Beer and beverages №1/2021
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-December, 2020
Oganesyants L.A., Panasiuk A.L.About World Winemaking on the Third Millennium Threshold
P. 6-8 |
Authors Oganesyants Lev A., Doctor of Technical Science, Professor, Academician 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
Ermolaeva G.A., Skomorokhov N.S., Koltsova K.O.Honey Drink Using Non-traditional Raw Materials
P. 10-15 | Key words amino acids; pineapple; antioxidant activity; vitamins; yeast; kiwi; lime; passion fruit; honey; honey drink. Abstract |
References 1. Itogi raboty predprijatij RF po proizvodstvu piva, bezalkogol'nyh i alkogol'nyh napitkov, sokov, vinodel'cheskoj produkcii i spirta za janvar'-dekabr' 2019 g. [Results of the work of enterprises of the Russian Federation for the production of beer, soft and alcoholic beverages, juices, wine products and alcohol for January-December 2019]. Pivo i napitki [Beer and beverages]. 2020;1:4-5. (In Russ.) 2. Itogi raboty predprijatij RF po proizvodstvu piva, bezalkogol'nyh i alkogol'nyh napitkov, sokov, vinodel'cheskoj produkcii i spirta za janvar'-ijun' 2020 g. [Results of the work of enterprises of the Russian Federation for the production of beer, soft and alcoholic beverages, juices, wine products and alcohol for January-June 2020]. Pivo i napitki [Beer and beverages]. 2020;3:4-5. (In Russ.) 3. Pomozova VA. Tehnologija slaboalkogol'nyh napitkov: teoreticheskie i prakticheskie aspekty [Low alcohol beverage technology: theoretical and practical aspects]. Dr. techn. sci. diss. Kemerovo; 2002. 391 p. (In Russ.) 4. GOST R 57594-2017. Medovuhi. Obshhie tehnicheskie uslovija [State Standard 57594-2017. Mead. General specifications]. Moscow: Standartinform; 2018. 13 p. (In Russ.) 5. Ermolaeva GA, Shagiev MJu. Napitok s antioksidantnymi svojstvami na osnove Clitoria ternatea, gibiskusa i lichi [A drink with antioxidant properties based on Clitoria ternatea, hibiscus and lychee]. Pivo i napitki [Beer and beverages]. 2020;2:50-54. (In Russ.) 6. GOST 6687.4-86. Napitki bezalkogol'nye, kvasy i siropy. Metod opredelenija kislotnosti [State Standard 6687.4-86. Non-alcoholic drinks, kvasses and syrups. Method of acidity determination]. Moscow: IPK Izdatel'stvo standartov; 1998. 4 p. (In Russ.) 7. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predprijatija [Brewery Lab Handbook]. Saint-Petersburg: Izd-vo Professija; 2004. 535 p. (In Russ.) 8. Ovcharenko AS, Velichko NA, Ivanova OV. Funkcional'nyj napitok na osnove plodoovoshhnogo i jagodnogo syr'ja Vostochnoj Sibiri [Functional drink based on fruits and vegetables and berries from Eastern Siberia]. Pivo i napitki [Beer and beverages]. 2019;3:38-42. (In Russ.) 9. Frolova OV, Danilovceva AB. Obosnovanie razrabotki novyh napravlenij v tehnologii pivnyh napitkov [Rationale for the development of new directions in technology beer drinks]. Pivo i napitki [Beer and beverages]. 2012;6:35-39. (In Russ.) 10. Nikolaeva Ju. Med, propolis, perga i drugie produkty pchelovodstva ot vseh boleznej [Honey, Propolis, Bee Bread and other Beekeeping Products for all Diseases]. Moscow: RIPOL klassik; 2011. 191 p. (In Russ.) |
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Authors Ermolaeva Galina A., Doctor of Technical Science, Professor LLC "BAS Group", Povarskaya Str. 31/29 P, VI, 9, office 35, Moscow, Russia, 121069, This email address is being protected from spambots. You need JavaScript enabled to view it. Skomorokhov Nikita S., Post graduated; Koltsova Kristina O. Moscow State University of Food Production 11, Volokolamskoe highway, Moscow, Russia, 125080 |
Andryevskaya D.V., Zakharov M.A., Ulyanova E.V., Trofimchenko V.A.The Influence Investigation of Sugar-containing Raw Materials on the Rest (Aging) Process of Alcoholic Beverages Blends
P. 16-20 | Key words glucose-fructose syrups; cognacs; organoleptic characteristics; bottling resistance; alcoholic beverages; physicochemical indicators. Abstract |
References 1. Oganesyants LA, Lineczkaya AE, Danilyan AV. Problema stabilizatsii kon'yakov [The problem of stabilizing cognacs]. Vinodelie i vinogradarstvo [Winemaking and viticulture]. 2005;1:24-25. (In Russ.) 2. Khristiuk VT, Berezhnaya AV, Ageeva NM. Sostav osadkov kon'yakov i prichiny ih obrazovaniya [The composition of cognac sediments and the reasons for their formation]. [Proceedings of universities. Food technology]. 2003;5-6:129. (In Russ.) 3. Ageeva NM, Popandopulo VG, Kozhanova TS, [et al.]. Vliyanie kachestva sakhara na ustoichivost' vinodel'cheskoi produktsii k pomutneniyam (Na primere sostavleniya i otsenki rozlivostoikosti kupazhei kon'yakov) [Effect of sugar quality on the resistance of wine products to haze (Using the example of compiling and evaluating the bottling resistance of cognac blends)]. Sbornik trudov konf.: Novatsii i effektivnost' proizvodstvennykh protsessov v vinogradarstve i vinodelii [Proceedings of the conference: Innovations and efficiency of production processes in viticulture and winemaking]. 2005 (2):147-150. (In Russ.) 4. Chernyavskaya LM, Mokanyuk YuA, Kuxar VI, [et al.]. Soderzhanie zol'nykh elementov v belom sakhare, metody ikh kontrolya i snizheniya [Content of ash elements in white sugar, methods of their control and reduction]. Sakhar [Sugar]. 2017;11:40-47. (In Russ.) 5. Chugunova LS, Kazakova SI. Kachestvo sakhara-peska, proizvodimogo sakharnymi zavodami Rossii [Quality of sand sugar produced by Russian sugar plants]. Sakhar [Sugar]. 2006;2:42-43. (In Russ.) 6. Gol'dshtein VG, Kulikov DS, Strakhova SA. Perspektivy glubokoi pererabotki zerna pshenitsy [Prospects for deep processing of wheat grains]. Pishchevaya promyshlennost' [Food industry]. 2018;7:14-19. (In Russ.) 7. Aksenov VV. Vnedrenie innovatsionnykh tekhnologii v pererabotku zernovogo syr'ya [Introduction of innovative technologies in processing of grain raw materials]. Vestnik KrasGAU [Bulletin KrasGAU]. 2012;2: 208-212. (In Russ.) 8. Xuzin FK, Yamashev TA, Kanarskaya ZA, [et al.]. Vliyanie razlichnykh podslashchivayushchikh veshchestv na brodil'nuyu aktivnost' drozhzhei [Effect of various sweeteners on yeast fermentation activity]. Khleboprodukty [Bakery products]. 2013;8:36-338. (In Russ.) 9. Gnezdilova AI, Muzykantova AV, Vinogradov YuV. Molochnyj koncentrirovannyj sladkij produkt [Concentrated Sweet Product]. Molochnokhozyaistvennyi vestnik [Dairy Bulletin]. 2017;1 (25), I quarter:84-90. (In Russ.) 10. Starovoitova OV, Mukhametzyanova EYu, Reshetnik OA. Glyukozko-fruktoznyj sirop v proizvodstve muchnogo konditerskogo izdeliya [Glucose-fructose syrup in the production of flour confectionery]. Vestnik tekhnologicheskogo universiteta [Bulletin of the Technological University]. 2017;20 (22):131-134. (In Russ.) 11. Chusova AE, Romanyuk TI, Agafonov GV, [et al.]. Napitok dlya diabetikov [A drink for diabetics]. Innovats. resheniya pri pr-ve produktov pitaniya iz rastit. syr'ya: materialy mezhdunar. nauch.-prakt. konf. [Innovats. solutions for the production of food from grows. raw materials: Proceedings of the int. scientific-practical conf.]; 2014; Voronezh. Voronezh: Voronezh. state un-t engineer. Technologies; 2014. p. 129-134. (In Russ.) 12. Zajnullin RA, Kunakova RV, Kirsanov VYu. Vliyanie glyukozno-fruktoznogo siropa na osobennosti brozheniya drozhzhej Saccharomyces cerevisiae [Effect of glucose-fructose syrup on yeast fermentation features of Saccharomyces cerevisiae]. [Beer and beverages]. 2013;6:46-48. (In Russ.) 13. GOST 31732-2014. Kon'yak. Obshchie tekhnicheskie usloviya [State Standart 31732-2014. Cognac. General technical conditions]. Moscow: Standartinform; 2015. 5 p. (In Russ.) 14. GOST 31728-2014. Distillyaty kon'yachnye. Tekhnicheskie usloviya [State Standart 31728-2014. Cognac distillates. Technical conditions]. Moscow: Standartinform; 2015. 5 p. (In Russ.) 15. GOST 32051-2013. Produkciya vinodel'cheskaya. Metody organolepticheskogo analiza [State Standart 32051-2013. Wine products. Organoleptic analysis methods]. Moscow: Standartinform; 2013. 13 p. (In Russ.) 16. Sbornik mezhdunarodnyh metodov analiza i ocenki vin i susel. [Collection of international methods of analysis and evaluation of wines and musts]. Moscow: Food industry; 1993. 166-180 p. (In Russ.) 17. GOST 33407-2015. Kon'yaki, distillyaty kon'yachnye, brendi. Opredelenie soderzhaniya fenol'nyh i furanovyh soedinenij metodom vysokoeffektivnoj zhidkostnoj hromatografii [State Standart 33407-2015. Cognacs, cognac distillates, brandy. Determination of the content of phenolic and furan compounds by high performance liquid chromatography]. Moscow: Standartinform; 2016. 11 p. (In Russ.) 18. GOST 33834-2016. Produkciya vinodel'cheskaya i syr'e dlya ee proizvodstva. Gazohromatograficheskij metod opredeleniya massovoj koncentracii letuchih komponentov. [State Standart 33834-2016. Wine products and raw materials for their production. Gas chromatographic method for determining the mass concentration of volatile components]. Moscow: Standartinform; 2016. 11 p. (In Russ.) |
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Authors Andryevskaya Darya V., Candidate of Technical Science; Zakharov Maksim A., Candidate of Technical Science; Ulyanova Ekaterina V., Candidate of Chemical Science; 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. |
Eliseev M.N., Belkin Y. D., Lokutina O.V., Kosareva O.A.The Light Rum - Quality and Consumer Properties
P. 21-25 | Key words aldehydes; higher alcohols; taste and aroma descriptors; light rum. Abstract |
References 1. Eliseev MN, Eliseeva LG (ed.). Tovarovedenie odnorodnykh grupp prodovol'stvennykh tovarov: Uchebnik [Commodity research of homogeneous groups of food products: Textbook]. Moscow: Dashkov & Co; 2019. 251-367 pp. (In Russ.) 2. Eliseev MN, Emelyanova LK, Kuzichkina TI, [et al.]. Tovarovednye svoistva svetlykh romov [Commodity properties of light Rums]. Industriya napitkov [Beverage Industry]. 2015;4:34-39. (In Russ.) 3. Eliseev MN, Emelyanova LK, Kuzichkina TI, [et al.]. Tovarovednye svoistva temnykh romov [Commodity research the properties of dark Rums]. Industriya napitkov [Beverage Industry]. 2015;6:56-60. (In Russ.) 4. Obzor rossiiskogo rynka alkogol'noi produktsii, IV kvartal 2019. Analiticheskii tsentr pri pravitel'stve Rossiiskoi Federatsii [Review of the Russian market of alcohol products, IV quarter 2019. Analytical center for the government of the Russian Federation]. [Internet]. [cited 2021 Jan 15]. Available from: https://ac.gov.ru/uploads/2-Publications/_4_êâ_19_web.pdf. 5. GOST 33458-2015. Rom. Tekhnicheskie usloviya [State Standart 33458-2015. Rom. Technical conditions]. Moscow: Standartinform; 2015. 5 p. (In Russ.) |
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Authors Eliseev Mikhail N., Doctor of Technical Science, Professor; Belkin Yurii D., Candidate of Technical Science; Lokutina Ol'ga V. Plekhanov Russian University of Economics, 36 Stremyanny Lane, Moscow, 117997, 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. Kosareva Ol'ga A., Candidate of Technical Science Moscow University of Industry and Finance "Synergy". 9/14, p. 1, Meshchanskaya Str., Moscow, 129090, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Fedorenko B.N., Zhitkov V.V., Ermolaev S.V.Influence of Temperature on the Synthesis of Biogas During Disposal of Beer Spent Grain
P. 26-29 | Key words biotechnology; conversion; metangenesis; temperature; energy; efficiency. Abstract |
References 1. Abbasi T, Tauseef SM, Abbasi SA. Anaerobic digestion for global warming control and energy generation. An overview. Renew. Sustain. Energy Rev. 2012;16: 3228-3242. DOI: http://dx.doi.org/10.1016/j.rser.2012.02.046. 2. Albertson ML, Pruden A, Oliver RT. Enhanced anaerobic digestion of biomass waste for optimized production of renewable energy and solids for compost. Int. Congr. Sci. 2006;1293:221-229. (In Eng.) 3. Panckhava ES, Berengarten MG, Vajnshtejn SI. Biogazovye tekhnologii. Problemy ekologii, energetiki, sel'skohozyajstvennogo proizvodstva [Biogas technology. Problems of ecology, energy, and agricultural production]. Moscow: Moskovskij gosudarstvennyj universitet inzhenernoj ekologii, ZAO "Centr "Ekoros"; 2008. 217 p. (In Russ.) 4. Pekher K. Teplovaya utilizacii pivnoj drobiny - ekonomicheski vygodnoe ispol'zovanie ekologicheski chistogo istochnika energii [Thermal utilization of brewer's grain - economically beneficial use of an environmentally friendly source of energy]. Pivo i napitki [Beer and beverages]. 2006;5:64-65. (In Russ.) 5. Tihonravov VS. Resursosberegayushchie biotekhnologii proizvodstva al'ternativnyh vidov topliva v zhivotnovodstve: nauch. analit. Obzor [Resource-saving biotechnologies of alternative fuel production in animal husbandry: scientific analysis. review]. Moscow: FGBNU "Rosinformagrotekh"; 2011. 52 p. (In Russ.) 6. Barbanti L, Di Girolamo G, Grigatti M, [et al.]. Anaerobic digestion of annual and multi-annual biomass crops. Ind. Crops Prod. 2014;56:137-144. DOI: 10.1016/j.indcrop.2014.03.002. 7. Orsik LS, Sorokin NT, Fedorenko VF, [et al.]. Bioenergetika: mirovoj opyt i prognozy razvitiya [Bioenergy: global experience and development forecasts]. Moscow: Rosinformagrotekh; 2008. 403 p. (In Russ.) |
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Authors Fedorenko Boris N., Doctor of Technical Science, Professor; Zhitkov Vladimir V. 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. Ermolaev Sergey V., Candidate of Technical Science LLC "BAS Group", 31/29 P, VI, 9, office 35, Povarskaya Str., Moscow, 121069, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY CONTROL
Gribkova I.N., Borisenko O.A.The Hop Compounds Influence on the Beer Organoleptic Characteristics Formation During the "Cold" Hopping Method
P. 30-35 | Key words fermentation; yeast; hop compounds; hop products; cold hopping. Abstract |
References 1. Praet T, Van Opstaele F, Jaskula-Goiris B, [et al.]. Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation. Cerevisia. 2012;36:125-132. DOI: https://doi.org/10.1016/j.cervis.2011.12.005. 2. Keukeleire D. Fundamentals of beer and hop chemistry. DIVULGACAO. 2020;23 (1):108-112. DOI: https://doi.org/10.1590/S0100-40422000000100019. 3. Narciss L. Pivovarenie. Tom II. Tehnologija prigotovleniya susla [Beer production. V. II. Wort production technology]. Ìoscow: NPÎ "Yelevar"; 1999. 370 p. (In Russ.) 4. Lafontaine SR. Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer: thesis for PhD in Food Science and Technology in Food Science and Technology. USA, 2019. 245 p. (In Eng.) 5. Takoi K, Koie K, Itoga Y, [et al.]. Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer. Journal of Agricultural and Food Chemistry. 2010;58:5050-5058. DOI: https://doi.org/10.1021/jf1000524. 6. Yang X, Deinzer ML. Hydrolysis and reversible isomerization of humulene epoxides II and III. J. Org. Chem. 1992;57:4717-4722. (In Eng.) 7. Gernet ÌV, Gribkova IN. Vlijanije soedineniy hmelya I hmeleproduktov na sensorniy profil gotovogo piva [The hop and hop product compounds influence on the finished beer sensory profile]. XXI vek: itogi proshlogo, problem nastoyaschego plus [XXI century: results of the past, problems of the present plus]. 2020;1 (45):93-99. (In Russ.) 8. Krottenthaler M. Factors influencing the transfer of hop aroma compounds during dry hopping of lager beers. Proceedings of the 33rd EBC Congress. Glasgow, 2011. 15 p. (In Eng.) 9. Noro Y, Murakami A, Furukawa J, [et al.]. Selective adsorption of hop derived aroma substances by nonviable dry brewing yeast. Proceedings of the ASBC Annual Meeting. California, 2015. P. 255-259. (In Eng.) 10. King AJ, Dickinson JR. Biotransformation of hop aroma terpenoids by ale and lager yeasts. FEMS Yeast Research. 2003;3:53-62. DOI: https://doi.org/10.1016/s1567-1356(02)00141-1. 11. King A, Dickinson JR. Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast. 2000;16:499-506. DOI: https://doi.org/10.1002/(SICI)1097-0061(200004)16:63.0.CO;2?E. 12. Cibaka M-LK, Ferreira CS, Decourri?re L. Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors. Journal of the American Society of Brewing Chemists. 2017;75 (2):122-129. DOI: https://doi.org/10.1094/ASBCJ-2017-2257-01. 13. Sharp DC, Steensels J, Shellhammer TH. The effect of hopping regime, cultivar and beta-glucosidase activity on monoterpene alcohol concentrations in wort and beer. Journal of the Institute of Brewing. 2017;123 (2):185-191. DOI: https://doi.org/10.1002/jib.418. 14. Fichan I, Larroche C, Gros JB. Water Solubility, Vapor Pressure, and Activity Coefficients of Terpenes and Terpenoids. J. Chem. Eng. Data. 1999;44 (1):56-62. DOI: https://doi.org/10.1021/je980070+. 15. Li H-J, Deinzer M. Polyphenolic Compounds in Hops. In Hop Flavor and Aroma. Proceedings of the 1st International Brewers Symposium. Master Brewers Association of the Americas: St. Paul, MN, U.S.A., 2009. P. 79-89. (In Eng.) 16. Peleg H, Gacon K, Schlich P, [et al.]. Bitterness and astringency of flavan-3?ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture. 1999;79:1123-1128. DOI: https://doi.org/10.1002/(SICI)1097-0010(199906)79:83.0.CO;2?D. 17. Callemien D, Collin S. Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer - A Review. Food Reviews International. 2020;26(1):1-84. DOI: https://doi.org/10.1080/87559120903157954. 18. Lesschaeve I, Noble AC. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. Am J Clin Nutr. 2005;81:330-335. DOI: https://doi.org/10.1093/ajcn/81.1.330S. 19. McLaughlin IR, Lederer C, Shellhammer TH. Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material. J. Am. Soc. Brew. Chem. 2008;66:174-183. DOI: https://doi.org/10.1094/ASBCJ-2008-0619-01. 20. Sun Y, Hung W-C, Chen F-Y, [et al.]. Interaction of Tea Catechin (-)-Epigallocatechin Gallate with Lipid Bilayers. Biophys. J. 2009;96:1026-1035. DOI: https://doi.org/10.1016/j.bpj.2008.11.007. 21. Barchan A, Bakkali M, Arakrak A, [et al.]. The effects of solvents polarity on the phenolic contents and antioxidant activity of three Mentha species extracts. International Journal of Current Microbiology and Applied Sciences. 2014;3:399-412. (In Eng.) 22. McManus JP, Davis KG, Beart JE, [et al.]. Polyphenol interactions. Part 1. Introduction: some observations on the reversible complexation of polyphenols with proteins and polysaccharides. J Chem Soc Perkin Trans. 1985;2:1429-1438. (In Eng.) 23. Siebert KJ. Haze formation in beverages. LWT-Food Sci Technol. 2006;39:987-994. DOI: https://doi.org/10.1016/j.lwt.2006.02.012. 24. Siebert KJ. Effects of protein-polyphenol interactions on the haze of the drink, stabilization and analysis. J. Food Agrochemistry. 1999;47:353-362. DOI: https://doi.org/10.1021/jf980703o. 25. Siebert KJ. Haze in beverages. Adv. Food Nutr. Res. 2009;57:53-86. DOI: https://doi.org/10.1016/S1043-4526(09)57002-7. 26. McMurrough I, Baert T. Identification of proanthocyanidins in beer and their direct measurement using a two-electrode electrochemical detector. J Inst Brew. 1994;100:409-416. DOI: https://doi.org/10.1002/j.2050-0416.1994.tb00839.x. 27. Bamforth CW. Beer haze. J. Am. Soc. Brew. Chem. 1999;57:81-90. DOI: https://doi.org/10.1094/asbcj-57-0081. 28. Shetty PH, Jespersen L. Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends Food Sci Technol. 2006;17:48-55. DOI: https://doi.org/10.1016/j.tifs.2005.10.004. 29. Yiannikouris A, Andre G, Poughon L, [et al.]. Chemical and conformational study of the interactions involved in mycotoxin complexation with beta-D-glucans. Biomacromolecules. 2006;7:1147-1155. DOI: https://doi.org/10.1021/bm050968t. 30. Yiannikouris A, Francois J, Poughon L, [et al.]. Alkali extraction of beta-D-glucans from accharomyces cerevisiae cell wall and study of their adsorptive properties toward zearalenone. J Agri Food Chem. 2004;52:3666-3673. DOI: https://doi.org/10.1021/jf035127x. 31. Schiavone M, Vax A, Formosa C, [et al.]. A combined chemical and enzymatic method to determine quantitatively the polysaccharide components in the cell wall of yeasts. FEMS Yeast Res. 2014;14:933-947. DOI: https://doi.org/10.1111/1567-1364.12182. 32. Bzducha-Wrobel A, Kieliszek M, Blazejak S. Chemical composition of the cell wall of probiotic and brewer's yeast in response to cultivation medium with glycerol as a carbon source. European Food Research and Technology. 2013;237 (4):489-499. DOI: https://doi.org/10.1007/s00217-013-2016-8. 33. Nguyen T, Fleet G, Rogers P. Composition of the cell walls of several yeast species. Appl Microbiol Biotechnol. 1998;50:206-212. (In Eng.) 34. Lavaisse LM, Hollmann A, Nazareno MA, [et al.]. Zeta potential changes of Saccharomyces cerevisiae during fermentative and respiratory cycles. Colloids Surfaces B Biointerfaces. 2019;174:63-69. DOI: https://doi.org/10.1016/j.colsurfb.2018.11.001. |
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Authors Gribkova Irina N., Candidate of Technical Science; Borisenko Olga 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. |
RAW AND OTHER MATERIALS
Egorova O.S., Akbulatova D.R., Kaukhcheschvili N.E., Gryzunov A.A.Juices and Wines Biochemical Composition Features Made from Frozen Fruit Raw Materials
P. 36-41 | Key words frozen fruit raw materials; biochemical composition; cherry; defrosting methods; fruit wines. Abstract |
References 1. Proizvodstvenno-biologicheskaya kharakteristika plodovykh i yagodnykh kul'tur [Production and biological characteristics of fruit and berry crops]. [Internet]. [cited 2021 February 1]. Available from: http://www.spec-kniga.ru/rastenievodstvo/sadovodstvo-i-cvetovodstvo/sadovodstvo-i-cvetovodstvo-proizvodstvenno-biologicheskaya-harakteristika-plodovyh-i-yagodnyh-kultur.html. 2. Fedorenko VF, Mishurov NP, Kondrat'eva OV. Analiz sostoyaniya i perspektivnye napravleniya razvitiya pitomnikovodstva i sadovodstva: nauch. analit. obzor [Analysis of the state and perspective directions of development of nursery and horticulture]. Moscow: FGBNU "Rosinformagrotekh"; 2019. 88 p. (In Russ.) 3. Rakhmetova TP. Biokhimicheskii sostav plodov vishni [Biochemical composition of cherry fruit]. Sovremennoe sadovodstvo [Contemporary horticulture]. 2019;4:65-75. DOI: https://www.doi.org/10.24411/2312-6701- 2019-10407. 4. Kovalenko NN, Tikhonova AV, Polovyanov GG. Dikorastushchie formy dal'evostochnykh vidov vishni, prigodnye dlya kul'tury [Wild forms of Far Eastern cherry species suitable for cultivation]. Plodovodstvo i yagodovodstvo Rossii [Pomiculture and small fruits culture in Russia]. 2011;28 (1):266-273. (In Russ.) 5. Golub OV, Poznyakovskii VM, Zharkov AS, [et al.]. Potrebitel'skie i tekhnologicheskie svoistva plodov vishni, proizrastayushchikh v kemerovskoi oblasti [Consumer and technological properties of cherry fruits growing in the Kemerovo region]. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya [News of higher educational institutions. Food technology]. 2008;5-6 (306-307):31-32. (In Russ.) 6. Zhbanova EV., Borzykh NV., Popova OYu., [et al.]. [Isolation of apple, cherry, plum and strawberry varieties suitable for processing]. Michurinsk: Federal State Scientific Institution "I.?V. Michurin Federal Scientific Center"; 2015. 90 p. (In Russ.) 7. Yushkov AN, Savel'ev NI, Vlazneva LN, [et al.]. 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Authors Egorova Olesya S.; Akbulatova Dilyara R. 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. Kaukhcheschvili Nikolay E., Candidate of Technical Science; Gryzunov Aleksey A. All-Russian Scientific Research Institute of Refrigeration Industry - Branch of Gorbatov Research Center for Food Systems of RAS, 12, Kostyakova Str., Moscow, 127422, Russia |
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