Beer and beverages №4/2021
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-September, 2021 4
TOPIC OF THE ISSUE: METHODS OF PRODUCT QUALITY CONTROL
Karpenko D.V., Tsyganova V.V.The Effect of Aluminum Oxide Nanoparticles on the Activity of Amylases of the Enzyme Preparation of Microbial Origin
P. 6-10 | DOI: 10.52653/PIN.2021.4.4.008 Key words Abstract |
References 1. Mohajerani A, Burnett L, Smith JV, [et al.]. Nanoparticles in Construction Materials and Other Applications, and Implications of Nanoparticle Use. Materials. 2019;12 (19):3052. https://doi.org/10.3390/ma12193052. 2. Rotta M, Motta M, Pessoa AL, [et al.]. Solution blow spinning control of morphology and production rate of complex superconducting YBa2Cu3O7-x nanowires. Journal of Materials Science: Materials in Electronics. 2019;30:9045-9050. https://doi.org/10.1007/s10854-019-01236-w. 3. Timoshina YA, Trofimov AV, Miftakhov IS, [et al.]. Modification of Textile Materials with Nanoparticles Using Low-Pressure High-Frequency Plasma. Nanotechnologies in Russia. 2018;13 (11-12):561-564. https://doi.org/10.1134/S1995078018060101. 4. He X, Hwang H-M. Nanotechnology in food science: Functionality, applicability, and safety assessment. Journal of Food and Drug Analysis. 2016;24 (4):671-681. https://doi.org/10.1016/j.jfda.2016.06.001. 5. He X, Aker W, Huang M-Ju, [et al.]. Metal Oxide Nanomaterials in Nanomedicine: Applications in Photodynamic Therapy and Potential Toxicity. Current topics in medicinal chemistry. 2015;15 (18):1887-1900. https://doi.org/10.2174/1568026615666150506145251. 6. Furberg A, Arvidsson R, Molander S. Dissipation of tungsten and environmental release of nanoparticles from tire studs: A Swedish case study. Journal of Cleaner Production. 2018;207:920-928. https://doi.org/10.1016/ j.jclepro.2018.10.004. 7. Deng J, Ding QM, Li W, [et al.]. Preparation of Nano-Silver-Containing Polyethylene Composite Film and Ag Ion Migration into Food-Simulants. Journal of Nanoscience and Nanotechnology. 2020;20:1-9. https://doi.org/10.1166/jnn.2020.17346. 8. Windler L, Lorenz C, Goetz N, [et al.]. Release of Titanium Dioxide from Textiles during Washing. Environmental science & technology. 2012;46:8181-8188. https://doi.org/10.1021/es301633b. 9. Djearamane S, Lim Y, Ling Shing W, [et al.]. Cellular accumulation and cytotoxic effects of zinc oxide nanoparticles in microalga Haematococcus pluvialis. Peer J. 2019;7:7582. DOI: https://doi.org/10.7717/peerj.7582. 10. Wiemann M, Vennemann A, Blaske F, [et al.]. Silver Nanoparticles in the Lung: Toxic Effects and Focal Accumulation of Silver in Remote Organs. Nanomaterials. 2017;7:441. https://doi.org/10.3390/nano7120441. 11. Rajput VD, Minkina T, Fedorenko A, [et al.]. Destructive Effect of Copper Oxide Nanoparticles on Ultrastructure of Chloroplast, Plastoglobules and Starch Grains in Spring Barley (Hordeum sativum). International Journal of Agriculture and Biology. 2019;21 (1):171-174. https://doi.org/10.17957/IJAB/15.0877. 12. Garner KL, Keller AA. Emerging patterns for engineered nanomaterials in the environment: a review of fate and toxicity studies. Journal of Nanoparticle Researches. 2014;16:2503. https://doi.org/10.1007/s11051-014-2503-2. 13. Unsar E, Perendeci N. What kind of effects do Fe2O3 and Al2O3 nanoparticles have on anaerobic digestion, inhibition or enhancement? Chemosphere. 2018;211:726-735. https://doi.org/10.1016/j.chemosphere.2018.08.014. 14. Karpenko DV, Drozdov S. M, Evseeva A.A. The influence of nanopreparations on the activity of amylases. Pivo i napitki = Beer and beverages. 2016;5:28-31. (In Russ.) 15. Nanoporoshok Al2O3, smes' delta i teta faz [Internet] [cited 2021 July 27]. URL: https://plasmotherm.ru/catalog/nanopowders/ 113279/ (In Russ.) 16. Chernjavskaja LI, Mokanjuk JuA, Kuhar VN, [et al.]. Express-method for the determination of reducing substances content in sugar beets and products of its processing. Sahar = Sugar. 2019;10:16-21. (In Russ.) 17. Karpenko DV, Uvarov JuA. Effect that silver nanoparticles have on mashing in the course of brewing. Pivo i napitki: = Beer and beverages. 2012;2:6-7. (In Russ.) |
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Authors Karpenko Dmitry V., Doctor of Technical Science, Àssociate professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , Tsyganova Valentina V. Moscow State University of Food Production, 11, Volokolamskoe highway, Moscow, 125080, Russia |
Andryevskaya D.V., Ulyanova E.V.The Influence of the Mineral Composition of Alcoholic Beverages of Grape Origin on their Bottling Resistance
P. 11-13 | DOI: 10.52653/PIN.2021.4.4.003 Key words Abstract |
References 1. Oganesyants LA, Lineczkaya AE, Danilyan AV. The problem of stabilizing cognacs. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2005;1:24-25. (In Russ.) 2. Khristiuk VT, Berezhnaya AV, Ageeva NM. The composition of cognac sediments and the reasons for their formation. Izvestiya VUZov. Pishchevaya tekhnologiya = Proceedings of universities. Food technology. 2003;5-6;129. (In Russ.) 3. Aleksanyan KA, Tananajko TM, Ursul ON, [et al.]. Influence of raw material composition and technological treatments on cognac stability. Pishchevaya promyshlennost': nauka i tekhnologii Food industry: science and technology. 2013;1 (19):84-95. (In Russ.) 4. Chursina O.A. Study of the influence of the mineral composition of water on the stability and quality of cognacs. Vinogradarstvo i vinodelie = Viticulture and winemaking. 2016;4:30-33. (In Russ.) 5. Sevost'yanova EM, Osipova VP. Criteria for the quality of water used in the production of alcoholic beverages. Kontrol' kachestva produktsii = Product quality control. 2017;7:30-33. (In Russ.) 6. Dubinina EV, Sevast'yanova EM, Krikunova LN, Obodeeva ON. Influence of softened water mineral composition on quality indices of alcoholic beverages from vegetable raw materials. Polzunovskii vestnik = Polzunovsky bulletin. 2021;1:11-19. (In Russ.) 7. Danilyan AV. On the issue of haze and precipitation in cognacs. Aktual'nye voprosy industrii napitkov = Topical issues of the beverage industry. 2017;1:36-39. (In Russ.) 8. Winemaking Handbook. G.G. Valujko (ed.). Moscow: Agropromizdat; 1985. 447 p. (In Russ.) 9. Ageeva NM, Popandopulo VG, Kozhanova TS, Drobyazko YuV. Effect of sugar quality on the resistance of wine products to haze. Innovations and efficiency of production processes in viticulture and winemaking. 2005 Jul 25-28; Krasnodar. Krasnodar: Sev.-Kavk. zon. nauch.-issled. in-t sadovodstva i vinogradarstva; 2005. P. 147-150. (In Russ.) 10. Chernyavskaya LM, Mokanyuk YuA, Kuxar VI, Chernyavskij AV. Content of ash elements in white sugar, methods of their control and reduction. Sakhar = Sugar. 2017;11:40-47. (In Russ.) |
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Authors Andryevskaya Darya V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Ulyanova Ekaterina V., Candidate of Ñhåmical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems, 7 Rossolimo Str., Moscow, 119021, Russia |
Dubinina E.V., Krikunova L.N., Tomgorova S.M., Nebezhev K.V.Comparative Evaluation of Methods for Stabilizing Alcoholic Beverages Based on Cornel Distillate
P. 14-17 | DOI: 10.52653/PIN.2021.4.4.002 Key words Abstract |
References 1. Buglass AJ. Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional New Jersey: Aspects, John Wiley & Sons Ltd.; 2011. 602 p. 2. Miljic D, Puskas S, Vucurovic MV, Razmovski NR. The application of sheet filters in treatment of fruit brandy after cold stabilization. Acta Periodica Technologica. 2013;44:87-94. https://doi.org/10.2298/APT1344087M. 3. Osipova VP, Dubinina EV, Trofimchenko VA. Effective methods of strong drinks blend treatment from fruit row materials. Aktual'nye voprosy industrii napitkov=Current issues of the beverage industry. 2018; (2):96-99. (In Russ.). https://doi.org/10.21323/978-5-6041190-3-7-2018-2-96-99. 4. Oganesyants LA, Peschanskaya VA, Osipova VP, [et al.]. Qualitative and quantitative composition of volatile components of fruits brandy. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2013; (6):22-24. (In Russ.) 5. Kostik V, Memeti Sh, Bauer B. Gas-chromatographic analysis of some volatile congeners in different types of strong alcoholic fruit spirits. Journal of hygienic engineering and design. 2013; (4):98-102. 6. Piggot JR, Gonzales Vinaz MA, Conner JM, Withers SJ, [et al.]. Effect of chill filtration on whisky composition and headspace. In book: Flavour Science. UK: Woodhead Publishing Ltd., 1996. 319-324 p. https://doi.org/10.1533/9781845698232.6.319. 7. Peschanskaya VA, Dubinina EV, Krikunova LN, [et al.]. Assesment of the biochemical composition of dogwood fruitas as a raw material for distillate production. Pivo i napitki = Beer and beverages. 2020; (1):44-47. (In Russ.). https://doi.org/10.24411/2072-9650-2020-10009. 8. Dubinina EV, Krikunova LN, Trofimchenko VA, [et al.]. Comparative evaluation of the cornel berry fermentation methods in the production of distillates. Pivo i napitki = Beer and beverages. 2020; (2):45-49. (In Russ.). https://doi.org/10.24411/2072-9650-2020-10020. 9. Dubinina EV, Krikunova LN, Trofimchenko VA, [et al.]. Influence of the regime parameters of distillation on the distribution of volatile components by fractions in the production of cornel distillate. Pivo i napitki = Beer and beverages. 2021; (2):19-23. (In Russ.). https://doi.org/10.52653/PIN. 2021.2.2.002. 10. Martynenko EYa. Cognac technology. Simferopol': "Tavrida", 2003. 295 p. (In Russ.) |
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Authors Dubinina Elena V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , Krikunova Ludmila N., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , Tomgorova Svetlana M., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , Nebezhev Kantemir V., This email address is being protected from spambots. You need JavaScript enabled to view it. , All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems, 7 Rossolimo Str., Moscow, 119021, Russia |
TECHNOLOGY
Kulagova E.P., Pushkar' A. A., Morgunova E.M., Shepshelev A.A.Improving the Technology for the Production of Fruit Distillates on the Basis of Innovative Approaches to Fractional Distillation of Apple Wine Materials
P. 18-22 | DOI: 10.52653/PIN.2021.4.4.001 Key words Abstract |
References 1. Avanes'yants RV. Theoretical substantiation and development of innovative technologies for the production of Russian cognacs. [Dissertation]. Krasnodar, 2013. 312 p. (In Russ.) 2. Ageeva N.M., Guguchkina T.I., Yakuba Yu.F., [et al.]. Assessment of the quality of wine distillates used in winemaking. Vinograd i vino Rossii = Grapes and Wine of Russia. 1999; (4):20-22 (In Russ.) 3. Christoph N, Bauer-Christoph C. Flavour of spirit drinks: raw materials, fermentation, distillation, and ageing. In book: Flavours and Fragrances Chemistry, Bioprocessing and Sustainability. Springer-Verlag Berlin Heidelberg; 2007. P. 219-239. https://doi.org/10.1007/ 978-3-540-49339-6_10. 4. Blyagoz AR. Improvement of the production technology of Russian calvados in the Republic of Adygea. [Dissertation abstract]. Krasnodar, 2010. 24 p. (In Russ.) 5. Mishiev PYa, Gadzhiev MS, Aliev AR, Mudunov EG. Innovative approaches in the production of products of OJSC "Derbent cognac plant". Scientific works of KubGTU. 2015; (8):99-102. [Internet]. [cited 2021 Nov 01]. URL: https://ntk.kubstu.ru/tocs/14. (In Russ.) 6. Mishiyev PYa., Gadzhiev MS, Aliev AR, Mudunov EG. Preparation of cognac distillates with the addition of raw alcohol from yeast sediments to the wine material. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food technology. 2012; (4):79-81. (In Russ.) 7. Balcerek M, Pielech-Przybylska K, Patelski P, [et al.]. The effect of distillation conditions and alcohol content in "heart" fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies. Journal of the Institute of Brewing. 2017;123 (3):452-463. https://doi.org/10.1002/jib.441. 8. Lakin GF. Biometrics: textbook. manual for biol. specialist. Universities. 4th ed. Minsk: Vysshaya shkola; 1990. 352 p. (In Russ.) 9. Tikhonova AN. Improvement of technological methods for the production of table grape wines using secondary raw materials of the wine industry; [Dissertation]. Krasnodar, 2017. 155 p. (In Russ.) 10. Razuvayev NI. Complex processing of secondary products of winemaking. Moscow: Food industry; 1975. 168 p. (In Russ.) 11. Ibragimova LR., Gammatsayev KR. The use of secondary products of processing of the grape and wine industry. Scientific works of KubGTU. 2015; (8):75-76. [Internet]. [cited 2021 Nov 01]. URL: https://ntk.kubstu.ru/tocs/14. (In Russ.) 12. State standart 2354-2014. Fruit distillates. General technical conditions. Minsk: Gosstandart; 2014. 22 p. (In Russ.) 13. State standart 52363-2005. Alcohol-containing waste of alcohol and alcoholic beverage production. Gas chromatographic method for determining the content of volatile organic impurities. Moscow: Standartinfom; 2005. 24 p. (In Russ.) 14. TU BY 600107131.009-2012. Head fraction of fruit distillate. Technical conditions. Belarus": Ilovo, UP "Ilovskoye"; 2012. 11 p. (In Russ.) 15. State standart 51698-2001 Vodka and ethyl alcohol from food raw materials. Gas chromatographic express method for determining the content of toxic trace impurities. Minsk: Gosstandart; 2001. 36 p. (In Russ.) |
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Authors Kulagova Ekaterina P., Postgraduate student, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Morgunova Elena M., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Shepshelev Alexander A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. Scientific and Practical Center of the National Academy of Sciences of Belarus for Food, 29, Kozlova str., Minsk, Republic of Belarus, 220037, Pushkar' Alexander A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. Belarusian National Biotechnological Corporation, 27, Dukorsky s/s, Pukhovichi district, Minsk region, Republic of Belarus, 222860 |
Shterman S.V., Ivanov S.A., Sidorenko M.Yu., Shterman S.V., Sidorenko Yu.I.Development of the Sports Energy Drink "Inka Cola"
P. 23-27 | DOI: 10.52653/PIN.2021.4.4.007 Key words Abstract |
References 1. Campbell B, Wilborn C, Bounty P, [et al.]. International society of sports nutrition position stand: energy drinks. Journal of the Intrnational Society of Sports Nutrition. 2013;10:14. https://doi.org/10.1186/1550-2783-10-1. 2. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Energy drinks in sports nutrition. Pivo i napitki = Beer and beverages. 2018;1:40-46. (In Russ.) 3. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. "Nitro Pump" alcohol-free beverage. Russia patent RU 256485. 2015. 4. Schimpl FC, Silva JF, Carvalho Goncalves JF, [et al.]. Guarana: revisiting a highly caffeinated plant from the Amazon. Journal of Ethnophamacology. 2013;150 (1):14-31. https://doi.org/10.1016/j.jep.2013.08.023. 5. Smith N, Atroch A. Guarana' journey from regional tonic to aphrodisiac and global energy drink. Evid Based Complement Alternative Medicine. 2010;7:279-282. https://doi.org/10.1093/ecam/nem162. 6. Moustakas D, Mezzio M, Rodriguez BR, [et al.]. Guarana provides additional stimulation over caffeine alone in planarian model. Plos One. 2015;10 (4):e0123310. https://doi.org/10.1371/journal.pone.0123310. 7. Medeiros Margues LL, FiuzaFereira ED, Nascimento de Paula M, [et al.]. Paulinia cupana: a multipurpose plant - a review. Revista Brasileira de Farmacognosia. 2019;29 (1):77-110. https://doi.org/10.1016/j.bjp.2018.08.007. 8. Haskell CF, Kennedy DO, Wesnes KA, [et al.]. A double-blind, placebo-controlled, multi-dose evaluation of the acute behavioral effects of guarana in humans. Journal of Psycopharmacology. 2007;21 (1):65-70. https://doi.org/10.1177/0269881106063815. 9. Gotu kola: useful properties, contraindications, benefits and harms [Internet] [cited 2021 April 25]. URL: https://edapolzavred.ru/gotu-kola-poleznye-svojstva-protivopokazaniya-polza-i-vred/. 10. Hamid A.A., Shah Z., Muse R., [et al.]. Characterisation of antioxidative activities of various extracts of Centella asiatica (L) Urban. Food Chemistry. 2002;77 (4):465-469. https://doi.org/10.1016/S0308-8146(01)00384-3. 11. Fletcher J. What are the benefits of gotu kola? [Internet] [cited 2021 April 25]. URL: https://www.medicalnewstoday.com/articles/gotu-benefits#summary. 12. Brinkhaus B, Lindler M, [et al.]. Chemical, pharmacological and clinical profile of the East Asian medical plant Centella asiatica. Phytomedicine. 2000;7:427-448. https://doi.org/10.1016/S0944-7113(00)80065-3. 13. Gohil KJ, Patel JA, Gallar AK. Pharmacological review on Centella asiatica: a potential herbal ñure-all. Indian Journal of Pharmaceutical Sciences. 2010;72 (5):546-556. https://doi.org/10.4103/0250-474X.78519. 14. Shterman SV, Shterman VS. Izomal'tuloza - novyj perspektivnyj uglevod. Sahar = Sugar. 2009;8:51-55. (In Russ.) |
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Authors Shterman Sergey V., Doctor of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Ivanov Sergey A.; Sidorenko Mikhail Yu., Doctor of Technical Science; Shterman Valery S., Candidate of Chemical Science; Sidorenko Yuri I., Doctor of Technical Science, Professor LLC "GEON", 1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, Russia |
QUALITY CONTROL
Moiseeva A.A., Zaharova V.A., Dubinina E.V.Role of Nitrogen Compounds in Forming the Quality of Red Sparkling Wine
P. 28-33 | DOI: 10.52653/PIN.2021.4.4.004 Key words Abstract |
References 1. Merzhanian AA. Physical chemistry of sparkling wines. Moscow: Pishhevaja promyshlennost', 1979. 272 p. (In Russ.) 2. Bell S-J, Henschke PA. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research. 2005; II:242-295. 3. Bedarev SV. Improvement of the technology of red sparkling wines based on the use of new technological methods. [Dissertation abstract]. Krasnodar; 2011. 24 p. (In Russ.) 4. Makarov AS, Valujko GG (ed.). Champagne production. Simferopol': Tavrida; 2008. 414 p. (In Russ.) 5. Kosjura VT. Sparkling wines. History, modernity and main directions of production. Krasnodar: Prosveshchenie-Yug; 2006. 504 p. (In Russ.) 6 Avakjanc SP. Biochemical basis of champagne technology. Moscow: Pishhevaja promyshlennost'; 1980. 351 p. (In Russ.) 7. Makarov AS, Yalanetskii AYa, Shmigel'skaya NA, [et al.]. On the need to determine additional indicators of grapes in the production of wine materials for red sparkling wines. Magarach. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2019;1:49-52 (In Russ.) 8. Sarishvili NG, Rejtblat BB. Microbiological bases of wine champagne technology. Moscow: Pishhevaja promyshlennost', 2000. 364 p. (In Russ.) 9. Santamaria P, Gonzalez-Arenzana L, Garijo P, [et al.]. Nitrogen Sources Added to Must: Effect on the Fermentation and on the Tempranillo Red Wine Quality. Fermentation. 2020;6 (3):79-95. https://doi.org/10.3390/fermentation6030079. 10. Gobert A, Tourdot-Marechal R, Sparrow C, [et al.]. Influence of nitrogen status in wine alcoholic fermentation. Food Microbiol. 2019;83:71-85. 11. Malahov AA, Naberezhnyh IA. Regulation of the quality of sparkling wines by structurally destroyed yeast autolysate. Izvestija vuzov. Pishhevaja tehnologija = Proceedings of universities. Food technology. 2010;4:57-59. (In Russ.) 12. Jakuba JuF, Kaunova AA, Temerdashev ZA, [et al.]. Grape wines, problems of assessing their quality and regional affiliation. Analitika i kontrol' = Analytics and control. 2014;18 (4):344-372. (In Russ.) 13. FR. 1.31.2012.13428. Metodika izmerenij massovoj koncentracii svobodnyh aminokislot v napitkah alkogol'nyh i bezalkogol'nyh metodom vysokoeffektivnoj zhidkostnoj hromatografii [The method of measuring the mass concentration of free amino acids in alcoholic and non-alcoholic beverages by high-performance liquid chromatography]. 14. State standart 33834-2016. Wine products and raw materials for it's production. Gas chromatographic method for determination of mass concentration of volatile components. Moscow: Standartinform; 2016. 11 p. (In Russ.) |
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Authors Moiseeva Aleksandra A., This email address is being protected from spambots. You need JavaScript enabled to view it. , Zaharova Varvara A., This email address is being protected from spambots. You need JavaScript enabled to view it. , Dubinina Elena V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems, 7 Rossolimo Str., Moscow, 119021, Russia |
Ulyanova E.V., Andryevskaya D.V.Influence of Individual Physical and Chemical Indices of Cognacs on their Qualitative Characteristics
P. 34-37 | DOI: 10.52653/PIN.2021.4.4.005 Key words Abstract |
References 1. Skurihin IM. Cognac and brandy chemistry. Moscow: DeLi print; 2005. 296 ð. (In Russ.) 2. Oganesyants LA. Oak and winemaking. Moscow: Food industry; 1998. 256 ð. (In Russ.) 3. Oganesyants LA, Lineczkaya AE, Danilyan AV. The problem of stabilizing cognacs. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2005;1:24-25. (In Russ.) 4. Khristiuk VT, Berezhnaya AV, Ageeva NM. The composition of cognac sediments and the reasons for their formation. Izvestiya VUZov. Pishchevaya tekhnologiya = Proceedings of universities. Food technology. 2003;5-6:129. (In Russ.) 5. Ageeva NM, Berezhnaya AV, Yakuba YuF. Studies of the chemical composition of precipitation isolated from clouded cognacs. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2004;4:24-25 (In Russ.) 6. Aleksanyan KA, Tananajko TM, Ursul ON, [et al.]. Influence of raw material composition and technological treatments on cognac stability. Pishchevaya promyshlennost': nauka i tekhnologii = Food industry: science and technology. 2013;1(19):84-95. (In Russ.) 7. Dubinina EV, Sevast'yanova EM, Krikunova LN, Obodeeva ON. Influence of softened water mineral composition on quality indices of alcoholic beverages from vegetable raw materials. Polzunovskii vestnik = Polzunovsky bulletin. 2021;1:11-19. (In Russ.) 8. Chursina OA. Study of the influence of the mineral composition of water on the stability and quality of cognacs. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2016;4:30-33. (In Russ.) 9. Winemaking Handbook. G.G. Valujko (ed.). Moscow: Agropromizdat; 1985. 447 p. (In Russ.) |
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Authors Ulyanova Ekaterina V., Candidate of Ñhåmical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , Andryevskaya Darya V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems, 7 Rossolimo Str., Moscow, 119021, Russia |
Egorova O.S., Rozina L.I., Akbulatova D.R., Shilkin A.A., Sviridov D.A., Aprelev A.V., Davydova E.V.Analysis of the Anthocyanin Complex of Dyes Obtained from Fruit Winemaking Secondary Resources
P. 38-41 | DOI: 10.52653/PIN.2021.4.4.010 Key words Abstract |
References 1. Dolgov AN, Agafonov GV, Zueva NV. Main environmental problems and solusions in recycling alcohol production waste. Pivo i napitki = Beer and beverages. 2014;4:60-63. 2. Vorob'ev VV. Energy- and resource-saving microwave technologies for food production in the agro-industrial complex of Russia. Innovatsii v sel"skom khozyaistve = Innovations in agriculture. 2014;4 (9):28-32. 3. Perfilova OV, Babushkin VA, Ananskikh VV, [et al.]. Alternative technology of apples processing. Tekhnologii pishchevoi i pererabatyvayushchei promyshlennosti APK - produkty zdorovogo pitaniya = Technologies of the food and processing industry of the agro-industrial complex-healthy food products. 2017;6 (20):21-28. 4. Oganesyants LA, Panasyuk AL, Kuz'mina EI, [et al.]. Application of ñî2 extract from grape and sea buckthorn seeds for stabilization of vegetable oils during high-temperature processing. Pishchevaya promyshlennost' = Food industry. 2016;5:54-56. 5. Gorlov SM, Pershakova TV, Semiryazhko ES, Tyagushcheva AA. Intensification Processes Biologization Of Grapes Secondary Resources Processing. Politematicheskii setevoi elektronnyi nauchnyi zhurnal kubanskogo gosudarstvennogo agrarnogo universiteta = Polythematic online scientific journal of kuban state agrarian university. 2021;168:186-194. 6. Kas'yanov GI, Tagirova PR, Podshivalenko NS. Technologies for the production and application of products of complex processing of grapes. Krasnodar: Izdatel'stvo Ekoinvest, 2012. 156 p. 7. Matseichik IV, Dobrydina ES. Development of new formulations and functional purpose product technologies on the basis of pectin containing raw materials. Vestnik KrasGAU = Bulletin of KSAU. 2009;4:208-213. 8. Ibragimova LSh, Isrigova TA, Islamov MN. Enrichment of canned fruit recipes with secondary food products. Izvestiya Dagestanskogo GAU = Daghestan GAU Proceedings. 2019;2 (2):35-37. 9. Frolova NA. Development of marmalade technology based on natural raw materials. XXI vek: Itogi proshlogo i problemy nastoyashchego plyus = XXI century: Resumes of the past and challenges of the present plus. 2018;7 (3 (43)): 109-113. 10. Verbitskaya EA, Kulakova AV, Illarionova VV, [et al.]. Assessment of the secondary product of sea buckthorn fruit processing as a source for obtaining a functional food additive. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = Izvestiya vuzov. Food technology. 2020;2-3 (374-375):101-104. DOI: 10.26297/0579-3009.2020.2-3.26. 11. Derkanosova NM, Zaitseva II, Emel'yanov AA, [et al.]. Comparative characteristic of fruit and vegetable refuses as enriching raw ingredients. Tekhnologii i tovarovedenie sel'skokhozyaistvennoi produktsii = Technologies and commodity science of agricultural products. 2019;2 (13):7-13. 12. Droficheva NV. The use of secondary raw materials of grape processing in the production technology of functional food products. Plodovodstvo i vinogradarstvo yuga Rossii = Fruit growing and viticulture in the south of Russia. 2021;69 (3):326-336. 13. Panasyuk AL, Kuz'mina EI, Egorova OS. Production and use of natural anthocyanin food colors (review). Pishchevaya promyshlennost' = Food industry. 2021;10:13-19. DOI: 10.52653/PPI.2021.10.10.017. 14. Guguchkina TI, Lepeshkina SV, Popov VP. Technological aspects of obtaining and using natural dyes. Plodovodstvo i vinogradarstvo yuga Rossii = Fruit growing and viticulture in the south of Russia. 2021; 71 (5):266-277. 15. Shkol'nikova MN, Aver'yanova EV. Extracted berry raw materials as a source of anthocyanic dyes. XXI vek: Itogi proshlogo i problemy nastoyashchego plyus = XXI century: Resumes of the past and challenges of the present plus. 2021;10 (1 (53)): 117-121. DOI: 10.46548/21vek-2021-1053-0021. |
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Authors Egorova Olesya S., This email address is being protected from spambots. You need JavaScript enabled to view it. , Rozina Larisa I., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , Akbulatova Dilyara R., This email address is being protected from spambots. You need JavaScript enabled to view it. , Shilkin Aleksei A., This email address is being protected from spambots. You need JavaScript enabled to view it. , Sviridov Dmitriy A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems, 7, Rossolimo Str., Moscow, Russia, 119021 Aprelev Aleksei V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Davydova Elena V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. Russian metrological institute of technical physics and radio engineering, Mendeleevo, Solnechnogorsky district, Moscow region, Russia, 141570 |
RAW and OTHER MATERIALS
Kalugina O.Yu., Leonova S.A., Chernenkov E.N., Chernenkova A.A., Gusev A.N., Polyudov A.V., Artisevich T.V.The Intensification of the Wine Fermentation Process Received from the Variety of Grapes "Bashkortostan"
P. 42-45 | DOI: 10.52653/PIN.2021.4.4.006 Key words Abstract |
References 1. Shaburova LN, Danilova AN, Ponomareva MS. The effect of the pulsed frequency of laser radiation on the yeast of top fermentation. Pivo i napitki = Beer and beverages. 2019;2:16-19. (In Russ.) 2. Meledina TV, Cherepanov SA. Features of trehalose metabolism in brewer's yeast of low fermentation. Pivo i napitki = Beer and beverages. 2004;4:24-27. (In Russ.) 3. Gorelov SS, Il'yashenko NG, Krechetnikova AN, [et al.]. The influence of yeast extracts on the fermentation process of wort from starch-containing raw materials. Proizvodstvo spirta i likerovodochny'x izdelij = Manufacture of alcohol liqueur & vodka products. 2005;1:22-25. (In Russ.) 4. Gernet MV, Gribkova IN, Kobelev KV. Method of obtaining a mineral additive for brewer's yeast and the method of its application. Russia patent RU 2712787. 2020. 5. Rimareva LV, Overchenko MB, Ignatova NI, [et al.]. Promising technologies and methods of control in the production of alcohol and alcoholic beverages. Perspective tekhnologies and control methods for the production of alcohol and alcoholic beverages. Mosow: Biblio-Globus, 2019. P. 136-147. (In Russ.). https://doi.org/10.18334/9785907063549. 6. Krikunova LN, Ponomareva MS, Shaburova LN. Method of production of seeded yeast for fermentation of clarified wort from Jerusalem artichoke. Proizvodstvo spirta i likerovodochnykh izdelii = Manufacture of alcohol liqueur & vodka products. 2010;1:12-13. (In Russ.) 7. Starceva NYu, Shafikov RA. Selection of grapes in the Republic of Bashkortostan. Izvestiya ufimskogo nauchnogo tsentra ran = News of the Ufa Scientific Center of the Russian Academy of Sciences. 2018;3-6:47-50. (In Russ.) 8. Abdeeva MG, Shirieva VM, Demina TG, Shafikov RA. Plodovo-yagodny'e kul'tury v Respublike Bashkortostan [Fruit and berry crops in the Republic of Bashkortostan] Ufa; 2012. 174 p. (In Russ.) 9. State Standart 31782-2012. Fresh grapes are harvested by machine and hand for industrial processing. Technical conditions. Moscow: Standartinform; 2014. 10 ð. 10. State Standart 32030-2013. Table wines and table wine materials. General technical conditions. Moscow: Standartinform; 2014. 14 ð. 11. State Standart 32051-2013. Wine-making products. Methods of organoleptic analysis. Moscow: Standartinform; 2013. 22 ð. 12. Kaluzhina OYu, Koshhina EI, Yakovleva KS. Wine from Bashkir grape varieties. The state and prospects of increasing the production of high-quality agricultural products. Materials of 1st International Scientific and Practical Conference jointly with the Institute of Animal Husbandry of the Tajik Academy of Agricultural Sciences. Ufa; 2017. 213 p. (In Russ.) |
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Authors Kalugina Olesya Yu., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Leonova Svetlana A., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. @mail.ru; Chernenkov Evgeniy N., Candidate of Agricultural Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Chernenkova Al'fiya A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Gusev Aleksandr N., Candidate of Agricultural Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Polyudov Aleksandr V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Artisevich Tat'yana V., This email address is being protected from spambots. You need JavaScript enabled to view it. Bashkir State Agrarian University, 34, 50-letiya Oktyabrya Str., Ufa, Republic of Bashkortostan, 450001 Russia |
Gribkova I.N., Borisenko O.A., Zakharov M.A., Zakharova V.A., Kozlov V.I.The Beer Phenolic Profile Change During "Dry" Hopping in the Post-fermentation Stage Conditions
P. 46-52 | DOI: 10.52653/PIN.2021.4.4.011 Key words Abstract |
References 1. Gernet MV, Kobelev KV, Gribkova IN. Issledovanie vliyaniya sostava sirya na kachestvo I bezopasnost piva. Chast I. The raw materials composition influence study on the quality and safety of beer. Part I. The grain and sugar-containing raw materials composition influence on the beer's volatile components formation. Pivo i napitki = Beer and beverages. 2015; (2):32-37. (In Russ.) 2. Gernet MV, Kobelev KV, Gribkova IN, Danilyan AV. The raw materials composition influence study on the quality and safety of beer. Part II. The grain and sugar-containing raw materials composition influence on the beer's nitrogenous substances and glycerin content. Pivo i napitki = Beer and beverages. 2015; (3):34-38. (In Russ.) 3. Gernet MV, Kobelev KV, Gribkova IN, Danilyan AV. The raw materials composition influence study on the quality and safety of beer. Part III. The grain and sugar-containing raw materials composition influence on the beer's organic acids and carbohydrates content. Pivo i napitki = Beer and beverages. 2015; (4):46-51. (In Russ.) 4. Gernet MV, Kobelev KV, Gribkova IN, Lazareva IV. The raw materials composition influence study on the quality and safety of beer. Part IV. The grain and sugar-containing raw materials composition influence on the beer's aminoasides. Pivo i napitki = Beer and beverages. 2015; (5):40-46. (In Russ.) 5. Dostalek P, Karabin M, Jelinek L. Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy. Molecules. 2017;22 (10):1761. https://doi.org/10.3390/molecules22101761. 6. Karabin M, Jelinek L, Dostalek P, Hudcova T. Biotransformations and biological activities of hop flavonoids. Biotechnol Adv. 2015;1 (33):1063-1090. https:// doi.org/10.1016/j.biotechadv.2015.02.009. 7. Gernet MV, Gribkova IN. The hop and hop product compounds influence on the finished beer sensory. XXI vek: itogi proshlogo I problem nastoyaschego plus. 2020;9 (1 (49)): 93-99. (In Russ.) 8. Quesada-Molina M, Munoz-Garach A, Tinahones FJ, Moreno-Indias IA. New Perspective on the Health Benefits of Moderate Beer Consumption: Involvement of the Gut Microbiota. Metabolites. 2019;9 (11):272. https://doi.org/10.3390/metabo9110272. 9. Magalhaes PJ, Dostalek P, Cruz JM, Guido LF, [et al.]. The impact of a xanthohumol-enriched hop product on the behavior of xanthohumol and isoxanthohumol in pale and dark beers: A pilot scale approach. J. Inst. Brew. 2008;114:246-256. https;//doi.org/10.1002/j.2050-0416.2008.tb00335.x. 10. Stevens JF, Page JE. Xanthohumol and related prenylflavanoids from hops and beer: to your good health! Phytochemistry. 2004;65:1317-1330. 11. De Keukeleire J, Ooms G, Heyerick A, [et al.]. Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.). J. Agric. Food Chem. 2003;51 (15):4436-4441. 12. Walker CJ, Lence CF, Biendl M. Studies on xanthohumol levels in Stout/Porter beer/. Brauwelt. 2003;143 (50):1709-1712. 13. Biendl M, Mitter W, Peters U, Methner FJ. Use of a xanthohumol-rich hop product in beer production. Brauwelt International. 2002; (I): 39-42. 14. Biendl M, Methner FJ, Stettner G, Walker C. Brewing trials with a xanthohumol-enriched hop product. Brauwelt International. 2004; III:182-184. 15. Mc Murrough I, Henningan GP, Loughrey ML. Quantitative analysis of hop flavonols using high-performance liquid chromatography. J. Agric. Food Chem. 1982;30:1102-1106. 16. Mc Murrough I. High-performance liquid chromatography of flavonoids in barley and hops. Journal of Chromatography A. 1981;218:683-693. 17. Sagesser M, Deinzer M. HPLC-ion spray tandem mass spectrometry of flavonol glycosides in hops. Journal of the American Society of Brewing Chemists. 1996;54 (3):129-134. 18. Achilli G, Cellerino GP, Gamache PH, Deril GVM. Identification and determination of phenolic constituents in natural beverages and plant-extracts by means of a coulometric electrode array system. Journal of Chromatography. 1993;632 (1-2):111-117. 19. Gorinstein, S., Caspi, A., Zemser, M., Trakhtenberg, S. Comparative contents of some phenolics in beer, red and white wines. Nutrition Research. 2000. V. 20. no1. P. 131-139. 20. Kupina S, Fields C, Roman MC, Brunelle ShL. Determination of Total Phenolic Content Using the Folin-C Assay: Single-Laboratory Validation. Journal of AOAC International. 2018;101 (5):1466-1472. https://doi.org/10.5740/jaoacint.18-0031. 21. Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Technology. 2018;17 (4):953-988. https://doi.org/10.1111/1541-4337.12352. 22. Tutelyan VA, Yeller KI. The food minor biologically active substances analysis methods. Ìoscow: "Dynastiya" Publ.; 2010. 160 p. (In Russ.) 23. Maltsev PM., Velikaya EI., Zazitnaya M.V., Kolotusha P.V. Tehno-himichesky control proizvodstva soloda I piva [Techno-chemical control of malt and beer production]. Ìoscow: "Pischevaya promyshlenost" Publ., 1976. 448 p. (In Russ.) 24. Takoi K., Tokita K., Sanekata A., Usami Y., Itoga Y., Koie K., Matsumoto I., Nakayama Y. Varietal Difference of Hop-Derived Flavour Compounds in Late-Hopped/Dry-Hopped Beers. Brewing Science. 2016. V. 69. P. 1-7. 25. Mikyska A, Jurkova M. Varietal specificity of polyphenols, free phenolics and antioxidant potential in hops. KVASNY PRUMYSL. 2019;65:178-185. https://doi.org/10.18832/kp2019.65.178. 26. Kayath CA, Ibala Zamba A, Mokemiabeka SN. Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. International journal of microbiology. 2020;2020:8417693. https://doi.org/10.1155/2020/8417693. 27. Camuffo D. A relationship between temperature, oxygen dissolved in blood and viral infections. Annals of Geophysics. 2021;64:1-10. https://doi.org/10.4401/ag-8528. 28. Kobus-Cisowska J, Szymanowska-Powalowska D, Szczepaniak O, [et al.]. Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth. Nutrients. 2019;11 (6):1377. https://doi.org/10.3390/nu11061377. 29. Karabin M, Hudcova T, Jelinek L, Dostalek P. Biologically active compounds from hops and their use. Comprehensive reviews in food science and food safety. 2016;15 (3):542-567. https://doi.org/10.1111/1541-4337.12201. 30. Hsu Y, Kao TH. Evaluation of prenylflavonoids and hop bitter acids in surplus yeast. Journal of Food Science and Technology. 2019;56 (4) 1939-1953. https://doi.org/10.1007/s13197-019-03660-6. 31. McLaughlin IR, Lederer C, Shellhammer TH. Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material. 2008;66:174-183. 32. Kielhorn S, Thorngate JH. Oral sensations associated with the flavan-3-ols (+)-catechin and (-)-epicatechin. Food Qual. Prefer. 1999;10:109-116. 33. Robichaud JL, Noble AC. Astringency and bitterness of selected phenolics in wine. J.Sci. Food Agric. 1990;53:343-353. |
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Authors Gribkova Irina N., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , Borisenko Olga A., Zakharov Maxim A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , Zakharova Varvara A., This email address is being protected from spambots. You need JavaScript enabled to view it. , Kozlov Valery I., All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems, 7 Rossolimo Str., Moscow, 119021, Russia |
EQUIPMENT
Ermolaeva G.A., Zhitkov V.V., Ermolaev S.V.Effective Crushing of Malt at Small Enterprises
P. 53-56 | DOI: 10.52653/PIN.2021.4.4.009 Key words Abstract |
References 1. Ermolaeva GA. The main processes of brewing. Methods of crushing malt in modern breweries. Pivo i napitki = Beer and beverages. 2004:4:14-17. (In Russ.) 2. Kretov IT, Antipov ST, Agafonov VG. Technological equipment of fermentation industry enterprises. Moscow: KolosS; 2011. (In Russ.) 3. Fedorenko BN. Brewing engineering: technological equipment of the industry. Saint-Petersburg: Professija; 2009. 1000 p. (In Russ.) 4. Shuster K., Narcziss L. Die Bierbraurei in drei Banden. Russ. ed. Moscow: Jelevar; 2004. 368 p. (In Russ.) 5. Ermolaeva GA. Brewery Lab Employee Handbook. Saint-Petersburg: Professija; 2004. 536 p. (In Russ.) 6. Rozhnov ED. Malt analysis: methodological recommendations for the implementation of laboratory and research work for students of the directions 19.03.02 and 19.04.02 "Food from vegetable raw materials". Bijsk: Izd-vo Altajskogo gos. un-ta; 2015. 22 p. (In Russ.) |
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Authors Ermolaeva Galina A., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , Zhitkov Vladimir V., Magister, This email address is being protected from spambots. You need JavaScript enabled to view it. , Ermolaev Sergey V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , LLC "BAS", 31/29 P, VI, 9, office 35, Povarskaya Str., Moscow, 121069, Russia |
INFORMATION
Ermolaeva G.A. XI International Forum "Brewing industry of Russia - a look into the future" and V Russian Brewing Competition "ROSGLAVPIVO ® - The main beer of Russia"
List of Articles Published in the Magazine "Beer and Beverages" in 2021