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Beer and beverages №2/2022



INDUSTRIAL MARKETING

The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-March, 2022

Oganesyants L.A., Panasyuk A.L.Production and the Global Wine Market in 2021

P. 6-9 DOI: 10.52653/PIN.2022.02.02.008

Key words
vineyard area, wine production, wine consumption, wine export, wine import, market internationalization index

Abstract
The latest data on the production and world market of wine are presented. The total area of vineyards in the world in 2021 amounted to 7.3 million hectares. Spain, France, China, Italy, Turkey and the USA own more than half of all vineyards. World wine production amounted to 260 million gcl. The decline in wine production in the EU countries is offset by growth in the Southern Hemisphere. Italy, France, Spain, the USA, Argentina, Chile, Australia and South Africa produced three-quarters of the total volume. The largest consumption of wine was recorded in the USA, France, Italy, Germany, Great Britain, Spain and China. Wine exports amounted to 112 million dkl. The main exporters are Spain, Italy, France, Chile, Australia. Germany, the USA and the UK occupy the leading places among importers. The internationalization index of the market, which is the ratio of the volumes of exported and consumed wine, in 2021 was 47%, against 27% for 2000. That is, almost every second bottle of wine consumed accounted for foreign products. The data on the estimated volume of production in 2022 in the Southern Hemisphere are given.

Authors
Oganesyants Lev A., Doctor of Technical Science, Professor, Academician of RAS,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8195-4292;
Panasyuk Aleksandr L., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-5502-7951
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, 119021, Russia



TOPIC OF THE ISSUE: TECHNOLOGICAL SOLUTIONS FOR ENSURING THE PRODUCTS QUALITY

Trofimchenko V.A.Practical Aspects of the Identification of Alcoholic Beverages from Stone Fruits

P. 10-13 DOI: 10.52653/PIN.2022.02.02.009

Key words
fruit distillates, fruit vodkas, stone fruits, identification, volatile components, isotopic characteristics

Abstract
Currently, the current regulatory documentation for alcoholic beverages from fruit (fruit) raw materials contains a limited list of indicators. This makes it impossible to detect cases of adulteration, as well as to identify products for compliance with the raw materials used. In the given review the questions of use of instrumental methods of the analysis for identification of alcoholic drinks on the basis of fruit (fruit) distillates from stone raw materials are considered. It has been shown that the ratio of the main higher alcohols in alcohols depends on the initial biochemical composition of fruit raw material and can be used as an identification criterion. It is established, that concentration and ratio of a number of volatile components in fruit distillates and alcoholic drinks influence their organoleptic characteristics. The scheme of control of normalized parameters of alcoholic drinks from fruit raw materials is given. Necessity of expansion of the list of controlled parameters for fruit distillates and drinks on their basis is shown. Results of researches allowing to reveal adulterated production, at which production distillate from various kinds of grain raw materials is used, are resulted. It is shown that carbon isotopic characteristics in different types of fruit raw materials are in close ranges, which does not allow identifying the alcoholic beverage by the type of raw material. The analysis of the data presented in this review on the issue of identification of alcoholic beverages from stone raw materials allowed us to conclude on the need to expand the controlled indicators of physical and chemical composition by introducing requirements for concentration and ratio of individual volatile substances. For perspective of these researches, it is expedient to use highly effective modern instrumental methods of the analysis, including gas chromatography in combination with chromatography-mass spectrometry, and also a method of isotope mass spectrometry.

References
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2. Berghian-Grosan C, Magdas DA. Application of Raman spectroscopy and Machine Lear­ning algorithms for fruit distillates discrimination. Scientific reports. 2020;10:21152. https://doi.org/10.1038/s41598-020-78159-8.
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4. Dubinina EV, Alieva GA. Correlation study between organoleptic evaluation and the content of volatile components of fruit vodkas. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2015; (3):29-34. (In Russ.)
5. Dubinina EV, Krikunova LN, Peschanskaja VA, Trishkaneva MV. Scientific aspects of identification criteria for fruit distillates. Tehnika i tehnologija pishhevyh proizvodstv = Food processing: techniques and technology. 2021;51 (3):480-491. doi.org/10.21603/2074-
9414-2021-3-480-491. (In Russ.)
6. Oganesyants LA, Peschanskaya VA, Krikunova LN, Dubinina EV. Research of technological parameters and criteria for evaluating distillate production from dried Jerusalem artichoke. Carpathian Journal of Food Science and Technology. 2019;11 (2):187-198. https://doi.org/10.34302/crpjfst/2019.11.2.15.
7. Balcerek M, Pielech-Przybylska K, Dziekonska-Kubczak U, [et al.] Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch. Moleculas. 2016;21:1320-1326. https://doi.org/10.3390/molecules21101320.
8. Kostik V, Memeti S, 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.
9. Coldea TE, Socaciu C, Moldovan Z, Mudura E. Minor volatile compounds in traditional homemade fruit brandies from Transylvania-Romania, as determined by GC-MS analysis. Notulae botanicae horti agrobotanici cluj-napoca. 2014;42 (2):530-537. https://doi.org/10.1583/nbha4229607.
10. Bajer T, Hill M, Ventura K, Bajerova P. Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods. Scientific reports. 2020;10 (1):18965. https://doi.org/10.1038/s41598-020-75939-0.
11. Cvetkovic D, Stojilkovic P, Zvezdanovic J, Stanojevic J, Stanojevic L, Karabegovic I. The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectro­metry. Advanced Technologies. 2020;9 (2):19-28. https://doi.org/10.5937/savteh2002019c.
12. Pino JA, Quijano CE. Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma. Food science and technology (Campinas). 2012;32 (1):76-83. https://doi.org/10.1590/S0101-20612012005000006.
13. Satora P, Tuszynski T. Chemical characteris­tics of Sliwowica Lacka and other plum brandies. Journal of the science of food and agriculture. 2008;88 (1):167-174. https://doi.org/10.1002/jsfa.3067.
14. El Hadi MAM, Zhang FJ, Wu FF, Zhou CH, Tao J. Advances in Fruit Aroma Volatile Research. Moleculas. 2013;18 (7):8200-8229. https://doi.org/10.3390/molecules18078200.
15. Chai QQ, Wu BH, Liu WS, [et al.] Volatiles of plums evaluated by HS-SPME with GS-MS at the germplasm level. Food chemistry. 2012;130 (2):432-440. https://doi.org/10.1016/J.FOODCHEM.2011.05.127.
16. Kovacs AG, Szollosi A, Szollosi D, [et al.] Classification and Identification of Three Vintage Designated Hungarian Spirits by Their Volatile Compounds. Periodica polytechnica chemical engineering. 2018;62 (2):175-181. https://doi.org/10.3311/PPch.11078.
17. Brescia M.A., Caldarola V., Giglio A.D., Benedetti D. Characterization of the geographical origin of Italian red wines based on traditional and nuclear magnetic resonance spectrometric determinations. Analytica chimica acta. 2002;458 (1):177-186. https://doi.org/10.1016/S0003-2670 (01) 01532-X.
18. Calderone G., Guillou C. Analysis of isotopic ratios for the detection of illegal watering of beve­rages. Food chemistry. 2008;106 (4):1399-1405. https://doi.org/10.1016/j.foodchem.2007.01.080.
19. Simpkins W. Detection of illicit spirits. In book: Wine Analysis. Berlin Heidelberg: Springer-Verlag, 1998. P. 317-338. https://doi.org/10.1007/978-3-642-83340-3_11.
20. Frias S, Perez Trujillo JP, Pena EM, Conde JE. Classification and differentiation of bottled sweet wines of Canary Islands (Spain) by their metallic content. European food research and technology. 2001;213:145-149. https://doi.org/10.1007/S002170100344.
21. Zyakun AM, [at. al.] Mass spectrometric analysis of 13C/12C abundance ratios in vine plant and wines depending on regional climate factors (Krasnodar krai and Rostov oblast, Russia). Journal of analitical chemistry. 2013;68:1136-1141. https://doi.org/10.1134/S106193481313011X.
22. Penza M, Cassano G. Recognition of adulteration of Italian wines by thin-film multisen-sor array and artificial neural networks. Analytica chimica acta. 2004;509 (2):159-177. https://doi.org/10.1016/j.aca.2003.12.026.
23. Oganesyants LA, Panasjuk AL, Kuz'mina EI, Peschanskaja VA. A study of stable isotope ratio in ethanol from fruit distillates with the aim to determine identifying characteristics. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2016; (5):8-11. (In Russ.)
Authors
Trofimchenko Vladimir A.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8856-9768
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



Maltsev A.S., Eliseev M.N., Gribkova I.N.The Consumer Properties Study of Dark Beer's Type and their Identification

P. 14-19 DOI: 10.52653/PIN.2022.02.02.001

Key words
beer, identification, organoleptic indicators, quality, spectral profiles, total polyphenol content

Abstract
The article is devoted to the issue of consumer properties of dark beer and its identification. The article presents the main grounds for the development of identification criteria for assessing the quality of dark beer, whose production is based on the use of expensive vegetable raw materials. Characteristics, both organoleptic and physico-chemical, of the studied light and dark beer's samples are given, which make it possible to assess the quality of the studied samples. It was noted that a sample No. 3 of light and No. 6 dark beer in terms of organoleptic indicators (fullness of taste) do not meet the requirements of regulatory documentation. The assessment of the quality indicators of beer samples confirmed the compliance with the parameters of GOST 31711-2012 of all the studied samples, except for No. 6 in terms of foam height (28 mm), which correlated with a low tasting score (21 out of 25 points). The creation of model colored beer samples based on light varieties and spectral profiles made it possible to draw a conclusion about the characteristic features of the spectra of light and dark beer. Thus, the value of the optical density of samples of light beer No. 1-3 fluctuated in the range of 0.01-2 f. o. p. and had a fall section (310-380 nm). The range of change in the optical density of dark samples of beer No. 4-6 ranged from 0.05-2.9 f. o. p. with the area of incidence 340-480 nm. Model samples of beer with natural and artificial dyes had a smaller difference in optical densities. A different nature of the spectral profile of model beer samples was noted: samples with natural dyes had a graph close to a straight line with a small slope, and with artificial dyes they had a wave-like character with several maxima (430 and 500 nm). The revealed features of the beer's spectral profiles with artificial dyes can serve as a sign of identifying the authenticity of brewing products. In the case of using natural dyes, the determination of the optical density of beer at 600 nm can serve as a distinguishing feature, since model samples showed an excess of optical density by 2-4 times compared to authentic beer.

References
1. Boiko IE, Marinenko OV, Liyamov TYe. Influence of the quality of raw materials on the consumer properties of beer. Noviye tehnologii = New technologies. 2019; (2):19-27. https://doi.org/10.24411/ 2072-0920-2019-10202. (In Russ.)
2. Gernet MV, Kobelev KV. Tne nonmalted raw material different quantity influence on beer's quality. Pivo i napitki = Beer and beverages. 2012; (3):24-27. (In Russ.)
3. Habschied K, Krstanovic V, Mastanjevic K. Beer Quality Evaluation - A Sensory Aspect. Beverages. 2022;8:15. https://doi.org/10.3390/beverages8010015.
4. The malt market analyses in Russia in 2015-2019, assessment of the impact of coronavirus and forecast for 2020-2024 [Internet] [cited 2022 April 16]. URL: https://businesstat.ru/images/demo/malt_russia_demo_businesstat.pdf. (In Russ.)
5. Gribkova IN, Eliseev MN. The beer's compound influence on colour formation. XXI vek: itogi proshlogo I problem nastoyaschego plus = XXI centure: the results of the past and the problems of the present plus. 2021;10 (4 (56)): 117-122. https://doi.org/10.46548/21vek-
2021-1056-0024. (In Russ.)
6. Lukinac J, Mastanjevic K, Nakov G, Jukic M. Computer Vision Method in Beer Quality Evaluation - A Review. Beverages. 2019;5,38:1-21. ttps://doi.org/10.3390/beverages5020038.
7. De Lange AJ, Bamforth CW (ed.). Color. In book: Brewing materials and processes. a practical approach to beer excellence. 1st ed. London, UK: Academic Press Elsevier, 2016. 199-249 pp.
8. State standart 12789-1987. Beer. The color determination methods. Moscow: Standartinfom; 2011. 10 p. (In Russ.)
9. State standart 12787-2021. Brewing products. Methods for determining the volume fraction of ethyl alcohol, the mass fraction of the actual extract and the calculation of the extractivity of the initial wort. Moscow: Standartinfom; 2020. 32 p. (In Russ.)
10. State standart 12788-87. Beer. The acidity determination method. Moscow: Standartinfom; 2011. 6 p. (In Russ.)
11. State standart 32038-2012. Beer. Method for determination of carbon dioxide. Moscow: Standartinfom; 2019. 8 p. (In Russ.)
12. State standart 30060-93. Beer. Methods for determining organoleptic indicators and product volume. Moscow: Standartinfom; 2011. 68 p. (In Russ.)
13. State standart 34798-2021. Brewing products. Identification. Photoelectrocolorimetric method for determining the total content of polyphenols. Moscow: Standartinfom; 2020. 9 p. (In
Russ.)
14. Kosiv R. Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer. Science Rise. 2021;6:25-30. https://doi.org/10.21303/2313-8416.2021.002232.
15. Lentz M. The Impact of simple phenolic compounds on beer aroma and flavor. Fermentation. 2018;4:20. https://doi.org/10.3390/fermentation4010020.
16. De Francesco G, Bravi E, Sanarica E, Marconi O, Cappelletti F, Perretti G. Effect of addition of different phenolic-rich extracts on beer flavour stability. Foods (Basel, Switzerland). 2020;9 (11):1638. https://doi.org/10.3390/foods9111638.
17. Aron PM, Shellhammer TH. A discussion of polyphenols in beer physical and flavour stability. Journal of the Institute of Brewing. 2010;116 (4):369-380. https://doi.org/10.1002/j.2050-0416.2010. tb00788.x.
18. Mikyska A, Hrabak M, Haskova D, Srogl J. The role of malt and hop polyphenols in beer quality, flavour and haze stability. Journal of the Institute of Brewing. 2002;108. https://doi.org/10.1002/ j.2050-0416.2002.tb00128.x.
19. Koren D, Hegyesn? Vecseri B, Kun-Farkas G. How to objectively determine the color of beer? Journal of Food Science and Technology. 2020;57:1183-1189. https://doi.org/10.1007/s13197-020-04237-4.
Authors
Maltsev Aleksey S.;
Eliseev Mikchail N., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8636-4468
Plekhanov Russian University of Economics,
36, Stremyanny Lane, Moscow, 117997 Russia
Gribkova Irina N., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-4373-5387
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



Panasyuk A.L., Beloslyudova G.Yu., Klepikov D.V. The Use of Preparations Based on Zirconium Phosphate for Demetallization of Fermented Fruit Materials

P. 20-22 DOI: 10.52653/PIN.2022.02.02.005

Key words
apple wine materials, pear wine materials, zirconium phosphate, demetallization, heavy metal cations

Abstract
The possibility of using preparations based on zirconium derivatives to remove heavy metal cations and toxic products from food liquids was investigated. It is indicated that during demetallization, the use of drugs introduced in the form of solutions (potassium ferrocyanide, etc.) creates a danger of their residual amounts in the food product with improper use, including overdose. If possible, preference should be given to insoluble sorbents, among which preparations based on zirconium compounds can be distinguished. In the work, zirconium phosphate was used, which has the commercial name of the sorbent of the brand "Thermoxide-3A" in H+ form and in Na+ form, which is successfully used in the purification of industrial and drinking water from impurities. The effectiveness of its use for fermented fruit materials was investigated, the peculiarity of which is the presence of significant amounts of malic acid anions - competing ligands that complicate processing. On the example of apple and pear fermented materials, the effectiveness of the sorbent of the brand "Thermoxide-3A" for the removal of iron, copper, aluminum, zinc, lead, as well as arsenic is shown. It is preferable to set the drug in the H+ form, which ensures complete removal, does not increase the sodium content in the materials and does not adversely affect their organoleptic properties.

References
1. TR CU 021/2011. Technical Regulations of the Customs Union "On food safety "[Internet]. [cited 2022 March 5]. URL: https://docs.cntd.ru/document/902320560. (In Russ.)
2. Oganesyants LA, Panasjuk AL, Rejtblat BB. Theory and practice of fruit winemaking. Moscow: Promyshlenno-konsaltingovaja gruppa "Razvitie", 2012. 396 p.
3. Ageyeva NM, Markovskiy MG, Antonenko MV. Thermoxid-3a for stabilization of wines to crystal turbid. Plodovodstvo i vinogradarstvo Juga Rossii = Fruit growing and viticulture in the South of Russia. 2020;63 (3):206-216. https://doi.org/10.30679/2219-5335-2020-3-63-206-216.
Authors
Panasyuk Aleksandr L., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-5502-7951
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, 119021, Russia
Beloslyudova Galina Yu., Graduate student,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-7623-440X
Moscow State University of Technology and Management named after K.G. Razumovsky (the First Cossack University),
73 Zemlyanoy val Str., Moscow, 109004, Russia
Klepikov Dmitriy V.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-0463-605X
JSC "Inorganic Sorbents",
Industrial site of Beloyarsk Nuclear Power Plant, Zarechny, Sverdlovsk region, 624250, Russia



TECHNOLOGY

Ermolaeva G.A., Ermolaev S.V.Modern Technologies of Beer and Beer Drinks at Small Enterprises. Part II

P. 23-29 DOI: 10.52653/PIN.2022.02.02.002

Key words
malt, barley, grain, hops, yeast of top fermentation, yeast of bottom fermentation, mashing methods, equipment

Abstract
The features of the production of beer and beer drinks at small enterprises are described due to the complexity of processing raw materials due to the peculiarities of the technical equipment of small-capacity enterprises. The types of malt, yeast, and hops currently used in small enterprises, features of late and dry hopping are described. The changes in the standard for malting barley are indicated. The features of interaction of small enterprises with advisory organizations are shown.

References
1. State standart 29294-2021. Brewing malt. General specifications. Moscow: Russian Institute of Standardization; 2021. 26 p. (In Russ.)
2. State standart 56104-2014. Organic food products. Terms and definitions. Moscow: Standartinfom; 2018. 4 p. (In Russ.)
3. Miller JuJu, Kiseleva TF, Permjakova LV, Arysheva JuV. The effect of inorganic processing during malting on the enzymatic activity of wheat malt. Pishhevaja promyshlennost' = Food Industry. 2022; (1):42-45. (In Russ.)
4. Chusova AE, Agafonov GV, Zelen'kova AV, Tjunina JuV. Development of the fermentation regime of oat malt. Innovative technologies in the food industry: science, education and production: Proceedings of the International Scientific and Technical Conference. Voronezh, 2018. P. 214-217. (In Russ.)
5. Bak Verner. Practical guide to brewing technology. Bremen: Druckerei Humburg, 2013. 429 p. (In Russ.)
6. Gribkova IN, Borisenko OA, Zaharov MA, Zaharova VA, Kozlov VI. Changing the phenolic profile of beer during "cold" hopping in the conditions of the fermentation stage. Pivo i napitki = Beer and Beverages. 2021; (4):46-50. https://doi.org/10.52653/PIN.2021.4.4.011. (In Russ.)
7. Variations in hop aroma depending on crop year [Internet]. [cited 2022 January 15]. URL: https://brauwelt.com/en/news/hopsteiner/643916-variations-in-hop-aroma-depending-on-crop-year-2021.
8. Kokusha S, Pajer F, Carikov M, Jakob F. Is everything accounted for? Cold hopping and physico-chemical properties of beer. Mir piva = The World of beer. 2021; (4):8-10. (In Russ.)
9. Kobelev KV. The current state of brewing in Russia. Trends and prospects. Production of beer and soft drinks. State, trends and prospects: Proceedings of the International scientific and practical conference. Moscow, 2019.
10. Ermolaeva GA, Zhitkov VV, Ermolaev SV. Effective crushing of malt at small enterprises. Pivo i napitki = Beer and beverages. 2021; (4):53-56. https://doi.org/10.52653/PIN.2021.4.4.009. (In Russ.)
11. State standart 5060-2021. Barley for brewing. Specifications. Moscow: Russian Institute of Standardization; 2021. 8 p. (In Russ.)
12. TR CU 015/2011. Technical Regulations of the Customs Union "On Grain Safety" [Internet]. [cited 2022 January 5]. URL: https://docs.cntd.ru/document/902320395. (InRuss.)
13. TR EAEU 047/2018. Technical Regulations of the Eurasian Economic Union "On the safety of alcoholic beverages". [Internet]. [cited 2022 January 5]. URL: https://docs.cntd.ru/document/551893590. (In Russ.)
14. Maiaa C, Cunhab S, Debyserb W, Cooka D. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of the American Society of Brewing Chemists. 2021. Ahead of Print, 1-12. https://doi.org/10.1080/03610470.2021.1993054.
15. Ermolaeva GA, Kolcheva RA. Technology and equipment for the production of beer and soft drinks: textbook. Moscow: IRPO; Izd. Centr "Akademija"; 2000. 416 p. (In Russ.)
16. Ermolaeva GA, Ermolaev SV. Modern technologies of beer and beer drinks at small enterprises. Part 1. Pivo i napitki = Beer and beverages. 2022; (1):15-21. https://doi.org/10.52653/PIN.2022.01.01.009. (In Russ.)
17. Fedorenko BN, Zhitkov VV, Ermolaev SV. The effect of temperature on the formation of biogas during the disposal of beer pellets. Pivo i napitki = Beer and beverages. 2021; (1):26-28. https://doi.org/10.24412/2072-9650-2021-1-0003. (In Russ.)
18. The Ministry of Industry and Trade proposes to start labeling beer in special packaging from September 2022. [Internet]. [cited 2022 January 15]. URL: https://alcoexpert.ru/itnews/47240-minpromtorg-predlagaet-s-sentjabrja-2022-goda-nachat-markirovku-piva-v-specupakovke.html.
19. Brewers ask to postpone the introduction of mandatory beer labeling [Internet]. [cited 2022 January 15]. URL: https://alcoexpert.ru/itnews/47398-pivovary-prosjat-otlozhit-vvedenie-objazatelnoj-markirovki-piva.html.
Authors
Ermolaeva Galina A., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7679-6004;
Ermolaev Sergey V., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7191-741X
LLC "BAS",
5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia



Andryevskaya D.V. Interrelation of Technological Parameters of Processing of Fruit Raw Materials and Durability of Alcoholic Beverages

P. 30-33 DOI: 10.52653/PIN.2022.02.02.006

Key words
alcoholic beverages, technological parameters, bottling resistance

Abstract
In the process of long-term storage of alcoholic beverages, including those produced from fruit raw materials, one of the key tasks is to maintain high consumer properties of the finished product. Deterioration of the appearance and taste and aroma characteristics: the appearance of opalescence, precipitation, change in color characteristics, transformation of the taste and aroma of drinks turn them into the category of defective products that do not meet the requirements of the current regulatory documentation. Difficulties in predicting the stability of such drinks during storage are associated with a large variety of fruit raw materials used, which differ in physicochemical and biochemical characteristics, as well as in the features of the hardware design and technological modes of its processing. The purpose of this work was to identify the relationship between the stability of alcoholic beverages and the technological parameters of the processing of fruit raw materials, taking into account the characteristics of the biochemical composition of its individual types. The main opacities characteristic of fruit vodkas and fruit brandies are reversible colloidal and mineral. The reason for the formation of colloidal turbidity indirectly may be the features of the biochemical composition of the feedstock (the content of nitrogenous substances, phenolic compounds and essential oils). The method of primary processing of raw materials, the regime parameters of its preparation for distillation, the method and regime parameters of distillation, the method and duration of exposure can have a significant impact. The main risk factor for the formation of mineral turbidity at the blending stage is the component composition of the water, as well as the composition and concentration of the added color and sugar-containing ingredients. A significant dependence of the resistance of alcoholic beverages from fruit raw materials on the technological parameters of primary processing, fermentation of raw materials and its preparation for distillation, the process and method of distillation, the method of aging and processing has been established.

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. Durr P, Albrecht W, Gossinger M, Hagmann K, Pulver G. Scholten Technologie der Obstbrennerei. Handbuch der lebensmitteltechnologie, Germany: Eugen Ulmer KG; 2010. 326 p.
3. Puskas V, Miljic U, Vasic V, Jokic A, Manovic M. Influence of cold stabilization and chill membrane filtration on volatile compounds of apricot brandy. Food and Bioproducts Processing. 2013;91 (4):348-351. http://dx.doi.org/10.1016/j.fbp.2012.12.005.
4. Polyakov VA, Abramova IM, Vorob'eva EV, Gallyamova EP. Causes of turbidity in alcoholic beverages and ways to improve their stability. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2014; (10):21-26. (In Russ.)
5. Miljic UD, Puskas VS, Vucurovic VM, Razmovski RN. The application of sheet filters in treatment of fruit brandy after cold stabilisation. Acta Periodica Technologica. 2013;44 (44):87-94. https://doi.org/10.2298/APT1344087M.
6. Dubinina EV., Osipova VP., Trofimchenko VA. Impact of the raw material preparation method on the composition of volatile components and the yield of distillates from raspberries. Pivo i napitki = Beer and beverages. 2018; (1):28-32. (In Russ.)
7. Oganesyants LA, Peschanskaya VA, Dubinina EV, Nebezhev KV. Development of technology for distillates from mandarin fruits. Topical issues of the beverage industry. 2019;3:156-161. https://doi.org/10.21323/978-5-6043128-4-1-2019-3-156-161. (In Russ.)
8. Buglass AJ. Handbook of Alcoholic Beverages: Tecchnical, Analytical and Nutritional Aspects. New Jersey: John Wiley & Sons Ltd., 2011. 602 p. https://doi.org/10.1002/9780470976524.
9. Oganesyants LA, Peschanskaya VA, Dubinina EV. Evaluation of process properties of tangerines for distillate production. Pivo i napitki = Beer and beverages. 2018; (4):68-71. (In Russ.)
10. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Peschanskaya VA, Borisova AL. Improvement of pear processing technology for distillate production. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2013; (2):10-13. (In Russ.)
11. Oganesyants LA, Peschanskaya VA, Dubinina EV, Trofimchenko VA. Evaluation of the technological properties of mountain ash for the production of alcoholic beverages. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2016; (9):19-22. (In Russ.)
12. Dubinina EV, Krikunova LN, Trofimchenko VA, Tomgorova SM. Comparative evaluation of dogwood fermentation methods in the production of distillates. Pivo i napitki = Beer and beverages. 2020; (2):45-49. https://doi.org/10.24411/2072-9650-2020-10020. (In Russ.)
13. Dubinina EV, Trofimchenko VA. Effective methods for processing blends of alcoholic beverages from fruit raw materials. Aktual'nye voprosy industrii napitkov = Actual issues of the beverage industry. 2018;2:96-99. (In Russ.)
14. Dubinina EV, Osipova VP, Trofimchenko VA. Influence of the method and regime parameters of maceration of raw materials on the qualitative characteristics of distillates from black currant. Tekhnologiya i tovarovedenie innovacionnyh pishchevyh produktov = Technology and Commodity Research of Innovative Food Products. 2018;5:32-38. (In Russ.)
15. Oganesyants LA, Loryan GV. The study of volatile components of silk distillates. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2015; (2):17-20. (In Russ.)
16. Oganesyants LA, Rejblat BB, Peschanskaya VA, Dubinina EV. Scientific aspects of the production of strong alcoholic beverages from fruit raw materials. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2012; (1):18-19. (In Russ.)
17. 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. Polzunovskij vestnik = Polzunovsky bulletin. 2021; (1):11-19. https://doi.org/10.25712/ASTU.2072-8921.2021.01.002. (In Russ.)
18. Dubinina EV, Krikunova LN, Tomgorova SM, Nebezhev KV. Comparative assessment of the modes of technological processing of an alcoholic beverage based on dogwood distillate. Pivo i napitki = Beer and beverages. 2021; (4):14-17. https://doi.org/10.52653/PIN.2021.4.4.002. (In Russ.)
Authors
Andryevskaya Darya V., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-5167-9074
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



Shterman S.V., Sidorenko M.Yu., Shterman S.V., Sidorenko Yu.I.On Optimizing of the Temperature Consumption of Sports Drinks by Athletes

P. 34-40 DOI: 10.52653/PIN.2022.02.02.010

Key words
sports drinks, taste of drinks, cooled drinks, mixed drinks with ice, hyperthermia, core body temperature, athletic endurance

Abstract
Nowadays sports competitions often take place in hot and humid conditions, which have a negative impact on the physical and mental state of athletes and badly affect their sports performance. Development of methods of preventing hypothermia, that is, an excessive rise in the internal body temperature of people during intense physical exertion and thereby maintain their high level of physical and mental fitness is of great practical interest for many categories of people. Previously were proposed such techniques as immersing for a certain period of time in cold water, staying in a cold room before the start of a competition or work shift, or wearing an "ice" vest. Recently, considerable attention has been paid to studying the possibility of preventing hypothermia by cooling the human body "from the inside". Such an effect can be achieved by consuming by athletes for this purpose before the start, hot workers or firefighters before working shift highly chilled sports drinks, or by using a mixture of them with finely crushed ice. This paper analyzes the main ergogenic benefits, that is, increasing the athletic performance of athletes, which can be achieved when they are consuming chilled sports drinks or their mixtures with ice. These opportunities are created by reducing the internal body temperature, decreasing the heart rate of athletes and by some other factors. In general, on the analysis of a large amount of experimental data, it was concluded that the intake of cold sports drinks and their mixtures with ice before the start and during physical exertion can be considered as one of the promising elements in the currently developed arsenal of means for neutralizing negative the influence of high temperatures and humidity of the environment on the physical and mental form of athletes and people carrying out their productive activities in such conditions.

References
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2. Ivanov GI, Ispiryan SR, Krivenko IV, [et al.]. Heat transfer processes. Tver: TvSTU, 2017. 159 p. (In Russ.)
3. Shterman SV, Sidorenko MYu. Extreme sports nutrition (using the example of ultramarathon athletes). Moscow: CPI "Mask", 2022. 164 p. (In Russ.)
4. Lee JK, Yeo ZV, Nio AQ, [et al.]. Cold drink attenuates heat strain during work-rest cycles. International journal of sports medicine. 2013;34 (12):1037-1042. https://doi.org/10.1055/s-0033-1337906.
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7. Shterman SV, Andreev GI, Cherepennikova EB. Special-purpose drinks for fitness and sports. Pishchevaya promyshlennost' = Food industry. 2012; (2):27-31. (In Russ.)
8. Shterman SV, Sidorenko MYu. Secrets of food preferences or why do we eat what we eat? Moscow: CPI "Mask", 2020. 200 p. (In Russ.)
9. Burdon CA, O'Connor HT, Gifford JA, Shirreffs SM. Influence of beverage temperature on exercise performance in heat: a systematic review. International journal of sports physiology and performance. 2010;20 (2):166-174. https://doi.org/10.1123/ijsnem.20.2.166.
10. Burdon CA, Johnson A, Chapman PG, O'Connor HT. Influence of beverage temperature on palatability and fluid ingestion during endurance exercise: a systematic review. International journal of sport nutrition and exercise metabolism. 2012;22 (3):199-211. https://doi.org/10.1123/ijsnem.22.3.199.
11. Boulze D, Montastruc P, Cabanac M. Water intake, pleasure and water temperature in humans. Physiology and beha­vior. 1983;30 (1):97-102. https://doi.org/
10.1016/0031-9384(83)90044-6.
12. Mundell T, King J, Collacott E, Jones DA. Drink temperature influences fluid intake and endurance capacity in men during exercise in a hot, dry environment. Experimental physiology. 2006;91 (5):925-933. https://doi.org/10.1113/expphysiol.
2006.034223.
13. Sawka MN, Burke LM, Maughan RJ, Eichner ER. American college of sports medicine. American college of sports medicine position stand: exercise and fluid replacement. Medicine and science in sports and exercise. 2007;9 (2):377-390. https://doi.org/10.1249/mss.0b013e31802ca597.
14. Guest S, Grabenhorst F, Essick G, et al. Human cortical representation of oral temperature. Physiology and behavior. 2007;92 (5):972-984. https://doi.org/10.1016/j.physbeh.2007.07.004.
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16. Tan PMS, Lee JKW. The role of fluid temperature and form of endurance performance in heat. Scandinavian journal of medicine and science in sports. 2015;25 (1):39-51. https://doi.org/10.1111/sms.12366.
17. Lee JK, Shirreffs SM, Maughen RJ. Cold drink ingestion improves exercise performance endurance capacity in the heat. Medicine and science in sports and exercise. 2008;40 (9):1637-1644. https://doi.org/10.1249/MSS.0b013e318178465d.
18. Maunder E, Laursen P, Kilding AE. Effect of ad libitum ice-slurry and cold-fluid ingestion on cycling time-trial performance in the heat. International journal of sports physiology and performance. 2017:12 (1):99-105. https://doi.org/10.1123/ijspp.2015-0764.
19. Mundell T, Jones D. The effects of swilling an L(-) menthol solution during exercise in the heat. European journal of applied physiology. 2009;109 (1):59-65. https://doi.org/10.1007/s00421-009-1180-9.
20. Zimmermann M, Landers G, Wallman K, Kent G. Precooling with crushed ice: as effective as heat acclimation at improving cycling time-trial performance in the heat. International journal of sports physio­logy and performance. 2018;13 (2):228-234. https://doi.org/10.1123/ijspp.2016-0766.
21. Siegel R, Mate J, Brearly MB, Watson G, Nosaka K, Laursen PB. Ice slurry ingestion increases core temperature capacity and running time in the heat. Medicine and science in sports and exercise. 2010;42 (4):717-725. https://doi.org/10.1249/MSS.0b013e3181bf257a.
22. Onitsuka S, Zheng X, Hasegawa H. Ice slurry ingestion before and during exercise inhibit the increase in core and deep-forehead temperatures in the second half of the exercise in a hot environment. Journal of thermal biologogy. 2020;94:102760. https://doi.org/10.1016/j.jtherbio.2020.102760.
23. Iwata R, Kawamura T, Hosokawa Y, Chang L, Suzuki K, Muraoka I. Differences between sexes in thermoregulatory responses and exercise time during endurance exercise in a hot environment following pre-cooling with ice slurry ingestion. Journal of thermal biologogy. 2020;94:102746. https://doi.org/10.1016/j.jtherbio.2020.102746.
24. Naito T, Iribe Y, Ogaki T. Ice ingestion with a long rest interval increases the endurance exercise capacity and reduces the core temperature in the heat. Journal of physiological antropology. 2017;36 (1):9. https://doi.org/10.1186/s40101-016-0122-6.
25. Tabuchi S, Horie S, Kawanami S, [et al.]. Efficacy of ice slurry and carbohydrate-electrolyte solutions for firefighters. Journal of occupational health. 2021;63 (1):e12263 https://doi.org/10.1002/1348-9585.12263.
Authors
Shterman Sergey V., Doctor of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Sidorenko Mikhail Yu., Doctor of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Shterman Valery S., Candidate of Chemical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Sidorenko Yuri I., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it.
LLC "GEON",
1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, Russia



QUALITY CONTROL

Heydarov E.E., Fataliyev H.K., Alekperov A.M., Mamedova S.M., Askerova I.M.Investigation of Factors Affecting the Mineral Composition of Wine Materials

P. 41-44 DOI: 10.52653/PIN.2022.02.02.011

Key words
winemaking, wine, wine material, minerals, processing of wine material, pasting, aging wine

Abstract
The evaluation of the viticulture and wine industries of the economy of the Republic of Azerbaijan is given, the perspective and tasks of their development are noted. The problem of ensuring the conditions for the production of high quality, competitive wine products and, in particular, natural table wines is underlined. Particular importance is attached to quality assurance in the early stages of production, to studying the changes in the mineral composition of wine materials and their effect on the organoleptic properties of the final products. The technique and results of experimental studies on the study of changes in the concentration of mineral elements in samples of wine materials during their pasting with various pasting materials and during their exposure in various containers are presented. In order to study the changes in mineral elements during the processing and aging of wines, experiments were carried out in 4 variants, 50 decalitre of blend each. After bringing the acidity to the standard by adding citric acid, the blend of the 1st variant was pasted over with fish glue (50 mg/dm3). In the 2nd variant, the blend was treated with of yellow blood salt (35 mg/dm3) and of fish glue (50 mg/dm3). The blend of the 3rd variant was treated with ascangel (1.5 g/dm3) and fish glue (50 mg/dm3). In the 4th variant, the blend was treated with of yellow blood salt (35 mg/dm3), of ascangel (1.5 g/dm3) and of fish glue (50 mg/dm3). Studies show that some microelements appear or increase in wine when processed with fish glue, yellow blood salt and ascangel. For example, the amount of potassium before processing the wine material in all cases ranged from 500 to 545 mg/dm3. Treatment with fish glue, yellow blood salt and ascangel alone did not change its content, however, the combined use of these substances reduced the amount of potassium by 20 mg/dm3. The processing and aging of wine materials took place, on the one hand, by precipitation of the mineral substances of the wine, on the other hand, their extraction from oak staves and gluing materials, which partially increases their content in the wine. The data obtained allow predicting the mineral composition of wine, recommending an effective fining method and aging mode.

References
1. Akhundov A. AZPROMO starts forming a new global brand - "Azerbaijani wines". Gazeta Azerbaydzhanskiye izvestiya = Newspaper Azerbaijan news. Baku. 2013. (In Azerb.)
2. Khalilov A. Wine production and exports have increased. Gazeta EKHO = ECHO newspaper. Baku. 2014. (In Azerb.)
3. Fataliyev KhK. Grape wines. Wine Technology: Textbook. Baku: Elm, 2011. 596 p. (In Azerb.)
4. Valuyko GG. Grape wines. Moscow: Pishchevaya promyshlennost', 1978. 254 p. (In Russ.)
5. Petrov VI. Development of a scheme for the identification of natural wines based on the results of their multi-element analysis: Extended abstract of candidate's thesis. Krasnodar, 2013. 23 p. (In Russ.)
6. Anikina NS, Zhilzhakova TA, Gerzhikova VG, [et al.]. The mineral composition of grape vines as an indicator of their authenticity. Magarach. Vinogradarstvo i vinodeliye = Magarach. Viticulture and vinemaking. 2010; (1):33-34. (In Russ.)
7. Guliashvili TM. Mikroelementnyy sostav vinograda, produktov yego pererabotki i sovremennyye metody yego issledovaniya: Extended abstract of candidate's thesis. Moscow, 1989. 37p. (In Russ.)
8. Stifatov BM, Rublinetskaya YuV. Flame photometry: A method of indicating laboratory work. Samara: SSTU, 2013. 13 p. (In Russ.)
9. State standart 13195-73. Wines, wine materials, cognacs and cognac spirits. Fruit and berry juices this alcohol. Method for determination of iron. Moscow: Standartinform, 2003. 6 p. (In Russ.)
10. Britske ME. Atomic absorption spectrochemical analysis. Saint-Petersburg: Himiya, 1983. 623 p. (In Russ.)
11. Maslov IA, Puknitskiy VA. Handbook of neutron activation analysis.. Saint-Petersburg: Agrarian State University, 1971. 312 p. (In Russ.)
12. Globa II, Galinavskiy AA. Optical methods and quality control devices for industrial and food products: Laboratory workshop. Minsk: Belarusian Agrarian State University, 2012. 250 p. (In Belar.)
Authors
Heydarov Elnur Å., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Fataliyev Hasil K., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Alekperov Alekper M., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Mamedova Sevda M.;
Irada M. Askerova, Candidate of Technical Science
Azerbaijan State Agriculture University,
262, Ataturk avenue, Ganja, AZ2000 Azerbaijan



Sevostyanova E.M.The Bottled Water in the Diet of Young Children. Basic Requirements and Market Analysis

P. 45-48 DOI: 10.52653/PIN.2022.02.02.003

Key words
packaged water, safety requirements, physiological need, age groups, production of water for baby food, register

Abstract
The article presents the problem of compliance of bottled water with the regulatory documentation requirements. For the first time, bottled water for children appeared on the Russian market in 2001 with the release of the Sanitary rules and regulations 2.1.4.1116-02 sanitary and epidemiological rules, which prescribed a number of requirements for this type of product. Water for children, including for artificial feeding, had to correspond to the indicators of water of the highest category. In 2017, the technical regulation TR EAEU 044/2017 was adopted, in which drinking water for baby food was divided into 2 groups: for young children (from 0 to 3 years old), which is also used to restore dry products for children who are bottle-fed, and for drinking water intended for children from 3 years of age and older. This breakdown is based on the different physiological mineral requirements for different age children. The article presents the minerals physiological need norms for various age groups children and the requirements for water safety indicators for baby food, raw materials and production processes. As a "raw material" for the production of drinking water for baby food, only table natural mineral water or natural drinking water should be used. For the treatment of water for baby food, methods are used that are permitted for natural waters, which do not change the basic composition of the source water (content and ratio of cations and anions). For packaged water intended for children from 0 to 3 years, the maximum volume of packaging is limited to 6 liters. At present, 75 types of water intended for children's nutrition are registered in Russia, of which 51 types of children's water are intended for young children. The Russian Federation has a sufficient resource base for the production of drinking water for baby food, including for young children.

References
1. TR CU 021/2011. Technical Regulations of the Customs Union "On food safety" [Internet]. [cited 2022 February 7]. URL: https://docs.cntd.ru/document/902320560 (In Russ.)
2. SanPiN 2.1.4.1116-02. Sanitary rules and regulations "Drinking water and water supply of populated areas. Drinking water. Hygienic requirements for the quality of water packaged in containers. Quality control" [Internet]. [cited 2022 February 7]. URL: https://docs.cntd.ru/document/901816045. (In Russ.)
3. TR EAEU 044/2017. Technical Regulations of the Eurasian Economic Union "On the safety of packaged drinking water, including natural mineral water" [Internet]. [cited 2022 February 10]. URL: https://docs.cntd.ru/document/456090353. (In Russ.)
4. MR 2.3.1.0253-21. Methodological recommendations "Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation" [Internet]. [cited 2022 February 10]. URL: www.garant.ru/products/ipo/prime/doc/402716140/. (In Russ.)
5. OK 034-2014 (KPES 2008). Russian Classification of Product by Economic Activities [Internet]. [cited 2022 February 10]. URL: https://docs.cntd.ru/document/ 1200110164. (In Russ.)
6. OK 029-2014 (NACE Rev. 2). Russian Classification of Economic Activities. [Internet]. [cited 2022 February 10]. URL: https://docs.cntd.ru/document/1200110162. (In Russ.)
7. Classifier of the Customs Code of the EAEU. Commodity nomenclature of foreign economic activity [Internet]. [cited 2022 February 20]. URL: https://docs.cntd.ru/document/ 608858008?marker=6580IP. (In Russ.)
Authors
Sevostyanova Elena M., Candidate of Biological Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8307-8329
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



RAW and OTHER MATERIALS

Obodeeva O.N.On the Issue of Assessing the Composition of Fruit Distillates from Stone Raw Materials

P. 49-52 DOI: 10.52653/PIN.2022.02.02.007

Key words
stone raw materials, fruit distillates, gas chromatography, volatile components

Abstract
Fruit vodkas produced on the basis of fruit distillates are expensive alcoholic beverages. They are in high consumer demand. The risk of counterfeit products going on sale is very high. In this regard, the urgent task is to find reliable identification criteria. The purpose of this work was to identify the composition and concentration of the main volatile components of fruit distillates from certain types of stone raw materials. Distillates obtained under laboratory conditions from apricot, cherry plum, cherry, plum and dogwood fruits were used as objects of research. Distillates were obtained at the direct distillation plant Kothe Distillationstechnik (Germany). The composition and concentration of volatile components were evaluated using the gas chromatographic method on a Chromatek-Crystal 5000 device with a flame ionization detector. Differences in the concentration and ratio of the main higher alcohols (1-propanol, isobutanol, isoamylol) depending on the type of raw materials used were revealed. It is established that the total maximum concentration of higher alcohols is characteristic of distillates from dogwood fruits. At the same time, in distillates from this type of raw material, the ratio "1-propanol / sum of isobutanol and isoamylol" was minimal - 0.04. In other distillates, this value ranged from 0.34 to 0.78. Distillates from dogwood and plum fruits contained 1.5-3 times more acetaldehyde than distillates from apricot, cherry plum and cherry fruits. The minimum concentration of acetaldehyde (up to 50 mg/dm3) was typical for distillates from apricot fruits. Differences in the concentration of high-boiling esters have been established. The highest concentration of ethylcaprate was found in distillates from plum and cherry plum - 202 and 187 mg/dm3 a. a., respectively. The minimum concentration of enantium esters was found in dogwood distillates. The results of the study showed that the concentration and ratio of the main volatile components in fruit distillates from stone raw materials depends on the type of fruit used.

References
1. Chalaja LD, Prichko TG. Changes of active compounds in apricot fruits caused by storage depend on characteristic features of varieties. Sel'skohozjajstvennaja biologija = Agricultural biology. 2015;50 (5):620-627. https://doi.org/10.15389/agrobiology. 2015.5.620rus. (In Russ.)
2. Sazoeva DR, Dzhaboeva AS, Shaova LG, Cagoeva OK. The pectin content in different types of fruit crops and their physicochemical characteristics. Vestnik VGUIT = Proceedings of the VSUET. 2016; (2):170-174. https://doi.org/10.20914/2310-1202-2016-2-170-174. (In Russ.)
3. Makarkina MA, Pavel AR, Vetrova OA. Study of biochemical composition of fruits at VNIISPK. Selekcija i sortorazvedenie sadovyh kul'tur = Selection and variety breeding of garden crops. 2020;7 (1-2):99-102. https://doi.org/10.24411/2500-0454-2020-11225. (In Russ.)
4. Oganesyants LA, Panasjuk AL, Rejtblat BB. Theory and practice of fruit winemaking. Moscow: Razvitie, 201. 396 p. (In Russ.)
5. Prichko TG, Chalaja LD, Govorushhenko SA. Regularities of the formation of the chemical composition of cherry fruits in the conditions of the Krasnodar territory // Optimal technological and economic parameters of biological and technological systems: Collection of materials on the main results of scientific research for 2007. Krasnodar, 2008. P. 144-151. (In Russ.)
6. Levgerova NS, Dzhigadlo EN. Chemical and technological properties of fruit of modern cherry assortment (à review). Informacionnyj vestnik VOGiS = Bulletin of the Vavilov Society of Geneticists and Breeders. 2009;13 (4):794-810. (In Russ.)
7. Kolesnikova AF. Cherry. Sweet cherry. Kharkov: Folio-AST, 2003. 255 p. (In Russ.)
8. Zhukov OS, Nikifirova GG. Cherry and sweet cherry. In book: Creation of new varieties and donors of valuable traits based on identified genes of fruit plants; ed. Savel'eva NI. Michurinsk, 2002. P. 40-52. (In Russ.)
9. Popova AJu. Estimation of consumer properties and chemical composition of plum varieties of collections of i. v. michurin all russian research institute for genetics and breeding of fruit plants. Plodovodstvo i jagodovodstvo Rossii = Pomiculture and small fruits culture in Russia. 2014;39:181-184. (In Russ.)
10. Arifova ZI, Horuzhij PG, Gorb NN. Econo­mic and biological assessment of the new cultivars of dogwood (Cornus Mas. L.) Pavlusha. Bjulleten' GNBS = Bulletin of the State Nikitsky botanical garden. 2019;130:126-129. https://doi.org/10.25684/NBG.boolt.130.2019.17. (In Russ.)
11. Kolotij TB, Hatko ZN. Analytical characteristics of pectins from fruit and berries of wild plants of the foothill zone of Adyghea. Novye tehnologii = New technologies. 2012; (3):30-32. (In Russ.)
Authors
Obodeeva Olga N.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-1068-4245
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



Opevalov V.V., Eliseev M.N., Gribkova I.N.The Different Places of Growth Black Tea Varieties Comparative Characteristics

P. 53-56 DOI: 10.52653/PIN.2022.02.02.004

Key words
tea, organoleptic indicators, phenolic profile, caffeine, catechins, total phenolic compounds

Abstract
The article is devoted to the issue of the black tea quality in relation to its geographical place of growth. The article presents the main areas of raw material cultivation for the tea production on a global scale. Information is given on the importance of tea bush growing conditions (air humidity, number of sunny days, altitude above sea level, soil type, etc.) for the formation of the organic compounds phenolic profile. The modification and enlargement of phenolic compounds from "native tea leaf" to industrially produced tea is shown. The standardized organoleptic and physico-chemical methods for assessing the tea quality, accepted in the industry, are given. A discrepancy between the tea type sample No. 1 and the requirements of normative documents was revealed. Differences in the color of the brewed leaf are shown, regardless of the place of geographical growth. The organoleptic analysis carried out within the framework of quality-standardizing documents made it possible to evaluate, using a scoring scale, a sample of Ceylon tea No. 2 as the best (8.5 points). The studies made it possible to establish fluctuations in the content of the polyphenol total amount at the level of the error of the determination method (11.6-11.9%). In terms of caffeine content, sample No. 1 exceeded the rest by 10.9%, and in general, all samples belonged to low-caffeine varieties with a caffeine content of 0.64-0.71%. It was shown that the level of catechins was observed in the range of 619-802 mg%, and sample No. 2 is 22% higher than that of sample No. 1 and 25% of sample No. 3. Studies have found no correlation between caffeine content and total polyphenolic compounds in samples, and a strong correlation between levels of catechins and total polyphenols. The calculated determination coefficient showed an effect of 0.25% from unaccounted for organic compounds on the amount of total polyphenols. It is shown that the studied indicators of phenolic compounds do not give a correlation with the place of growth, which speaks in favor of additional research in this direction.

References
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Authors
Opevalov Valeriy V.;
Eliseev Mikchail N., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8636-4468
Plekhanov Russian University of Economics,
36, Stremyanny Lane, Moscow, 117997 Russia
Gribkova Irina N., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-4373-5387
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