active substance of Chaga, is normalized in the product. The technology of making beverage concentrate on the basis of Chaga includes: training of the personnel - preparation and staging of equipment - preparation of raw materials and their dosing - ultrasonic extraction of plant raw material - vacuum evaporation of liquid extract - mixing the component as in formulation and their evaporation - product quality control - packing, labeling, packaging - storage. This study was carried out at the Science and Production center of "Artlife" and Tomsk Agricultural Institute - the branch of FSBEI HPO Novosibirsk State Agricultural University. The purpose of our study was to make toothsome and tasty beverage on the basis of plant raw material - Chaga mushroom with maximum preservation of all of its active substances by ultrasonic extraction technology, and also blending and mixing it with other plants extracts to enhance the functional properties of beverage.
Authors: Shamova Maria Mikhailovna, Candidate of Technical Science
Tomsk Agricultural Institute - Branch of Novosibirsk State Agricultural University,
19, K. Marksa Str., Tomsk, 634050 Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Avstrievskikh Aleksandr Nikolaevich, Doctor of Technical Science;
Vekovtñev Andrey Alekseevich, Candidate of Technical Science
Artlife LLC, Science and Production center of "Artlife",
8/2 Nakhimova Str., Tomsk, 634034, 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.



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

Osadko M.I. Virginia Dare - Extracts and Flavors for Drinks

TECHNOLOGY

Novikova I.V., Murav'ev A.S., Lankina A.K., Moskalev V.A.Prescription Impact on the Sensory and Physico-chemical Properties of the SAISON Beer Style

P. 34-38 Key words: yeast; mini-brewery; saison beer; beer aging; hops.
Abstract: The article presents an assessment of the impact of the used types of brewer's yeast and hops on the physico-chemical and organoleptic characteristics of aged Beers in the Saison style. The aim of the work was to establish the influence of the process of long aging of beer on the change of physico-chemical and sensory characteristics of two varieties of beer, prepared with the use of different recipes based on the experimental basis of the Nelzha Brewery, in the implementation of the regime of aging samples for 90-180 days. Aging was carried out at a temperature of 4...6 °C for 80 (170) days and at 2 °C - 10 days. In the first recipe changes in taste and its mitigation in the direction of the balance of "acid-sweetness" was due to the formation of phenolic components of yeast, hop bitterness at the same time had a spicy character. For high hopped sample during the process of aging the transition of sweet profile from invisible in the beginning, to a more honey at the end is highlighted, also the general balance of sweet and bitter components - mitigation by herbaceous notes of hops and overall bitterness. The aroma and common sense of both samples show an increase in the degree of carbonation and full flavor. The results of determining the dynamics of changes in volatile components of beverages correlates with sensory indicators identified in the organoleptic evaluation, so there was an increase in the concentrations of ethers responsible for the taste and bouquet of beverages. Aging also had an impact on the concentration of linalool - compound, responsible for the aroma of hop. In general, its content decreased slightly in both samples, which had a positive impact on overall assessment of the aroma and bitterness of beverages.
Authors: Novikova Inna Vladimirovna, Doctor of Technical Science, Associate Professor;
Murav'ev Aleksandr Sergeevich, Candidate of Technical Science;
Lankina Anna Konstantinovna, Student;
Moskalev Vasiliy Anatol'evich, Student
Voronezh State University of Engineering Technologies,
19 Revolucii Av., Voronezh, 394036, 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.



Khokonova M.B., Kagermasov A.Ch.Criteria for Optimal Temperature Regime of Addition

P. 40-42 Key words: respiration rate; quality; laboratory must; conditions of addition; growing conditions; barley.
Abstract: Brewing uses barley malt of short ration. In such malt a sufficient number of enzymes with insignificant losses of starch. A higher diastatic capacity is possessed by malt of long ration, but the loss of starch in it is more significant. This malt is used, mainly in alcohol production, where it is only a saccharifying agent. In this regard, the problem of malting is the production of malt-rich malt, relatively pure microbiologically, with good dissolution of grain contents, and for brewing malt and with minimal loss of starch. In this regard, the purpose of the work was a comparative characteristic of the qualitative indicators of barley grown in various zones of the CBD and determining their suitability for malting under different temperature regimes. The difference in the quality of malt, obtained from the same barley in the factory under cold and warm conditions of addition, is given. Data on the biochemical properties of barley in various growth regions are graphically presented. It is expressed primarily in the reaction of barley to the temperature regime of germination. It is established that in all cases, the temperature increase worsens the quality of malt, lowers its extractivity, lengthens the time of saccharification, and increases the difference in the extractivity of fine and coarse grinding. Extractivity of malt compared with the extractivity of the initial barley in the cold regime in all cases is greater, and conversely, the extractivity of the malt obtained under warm conditions is less than the original barley. Thus, the conducted studies have shown that with the application and proper observance of the technology described above when processing barley from various zones of the republic, the duration of their clamping is reduced.
Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science, Professor;
Kagermasova Anzhelika Chamalovna, Candidate of Agricultural Scienñe, Associate Professor
Kabardino-Balkarian State Agrarian University named after V.?M. Kokov,
1V pr. Lenina, Nalchik, Cabardino-Balkarian Republic, 360030, 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.



Rozina L.I., Pelikh L.A.Use of Immobilized Acetic Acid Bacteria in Production of Food Vinegar

P. 44-47 Key words: biological carrier; immobilization; methods of cells immobilization; beer dialysate; beer; vinegar; acetic acid bacteria.
Abstract: The article gives an overview of the current state of production of biochemical food vinegar, using immobilized acetic acid bacteria (AAB). To obtain special types of natural vinegar, special raw materials are used today, which is what the final product is called, for example, wine vinegar (in France and Italy), malt vinegar (in England), coconut vinegar (in the Philippines, Southeast Asia, in the south regions of India), rice vinegar (in China), raisin, honey, from tropical fruits. The main methods of obtaining biochemical vinegar include deep and circulating (surface). The deep method is based on the principle of cultivation of acetic acid bacteria directly in the aerated medium. The circulatory method of cultivation is characterized in that acetic acid bacteria are fixed on a solid carrier and the nutrient fluid is constantly circulated from top to bottom through the carrier. Physiological and morphological signs of cells under immobilization undergo significant changes. Immobilization also affects on the enzymatic activity, the rate of reproduction, the intensity of biochemical processes. There are physical, chemical and mechanical methods of cells immobilization. Currently, most large-scale microbiological processes use cells, sorbed on different carriers, which is associated with advantages of adhesion immobilization, such as cheapness, universality, the absence of stress effects on cells and ease of implementation. In the All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry developed a method for the production of apple vinegar with a movable nozzle, in which the deep method is combined with the use of a special nozzle. The nozzle, while suspended in the upper part of the wine material and rotating under the action of air flow, immobilizes on its surface AAB, which significantly increases their physiological activity.
Authors: Rozina Larisa Il'inichna, Candidate of Technical Science;
Pelikh Lyudmila Alekseevna
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.?M. Gorbatov Federal Research Center for 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.



Semipyatniy V.K., Ryabova A.E., Egorova O.S., Vafin R.R.Experimental Modeling Optimization: New Beverages Recipes Compositioning by Statistical Approach

P. 48-51 Key words: mathematical statistics; regression; drink recipe.
Abstract: The classical method of modeling new beverage formulations using a mathematical approach is considered in the article, methods for optimizing the experiment in the construction of recipes are indicated. Analytical arguments are given for using the technique of experimental design. Reference information is provided on the scope of confidence intervals, criteria and statistics, which are of the most common value in the development of new recipes and technological methods for the production of beverages. Separately, methods are given for constructing tables of experimental plans, indicating the optimal number of test points, that minimize the material and human costs of obtaining experimental data. The above mentioned methods are considered in conjunction with an applied example from the field of recovery processes in the beverage industry in relation to dairy products: the calculation of the optimal technological regime for the production of beverages using mathematical statistics. The example contains comprehensive information on the stages of constructing experimental plans, lists the methods of mathematical processing, in particular, the screening of anomalous data after the calculation of the range of data, the use of the Cochrane criterion to confirm the fact of the accuracy of the experiments, the use of the Fisher criterion to establish the adequacy of the resulting equation. The calculation of the regression model is carried out, the resulting equation reduced to the interval [0, 1] of input data is presented, representing the dependence of the mass fraction of the dairy product in solution on the temperature and dissolution time. Example is illustrated with graphical analysis of the results of regression modeling and a table of the full factorial design of the experiment for a quadratic model with two factors.
Authors: Semipyatniy Vladislav Konstantinovich, Candidate of Technical Science;
Ryabova Anastasiya Evgen'evna, Candidate of Technical Science;
Egorova Olesya Sergeevna;
Vafin Ramil' Rishadovich, Doctor of Technical Science
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.?M. Gorbatov Federal Research Center for 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. , 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 CONTROL

Medrish M.E., Abramova I.M., Polyakov M.A., Savel'eva V.B., Priemuhova N.V.The Study of Non-volatile Impurities in Aged Grain Distillates and Alcoholic Beverages Made on Their Basis

P. 52-55 Key words: whiskeys; aged grain distillates; high-performance liquid chromatography; spectrophotometric detector; phenolic compounds; furan compounds.
Abstract: The main task in the production of alcoholic beverages from seasoned grain distillates is to improve their quality and combat falsification. The most popular and popular drink, prepared from seasoned cereal distillates are whiskey. In the work, impurities of phenolic and furan compounds are studied in aged grain distillates formed during the aging of distillates in contact with oak wood. Impurities were determined by high performance liquid chromatography. Phenolic and furan compounds were determined by an HPLC method with spectrophotometric detection that makes it possible to simplify the procedure for determining the content of phenolic and furan compounds in alcoholic beverages obtained from aged cereal distillates. Various samples of aged grain distillates and beverages from them-whiskey were analyzed. As a result of the conducted studies, it was found that the ratio of vanillin / lilacaldehyde in the analyzed whiskey samples was on the average in the range of 0.1-2.7. According to the literature data, the vanillin / lilacaldehyde ratio for Scotch blended whiskey averages 0.4-0.6. This ratio indicates the complete decomposition of lignin, and, the longer the residence time of whiskey, the less the ratio of vanillin / lilacaldehyde. The ratio of vanillin / vanillic acid was in the range 0.1-8.0. According to the literature data, the vanillin / vanillic acid ratio for Scotch blended whiskey is 0.9-3.1. In most samples of whiskey, 5?methylfurfurol is found, it is present in the sugar color composition. The presence of 5?HMF, vanillin and lilacaldehyde, guaiacol indicates that good quality spirits. Studies have shown that the content of phenolic and furan compounds in aged grain distillates and alcoholic beverages obtained from these distillates allows to determine the authenticity of alcohol products.
Authors: Medrish Marina Eduardovna, Candidate of Technical Science;
Abramova Irina Mikhaylovna, Doctor of Technical Science;
Polyakov Viktor Antonovich, Doctor of Technical Science, Academician of RAS;
Savel'eva Vera Borisovna, Doctor of Technical Science;
Priemyhova Natal'ya Vladimirovna
All-Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food, Biotechnology and Food Safety,
4 B, Samokatnaya Str., 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.



Sevost'yanova E.M., Danilyan A.V.Overview of the Methods of "Accelerated Aging" to Justify Expiration Datesproducts of Nonalcoholic Industry

P. 56-59 Key words: non-alcoholic beverages; mineral water; prediction of shelf life; shelf life; accelerated aging; express method.
Abstract: Shelf life is one of the most important indicators of the quality of the finished product. To determine the shelf life of products of the nonalcoholic industry, it is necessary to have information reflecting the change in their properties when stored under standard conditions. At the same time, for a number of food products, express methods have been developed for predicting the expiration dates (biscuits, confectionery, vegetable oils, dairy products and some others), which can save considerable time and predict certain quality indicators and the shelf life of products, especially newly developed with a long shelf life. These methods can be used in relation to a limited list of products for which methods for predicting quality have been developed. For the production of nonalcoholic industry, methods for predicting the expiry date by indices have been developed: reduction of the mass fraction of flavonoids and tannins, anthocyanins and the total content of phenolic substances, change in organoleptic parameters (color, flavour, taste). Carrying out kinetic studies of the spoilage process was carried out under predetermined conditions, which ensured a high intensity of the process. Basically, all the studies were based on measuring the process speed, which depends both on the external (temperature, light, pressure, etc.) and on internal factors (concentration, pH, etc.). The temperature of "artificial aging" should exceed the standard storage temperature by at least 10?°C. To shorten the duration of experimental studies, all tests were carried out at a temperature substantially higher than its possible values during the actual storage of the product. The maximum experimental temperature for drinks should not exceed 60?°C. The development of an express method for predicting the shelf life of mineral waters of various hydrochemical types is an important scientific task for the non-alcohol industry.
Authors: Sevost'yanova Elena Mikhaylovna, Candidate of Biological Science;
Danilyan Armen Vladislavovich, Candidate of Technical Science
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.?M. Gorbatov Federal Research Center for 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.



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RAW AND OTHER MATERIALS

Volkova T.N., Selina I.V., Sozinova M.S.Bipolaris Sorokiniana and Epicoccum Nigrum. Changes in Mycobiota of Barley Grain During 2001-2017

P. 62-67 Key words: Alternaria spec.; Bipolaris sorokiniana; mycobiota of grains; monitoring; malting barley; Epicoccum nigrum.
Abstract: The paper deals with some changes in mycobiota of malting barley grains which was studied during the monitoring which was held in 2001-2017. The samples of fresh barley (1-3 months after harvest in Central Federal District of Russia) were collected from batches purchased by Russian malt plants. 103 samples of domestic barley and 11 samples of imported barley for comparison were included in this study. Analyses of grain mycobiota were performed according to the recommendations of EBC Analytica Microbiologica Sub Committee. Contaminating level of the sample with each of the species (%), the frequency of species isolation in different samples (%), and infestation load (in conventional units) were detected. It was found that the following species were always presented in each sample and can be attributed to the obligate mycobiota: Alternaria spp., represented by species "complex of A. alternata" or "complex of A. infectoria"; Bipolaris sorokiniana (teleomorph - Cochliobolus sativus); Epicoccum nigrum; Cladosporium spp. (species C. herbarum, rarely C. cladosporioides) and Fusarium sporotrichioides. Alternaria spp. (maximum 98??%, average 65??%) and Bipolaris sorokiniana (maximum 98??%, average 51??%) were dominant by the level of infestation in 2001-2008, and a high negative correlation was noted between infestation level of Alternaria and the infestation level of Bipolaris (r = -0.92, for n = 38). A significant reduction in infection with Bipolaris was observed in 2009-2015, on average from 51 to 21??%. At the same time, Alternaria retained and even strengthened its dominant positions (average 77??%). In 2017 the average index for Bipolaris decreased by 3??%, and in 40??% of samples Bipolaris was not found. In addition, for 2001-2017 there was an increase in infestation with Epicoccum nigrum from 17 in 2001-2008 to 39??%, and, in some samples, to 70??%, in 2009-2017. In this respect, the quantitative and qualitative composition of mycobiota approached that of imported barley. In the period from 2001 to 2017 there was a complete ousting of domestic cultivars of malting barley and their replacement with imported cultivars. Perhaps, the changes that were occurred in the composition of barley grain mycobiota, were determined by the changes in cultivars material. Genetic features of new cultivars provide alternative forms of interaction with the indigenous microbiota. Comparison of the biological features of Bipolaris sorokiniana and Epicoccum nigrum, important for malting barley, allows us to conclude that the changes that occurred in the species composition of grain mycobiota should be considered soon as positive.
Authors: Volkova Tat'yana Nikolaevna, Candidate of Biological Science;
Selina Irina Vasil'evna;
Sozinova Marina Sergeevna
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Fishchenko E.S., Palagina M.V., Baturina A.A., Tekuteva L.A., Zolotova V.I.Development of the Formulation of Alcoholic Liqueurs Using Extracts from Plant Raw Materials of the Far Eastern Region

P. 68-71 Key words: liqueurs; plant raw materials; formulation; Eleutherococcus senticosus; Ðhellodendron Amurense.
Abstract: The study is devoted to the development of the formulation of alcoholic liqueurs using plant materials of the Far Eastern region, in particular extracts of Eleutherococcus senticosus and Ðhellodendron Amurense. In the production of liqueurs, vegetable raw materials containing high concentrations of extractive substances are widely used, and this, in the final analysis, causes their organoleptic characteristics. Wild plants differ in originality and originality of flavor, aromatic and other characteristics, and, moreover, are balanced in chemical composition: they contain high concentrations of biologically active substances. In this case, plants have concentrated reserves and are available for industrial billets. In developing the formulations, water-alcohol extracts of the eleutherococcus branches of the prickly and alcoholized infusion of berries of Amur corktree were used; as additional proofreaders of taste, color and aroma, the experimental samples were successively introduced: alcoholic infusion of peppermint, alcoholic infusion of lemon balm, aromatic alcohol of orange peels, alcoholic cinnamon infusion and vanillin, as well as sugar colors. To improve the consistency of liqueurs, citrus pectin was used at a concentration of 0.25?%, which provided a uniform consistency, thicker in comparison with the original sample, slightly turbid, but without sediment. Liqueur formulations have been developed in three different versions, differing in strength (17, 23 and 28?%), as well as organoleptic and physicochemical parameters. According to the results of the works, the shelf life of new liqueurs is fixed - 12 months from the day of bottling at a temperature of 10 to 25 °C and relative humidity of not more than 85?%. New liqueurs were named "Nectar of the taiga" (in assortment) (STO-DVFU-02067942?014-2016), their release will allow to expand the assortment of high-quality alcoholic products.
Authors: Fishchenko Evgeniya Sergeevna, Candidate of Technical Science, Associated Professor;
Palagina Marina Vsevolodovna, Doctor of Biological Science, Professor;
Baturina Aleksandra Aleksandrovna, Candidate of Technical Science;
Tekuteva Lyudmila Aleksandrovna, Candidate of Technical Science, Associated Professor;
Zolotova Valentina Ivanovna, Doctor of Economial Science, Professor
Far Eastern State University,
10 Ajax Bay, Russky Island, Vladivostok, 690922, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Oganesyants L.A., Peschanskaya V.A., Dubinina E.V. Improvement of Quality Assessment of Table Wine Materials for Sparkling Wines

P. 72-75 Key words: quality assessment; indicators of physical and chemical composition; table wine materials for sparkling wines.
Abstract: The article is devoted to the problems of assessing the quality of table wines, which are using as the raw materials of the sparkling wines. The article contains an assessment of the current requirements for physical and chemical parameters of these wine materials in the regulatory documentation and justifies the need for the introduction of additional indicators in order to obtain high quality finished products, as well as the prediction of its quality characteristics to the stage of secondary fermentation. The data obtained as a result of previous studies on the effect of the oxidation-reduction potential of the wine material on the quality of the finished sparkling wine are presented. It is shown, that depending on the qualitative composition of organic acids and their ratio in the original wine material, including their unbalanced composition can leads the taste of ready sparkling wines changes, to the appearance of roughness and foreign flavors, which reduces the organoleptic evaluation of the product. The data on the influence of the concentration of nitrogen compounds, including individual amino acids and mineral nitrogen contained in the wine materials, on the process of secondary fermentation, as well as on the foamy and sparkling properties of sparkling wines, have been presented. The importance of such physical and chemical index of wine material as dynamic stability of the two-sided film, the value of which largely depends on the content of surfactants, has been shown. Based on the analysis of information material and our own research is suggested as objective evaluation criteria of table wine materials for sparkling wines to use additional indicators of composition, including pH and redox potential, life time (dynamic stability) bilateral film the wine of the mass concentrations of amine and ammonia nitrogen, amino acids, volatile compounds, organic acids, phenolic compounds, glycerol, ash and its alkalinity.
Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS;
Peschanskaya Violetta Aleksandrovna;
Dubinina Elena Vasil'evna, Candidate of Technical Science
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for 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. , labcognac@mail. ru, This email address is being protected from spambots. You need JavaScript enabled to view it.



Abramova I.M., Golovacheva N.E., Kalinina A.G., Morozova S.S., Medrish M.E., Shubina N.A.The Influence of Complex Food Additives "Panty Maral" and "Kedrovnik" on Reducing the Toxic Potential of Alcoholic Beverages

P. 76-80 Key words: alcoholic beverage; complex food additives "Panty Maral" and "Kedrovnik"; ethyl alcohol withdrawal syndrome.
Abstract: The influence of complex food additives "Panty Maral" and "Kedrovnik" on the current-alcoholicity of alcoholic beverages has been studied. The study was carried out by the method of chronic, forced intoxication of animals (mongrel male rats) with solutions of ethanol with additives "Panty Maral" and "Kedrovnik" in comparison with a solution of ethyl alcohol without additives ("Initial sorting"). The evaluation was carried out on the basis of specific indicators of the withdrawal of ethyl alcohol in three time intervals after the last introduction of ethanol solutions to rats - 10, 13, 16 hours, and also after 36 hours, when the symptoms of withdrawal are supposed to be minimal or disappear altogether. Each of the indicators has a certain score, corresponding to the severity of its manifestation. The obtained results testify to the most favorable dynamics of the decrease in the parameters of the ethanol cancellation syndrome in the case of intoxication of animals with a solution of ethanol containing the "Kedrovnik" additive - by 16 hours the total score of the indicator was 0.9±0.9, which significantly differed from that in animals intoxicated with solution ethyl alcohol without additives (11.3±2.0). Somewhat worse, but also significantly compared to the "Initial Sorting", the additive "Panty Maral" showed itself. The survival rate of animals, both during the intoxication period and during the period of ethyl alcohol withdrawal, was higher in groups of animals intoxicated with ethanol solutions containing these additives compared to the "Initial Sorting". Thus, it is shown that solutions of ethyl alcohol containing these complex additives reduce the severity of the manifestation of the withdrawal syndrome, increase the survival of animals and improve their physical status.
Authors: Abramova Irina Mihajlovna, Doctor of Technical Science;
Golovacheva Natal'ya Evgen'evna, Candidate of Technical Science;
Kalinina Anna Georgievna, Candidate of Biological Science;
Morozova Svetlana Semenovna, Candidate of Chemical Science;
Medrish Marina Eduardovna, Candidate of Technical Science;
Shubina Natal'ya Aleksandrovna
Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food, Biotechnology and Food Safety,
4 B, Samokatnaya Str., 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. , 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.



Ferzauli A.I.Using Extracts of Plant Raw Materials and Secondary Resources of Winemaking in the Technology of Non-alcoholic Beverages

P. 82-85 Key words: analysis; anthocyanins; pomace; cations; acids; composition; extract.
Abstract: The problem of naturalness and improvement of quality indicators is relevant for many foods, including non-alcoholic beverages, as shown in the study. The purpose of the work is to study the chemical composition of extracts of wild plant material, grape pomace red grape varieties and assess the possibility of their use in the technology of non-alcoholic beverages. The works were carried out in the Central Scientific Center of the North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-making. Methods of research used traditional, capillary electrophoresis, atomic absorption. The general stock of biologically active components in the collections of dry wild-growing raw materials of thyme, oregano, nettle, echinacea, clover meadow, milk thistle, fern Orlyak. Mass concentrations of potassium, sodium, calcium, iron, magnesium, and ammonium cations in the extracts were determined. The maximum content of organic acids was found in the extract from the fern. A study was made of the influence of the conditions for obtaining extracts from grape pomace of red grape varieties, and the control of the process was the accumulation of dry substances. It has been found that the use of an acidic medium for the extraction increases the extraction of the following extractive substances - alkali metal cations, tartaric acid, anthocyanins, regardless of the used pomace - sweet or fermented. The obtained extract of red grape varieties had a bright red color in a slightly acidic medium and can be used as a natural corrective dye in the formulations of functional or non-alcoholic beverages. The author believes that extracts from wild-growing raw materials can be used along with traditional ingredients to increase the content of biologically active substances of non-alcoholic beverages.
Authors: Ferzauli Aset Isaevna, Postgraduate
North Caucasian Federal Research Center of Horticulture, Viticulture, Winemaking,
39, 40-let Pobedy Str., Krasnodar, 350901, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shanenko E.F., Mukhamedzhanova T.G., Churmasova L.A., Indisova G.E., Pakhomova A.N.The Development of Concentrates for New Vitaminized Dietary and Preventive Drinks Based on Jerusalem Artichoke

P. 86-89 Key words: bifidobacteria; vitamins B6 and K; concentrate; lemon acid; increased biological value; products of functional orientation; Jerusalem artichoke; fructooligosaccharides; beta-carotene.
Abstract: At present, there is a sharp increase in the incidence of atherosclerosis, diabetes, obesity and other diseases associated with metabolic disorders. Data on directed research on the development of technology for the production of new vitaminized products of functional orientation are presented. These studies are due to the need to create products of dietary nutrition. Perspective raw materials - Jerusalem artichoke, which includes components that favorably influence the processes in the human gastrointestinal tract: dietary fiber, which has a diverse physiological effect on the human body; fructooligosaccharides used by bifidobacteria and accelerating their growth, since they possess anticarcinogenic and cholesterol-lowering properties. It is known that bifidobacteria synthesize vitamins: thiamine, riboflavin, vitamins B6 and K and some amino acids. In order to preserve the properties of the Jerusalem artichoke, its treatment regimes and technology have been developed that allow the creation of dehydrated products of Jerusalem artichoke, which have an increased biological value due to the introduction of beta-carotene. The tubers of Jerusalem artichoke were steamed, cooked and processed with microwave radiation. During cooking, acidification with citric acid was additionally used. The developed technology allows obtaining a new product with high biological value, which can be used as an independent product of dietary nutrition, and as a concentrate for obtaining beverages.
Authors: Shanenko Elena Feliksovna, Candidate of Biological Science, Associate Professor;
Mukhamedzhanova Tatiana Georgievna, Candidate of Technical Science, Associate Professor;
Churmasova Lyudmila Alekseevna, Candidate of Technical Science, Associate Professor;
Indisova Galina Evgenievna, Candidate of Technical Science, Associate Professor;
Pakhomova Anna Nikolaevna, 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.



Kovaleva I.L.Polycomponent Concentrate "Prior" and a Drink Based on It, Contributing to Endoecological Recovery of the Population

P. 90-92 Key words: soft drink; hydrolysis; polycomponent concentrate; plant raw materials; concentration; extract.
Abstract: The article is devoted to the expansion of the assortment of functional food products. It is noted that the environment affects the endoecological state of the body. All people are exposed to ionizing radiation. These are X-ray examinations, and radiation therapy, and building materials. All these factors contribute to the formation of reactive free radicals. They damage the cells of the body. The author notes the need to create natural soft drinks that contribute to endoecological recovery of the population. It is known plant raw materials that contain a complex of nutrients that can reduce the number of free radicals. Based on the analysis of the literature, a raw material was selected that is capable of exhibiting radioprotective properties. The composition of selected plant mixture agreed and approved by scientists of "Russian Scientific Center of Medical Rehabilitation and Health Resort" of the Russian Federation Ministry of Health. Mass ratio of extractive substances of plant mixture components is given. To obtain the extract from the plant mixture, a basic technology based on biocatalysis was used. The main parameters of the technological process are given: ratio of solid and liquid phases, pH, hydrolysis time, temperature, duration of assimilation of extract. The parameters of thickening of the extract for obtaining a polycomponent concentrate are given. This concentrate was used as a basis for creating a soft drink. The expediency of adding propolis tincture and biologically active additive "Erakond" to enhance the functional properties is emphasized. Data on the ratio of extractive substances of the constituent components of the drink "Prior" are given. The content of extractive substances of plant raw material, potentially capable of demonstrating radioprotective action, is indicated. The content of amino acids, common phenolic compounds, B vitamins, micro- and macro elements in 1 dm3 of the drink "Prior" was determined. The given data of analytical researches show presence in a drink of a rich natural complex of nutrients. It is potentially capable of providing a functional, including radioprotective, effect on the human body. The soft drink "Prior" is a socially significant product. It expands the range of soft drinks with a preventive health-improving effect.
Authors: Kovaleva Irina L'vovna
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for 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.



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