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Rambler's Top100

Beer and beverages №4/2022



TOPIC OF THE ISSUE: INNOVATIVE RAW - THE BASE OF QUALITATIVE BEVERAGES

Lazareva I.V.The New Plant Sorbent's Regeneration Process Investigation for Brewing Needs

P. 4-7 DOI: 10.52653/PIN.2022.04.04.004

Key words
beer, sorbents, regeneration of sorption capacity, organic compounds, phenolic compounds, color, organoleptic characteristics

Abstract
The article is devoted to the problem of using a brewer spent grain-based plant sorbent to stabilize beer and restore its structure for reusable use. Examples of compounds used to reactivate the sorbents structure are given, the considering aspects importance of the chemical nature and food safety requirements of auxiliary compounds compatibility is noted. The importance of controlling the processing frequency / desorption of compounds / brewer's spent grain in order to control the capacity value is noted. The authors set the study's goal, which is to study the possibility of restoring the adsorption capacity of the sorbent of the grain nature of repeated use in brewing to improve the quality of products with safe reagents. The achievement of the goal was carried out using standard instrumental methods for studying the main quality indicators in the field of brewing, the reliability of the results obtained was ensured by a high degree of reproducibility of methods and the number of repetitions. It has been shown that the a single activated brewer's spent grain sorption capacity allows to bind about 0.1% of its weight of nitrogenous compounds (peptides), and a double treatment with ECA-water increases the sorption capacity by 2 times. The grains structure, when used, absorbs catechins up to 0.05% of its weight. Single and double treatment of brewer's spent grains with ECA solutions significantly prevents the substitution reaction with the release of phenolic compounds. It has been shown that anthocyanins are sorbed on 0.03% of the grain weight and a two-fold reduction with ECA-water makes it possible to increase the sorption capacity by 85%. Data on the use of reduced brewer's spent grains are given, which indicate the expediency of using treatment with ECA solutions as a method of regenerating sorption capabilities. It was shown that the content of the actual extract and alcohol in relation to the control did not change significantly. The acidity of the experimental beer sample decreased due to the adsorption of peptides and the removal of yeast cells, and the content of these indicators decreased by 37 and 45% compared to the control, respectively. The color indicators, the content of catechins and isohumulone did not change significantly, and the content of anthocyanogens by the end of treatment decreased in the experimental beer by 82% compared to the control. The authors note the harmonious perception of the taste of beer treated with reduced grains, which positively characterizes the method of restoring the sorption properties of spent grains.

References
1. Nastasovic A., Markovic B., Surucic L., Onjia A. Methacrylate-based polymeric sorbents for recovery of metals from aqueous solutions. Metals. 2022;12:814. https://doi.org/10.3390/met12050814.
2. Dinari M, Atabaki F, Pahnavar Z, Soltani R. Adsorptive removal properties of bivalent cadmium from aqueous solution using porous poly (N-2-methyl-4-nitrophenyl maleimide-maleic anhydride-methyl methacrylate) terpolymers. Journal of environmental chemical engineering. 2020;8(6):104560. https://doi.org/10.1016/j.jece.2020.104560.
3. Cifci C, Durmaz O. Removal of heavy metal ions from aqueous solutions by poly (methyl m ethacrylate-co-ethyl acrylate) and poly (methyl methacrylate-co-buthyl m ethacrylate) membranes. Desalination and Water Treatment. 2011;28(1-3):255-259. https://doi.org/10.5004/dwt.2011.2174.
4. GOST 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: Standartinform, 2020. 32 p.
5. GOST 12788-87. Beer. Method for determining acidity. Moscow: Standartinform, 1987. 5 p.
6. GOST 12789-87. Beer. Method for determining color. Moscow: Standartinform, 2011. 10 p.
7. Ma S, Kim C, Nelson AP, Griffin LE, Peck GM, O'Keefe SF, [et al.]. Comparison of common analytical methods for the quantification of total polyphenols and flavanols in fruit juices and ciders. Journal of food science. 2019;84(8):2147-2158. https://doi.org/10.1111/1750-3841.14713.
8. Wannenmacher J, Gastl M, Becker T. Phenolic substances in beer: Structural diversity, reactive potential and relevance for brewing process and beer quality. Comprehensive reviews in food science and food technology. 2018;17 (4):953-988. https://doi.org/10.1111/1541-4337.12352.
9. Mal'tsev P. M., Velikaya E.I., Zazir­naya M.V., Kolotusha P. V. Khimiko-tekhnologicheskii kontrol' proizvodstva soloda i piva [Chemical-technological control of malt and beer production], Moscow: Pishchevaya promyshlennost', 1976. 447 p. (In Russ.)
10. GOST 32912-2014. Hop products. General specifications. Moscow: Standartinform, 2014. 18 p.
11. Zhvirblyanskaya AYu. Mikrobiologi­ches­kii kontrol' proizvodstva piva i bezal­ko­gol'nykh napitkov [Microbiological control of the production of beer and soft drinks]. Ìoscow: Pishchevaya promyshlennost', 1970. 158 p. (In Russ.)
12. Santos D, Das Grasas Korn M, Guida M, Santos G, Lemos V, Teixeira L. Determination of copper, iron, lead and zinc in gasoline by sequential multi-element flame atomic absorption spectrometry after solid phase extraction. Journal of the Brazilian chemical society. 2011;22(3):552-557. hpps://doi.org/10.1590/S0103-50532011000300020.
13. Wang H, Liu R, Liu Y, Meng Y, Liu Y, Zhai H, [et al.]. Investigation on adsorption mechanism of peptides with surface-modified super-macroporous resins. Langmuir. 2019;35(13):4471-4480. https://doi.org/10.1021/acs.langmuir.8b03997.
14. Dong ZB, Liang Y-R, Fan F-Y, Ye J-H, Zheng X-Q, Lu J. Adsorption behavior of the cate­chins and caffeine onto polyvinylpolypyrrolidone. Journal of agricultural and food chemistry. 2011;59(8):3441-4320. https://doi.org/10.1021/jf200089m.
Authors
Lazareva Irina V., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
0000-0002-9167-7441
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo Str., Moscow,119021, Russia



Kiselev I.V., Ermolaeva G.A., Lodygin A.D.Study of the Mashing Mode Effect on Indicators of Wort Obtained with the Use of Chicory

P. 8-11 DOI: 10.52653/PIN.2022.04.04.008

Key words
malt, modes of mashing, chicory, wort, saccharification, reducing substances, viscosity

Abstract
The biotechnological potential of chicory is considered and the relevance of its use in brewing is justified. The purpose of the study is to validate the technological ways and parameters of malt mashing, allowing to obtain wort with the specified physical-chemical and rheological properties. The following research methods were used in the work: determination of the duration of saccharification, the mass fraction of dry substances and the concentration of reducing substances, pH and dynamic viscosity of the wort. Various modes of malt mashing (infusion, single brewing) without malt replacing with chicory and with the replacement of 10 per cent of malt with chicory are considered. The effect of chicory on the duration of saccharification and the content of reducing substances in the wort has been established. The saccharification time and energy consumption with infusion mashing methods are significantly greater than when using a single- brewing method. The addition of chicory leads to an increase in the content of reducing substances in the wort. Reducing substances effectively bind oxygen of the air and prevent oxidative spoilage of the finished beer. Thus, not only the biological, but also colloidal resistance of beer is prolonged. The values of the viscosity and pH of the wort were determined when using various methods of malt mashing. According to the results of the experiments, a decrease in the pH values of the wort containing chicory was revealed in comparison with the control samples. The wort containing chicory has a lower viscosity than the control sample without the addition of chicory. This effect facilitates the filtration of mash and thereby reduces the time and energy costs of beer production. At the same time, the viscosity value of the wort with the addition of chicory decreases slightly compared to the control sample, that is, it does not significantly affect the foaming of beer. According to the research results, it was concluded that it is advisable to use a single-brewing mashing method with boiling of the entire thick part of the mash in beer technology with partial replacement of malt with chicory.

References
1. Ermolaeva GA, Ermolaev SV. Modern technologies of beer and beer drinks in small enterprises. Part 1. Beer and beverages. 2022; (1):15-21. https://doi.org/10.52653/PIN.2022.01.01.009. (In Russ.)
2. Ermolaeva GA, Ermolaev SV. Modern technologies of beer and beer drinks in small enterprises. Part 2. Beer and beverages. 2022; (2):21-23. https://doi.org/10.52653/PIN.2022.02.02.002. (In Russ.)
3. Burak LCh, Zavaley AP. Elderberry (Sambucus Nigra L.) beer with antioxidant properties. Food processing: techniques and technology. 2022; (1):168-177. https://doi.org/10.21603/2074-9414-2022-1-168-177. (In Russ.)
4. Paken P (ed). Funkcional'nye napitki i napitki special"nogo naznachenija [Functional drinks and special purpose drinks]. Saint-Petersburg: Professiya, 2010. 496 p. (In Russ.)
5. Kosminskiy GI, Tsareva NG, Guntsova YuG. Beer based on chicory extract. Beer and beverages. 2007; (5):15-17. (In Russ.)
Authors
Kiselev Igor V.,
This email address is being protected from spambots. You need JavaScript enabled to view it.
LLC "COMPANY AZANTA",
12, Kulakov Avenue, Stavropol, 355035, Russia
Ermolaeva Galina A., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
0000-0002-7679-6004
LLC "BAS",
5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia
Lodygin Aleksei D., Doctor of Technical Science, Associate Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
0000-0002-7679-6004
North Caucasus Federal University,
2, Kulakov Avenue, Stavropol, 355017, Russia



Egorova O.S., Rozina L.I.Evaluation of the Characteristic Features of Ciders Obtained Using Sugar-containing Raw Materials of a New Generation

P. 12-16 DOI: 10.52653/PIN.2022.04.04.003

Key words
cider materials, high-fructose syrup, physico-chemical composition, sugars, organic acids, organoleptic characteristics

Abstract
The raw materials used in the production of food products are among the main factors shaping its quality. For the manufacture of fruit alcoholic beverages, the use of sugar-containing substances is provided. To date, beet sugar and less often cane sugar are the main sugar - containing substances used in the food industry. However, food manufacturers are increasingly faced with the need to replace sugar with more technologically advanced substances that contribute to obtaining high-quality, competitive food and beverages. The literature notes the widespread use of sugary starch products in the food industry: maltodextrins, various types of starch packs, as well as glucose-fructose syrups. This paper presents the results of comparative studies of the physico-chemical and biochemical composition, as well as organoleptic parameters of ciders obtained from fresh apples using beet sugar and a new product - high-fructose syrup from grain raw materials (HFS). It is known that fructose is characterized by the highest sweetness coefficient among sugars, it is almost twice as sweet as glucose, so that it is possible to reduce the amount of HFS when sweetening food products. According to physical and chemical parameters, all prototypes met the requirements of regulatory documentation. It is noted that the use of HFS as a sugar-containing substance in the production of ciders does not affect the processes of fermentation and metabolism of organic acids. The use of HFS as a sugar-containing substance for enriching fresh apple wort in the production of ciders containing sugars (semi-sweet, sweet) contributes to improving the quality characteristics of the finished product. It is noted that the replacement of commercial sugar with HFS contributed to the production of ciders, characterized by fullness of taste, harmony, bright fruity aroma in combination with the tones of the raw materials used. This is due to the fact that fructose brings honey notes and shades of tropical fruits to the taste.

References
1. Chernyavskaya LM, Mokanyuk YuA, Kukhar VI, Chernyavskii AV. Soderzhanie zol'nykh elementov v belom sakhare, metody ikh kontrolya i snizheniya [The content of ash elements in white sugar, methods of their control and reduction]. Sakhar. 2017; (11):40-47. (In Russ.)
2. Andryevskaya DV, Zakharov MA, Ulyanova EV, Trofimchenko VA. The influence investigation of sugar-containing raw materials on the rest (aging) process of alcoholic beverages blends. Beer and beverages. 2021; (1):16-20. (In Russ.). https://doi.org/10.24412/2072-9650-2021-1-0004.
3. Proninà VA. Study of the quality of sugar as raw materials for the confectionery industry. Proceedings of the Southwest state university. Series: engineering and technologies. 2012; (2-1):237-240. (In Russ.)
4. Shvetsova AV, Pishchikov GB. The development of caramel without sugar and evaluation of its quality. Bulletin of the south Ural state university. Series: food and biotechnology. 2016;4 (3):64-70. (In Russ.). https://doi.org/10.14529/food160308.
5. Kuzmina EI, Egorova OS, Akbulatova DR, Sviridov DA, Ganin MYu, Shilkin AA. New types of sugar-containing raw materials for food production. Food systems. 2022;5(2):145-156. (In Russ.). https://doi.org/10.21323/2618-9771-2022-5-2-145-156.
6. Helstad S. Chapter 20 - Corn Sweeteners. In book: Corn (Third Edition). Chemistry and Technology. Woodhead Publishing and AACC International Press, 2019. Pp. 551-591. https://doi.org/10.1016/B978-0-12-811971-6.00020-6.
7. Singh I, Langyan S, Yadava P. Sweet corn and corn-based sweeteners. Su­gar Tech. 2014;16 (2):144-149. https://doi.org/10.1007/s12355-014-0305-6.
8. Khorshidian N, Shadnoush M, Khajavi MZ, Sohrabvandi S, Yousefi M, Mortazavian AM. Fructose and high fructose corn syrup: are they a two-edged sword? International Journal of Food Sciences and Nutrition. 2021;72 (5):592-614. https://doi.org/10.1080/09637486.2020.1862068.
9. Shobanova TV, Tvorogova AA. The effect of replacing sucrose with glucose-fruit syrup on the quality indicators of plombi?res ice-cream. Food processing: techniques and technology. 2021;51 (3):604-614. (In Russ.). https://doi.org/10.21603/2074-9414-2021-3-604-614.
10. Mamedov ER, Barakova NV. Addition of starch-derived sweeteners to a liqueur blend. Processes and food production equipment. 2020; (2(44)): 41-48. (In Russ.). https://doi.org/10.17586/2310-1164-2020-10-2-41-48.
11. Zargaraan A, Kamaliroosta L, Yaghoubi AS, Mirmoghtadaie L. Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research. 2016;3(4):3-11. https://doi.org/10.18869/acadpub.nfsr.3.4.3.
12. Ershadi A, Azizi MH, Najafian L. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Science & Nutrition. 2021;9(10):5344-5351. https://doi.org/10.1002/fsn3.2452.
Authors
Egorova Olesya S.,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
0000-0003-0463-605X; Rozina Larisa I., Candidate of Technical Science,
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0000-0002-8290-7292
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo Str., Moscow, 119021, Russia



TECHNOLOGY

Mikhailova I.Yu.Modeling the Technology of Genoidentification of Plant Raw Materials for Brewing from Mixed Multi-species Crops

P. 17-21 DOI: 10.52653/PIN.2022.04.04.007

Key words
crops, barley, raw materials, brewing, identification, chloroplast DNA, PCR, RFLP

Abstract
The creation of DNA technologies for the identification of plant raw materials for breweries is in demand for practical implementation in the quality management system as part of the traceability of the initial stages of beer production. Along with barley, a variety of other grains are also used in brewing, including wheat, rye, rice, corn, oats, and buckwheat, both individually and as mixed varieties. The purpose of the study was to simulate the technology of genoidentification of plant raw materials for brewing from mixed multi-species crops. At the same time, the main emphasis was placed on the combination of barley with the other seven types of vegetable raw materials in the following combinations: barley + wheat, barley + rye, barley + corn, barley + rice, barley + hops, barley + oats and barley + buckwheat. Restriction mapping of the aligned nucleotide sequences of the barley, wheat, rye, corn, rice, hop, oat, and buckwheat chloroplast DNA locus, as well as subsequent modeling of the corresponding PCR-RFLP profiles, was carried out using the NEBcutter V2.0 online program. Mapping of the aligned nucleotide sequences (limited by control primers #1 and #2 from the "Phire Plant Direct PCR Master Mix" set) of the chloroplast DNA locus of eight crop species to the identification-significant restriction sites of selected endonucleases (TaqI, AciI and BssSI) made it possible to calculate generated PCR-RFLP-profiles of vegetable raw materials for brewing, both for a single species and for mixed multi-species crops. By further in silico modeling of PCR-RFLP profiles, bioinformatic data of the corresponding restrictograms were generated, displayed in a graphical format. The generated PCR-RFLP profiles of TaqI-, AciI-, and BssSI-restrictograms of mixed species cultures indicate the need to rely on a cumulative analysis of data obtained from three selected restriction endonucleases at once, since interpretation of an individual restriction endonuclease in the identification key is difficult due to similar patterns of electrophoretic separation of cleaved fragments of chloroplast DNA in different types of crops.

References
1. Oganesyants L, Vafin R, Galstyan A, Ryabova A, Khurshudyan S, Semipyatniy V. DNA authentication of brewery products: basic principles and methodological approaches. Foods and Raw materials. 2019;7(2):364-374. https://doi.org/10.21603/2308-4057-2019-2-364-374.
2. Nakamura S, Tsushima R, Ohtsubo K. A novel method for the preparation of template DNA for PCR from beer to detect materials and to develop DNA mar­kers to evaluate the quality of beer. Bioscience, Biotechnology, and Biochemistry. 2013;77(4):820-831. https://doi.org/10.1271/bbb.120969.
3. Lazareva EG, Gilmanov KhKh, Bigaeva AV, Tuylkin SV, Vafin RR. Potential for the application of DNA technologies in the brewing industry. Food systems. 2021;4(1):19-25. https://doi.org/10.21323/2618-9771-2021-4-1-19-25. (In Russ.)
4. Oganesyants LA, Khurshudyan SA, Galstyan AG. Food quality monitoring as the basic strategic element. Production Quality Control. 2018; (4):56-59. (In Russ.)
5. Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Analytica Chimica Acta. 2019;1085:1-20. https://doi.org/10.1016/j.aca.2019.07.061.
6. da Costa NL, da Costa MS, Barbosa R. A Review on the application of chemometrics and machine learning algorithms to evaluate beer authentication. Food Analytical Methods. 2021;14:136-155. https://doi.org/10.1007/s12161-020-01864-7.
7. Rani H, Bhardwaj RD. Quality attributes for barley malt: "The backbone of beer". Journal of Food Science. 2021;86(8):3322-3340. https://doi.org/10.1111/1750-3841.15858.
8. Tyan A, Bayazitova MM. Selection of the mashing mode in the preparation of beer wort by using the wheat malt. News of the National Academy of Sciences of the Republic of Kazakhstan. Series Chemistry and Technology. 2021;3(447):94-98. https://doi.org/10.32014/2021.2518-1491.57.
9. Dabija A, Ciocan ME, Chetrariu A, Codi­na GG. Maize and sorghum as raw mate­rials for brewing, a review. Applied Scien­ces. 2021;11(7):3139. https://doi.org/10.3390/app11073139.
10. Zdaniewicz M, Pater A, Knapik A, Dulin­ski R. The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality. Journal of Cereal Science. 2021;101:103301. https://doi.org/10.1016/j.jcs.2021.103301.
11. Dulinski R, Zdaniewicz M, Pater A, Zyla K. Impact of two commercial enzymes on the release of inositols, fermentable sugars, and peptides in the technology of buckwheat beer. Journal of the American Society of Brewing Chemists. 2019;77(2):119-125. https://doi.org/10.1080/03610470.2019.1589910.
12. Vafin RR, Mikhailova IY, Semipyatny VK, Kharlamova LN, Gilmanov KK, Tuylkin SV. Modeling of DNA technology of species Identificaiton of plant raw materials for brewing. Food Processing Industry. 2021;12:78-81. https://doi.org/10.52653/PPI.2021.12.12.015.
Authors
Mikhailova Irina Yu.,
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0000-0002-9180-1043
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo Str., Moscow, 119021, Russia



QUALITY CONTROL

Trofimchenko V.A.Forecasting the Resistance of Fruit Brandy Based on an Assessment of Their Physico-chemical Composition

P. 22-26 DOI: 10.52653/PIN.2022.04.04.002

Key words
fruit brandy, resistance, higher alcohols, esters, mineral composition

Abstract
The purpose of the work was to identify the relationship between individual indicators of the physico-chemical composition of fruit brandy and their resistance. The composition of volatile components and minerals (cations and anions) of 26 samples of industrial and experimental fruit brandy from various types of fruit raw materials was studied. Gas and ion chromatography were used as methods of analysis in the work. To determine the resistance of fruit brandy to turbidity of a physico-chemical nature, samples were aged at various temperature conditions in the range from +7 °C to -20 °C for 48 hours. The transparency of the samples was determined visually in a passing beam of light using a slit lamp. It was found that when the storage temperature decreased from +20 °C to -3 °C, 33.3% of fruit brandy samples resulted in opalescence. It is shown that the appearance of opalescence in fruit brandy during its cooling is associated with an increased concentration of higher alcohols and esters. As a result of the study of the ionic composition of fruit vodka samples, it was found that the mineral composition has significant differences depending on the manufacturer and the quality of softened water. In some samples, a relatively high content of Na+ cations was noted, which may be due to the use of cationization to soften water. A clear relationship between the durability of beverages during storage and the content of cations, with the exception of calcium, has not been revealed. Testing of fruit brandy using a saturated solution of ammonium oxalate allowed us to establish that samples with a mass concentration of 5.0 mg/dm3 and higher were unstable to calcium turbidity. The results of the study showed the need to control the mass concentration of higher alcohols, esters and calcium ions in fruit brandy. It has been established that the increased content of higher alcohols (more than 1.5 g /dm3 a.a.) and esters (more than 0.8 g /dm3 a.a.) can cause the formation of reversible colloidal turbidity, and the content of calcium ions over 5.0 mg/dm3 can provoke the formation of calcium salt precipitate during long-term storage of the product.

References
1. Oganesyants LA, Reitblat BB, Peschanskaya VA, Dubinina EV. Scientific aspects of ardent spirits production from fruit raw materials. Vinodelie i vinogradarstvo. 2012; (1):18-19. (In Russ.)
2. Oganesyants LA, Peschanskaya VA, Dubinina EV, Trofimchenko VA. Assessment of technological properties of rowan for production of alcoholic beverages. Sto­rage and processing of farm products. 2016; (9):19-22. (In Russ.)
3. Oganesyants LA, Peschanskaya VA, Dubinina EV, Nebezhev ÑV. Development of tangerine fruits distillate technology. Aktual'nye voprosy industrii napitkov. 2019; (3):156-161. (In Russ.). https://doi.org/10.21323/978-5-6043128-4-1-2019-3-156-161.
4. Dubinina EV, Sevostyanova EM, Krikunova LN, Obodeeva ON. Influence of mineral composition of softwater water for qualitative indicators of alcoholic drinks from vegetable raw materials. Polzunovskiy vestnik. 2021; (1):11-15. (In Russ.). https://doi.org/10.25712/ASTU. 2072-8921.2021.01.002.
5. Andryevskaya DV. Interrelation of technological parameters of processing of fruit raw materials and durability of alcoholic beverages. Beer and beve­rages. 2022; (2):30-33. (In Russ.). https://doi.org/10.52653/PIN.2022.02.02.006.
6. 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.
7. Miljic UD, Puskas VS, Vucurovic VM, Razmovski RN. The application of sheet filters in treatment of fruit brandy after cold stabilization. Acta Periodica Technologica. 2013; (44):87-94. https://doi.org/10.2298/APT1344087M.
8. Dubinina EV, Krikunova LN, Tomgorova SM, Nebezhev KV. Comparative evaluation of methods for stabilizing alcoholic beverages based on cornel distillate. Beer and beverages. 2021; (4):14-17. (In Russ.). https://doi.org/10.52653/PIN.2021.4.4.002.
9. Trofimchenko VA, Sevost'yanova EM, Osipova VP, Presnyakova OP. The criteria for evaluation of prepared water in the production of fruit brandies. Beer and beverages. 2019; (4):10-14. (In Russ.). https://doi.org/10.24411/2072-9650-2019-10011.
10. Sevostyanova EM, Osipova VP, Khorosheva EV, Remneva GA. Effect of process water on the organoleptic characteristics of strong drinks. Beer and beverages. 2017; (3):40-43. (In Russ.)
Authors
Trofimchenko Vladimir A., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
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 of RAS,
7, Rossolimo Str., Moscow,119021, Russia



Sevostyanova E.M. On the Issue of the Classification of Natural Mineral Waters

P. 27-31 DOI: 10.52653/PIN.2022.04.04.006

Key words
mineral water, classification, medicinal resource, evaluation criteria, biologically active components, group, medical indications

Abstract
The article presents the problem of classification of natural mineral waters. Russia occupies a leading position in the world in terms of mineral water reserves and the production of packaged mineral drinking water based on them. Packed medical-table and medicinal mineral waters, although they are classified as food products, have a therapeutic and prophylactic effect on the human body. When identifying mineral waters, as well as assessing its quality and safety, a clear system of their classification is of great importance. In almost all previously put forward classifications, there was no principle of complexity in the assessment of mineral waters. The article considers the Classification of natural healing resources developed by the Ministry of Health of Russia, in which medicinal table and medicinal mineral waters are classified as natural healing resources. Packaged mineral waters are classified into categories, subcategories, groups and subgroups. Rules for the use of natural mineral waters as healing resources include the development of a special medical certificate for native water from a well or spring and a balneological certificate for packaged mineral water. A balneological conclusion describing the therapeutic and prophylactic properties of mineral water, including restrictions on use, as well as information about its composition and place of extraction, is developed by authorized organizations. Therapeutic-table mineral waters are intended for internal use at course consumption. It is allowed to use medicinal table natural mineral waters for self-controlled periodic drinking. Medicinal natural mineral waters are used only as prescribed by a doctor and in a certain dosage. The developed classification uses the basic principles and criteria for assessing natural mineral waters, however, it is necessary to specify the list and wording of medical indications and contraindications, which is displayed on the label, given its small size and acceptable font size. Table mineral waters also require an adapted classification for the purposes of their identification.

References
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Authors
Sevostyanova Elena M., Candidate of Biological Science,
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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 of RAS,
7, Rossolimo Str., Moscow,119021, Russia



RAW and OTHER MATERIALS

Terentiev S.E., Moskaleva M.V., Titenok A.A.The Effect of Fertilizer Doses on the Quality of Malting Barley Grain

P. 32-34 DOI: 10.52653/PIN.2022.04.04.009

Key words
malting barley, malt, mineral fertilizers, protein content, starch content, general purpose varieties

Abstract
The brewing industry has been developing too rapidly over the past five years, which raises the question of improving the quality of raw materials for the brewing industry, namely, the intensification of the cultivation of malting barley with appropriate technological quality indicators for the production of malt. An important factor, along with a properly selected variety and the influence of meteorological and agro-climatic conditions, is the balanced application of mineral fertilizers. The value of malting barley lies in the reduced protein content in the grain, its low film content and high starch content, by means of interaction with the sugars of which it is possible to judge the quality of the finished malt for the production of various beers. The state Register is updated every year with more and more new varieties, but only good characteristics of the variety are not enough for cultivation. When planning operations of the barley fertilization system, it is necessary to take into account the increased level of consumption of batteries. Based on the above, an interesting aspect in improving the quality in the cultivation of malting barley is the study of the norms for the application of mineral fertilizers during the growing season, which served as the purpose of the study. Barley is a precocious grain crop, which indicates the rapid stages of organogenesis and therefore has sensitivity to deviation of optimal meteorological conditions of growth. The soils of the experiment were sod-podzolic, which indicates the need for the introduction of basic norms for fertilization, and this is the introduction of manure, plowing of siderate crops and minimal application of mineral fertilizers for spring plowing. During the growing season, doses of mineral fertilizers with different amounts of active substance were applied. For a more visual comparison, mineral fertilizers were not additionally applied in one of the variants. According to the results of the tests, the influence of the application rates was clarified. They can affect the quality of the finished malt, which in the future will also affect the taste of the finished drink, due to the increased protein content in the finished grain.

References
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Authors
Terentiev Sergey E., Candidate of Agricultural Science, Associate Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
0000-0002-8546-7253;
Moskaleva Marina V.,
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Titenok Anna A.,
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Smolensk State Agricultural Academy,
10/2, Bolshaya Sovetskaya Str., Smolensk, 214000, Russia



Gribkova I.N.On the Issue of New Plant Sorbent Using in Brewing

P. 35-39 DOI: 10.52653/PIN.2022.04.04.001

Key words
beer, sorbents, stability, organic compounds, phenolic compounds, color, organoleptic characteristics

Abstract
The article is devoted to the beer stabilization problem with the different nature sorbents use. The structure and relationships between the main organic compounds responsible for the formation of the beer's colloidal structure and influencing the occurrence of turbidity are considered. Examples of the sorbents use in brewing technology and their influence on the composition of beer's organic compounds are given. The authors set the study's goal, which is to establish in the beer's quality indicators change when using a sorbent based on brewer's spent grain to improve product quality. The achievement of the goal was carried out through the use of standard instrumental methods for studying the main quality indicators in the field of brewing, the reliability of the results obtained was ensured by a high degree of methods reproducibility and the repetitions number. It is shown that during the post-fermentation the sorbent makes it possible to slightly affect the actual extract in the test samples, to provide a slight increase in the alcohol concentration, which characterizes the post-fermentation process as natural. The authors noted that there are differences in the dynamics of color change with different methods of the sorbent processing. Thus, the color intensity significantly decreases with the dynamic method of processing, which the authors correlate with the phenolic compounds (catechins and anthocyanogens) sorption. The content of nitrogenous compounds weighing less than 8 kDa (peptides and amino acids) is reduced by 18% in the dynamic method of processing beer compared to the control samples. This treatment method reduced the content of isohumulone by 25 times compared with the control samples. It has been shown that the tendency to decrease in organic compounds does not have a significant effect on organoleptic characteristics and the score, in the case of a dynamic processing method, is reduced by 0.5 points compared to the control samples. It is emphasized that a decrease in the isohumulone content by 9 times, and anthocyanogens content - by 6 times with a deeper degree of fermentation and an increase in acidity makes it possible to achieve a finished product harmonious perception of the taste by processing beer with the brewer's spent grain addition in a stationary mode, which is confirmed by the scoring of beer (24.8 points). The advantages of using a brewer's spent grain sorbent in relation to already known methods are given.

References
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Authors
Gribkova Irina N., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. ,
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 of RAS,
7, Rossolimo Str., Moscow,119021, Russia



Sinel'nikova M. Yu., Matveeva D.Yu.Identification Indicators of Beverages from Vegetable Raw Materials

P. 40-43 DOI: 10.52653/PIN.2022.04.04.005

Key words
filmy oats, naked oats, protein, criteria, functional drinks, vegetable drinks, malting, amino acids, beta-glucan

Abstract
The increasing popularity of plant-based beverages is due not only to the absence of lactose and cholesterol in them, but also to the high content of fiber and high-quality carbohydrates. Fermented grain-based beverages can be considered as potential functional foods. This paper presents a scheme for the production of a vegetable drink with optimal characteristics. Four types of oats with different characteristics and methods of its preparation were used as raw materials. The raw materials with the best characteristics for use in the technological process have been identified. It is established that in order to obtain high-quality vegetable drinks, it is important to take into account not only the amount of total nitrogen content, but also the qualitative and quantitative composition of protein fractions of raw materials. A research work was carried out to evaluate the obtained beverages and establish the quality indicators of the finished product. In order to confirm the quality of drinks, not only the indicators normalized according to State standard were determined, but also additional ones, such as: beta-glucan, polyphenols, amino acids, proteins. Within the framework of this work, the analysis of methods for determining the substances under study, as well as their adaptation for application to this type of product, was carried out. It is noted that the content of polyphenols, some proteins, as well as beta-glucan characterizes the quality of beverages on vegetable raw materials and can serve as additional identification criteria.

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10. Gematdinova VM, Kanarskiy AV, Kanarskaya ZA, Kruchina-Bogdanov IV. Production of beta-glucan concentrate by oat germination. Khimija rastitel'nogo syr'ja. 2019; (2):231-237. (In Russ.)
Authors
Sinel'nikova Marina Yu.,
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Matveeva Dar'ya Yu.,
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All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo Str., Moscow,119021, Russia



INFORMATION

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List of Articles Published in the Magazine "Beer and Beverages" in 2022