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 Abstract |
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 Abstract |
References 1. Kore?ovsk? M., Suhaj M. Multivariate Geographical Characterisation of Slovak Fruit Distillates through Mineral Elements Profile. Potravinarstvo Slovak Journal of Food Sciences. 2011;5 (4):38-41. https://doi.org/10.5219/164. 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. 3. Plutowska B, Wardencki W. Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages-A review. Food chemistry. 2008;107:449-463. https://doi.org/10.1016/J.FOODCHEM.2007.08.058. 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.) |
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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 Abstract |
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. |
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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 Abstract |
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. |
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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 Abstract |
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. |
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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. , 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 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. 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.) |
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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. , 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 Abstract |
References 1. Olcina G, Crespo C, Timon R, Mjaanes JM, Calleja-Gonzalez J. Core temperature response during the marathon portion of the ironman world championship (Kona-Hawaii). Frontiers in physiology. 2019;10:1469. https://doi.org/10.3389/fphys.2019.01469. 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. 5. Marino FE. Methods, advantages, and of body cooling for exercise performance. British journal of sports medicine. 2002;36 (2):89-94. https://doi.org/10.1136/ bjsm.36.2.89. 6. Cheuvront SN, Carter R, Sawka MN. Fluid balance and endurance exercise performance. Current sports medicine reports. 2003;2 (4):202-208. https://doi.org/ 10.1249/00149619-200308000-00006. 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. 15. Shi X, Bartoli W, Horn M, Murray R. Gastric empting of cold beverages in humans: effect of transportable carbohydrates. International journal of sport nutrition and exercise metabolism. 2000;10 (4):394-403. https://doi.org/10.1123/ijsnem.10.4.394. 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. |
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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. ; 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 Abstract |
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.) |
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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 Abstract |
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.) |
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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 Abstract |
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.) |
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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 Abstract |
References 1. The outcome of the russian manufacture of beer, soft and alcoholic drinks, juices, wines and alcohol for january-december, 2021. Pivo i napitki = Beer and beverages. 2022; (1):4-5. (In Russ.) 2. Luo YP. China tea cultivation, 5th Edn. Beijing: China Agricultural Press; 2015. 152 p. 3. Ruan J, Gerendas J, Hardter R, Sattelmacher B. Effect of nitrogen form and root-zone pH on growth and nitrogen uptake of tea (Camellia sinensis) plants. Annals of Botany. 2007;99:301-310. https://doi.org/10.1093/aob/mcl258. 4. Han W.Y., Huang J.G., Li X., Li Z.X., Ahammed G.J., Yan P., Stepp J.R. Altitudinal effects on the quality of green tea in east China: a climate change perspective // European food research and technology. 2017;243 (2):323-330. https://doi.org/10.1007/s00217-016-2746-5. 5. Ahmed S, Griffin TS, Kraner D, Schaffner MK, Sharma D, et al. Environmental Factors Variably Impact Tea Secondary Metabolites in the Context of Climate Change. Frontiers in Plant Science. 2019;10:939. https://doi.org/10.3389/fpls. 2019.00939. 6. Lorenzo J.M., Munekata P.E.S. Phenolic compounds of green tea: health benefits and technological application in food. Asian pacific Journal of Tropical Biomedicine. 2016;6:709-719. https://doi.org/10.1016/j.apjtb.2016.06.010. 7. Belous OG. Amino acids structure of tea in subtropics of Russia. Nauka i studia. 2012;10 (55):10-15. 8. Turkmen N, Sari F, Velioglu YS. Factors affecting polyphenol content and composition of fresh and processed tea leaves. Akademik G?da. 2009;7 (6):29-40. 9. Platonova NB, Belous OG. The tea biochemical composition and its changes due to various factors. Tehnika i tehnologiya pischevih proizvodstv = Techniques and technology of food manufacturing. 2020;50 (3):404-414. https://doi.org/10.21603/2074-9414-2020-3-404-414 (In Russ.) 10. State standart ISO 14502-1-2010. Tea. Method for determining the total content of polyphenols. Moscow: Standartinfom; 2019. 12 p. (In Russ.). 11. State standart 33407-2015. Cognacs, cognac distillates, brandy. Determination of the content of phenolic and furan compounds by high performance liquid chromatography. Moscow: Standartinfom; 2019. 15 p. (In Russ.) 12. State standart 19885-74. "Tea. Methods for determining the content of tannin and caffeine. Moscow: Standartinfom; 2009. 5 p. (In Russ.) 13. State standart 32573-2013. Black tea. Specifications. Moscow: Standartinfom; 2012. 12 p. (In Russ.) 14. Liang Y, Lu J, Zhang L, Wu S, Wu Y. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food Chemistry. 2003;80:283-290. https://doi.org/10.1016/S0308-8146 (02) 00415-6. 15. Tfouni SAV, Camara MM, Kamikata K, Gomes FML, Furlani RPZ. Caffeine in teas: levels, transference to infusion and estimated intake. Food science and technology. 2018;38 (4):661-666. https://doi.org/10.1590/1678-457X.12217. 16. Afonina SN, Lebedeva EN. The tea chemical components of and their effect on the body. Uspekhi sovremenogo estestvoznaniya = Advances in modern natural science. 2016; (6):59-63. (In Russ.) |
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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 |