Beer and beverages №4/2012
DIRECTORS' CLUB
A. T. Dedegkaev.Methodological Approach to Developing New Beer Variety Using the 'Quality Home' model. Product Planning and Designing
| Tags: model of the "The Quality House"; new grade; beer; planning; product; designing. Summaries: The article covers the results of a marketing research identifying the consumer target group of the assortment produced by 'Baltika' Breweries as well as the plan for a new youth beer brand development. |
TECHNOLOGY
D. V. Karpenko, M. A. Berketova.Optimizing Parameters for Acoustic Treatment of Brewer's Barley Malt
| Tags: acoustic treatment; the sound of the audible range; extract of light barley malt. Summaries: The results of experiments on the determination of the processing parameters of light barley malt with the sound of audible spectrum to improve the extract of the basic raw material of brewing industry are given. |
E. A. Gurkovskaya, E. V. Gruzinov.Using Barley-Corn Leucosin and Malt Leucosin Mix as Foaming Agent
| Tags: amino-acid composition; barley-corn leikosin; barley-malt leucosin. Summaries: The article covers the effect that the low molecular weight proteins of barley-corn leucosin and barley malt leucosin having certain molecular weight produce on foaming intensity, foam stability and on the overall beer taste. |
V. B. Tishin, T. V. Meledina, A. T. Dedegkaev.Impact That Some Factors Have on the Kinetics of Diacetyl Formation during Beer Wort Fermentation
| Tags: flavor, diacetyl fermentation; yeast; kinetics; model; wort. Summaries: The article presents results of research of the influence of the initial inoculation of a pure yeast culture on the formation and recovery of dacetyl in fermented wort. Based on experimental dada the equation of a mathematical model of the investigated process were obtained. |
M. F. Rostovskaya, G. P. Antonenko, Yu. V. Prikhodko.Changing Barley Amylolytic Activity in the course of Malting
| Tags: amylolytic enzymes; diastatic power; protein composition; malt; barley. Summaries: The variation of diastatic power in barley grains during malting was evaluated using 5 varieties of Far Eastern barley contained different levels of protein. The results showed that there was variation in amylase activity. |
Directly Expressed Juice Technology 20
| Tags: safety; sterility; technological process; directly expressed apple juice. |
G. L. Filonova, I. L. Kovaleva, N. A. Komrakova, V. V. Scherbakova, E. V. Nikiforova, V. P. Osipova, B. A. Grishkovsky.Food Combinatorics in Technologies of Multicomponent Concentrates Involving Vegetable Ingredients and Beverages Based on These Technologies
| Tags: beverages; multicomponent concentrates; food combinatorics; spices; vegetable ingredients; functional properties. Summaries: The article covers developing scientifically based production technologies of multicomponent concentrates for making beverages with targeted functional properties with the use of vegetable ingredients basing on the principles of food combinatorics. |
INNOVATIVE FOOD PRODUCTS
E. A. Tsed, Z. V. Vasilenko, L. M. Korolyova, S. V. Volkova, S. V. Astapenko, N. M. Selemina.Indian Sea Rice: Producer of Organic Acids in the Course of Alcohol-Free Fermented Beverages Production
| Tags: alcohol-free fermented beverages; microbes; organic acids; Indian sea rice. Summaries: The article covers the capacity of Indian sea rice (used as fermentative agent in alcohol-free fermented beverages production) to produce organic acids. It was found out that in the course of its life this polysymbiotic culture generates a wide range of acids that play important role in metabolic processes within human body. It shows the dynamics of organic acids accumulation in the course of fermentation while producing fermented beverages. |
U. A. Babaeva, M. M. Tagiev, A. A. Nabiev.Producing Persimmon Juice
| Tags: juice; thermal treatment; carbohydrates; persimmon. Summaries: The article covers the newly developed technology for producing persimmon juices and identifies the impact that various technological methods have on some carbohydrates concentration. |
V. N. Timofeeva, A. V. Cherepanova, N. A. Chugulkova.Antioxidant Properties of Baby Food Drinks
| Tags: antioxidant properties; baby food; beverages; fruit and berry materials. Summaries: Article is devoted to the antioxidant properties of baby food drinks. |
M. V. Palagina, E. A. Isaenko, A. A. Nabokova, E. S. Fischenko, Ya. V. Dubnyak.New Kvass Varieties Based on Natural Mineral Water
| Tags: wild plants; kvasses; mineral water; syrups. Summaries: The composition of new natural kvass is presented in work. It is having raised contents vitamin and mineral material. The natural mineral water "Uspenovskaya" of Shmakovskogo region (Russia) and syrups from Viburnum sargentii, Schizandra chinensis, Vaccinium vitis idaea, Rosa davurica is used in kvass. Due to additive new kvasses enriched functional component in physiological significant dose: vitamin and mineral. |
NEWS
INFORMATION
'Open Breweries' Event
Welcome to Sochi
A Tasting Event for Children Held at the Russian National Research and Development Institute for Brewing, Alcohol-Free and Wine-Making Industry
II Field Day of Malting and Brewing Industry
Brewer's Barley and Malt Producers Union: Results of Work during 2011-2012
A girl was awarded as the best professional bartender in Russia
Exhibitions Calendar for August-September 2012
Abstracts