Beer and beverages №1/2019
NEWS
EVENT
XXIII International Contest "The Best: Beer, Sof Drink, Mineral, Drinking Water of the Year"
IV International Exhibition BevialeMoscow 2019
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-December, 2018
Oganesyants L.A., Panasyuk A.L. The World Trade Development by Wine in the New Millennium
Khokonova M.B., Adzhieva A.A. Making the Best Decision on the Complex Several Criteria when Choosing a Bread Kvass
| P. 18-21 | Key words: quality; production criteria; mathematical modeling; varieties; object functioning; bread kvass. Abstract: This work is devoted to the study of criteria for optimal evaluation and decision-making in the field of the enterprise in order to predict future income in the production of bread kvass. The article highlights the problem of decision making under risk. In the current economic situation in the enterprise management system, mathematical methods for optimizing production processes are increasingly used. We chose the most preferable type of product for the consumer that will be able to provide the company with maximum profit. It is necessary to minimize the cost of one bottle of kvass and get the maximum amount of solids, organoleptic properties and volume. It has been established that according to the method of multidimensional optimization, it is more profitable for an enterprise to produce Khlebny kvass. Thus, a fair is a compromise for which the relative level of quality reduction according to one or several particular criteria does not exceed the relative level of quality improvement according to the other particular criteria. All private criteria are considered equivalent. It was revealed that after considering all the criteria for kvass, it would be beneficial for the enterprise to produce: "Khlebny with additives" kvass, since it will be most preferable for the consumer. A similar formulation of decision making and the considered methods for solving it can be used in any field of activity of an enterprise in order to forecast future incomes. Authors: Khokonova Madina Borisovna, Doctor of Agricultural Science; Adzhieva Aida Anatol'evna, Doctor of Physical and Mathematical Science 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. |
TECHNOLOGICAL INNOVATION IN THE INDUSTRY
Karpenko D.V., Pozdnjakova I.Je. Effect of Nanopreparations on the Cellulolytic Activity of Microbial Enzyme Preparations
| P. 22-25 | Key words: influence of nanopreparations on the activity of cellulases; nanopreparation of titanium dioxide; nanopreparations of copper and nickel oxides; preparation of multilayered carbon nanotubes. Abstract: The article presents the results of studies of the influence of several types of nanoparticles (nickel and copper oxides, titanium dioxide, multilayered carbon nanotubes) present in the reaction medium on the activity of cellulases of the enzyme preparation of microbial origin "Cellolux-A". The effect of the presence of nanoparticles was evaluated by the change in cellulolytic activity (C1) compared to the control, using filter paper as the substrate. The range of variation of the nanoparticles concentrations in the reaction medium depended on the type of nanopreparation. It was found that the activity of cellulases of microbial origin essentially depends on the type of nanoparticles and their concentration in the reaction medium, both. It was determined that at all considered concentrations (0.1-5.0 mg/cm3) titanium dioxide has a positive effect on the activity of cellulases on filter paper, up to more than fivefold activation at the maximum of the used contents. In the presence of multilayered carbon nanotubes, cellulolytic activity varied in different directions, decreasing at the content of nanoparticles 0.1-1.0 mg/cm3 and increasing at 2.0 and 5.0 mg/cm3. Nanopreparation of NiO under the experimental conditions showed only positive effect on the cellulase of the microbial enzyme preparation, the greatest effect was achieved by the presence in the reaction medium of nanoparticles at a concentration of 5.0 mg/cm3 - more than 50??% in comparison with the control. Nanopreparation of copper oxide, on the contrary, had an inhibitory effect, which increased with increasing of nanoparticles content. On the basis of experimental data, a conclusion was made about the advisability of continuing research, in particular, determination of the dependence of cellulolytic activity on the presence of nanoparticles under conditions, close to the industrial ones. Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Science, Associate Professor; Pozdnjakova Irina Jeduardovna, Graduate 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. |
Shelehova N.V., Serba E.M., Shelehova T.M.Digitalization as a Factor of Improving Efficiency Alcohol Production
| P. 26-31 | Key words: cyber-physical systems; mechatronics; ontologies; software systems; robotics; digital production; ethyl alcohol. Abstract: At present, the role of global digital transformation, which is no longer an abstract trend, but represents the modern reality, is growing and is the most important lever for improving production efficiency. The article describes a possible approach to enterprise management, based on the application of the latest achievements of science and technology in the field of digital technologies. It is shown that the use of IT - technologies aimed at the development of automated production management systems is one of the priority, relevant and promising areas of research. The proposed solution to the problem of optimization of biotechnological processes for the production of ethanol through the creation of a cyber physical system control with application of the principles of artificial intelligence and the new generation of programs that use the concept of "ontology" for understanding the meaning of information resources. The choice of ontological approach to describe the model of the subject area of production of ethyl alcohol is substantiated. The basic tendencies of digitalization are revealed and it is established that one of the main factors constraining increase of profitability of production of rectified ethyl alcohol is insufficient development of digital technologies and cyber physical systems for management of processes of biocatalytic and biosynthetic transformation of grain raw materials in ethanol. It is revealed that the technological processes of ethanol production require the development of models of automation of these processes. The main directions of digitalization of food ethanol production based on the use of cyber physical systems, the Internet of things and cloud computing are formulated. It is shown that the digital transformation of industrial production will undoubtedly lead to an increase in technological support and improve the technological level of production, improve the organization of labor and increase the efficiency of biotechnological processes. Despite the fact that alcohol producers prefer "point" solutions, the prospect of digitalization is estimated very positively. The development potential of this direction is due to the rapid development of scientific and technological progress and the total transition to the technologies of "smart industries". Authors: Shelehova Nataliya Viktorovna, Doctor of Technical Science; Serba Elena Mikhailovna, Doctor of Biological Science; Shelehova Tamara Mikhailovna, Candidate of Technical Science All-Russian Scientific Research Institute of Food Biotechnology - a branch of the Federal Research Center of Nutrition, Biotechnology and Food Safety, 4b 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. |
Semipyatniy V.K., Khurshudyan S.A., Ryabova A.E., Vafin R.R., Petrov A.N.Experimental Criterion for Assessing the Energy Efficiency of Dissolution Processes in the Food Industry
| P. 32-36 | Key words: nomogram; production system; dissolution process; energy efficiency. Abstract: The paper discusses the processes in dissolution of the food industry and the losses associated with them from the point of view of the production system. The decomposition of the energy consumption of the processes into its components is given: the cost of technological processing, heating of water and dissipation of heat from the system to the external environment. The principal scheme for loss determination is given, and dissolution apparatuses are classified according to the principle of impact. An experimental stand is presented for the theoretical study of dissolution processes with a wide range of applicable dry products. The stand hydration unit imitates quasi-static conditions with no external mechanical effect due to the minimum fluid flow rate. A nomogram of heat balance is presented on the basis of the heat balance equation, which makes it possible to determine the amount of energy required to produce a reduced composition of a given temperature. Nomogram's software has been developed and implemented, which allows the operator to obtain data on the temperature balance of technological processes in real time. The principal scheme for constructing a criterion for estimating the energy efficiency of dissolution processes in the food industry is given: research under quasi-static conditions at the hydration site, fixing the dissolution time and the dry substances transferred to solution; obtaining additional data using the element of mechanical action; correction of the model with the calculation of the dissipation term; calculation of the nomogram of heat balance taking into account the required temperature of the composition; approximation of the received model on the production process. The heat balance equation is adjusted for the ability to add process components that require heat to the phase transition. Authors: Semipyatniy Vladislav Konstantinovich, Candidate of Technical Science; Khurshudyan Sergey Azatovich, Doctor of Technical Science, Professor; Ryabova Anastasiya Evgen'evna, Candidate of Technical Science; Vafin Ramil' Rishadovich, Doctor of Biological Science, Professor RAS 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, 119201, 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. Petrov Andrey Nikolaevich, Doctor of Technical Science, Academician of RAS All-Russian Scientific Research Institute of Preservation Technology - Branch of the Gorbatov's Federal Scientific Center for Food Systems of RAS, 78 Shkol'naya Str., Vidnoe, Moscow Region, 142703, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Sosjura E.A., Romanenko E.S., Esaulko N.A., Selivanova M.V., Aysanov T.S., Mil'tjusov V.E., German M.S., Guguchkina T.I.Development of Technology for the Production of Functional Beverages Based on Beer Wort
| P. 38-42 | Key words: alternative; drink; wort; technology; unabi. Abstract: Depending on the type of raw materials used, it is possible to achieve completely new interesting taste characteristics of the drink. So at present, there is a growing interest in drinks based on grain raw materials. The purpose of the work is the development of soft drink technology from alternative raw materials. The work was performed at Stavropol State Agrarian University (Stavropol). Research methods used traditional breweries. Wort was prepared from grain raw materials, on the basis of which the composition of the flavors of the drink was made. The optimal amount of dry matter wort is 9??%. The amount of Lemon-Lime flavor is 0.4 kg per 1000 kg of drink, the Mint flavor is 0.7 kg per 1000 kg of drink. The amount of concentrated apple juice was determined, at which the drink acquires a harmonious taste and has high persistence indexes. This amount is 1.05 kg of concentrated juice per 1000 kg of drink. Mass fraction of dry substances - 12?%, acidity - 1.9, active acidity pH - 5.5. A technological scheme of production has been developed, which includes traditional operations adopted in the food industry. Thus, the production of a drink is possible at existing enterprises of the beer and soft drinks industry without additional investments in equipment. The organoleptic and physico-chemical characteristics of the resulting beverage were studied. Authors: Sosjura Elena Alekseevna, Candidate of Technical Science, Associate Professor; Romanenko Elena Semenovna, Candidate of Agricultural Science, Associate Professor; Esaulko Nataliya Aleksandrovna, Candidate of Agricultural Science, Associate Professor; Selivanova Mariya Vladimirovna, Candidate of Agricultural Science, Associate Professor; Aysanov Timur Soltanovich, Candidate of Agricultural Science; Mil'tjusov Vladimir Evgen'evich, Candidate of Technical Science; German Mariya Sergeevna Stavropol State Agrarian University, 12, Zootehnicheskij lane, Stavropol, 355017 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. , masha. german. This email address is being protected from spambots. You need JavaScript enabled to view it. Guguchkina Tat'yana Ivanovna, Doctor of Agricultural Science, Professor North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making, 39, 40 years of Victory Str., Krasnodar, 350901 Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Peschanskaya V.A., Krikunova L.N.Comparative Characteristics of Methods of Production of Distillates from Jerusalem Artichoke
| P. 44-48 | Key words: fermented wort; distillation methods; dried Jerusalem artichoke; characteristics of distillates. Abstract: In the work for the production of distillates used dried Jerusalem artichoke. The composition of volatile components of fermented wort obtained by previously developed optimal regime parameters of preparation of raw materials for distillation was studied. The comparative characteristics of distillation methods: single and double. At the first stage of the work, the composition and content of the main volatile components of the fermented wort and raw alcohol obtained after the first stage of distillation were determined. It is established that in terms of absolute alcohol content of volatile components in raw alcohol increases by an average of 9.7??%. Increases the amount of acetaldehyde, methanol, enanthic esters, reduced higher alcohols and phenylethyl alcohol. It is shown that double distillation, in comparison with single distillation, is characterized by large losses of alcohol. They increase from 3.6??% to 5.2??%. It was found that in the process of distillation of fermented wort phenylethyl alcohol mainly remains in the waste production - bard. It is shown that the distillation process is accompanied by the formation of volatile components. Their number with a single distillation increases by 10??%, with a double - by 3.5??%. Double distillation is preferred from the position of acetaldehyde, but for the transition of higher alcohols in the distillate, the best result is a single distillation. We investigated the composition of volatile compounds of distillates. It is recommended to obtain a distillate from dried Jerusalem artichoke using a distiller of periodic action single distillation, which, in comparison with double distillation, allows, firstly, to simplify the process, secondly, to reduce the loss of alcohol, thirdly, to enrich the distillate with valuable components. Authors: Peschanskaya Violetta Aleksandrovna; Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor 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. |
Gribkova I.N.Some Aspects of Macro- and Microelements Use for Yeast Mineral Nutrition
| P. 50-52 | Key words: fermentation; the availability of mineral nutrients; yeast feeding; yeast; respiration; minerals. Abstract: In the brewing technology, the beer taste is formed by the vital activity of yeast due to secondary fermentation products formation. The formation of alcohol, esters, aldehydes, amino acids and other metabolic products intensity provides by carbohydrate, nitrogenous substances, vitamins, the amount of dissolved oxygen formation, pH of medium, optimum temperature of brewering process, etc. factors. The necessity of mineral nutrition presence, namely macro- and microelements in the nutrient medium for the normal functioning of yeast, in particular, in the processes of respiration and fermentation, since they are part of many enzymes cofactors, is noted. The role of mineral compounds in the important organelles construction of the cellular structure of microorganisms is also noted, the question of metal ions synergism is touched upon. The Zn2+ ion effect on glycolysis processes is considered. The Zn2+ ions effect on the change in the yeast biomass and alcohol synthesis, as well as its involvement in energy processes, is shown. The authors noted the importance of applying dressings for yeast due to low-quality raw materials use in brewing technology and the problematic introduction of existing methods to optimize the composition of the wort. In connection with this problem, the prospects of application of mineral fertilizing are estimated. The approximate list of the preparations existing in the market is given and it has been shown that when choosing these or other supplements, it is necessary to take into account the trace elements bioavailability, since trace elements are much better involved by yeast in metabolism in organic form than mineral, which is confirmed by literary data. Under the organic form, the authors imply chelate complexes formation with amino acids, peptides, organic acids, esters, etc. The prospects of mineral components application from plant raw materials, which used in brewing technology, are considered. Thus, it is necessary to carefully consider to yeast feedings use, depending on their physiological state, in order to optimize fermentation and obtain beverages with consistently high rates. Authors: Gribkova Irina Nikolaevna, Ñandidate of Technical Science 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. |
QUALITY CONTROL
Vlasova Å.À., Naidenko E.V., Vakaruyk D.S., Popova V.D., Gorbunova D.G.Application of the Metal-containing Frameworks for Improving of Beer Quality
| P. 54-58 | Key words: acidity; metal-containing metal-organic frameworks; organoleptic properties; beer; durability; color. Abstract: The possibility of using of aluminum-, zinc- and titanium-containing metal-organic frameworks as the sorbents for purification of filtered and unfiltered beer is studied. It is shown that the acidity of the beer is significantly decreasing after the treatment of the beer with sorbents. The higher the concentration of metal-organic framework, the lower the acidity values of the beer. It is established that metal-organic frameworks increase the resistance of filtered and unfiltered beer by 25?%. It is found that the higher the concentration of metal-organic frameworks, the lower the chromaticity of beer, most likely due to the binding of colored substances (melanoidins, caramelines and oxidized polyphenols) formed during drying and preparing of malt. It is shown that the foaming after treatment of unfiltered and filtered beer with metal-organic frameworks is higher as compared with those without the treatment by latter. It is established that metal-organic frameworks are more effective in these respects as compared with traditional adsorbents. It is established that these compounds significantly improve the physicochemical and organoleptic properties of beer due to the binding of by-products formed during alcoholic fermentation and wrong storage of beer, as well as various organic, aromatic additives used in the preparation of beer. Metal-organic frameworks can be used as sorbents for purification of beer and other types of alcoholic and non-alcoholic beverages. Authors: Vlasova Ålena Àleksandrovna, Candidate of Chemical Science; Naidenko Ekaterina Viktorovna, Candidate of Chemical Science; Vakaruyk Dariya Sergeevna, Graduate Student; Popova Varvara Dmitrievna, Graduate Student; Gorbunova Dariya Grigor?'evna, Graduate Student Ivanovo State University of Chemistry and Technology, 7, F. Ehngel'sa Avenue, Ivanovo, 153000, 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. , darya. This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sevostyanova E.M., Khorosheva E.V., Remneva G.A., Altaeva A.M., Zaharov M.A.Development of a Rapid Method for Predicting the Shelf Life of Mineral Waters of Various Hydrochemical Types
| P. 60-63 | Key words: hydrochemical type; mineral water; shelf life prediction; shelf life; accelerated aging; express method. Abstract: The shelf life of food products is one of the most important indicators characterizing the quality or loss of product quality. One of the promising areas for assessing the change in the quality of food products of long-term storage is the method of "accelerated aging", which allows you to significantly save time and predict certain quality indicators and shelf life of food products. Mineral waters of various hydrochemical types and salinity, packaged in plastic or glass packaging, are not perishable products. Depending on the packaging, the shelf life of mineral waters of various hydrochemical types (except ferrous) is set from 6 to 12 months, for non-carbonated waters up to 24 months at storage temperatures from 5 to 20?°C. The manufacturer must confirm the safety of their products during the entire shelf life, taking into account the reserve ratio (1.15). To reduce the duration of experimental studies, all tests were carried out at a temperature substantially exceeding its possible values during the actual storage of products. The maximum temperature of the experiment was adopted 60?°C. Mineral waters of various hydrochemical types, different mineralization from 0.5 to 14 g/l, carbonated and non-carbonated, packaged in consumer packaging of polyethylene terephthalate and glass were chosen as objects of research for the development of a rapid method for predicting the shelf life of mineral waters. For the experiments, the temperature range was chosen from 50 to 60?°C, and the effect of UV radiation (l = 253.7 nm) was also studied as factors providing accelerated aging of the product. The article presents experimental data on the organoleptic and physico-chemical parameters of mineral waters, as well as migration products from the packaging material. Authors: Sevostyanova Elena Mihaylovna, Candidate of Biological Science; Khorosheva Elena Vladimirovna; Remneva Galina Aleksandrovna; Altaeva Alla Mikhailovna; Zaharov Maksim Aleksandrovich, Candidate of Technical Science All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS, 7 Rossolimo Str., Russia, 119021, Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND OTHER MATERIALS
Krikunova L.N., Dubinina E.V., Obodeeva O.N.Question of Using the Returnable Waste of Bakery Production for Distillates Producing
| P. 64-67 | Key words: fermented wort; returnable waste of bakery production; organic acids; wort. Abstract: Have proposed to use the return waste of bakery production as a promising new type of raw materials for the production of distillates and alcoholic beverages on their basis in this work. Returnable waste is formed in large quantities during the main production and as a result of return from retail chains. Usage of returnable waste of bakery production as a raw material for the production of distillates will expand the raw material base of wineries and rational use of grain resources of the country. The purpose of the research was to determine qualitative and quantitative composition of organic acids in wort and fermented wort of different types of return waste bakery production. Determination of free organic acids was carried out by high-performance liquid chromatography. In the analysis of samples of wort and fermented wort were identified oxalic, malic, tartaric, succinic, lactic and citric acids. It was found that the concentration of individual organic acids varied widely depending on the composition of the feedstock, methods of making bread and features of the production technology. The highest content of organic acids was found in the sample obtained from custard rye-wheat bread. Succinic and lactic acids were main in samples of wort from wheat bread. Analysis of samples from rye-wheat bread showed that the use of rye flour in the composition of raw materials leads to decreasing in the share of succinic acid and an increase in the content of lactic acid. It was found that the content of free organic acids in fermented wort was higher than in initial wort. The degree of increase in the concentration of acids in fermented wort depended on their initial content in the wort. The obtained data can be used as a basis for the development of recommendations for determining the optimal technological modes of preparation of this type of raw material for distillation and prediction of product quality characteristics. Authors: Krikunova Ludmila Nikolaevna, Doctor of Technical Science, Professor; Dubinina Elena Vasilievna, Candidate of Technical Science Obodeeva Olga Nikolaevna 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. |
INFORMATION
National Stage of the World Competition European Beer Star