Beer and beverages №1/2020
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-December, 2019
Oganesyants L.A., Panasiuk A.L.World Viticulture and Winemaking at the End of the Second Decade of the 21st Century
P. 6-8 |
Authors Oganesyants Lev A., Doctor of Technical Science, Professor, Academic of RAS; Panasiuk Aleksandr L., 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. |
TOPIC OF THE ISSUE: QUALITY RAW MATERIALS ARE THE BASIS OF PRODUCT SAFETY
Dubinina E.V., Oganesyants L.A., Peschanskaya V.A., Semipyatniy V.K., Chistova A.A.Prediction of Sparkling Wine Quality Based on Original Wine Material Determination of Additional Indicators of Physicochemical Composition
P. 9-13 | Key words wine materials; sparkling wines; regression analysis; physicochemical composition. Abstract |
References 1. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Zyakun AM. Izotopnye harakteristiki vin iz rossijskogo vinograda [Isotopic characteristics of wines from Russian grapes]. Vinogradarstvo i vinodelie [Viticulture and winemaking]. 2015;4:10-12. (In Russ.) 2. Panasyuk AL, [i dr.]. Pokazateli "zola i ee shchelochnost'" v sisteme kriteriev podlinnosti stolovyh vin [Indicators "ash and its alkalinity" in the system of criteria for authenticity of table wines] Vinodelie i vinogradarstvo [Viticulture and winemaking]. 2011;1:20-21. (In Russ.) 3. Shelud'ko ON. Teoreticheskoe obosnovanie i razrabotka effektivnyh metodov ocenki kachestva vinodel'cheskoj produkcii [Theoretical justification and development of effective methods for assessing the quality of wine products]: Abstract Dr. tehn. sci. dis. Krasnodar, 2018. 48 p. 4. Babaeva MV, Dubinina EV. Issledovanie kachestvennogo i kolichestvennogo sostava fenol'nyh soedinenij stolovyh vin s cel'yu ih identifikacii [Research of qualitative and quantitative composition of phenolic compounds of table wines in order to identify them]. Kontrol' kachestva produkcii [Product quality control]. 2018;8:48-53. (In Russ.) 5. GOST 33336-2015. Vina igristye. Obshchie tekhnicheskie usloviya [State Standard 33336-2015. Sparkling wines. General specifications]. Moscow: Standartinform; 2016. 12 p. 6. Avakyanc SP. Biohimicheskie osnovy tekhnologii shampanskogo [Biochemical bases of champagne technology]. Moscow: Pishchevaya promyshlennost'; 1980. 351 p. (In Russ.) 7. Sobolev EM, Mishin MV. Sovershenstvovanie tekhnologii igristyh vin [Improving the technology of sparkling wines]. Izvestiya vuzov. Pishchevaya tekhnologiya [Izvestiya vuzov. Food technology]. 2005;2-3:19-21. (In Russ.) 8. Oganesyants LA, [i dr.]. Povyshenie kachestva igristyh vin na osnove ispol'zovaniya produktov destrukcii vinnyh drozhzhej [Improving the quality of sparkling wines based on the use of wine yeast degradation products]. Vinodelie i vinogradarstvo [Viticulture and winemaking]. 2011;1:28-29. (In Russ.) 9. Oganesyants LA, Peschanskaya VA, Dubinina EV. Sovershenstvovanie ocenki kachestva stolovyh vinomaterialov dlya igristyh vin [Improving the quality assessment of table wine materials for sparkling wines]. Pivo i napitki [Beer and beverages]. 2018;3:72-75. (In Russ.) 10. Peschanskaya VA, Dubinina EV, Andrievskaya DV, [I dr.]. Ocenka kachestva belyh suhih stolovyh vinomaterialov dlya proizvodstva igristyh vin [Assessment of the quality of dry white table wine materials for the production of sparkling wines]. Pivo i napitki [Beer and beverages]. 2019;2:52-56. (In Russ.) 11. Fetisov EA, [i dr.]. Planirovanie i analiz rezul'tatov tekhnologicheskih eksperimentov [Planning and analysis of the results of technological experiments]. Moscow: Izd. dom "Stalingrad"; 2015. 98 p. (In Russ.) 12. Semipyatnyj VK, Ryabova AE, Egorova OS, Vafin RR. Optimizaciya eksperimental'nogo modelirovaniya novyh receptur napitkov metodami matematicheskoj statistiki [Optimization of experimental modeling of new beverage recipes using mathematical statistics]. Pivo i napitki [Beer and beverages]. 2018;3:48-51. (In Russ.) 13. GOST 33410-2015. Produkciya bezalkogol'naya, slaboalkogol'naya, vinodel'cheskaya i sokovaya. Opredelenie soderzhaniya organicheskih kislot metodom vysokoeffektivnoj zhidkostnoj hromatografii [State Standard 33410-2015. Non-alcoholic, low-alcohol, wine-making and juice products. Determination of the content of organic acids by high-performance liquid chromatography.]. Moscow: Standartinform; 2016. 18 p. 14. FR.1.31.2012.13428. Metodika izmerenij massovoj koncentracii svobodnyh aminokislot v napitkah alkogol'nyh i bezalkogol'nyh metodom vysokoeffektivnoj zhidkostnoj hromatografii [Method for measuring the mass concentration of free amino acids in alcoholic and non-alcoholic beverages by high-performance liquid chromatography]. Svidetel'stvo ob attestacii no. 01.00225/205?48?12. (In Russ.) 15. GOST 33409-2015. Produkciya alkogol'naya i sokovaya. Opredelenie soderzhaniya uglevodov i glicerina metodom vysokoeffektivnoj zhidkostnoj hromatografii [State Standard 33409-2015. Alcoholic and juice products. Determination of carbohydrate and glycerol content by high performance liquid chromatography]. Moscow: Standartinform; 2016. 10 p. 16. GOST 33834-2016. Produkciya vinodel'cheskaya i syr'e dlya ee proizvodstva. Gazohromatograficheskij metod opredeleniya massovoj koncentracii letuchih komponentov [State Standard 33834-2016. Wine production and raw materials for its production. Gas chromatographic method for determining the mass concentration of volatile components]. Moscow: Standartinform; 2016. 11 p. 17. Agabal'yanc GG. Himiko-tekhnologicheskij kontrol' vinodeliya [Chemical and technological control of winemaking]. Moscow: Pishchevaya promyshlennost'; 1968. 612 p. (In Russ.) 18. Trofimchenko VA, Osipova VP, Mahrova IV, Rotaru IA. Optimizaciya fiziko-himicheskogo sostava tirazhnoj smesi pri proizvodstve igristyh vin v butylkah [Optimization of the physical and chemical composition of the circulation mixture in the production of sparkling wines in bottles]. Tekhnologiya i tovarovedenie innovacionnyh pishchevyh produktov [Technology and commodity science of innovative food products]. 2019;6:16-22. (In Russ.) 19. Oganesyants LA, Rejtblat BB, Dubinchuk LV, Moiseeva AA. Puti ustraneniya i preduprezhdeniya tonov redukcii pri vtorichnom brozhenii [Ways to eliminate and prevent reduction tones in secondary fermentation]. Vinodelie i vinogradarstvo [Viticulture and winemaking]. 2015;5:7-13. (In Russ.) |
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Authors Dubinina Elena V., Candidate of Technical Science; Oganesyants Lev A., Doctor of Technical Science, Professor, Academic of RAS; Peschanskaya Violettà A.; Semipyatniy Vladislav K., Candidate of Technical Science; Chistova Alexandra A. 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. , 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. |
Shelekhova N.V., Shelekhova T.M., Skvortsova L.I., Poltavskaya N.V.Research of the Composition of Grain Distillates, Process Water, Whiskey and Rum by Capillary Electrophoresis
P. 14-19 | Key words whisky; identification; ionic composition; cations; capillary electrophoresis; alcohol; rum. Abstract |
References 1. Nikitina SJ, Shahov SV, Pyl'nyj DV, Rudakov OB. Analiticheskij kontrol' kachestva rektifikovannogo jetanola, vodok i spirtovyh distilljatov [Analytical quality control of rectified ethanol, vodka and alcohol distillates]. Ðishchevaya promyshlennost' [Food industry]. 2018;6:56-60. (In Russ.) 2. Shelekhova NV, Poljakov VA. Sovershenstvovanie sistemy kontrolja tehnologicheskih processov proizvodstva spirtnyh napitkov [Improving the control system of technological processes for the production of alcoholic beverages]. Pivo i napitki [Beer and beverages]. 2017;1:34-36. (In Russ.) 3. Novikova IV, Agafonov GV, Jakovlev AN, Chusova AE. Tehnologicheskoe proektirovanie proizvodstva spirtnyh napitkov [Technological design for the production of alcoholic beverages]. Sankt-Peterburg: Izdatel'stvo Lan'; 2015. 384 p. (In Russ.) 4. Agafonov GV. Innovatsionnyye resheniya v tekhnologii proizvodstva alkogol'noy produktsii [Innovative solutions in the technology of alcohol production]. Materialy VI otchetnoi nauchn. konf. prepod. i nauchnykh sotrudnikov VGUIT za 2017 g. [Proceedings of the VI reporting scientific. conf. teacher and research staff of VSUIT for 2017]; 2018; Voronezh. 2018, p. 59. (In Russ.) 5. Shelekhova NV, Rimareva LV, Poljakov VA. Nauchnoye obespecheniye kontrolya biotekhnologicheskikh protsessov proizvodstva etilovogo spirta [Scientific support for the control of biotechnological processes of production of ethyl alcohol]. Pivo i napitki [Beer and beverages]. 2016;1:16-20. (In Russ.) 6. Rimareva LV, Overchenko MB, Ignatova NI, [et al.]. Nakopleniye metabolitov drozhzhami Saccharomyces cerevisiae 1039 pri kul'tivirovanii na zernovom susle [Accumulation of metabolites by yeast Saccharomyces cerevisiae 1039 during cultivation on grain wort]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of farm products]. 2016; 5:23-27. (In Russ.) 7. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogol'noj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019;4:117-118. DOI: 10.24411/0235?2486?2019?10059 (In Russ.) 8. Rudakov OB, Nikitina SJ. Trendy v analiticheskom kontrole kachestva pit'evogo jetanola [Trends in analytical quality control of drinking ethanol]. Analitika i kontrol' [Analytics and control]. 2017;3:180-196. (In Russ.) 9. Shelekhova NV, Poljakov VA. Primenenie metodov kapilljarnogo jelektroforeza v kontrole kachestva i bezopasnosti spirtnyh napitkov [Application of capillary electrophoresis methods in quality control and safety of alcoholic beverages]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of farm products]. 2015;11:39-42. (In Russ.). 10. Komarova NV, Kamencev YS. Prakticheskoe rukovodstvo po ispol'zovaniyu sistem kapillyarnogo elektroforeza "KAPEL'" [Manual for the Use of Capillary Electrophoresis Systems "KAPEL"]. Sankt-Peterburg: Izdatel'stvo Veda; 2006. 212 p. (In Russ.) 11. Shelekhova NV. Sistema avtomatizirovannogo monitoringa kachestva i bezopasnosti alkogol'noj produkcii metodami kapillyarnogo elektroforeza [System of automated monitoring of quality and safety of alcoholic beverages by methods of capillary electrophoresis]. Proizvodstvo spirta i likerovodochnyh izdelij [Production of alcohol and alcoholic beverages]. 2012;4:20-22. (In Russ.) 12. Shelekhova NV, Poljakov VA, Rimareva LV. Kapilljarnyj jelektroforez - vysokojeffektivnyj analiticheskij metod issledovanija sostava slozhnyh biologicheskih sred [Capillary electrophoresis is a highly effective analytical method for studying the composition of complex biological media]. Pivo i napitki [Beer and beverages]. 2017;2:34-38. (In Russ.) 13. Becker Y. Chromatografiya. Instrumental'naya analitika: metody chromatografii i kapillyarnogo elektroforeza [Chromatography. Instrumental analysis: methods of chromatography and capillary electrophoresis]. Moscow: Izdatel'stvo Tekhnosfera; 2009. 458?p. (In Russ.) 14. Shelekhova NV, Rimareva LV. Issledovaniye ionnogo sostava poluproduktov i otkhodov spirtovogo proizvodstva s primeneniyem metoda kapillyarnogo elektroforeza [Study of the ionic composition of intermediates and wastes of alcohol production]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of farm products]. 2015;8:12-15. (In Russ.) 15. Yushchenko GI. Istochniki i prichiny obrazovaniya osadkov v vodkakh [Sources and causes of precipitation in vodka]. Proizvodstvo spirta i likerovodochnykh izdeliy [Production of alcohol and alcoholic beverages]. 2010;3:30-31. (In Russ.) 16. Gernet MV, Popov KI, Krechetnikova AN. Novyye podkhody k vyyasneniyu mekhanizmov obrazovaniya pomutneniy v likerovodochnoy produktsii [New approaches to elucidation of the mechanisms of formation of turbidity in alcoholic beverages]. Proizvodstvo spirta i likerovodochnykh izdeliy [Production of alcohol and alcoholic beverages]. 2004;4:32-33. (In Russ.) 17. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Rasshireniye analiticheskikh vozmozhnostey kapillyarnogo elektroforeza dlya issledovaniy spirtnykh napitkov [Expansion of analytical capabilities of capillary electrophoresis for research of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019;11:68-71. (In Russ.) DOI: 10.24411 / 0235?2486 2019?10181. |
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Authors Shelehova Nataliya V., Doctor of Technical Science; Shelehova Tamara M., Candidate of Technical Science; Skvortsova Lyubov' I.; Poltavskaya Natal'ya V. 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. |
Ferzauli A.I., Ushakova Y.V., Khoklova A.A., Yakubà Yu.F., Shchetinina A.S. The Effect of Extracts of Fern and Grape Pomace on the Quality of Non-alcoholic Beverages
P. 20-24 | Key words ànalysis; pomace; cations; acids; beverage; composition. Abstract |
References 1. Vorobyeva TN, Prakh ÀÀ, Troshin LP. Obogashchenie vinogradnogo syr'ya biologicheski aktivnymi veshchestvami, povyshayushchimi pishchevuyu tsennost' vinodel'cheskoi produktsii [Enrichment of grape raw materials with biologically active substances increasing the nutritional value of wine products]. Nauchnyi zhurnal KubGAU Scientific journal KubGAU. 2015;109:1-12. (In Russ.) 2. Dontsoy RV. Napitok bezalkogol'nyi [Non-alcoholic drink]. Russia patent RU 2532927. 2014. (In Russ.) 3. Martynenko AN, Bobyrev VI, Pavlenko HM, [et al.]. Sposob proizvodstva ekstraktov dlya bezalkogol'nykh napitkov iz plodovo-yagodnykh vyzhimok [Way of production of extracts for soft drinks from a fruit and berry residue]. Author's certificate of the USSR 4727547113/ 1991. (In Russ.) 4. Dominguez-Perles R, Teixeira AI, Rosa E, Barros AI. Evaluation of (poly) phenols in grape stems (Vitis vinifera L.) using food/pharmaceutical compatible solvents and reaction surface treatment techniques. Food Chem. 2014;164:339-346. (In Eng.) 5. Gonzalez-Paramas AM, Esteban-Ruano S, Santos-Buelga C, [et al.]. Flavanol content and antioxidant activity in wine industry by-products. Journal of Agriculture and Food Chemistry. 2004;52 (2):234-238. DOI: https://doi.org/10.1021/jf0348727 (In Eng.) 6. Guvinhas A, Santos RA, Queiroz M, [et al.]. Monitoring of antioxidant and antimicrobial capacity of grape stems (Vitis vinifera L.) during long-term storage. Industrial cultures and products. 2018;126:83-91. (In Eng.) 7. Teixeira A, Baenas N, Dominguez-Perles R, [et al.]. Natural biologically active compounds from by-products of winemakers as health promoters: overview. Int. Magazine Mol.?Sci. 2014;15 (9):15638-15678. DOI: https://doi.org/10.3390/ijms150915638 (In Eng.) 8. Wang H, Wu Sh. Preparation and antioxidant activity of Pteridium aquilinum-drained oligosaccharide. Biological macromolecules. 2013;61:33-35. DOI: https://doi.org/10.1016/j.ijbiomac.2013.06.053 (In Eng.) 9. Panasyuk AL, Kuz'mina EI, Sviridov DA, Koscova TE. Glubokaya pererabotka otkhodov vinodeliya s primeneniem ekstraktsii dioksidom ugleroda [Deep processing of winemaking wastes using carbon dioxide extraction]. Pishchevaya promyshlennost' [Food industry]. 2014;8:17-19 (In Russ.) 10. Dallas C, [et al]. The effect of SO2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties in winemaking. Vitis. 1994;33:41-47. (In Eng.) 11. Salaun M, Charpentier S. Rapid analysis of organic and amino acids by capillary electrophoresis: application to glutamine and arginine content in ornamental shrub. Journal of Plant Physiol. 2001;158:1381-1386. (In Eng.) |
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Authors Ferzauli Aset I., Post-graduate; Ushakova Yana V., Candidate of Biological Science; Khokhlova Anna A., Candidate of Biological Science; Yakubà Yuriy F., Doctor of Chemical Science North Caucasian Federal Research Center of Horticulture, Viticulture, Wine-making, 39, 40 Let Pobedy Str., Krasnodar, 350901 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. Shchetinina Anna S., Student Kuban State University, 149, Stavropolskaya Str., Krasnodar, 350040, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Khaev O.V., Kachmazov G.S., Tuaeva A.Yu.Intensive Method of Combined Mashing-filtering in Beer Production with Separate Processing of Cereals
P. 25-29 | Key words mashing, filtration, grain products, flushing water, saccharification, enzyme preparation. Abstract |
References 1. Kajtukov ChM. Patent no. 2396312 Ustanovka dlja prigotovlenija susla [Installation for making wort] Russia patent 2396312. 2. Kajtukov ChM. Patent no. 2396313 Sposob prigotovlenija susla [Wort preparation method] Russia patent 2396313. 3. Haev OV., Kachmazov GS. Osobennosti poluchenia piva na ustanovke "Satenik". [Features of getting beer at the Satenik installation]. Sovremennye problemy tehniki i tehnologii pishhevyh proizvodstv: Materialy XX Mezhdunarodnoj nauchno-prakticheskoj konferencii [Modern problems of engineering and technology of food production: Materials of the XX International Scientific and Practical Conference], Barnaul, Izd-vo AltGTU, 2019, p. 362. (In Russ.) 4. Narciss, L. Kratkij kurs pivovarenija [Short brewing course]. [Narciss with the participation of V. Buck]. SPb.: Professija, 2007. 640 p. (In Russ.) 5. Shvil'-Medaner A., Jengl'mann J., Prajs F., Bil'ge D., Pal R. Novaja tehnologija fil'trovanija zatora (chast' 5). [New Mash Filtering Technology (Part 5)] / Mir piva. [Beer world]. 2018. no. 3. Pp. 117-121. (In Russ.) 6. GOST 31711-2012 Pivo. Obshhie tehnicheskie uslovija [State Standard 31711-2012. Beer. General specifications]. 7. GOST R 55292-2012 Napitki pivnye. Obshhie tehnicheskie uslovija [State Standard R 55292-2012/ Beer drinks. General specifications]. 8. TR EAJeS 047/2018 "O bezopasnosti alkogol"noj produkcii" [Technical regulations of the Eurasian Economic Union no. 047/2018. On the safety of alcohol]. 9. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predprijatija [Brewery Lab Employee Handbook]. St. Peterburg, Professija. 2004. 546 p. (In Russ.) 10. Doronina AS., Prohas'ko LS., Lihodumova MA. K voprosu o primenenii nesolozhenogo syr'ja v pivovarenii [On the use of unmalted raw materials in brewing]. Molodoj uchenyj. [Young scientist], 2014. no. 10. Pp. 138-139. (in Russ.) 11. Kiselev IV. Lodygin AD., Perevyshina TA. Primenenie ovsa kak nesolozhenogo materiala pri razrabotke novyh sortov piva. [The use of oats as unmalted material in the development of new beers]. Pivo i napitki. [Beer and drinks]. 2012. no. 2. Pp. 16-17. (In Russ.) 12. Meledina TV. Syr'e i vspomogatel'nye materialy v pivovarenii [Raw materials and auxiliary materials in brewing]. T.V. Meledina. SPb., Professija. 2003. 304 p. (In Russ.) 13. Meledina TV. Dedegkaev AT., Afonin DV. Kachestvo piva: stabil'nost' vkusa i aromata, kolloidnaja stojkost', degustacija [Beer quality: stability of taste and aroma, colloidal resistance, tasting]. St. Peterburg, ID Professija. 2011. 152 p. (In Russ.) |
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Authors Khaev Oleg V., Postgraduate; Kachmazov Gennadiy S., Candidate of Veterinary Science, Docent; Tuaeva Albina Yu., Undergraduate North Ossetian State University after K.?L. Khetagurov, 44-46, ul. Vatutina, Vladikavkaz, Republic of North Ossetia-Alania, North Caucasian Federal District, 362025, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zhitkov V.V., Fedorenko B.N.The Usage of Beer Spent Grain as an Alternative Energy Source
P. 30-33 | Key words bioenergy; biogas; spent grain; brewing; food industry; power plant. Abstract |
References 1. Nazarov VI, Bichev MA. Razrabotka processa utilizacii othodov pivovareniya s polucheniem granulirovannogo produkta [Development of a recycling process for brewing waste to produce a granular product] Pivo i napitki [Beer and beverages]. 2011;3:32-35. (In Russ.) 2. Snicar' AI. et al. Obosnovanie raboty i ekonomicheskoj effektivnosti linii proizvodstva muki iz pivnoj drobiny [Justification of the work and economic efficiency of the production line of beer grain flour] Vestnik "Aromaros-M" [Bulletin "Aromaros-M"]. 2004;1:44-48. (In Russ.) 3. Faradzheva ED, Shahov SV, Korablin RV, Pribytkov AV. Novye vidy biologicheski aktivnyh dobavok iz vtorichnyh resursov pivovareniya [New types of biologically active additives from secondary brewing resources]. Sb. nauch. tr. Voronezh. gos. tekhnol. akad. [Collection of scientific works Voronezh State Technological Academy] 2002;12:59-61. (In Russ.) 4. Rudenko EU. Sovremennye tendencii pererabotki osnovnyh pobochnyh produktov pivovareniya [Current trends in the processing of major brewing by-products]. Pivo i napitki [Beer and drinks]. 2007;2:66. (In Russ.) 5. Biryukova MV, Gernet MV, Ermolaeva GA. Tekhnologicheskie raschety proizvodstva piva na vysokoproizvoditel'nom oborudovanii i na minipivovarennyh zavodah [Technological calculations of beer production on high-performance equipment and mini-breweries] // Nauchno-informacionnyj material (NIM) GOUVPO "Moskovskij gosudarstvennyj universitet pishchevyh proizvodstv" [Scientific information material (NIM) of GOUVPO "Moscow State University of Food Production"], 2010. (In Russ.) |
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Authors Zhitkov Vladimir V., Magister; Fedorenko Boris N., Doctor of Technical Science, Professor Moscow State University of Food Production, 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. |
QUALITY CONTROL
Muslov S.A., Arutyunov S.D., Khurshudyan S.A., Egorova O.S.Juices and Soft drinks: Influence on the Condition of the Consumer's Teeth
P. 34-38 | Key words Young's modulus, juices and soft drinks, hardness and roughness of tooth enamel. Abstract |
References 1. Kotova V. Rynok sladkikh bezalkogol"nykh napitkov [Sweet soft drinks market]. Industriya napitkov [Beverage industry]. 2019;3:86-92. (In Russ.) 2. TR TS 023/2011 Tekhnicheskii reglament Tamozhennogo soyuza "Tekhnicheskii reglament na sokovuyu produktsiyu iz fruktov i ovoshchei" [Technical regulations of the Customs Union "Technical regulations for juice products from fruits and vegetables"]. Available from: http://docs.cntd.ru/document/902320562. (In Russ.) 3. Obzor rynka proizvodstva sokov [Overview of the juice production market]. Available from: https://www.openbusiness.ru/biz/business/obzor-rynka-proizvodstvo-sokov. (In Russ.) 4. Rynok sokov poshel v rost [The juice market has grown]. Available from: https://expert.ru/2019/07/11/ryinok-sokov-poshyol-v-rost-hotya-i-ne-dolzhen-byil/media/331541. (In Russ.) 5. Pol'za i vred tsitrusovykh dlya organizma vzroslykh i detei [Benefits and harms of citrus for adults and children]. [Internet]. [cited 2011 Feb 7]. Available from: https://specialfood.ru/sf-sovety/dlya-diabetikov/polza-i-vred-citrusovyx-dlya-organizma-vzroslyx-i-detej. (In Russ.) 6. Edwards M, Creanor SL, Foye RH, Gilmour WH. Buffering capacities of soft drinks: the potential influence on dental erosion. J Oral Rehabil. 1999;26:923-927. 7. Lussy A, Jaeggi T, Jaeggi-Scharer S. Prediction of the erosive potential of some beverages. Caries Res. 1995;29:349-354. 8. Zero DT. Etiology of dental erosion - extrinsic factors. Eur J Oral Sci 1996;104:162-177. 9. Dodds M, Peggy P, Rodriguez D. The effect of some Mexican citric acid snacks on vitro tooth enamel erosion. Pediatr Dent. 1997;19: 339-340. 10. Maupome G, Diez de Bonilla J, Torres-Villasenor G, Andrade-Delgado LC, Casta?o VM. In vitro quantitative assessment of enamel microhardness after exposure to eroding immersion in cola drink. Caries Res. 1998;32:148-153. 11. Machado C. et al. Human Enamel Nanohardness, Elastic Modulus and Surface Integrity after Beverage Contact. Braz Dent J. 2008; 19(1): 68-72. 12. Haghgou HR, Haghgoo R, Asdollah FM. Comparison of the microhardness of primary and permanent teeth after immersion in two types of carbonated beverages. J Int Soc Prevent Communit Dent [serial online]. 2016;6:344-8. 13. Remizov SM. Vliyanie na emal' zubov cheloveka kislykh produktov. Osnovnye stomatologicheskie zabolevaniya [The effect of acidic products on the enamel of human teeth. Main dental diseases]. Ìoscow: Meditsina; 1981. 67-69 p. (In Russ.) 14. West NX, Hughes JA, Addy M. The effect of pH on the erosion of dentine and enamel by dietary acids in vitro. J Oral Rehabil. 2001;28:860-4. 15. Lippert F, Parker DM, Jandt KD. Susceptibility of deciduous and permanent enamel to dietary acid induced erosion studied with atomic force microscopy nano indentation. Eur J Oral Sci. 2004;112:61-6. 16. Fallahinejad Ghajari M, Nabavi Razavi S. Comparing the effect of Iranian soft drinks with the standard sample; Calcium ion analysis. J Tehran Univ Med Sci. 2007;20:27-32. 17. Ganss C, Lussi A, Klimek J. Comparison of calcium/ phosphorus analysis, longitudinal micro radiography and profilometry for the quantitative assessment of erosive de?mineralization. Caries Res. 2005;39:178-84. 18. Schlueter N, Hara A, Shellis RP, Ganss C. Methods for the measurement and characterization of erosion in enamel and dentine. Caries Res. 2011;45 (1):13-23. 19. Devlin H., Bassiouny M., Boston D. Hardness of enamel exposed to Coca-Cola® and artificial saliva. Journal of Oral Rehabilitation. 2006;33 (1):26-30. 20. Tantbirojn D., Huang A., Ericson M., Poolthong S. Change in surface hardness of enamel by a cola drink and a CPP - ACP paste. Journal of Dentistry. 2008; 36(1): 74-79. 21. Lebedenko IYu, Arutyunov SD, Muslov SA, Useinov AS. Nanotverdost' i modul' Yunga zubnoi email [Nanohardness and Young's modulus of tooth enamel]. Vestnik Rossiiskogo universiteta druzhby narodov. Seriya: Meditsina [Bulletin of the peoples' friendship University of Russia. Series: Medicine]. 2009;4:637-638. (In Russ.) |
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Authors Muslov Sergey A., Doctor of Biological Science, Associate Professor; Arutyunov Sergey D., Doctor of Medical Science, Professor Evdokimov Moscow State Medical Stomatological University, 20-1 Delegatskaya Str., Moscow, Russia 127473, 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. Khurshudyan Sergey A., Doctor of Technical Science, Professor Egorova Olesya S. 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, Russia 119021, 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. |
RAW and OTHER MATERIALS
Romanenko E.S., Sosyura E.A., Esaulko N.A., Selivanova M.V., Aysanov T.S., Mil'tjusov V. E., Gavrilyuk V.V., German M.S.Study of the Properties of Therapeutic and Prophylactic Drink Based on Biologically Active Components of Milk and Fruit Juices
P. 39-43 | Key words nonalcoholic beverage; milk; sucrose; whey-polysaccharide fraction; fruit syrup; fruit juice; functional beverage. Abstract |
References 1. Lodygin AD, Verba EI, Vardanyan AG. Tekhnologii napitkov na osnove molochnoi syvorotki: sovremennoe sostoyanie i perspektivy sovershenstvovaniya [Technologies of drinks based on whey: current status and prospects for improvement]. Sovremennye napravleniya pererabotki syvorotki: sbornik materialov mezhdunarodnogo nauchno-prakticheskogo seminara [Modern areas of whey processing: a collection of materials of an international scientific and practical seminar. Educational scientific and technical center of the dairy industry]. Moscow: NOU; 2006. p. 86-88. (In Russ.) 2. GOST 52184-2003. Konservy. Soki fruktovye pryamogo otzhima. Tekhnicheskie usloviya [State Standard 52184-2003. Canned food. Directly squeezed fruit juices. Technical conditions]. Moscow: Standartinform; 2006. 6 p. 3. Sosyura EA, Guguchkina TI, Burcev BV, [et al.]. Avtomatizatsiya i energosberezhenie tekhnologicheskogo protsessa proizvodstva napitkov funktsional"nogo naznacheniya [Automation and energy saving of the technological process for the production of functional beverages]. Vinodelie i vinogradarstvo [Wine-making and viticulture]. 2014;1:13-16. (In Russ.) 4. GOST 51917-2002. Produkty molochnye i molokosoderzhashchie. Terminy i opredeleniya [State Standard 51917-2002. Dairy and milk-containing products. Terms and Definitions]. Moscow: Standartinform; 2002. 74 p. 5. Ivanova TN, Martynova OV. Plodoovoshchnye nektary - syr'e dlya izgotovleniya molochnykh napitkov [Fruit and vegetable nectars-raw materials for making milk drinks]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2007;4:15. (In Russ.) 6. Sosyura EA, Bogomolova OA. Vidy napitkov funktsional'nogo naznacheniya [Types of functional drinks]. Primenenie sovremennykh resursosberegayushchikh innovatsionnykh tekhnologii v APK: sbornik nauchnykh trudov [Application of modern resource-saving innovative technologies in the agricultural sector: Proceedings collection]. Stavropol': StGAU; 2013. p. 218-221. (In Russ.) 7. Zobkova ZS, Shherbakova SA. Ispol'zovanie funktsional'nykh pishchevykh ingredientov tvorozhnoi syvorotki [Use of functional food ingredients of curd whey]. Molochnaya promyshlennost' [Dairy industry]. 2007;4:54. (In Russ.) |
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Authors Romanenko Elena S., Candidate of Technical Science, Associate Professor; Sosyura Elena A., Candidate of Technical Science; Esaulko Nataliya A., Candidate of Agricultural Science, Associate Professor; Selivanova Mariya V., Candidate of Agricultural Science, Associate Professor; Aysanov Timur S., Candidate of Agricultural Science; Mil'tjusov Vladimir E., Candidate of Technical Science; Gavrilyuk Vladimir V., Candidate of Technical Science; German Mariya S. Stavropol State Agrarian University, 12, Zootehnicheskij per., 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. |
Peschanskaya V.A., Dubinina E.V., Krikunova L.N., Trofimchenko V.A.Assessment of the Biochemical Composition of Dogwood Fruit as a Raw Material for Distillate Production
P. 44-47 | Key words biochemical composition of juice; organic acids; fruits of cultivated and wild dogwood; saccharides. Abstract |
References 1. Durr P, Albrecht W, Gossinger M, [et al.]. Technologie der Obstbrennerei. Stuttgart, 2010. 326 p. 2. Gonzales EA, [et al]. Production and Obtained by Solid-State Fermentation of Black Mulberry (Morus nigra L.) and Black Currant (Ribes nigrum L.). Journal Agricultural and Food Chemistry. 2010;58:2529-2535. 3. Oganesyants LA, Panasyuk AL, Rejtblat BB. Teoriya i praktika plodovogo vinodeliya [Theory and practice of fruit winemaking]. Moscow: Promyshlenno-konsaltingovaya gruppa "Razvitie", 2012. 396 p. (In Russ.) 4. Oganesyants LA, Peschanskaya VA, Alieva GA, Dubinina EV. Sposob polucheniya vishnevogo distillyata [Method of producing a cherry distillate]. Russia patent RU 2487928. 2013. (In Russ.) 5. Oganesyants LA, Peschanskaya VA, Dubinina EV, Loryan GV. Sposob polucheniya shelkovichnogo distillyata [Method of producing a mulberry distillate]. Russia patent RU 2560266. 2015. (In Russ.) 6. Oganesyants LA, Peschanskaya VA, Loryan GV, Dubinina EV. Sposob proizvodstva spirtnogo napitka iz plodovogo syr'ya [Method for producing alcoholic beverages from fruit raw materials]. Russia patent RU 2591530. 2016. (In Russ.) 7. Oganesyants LA, Peschanskaya VA, Dubinina EV. Sposob proizvodstva distillyata iz chernoj smorodiny [Method for producing distillate from black currant]. Russia patent RU 2609659. 2017. (In Russ.) 8. GOST 33409-2015. Produkciya alkogol'naya i sokovaya. Opredelenie soderzhaniya uglevodov i glicerina metodom vysokoeffektivnoj zhidkostnoj hromatografii [State Standart 33409-2015. Alcoholic and juice products. Determination of carbohydrate and glycerol content by high-performance liquid chromatography]. Moscow: Standartinform; 2016. 10 p. (In Russ.) 9. GOST 33410-2015. Produkciya bezalkogol'naya, slaboalkogol'naya, vinodel'cheskaya i sokovaya. Opredelenie soderzhaniya organicheskih kislot metodom vysokoeffektivnoj zhidkostnoj hromatografii [State Standart 33410-2015. Non-alcoholic, low-alcohol, wine and juice products. Determination of organic acid content by high-performance liquid chromatography]. Moscow: Standartinform; 2016. 18 p. (In Russ.) 10. Bur'yan NI. Mikrobiologiya vinodeliya [Microbiology of winemaking]. Yalta, 1997. 431 p. (In Russ.) 11. Prichko TG, CHalaya LD, Govorushchenko SA. Zakonomernosti formirovaniya himicheskogo sostava plodov vishni v usloviyah Krasnodarskogo kraya [Regularities of formation of the chemical composition of cherry fruits in the Krasnodar region]. Optimal'nye tekhnologo-ekonomicheskie parametry biologo-tekhnologicheskih system [Optimal technological and economic parameters of biological and technological systems]. Krasnodar: Sev.-Kavk. zon. nauch.-issled. in-t sadovodstva i vinogradarstva, 2008. Pp. 144-151. (In Russ.) 12. Korzin VV, Gorina VM, Mesyac NV. Ocenki plodov abrikosa i produktov pererabotki iz nih [Evaluation of apricot fruits and products processed from them] Sbornik nauchnyh trudov GNBS. 2017;144 (II): 137-140. (In Russ.) 13. Ryabova SM, Krikunova LN. Vliyanie yantarnoj kisloty na aktivnost' endogennyh i mikrobnyh amilaz [Effect of succinic acid on the activity of endogenous and microbial amylases] Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of farm products]. 2013;12:7-11. (In Russ.) 14. Krikunova LN, Ryabova SM, Peschanskaya VA, Urusova LM. Vliyanie yantarnoj kisloty na metabolizm drozhzhej Saccharomyces cerevisiae [Effect of succinic acid on the metabolism of yeast Saccharomyces cerevisiae]. Pivo i napitki [Beer and beverages]. 2015;1:36-38. (In Russ.) 15. Oganesyants LA, Loryan GV. Izuchenie letuchih komponentov shelkovichnyh distillyatov [Study of volatile components of mulberry distillates]. Vinodelie i vinogradarstvo [Wine-making and Viticulture]. 2015;2:17-20. (In Russ.) 16. Bagaturiya NSh., Kupatadze IV. Natural'nost' kizilovogo soka [Authenticity of dogwood juice]. Pivo i napitki [Beer and beverages]. 2006;4:44-45. (In Russ.) 17. Klimenko SV. Kizil na Ukraine [Dogwood in Ukraine]. Kiev, 1990. 176 p. (In Russ.) |
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Authors Peschanskaya Violetta A.; Dubinina Elena V., Candidate of Technical Science; Krikunova Ludmila N., Doctor of Technical Science, Professor; Trofimchenko Vladimir A., 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., 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
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