Beer and beverages №3/2012
DIRECTORS’ CLUB
L. A. Oganesiants, G. I. Sarkisov, M. D. Magomedov, E. Yu. Alekseycheva.The Efficiency of Development of the Enterprises of the Brewing Industry
| Tags: consumer confidence index; brewing industry; strategy of the consumer's behavior; effectiveness of development. Summaries: Is conducted in the article the estimation of efficiency of development of the brewing industry and suggests ways to increase the effectiveness of its development in modern conditions. |
E. Yu. Alekseycheva, M. D. Magomedov, A. L. Oganesiants, G. I. Sarkisov.Modern Tendencies of Development of the Beer Market in the Russian Federation
| Tags: government regulation; dynamics of production; marketing model; market of beer. Summaries: The article describes the basic tendencies of development of the beer market in the Russian Federation and analyzed the problems of the brewing industry in modern conditions. |
A. Pilipenko. Increase Profitability of the Work of the Brewery
| Tags: brewery; profitability; cost price; bottled water; kvass. |
A. T. Dedegkaev.Using the Method of «Quality Function Deployment» in the Development of New Brand of Beer
| Tags: "House of Quality"; marketing research; beer; brand. |
MODERN TECHNOLOGIES FOR BREWING
G. A. Ermolaeva. Beer and Beer Drinks: Technologies and Materials
| Tags: buckwheat; malt mashing; maize; unmalted raw materials; malt; sorghum; rice; barley. Summaries: The features of cooking wort with unmalted grain raw materials: barley, corn, rice, sorghum, buckwheat, sorghum, the impact of the features of the chemical composition of raw materials to process. |
M. V. Gernet, K. V. Kobelev.The Influence of Different Amounts of Unmalted Raw Materials on the Quality of Beer
| Tags: volatile components; beer; organic acids; the sugar based substance; malt; unmalted grain products. Summaries: The effect of the use of unmalted grain products and sugar-containing substances in industrial and laboratory samples of beer on the physicochemical parameters. Begun to form a database on a range of limiting the content of by-products of fermentation, determining the organoleptic profile of beer. |
A. I. Klyuchnikov, G. V. Agafonov.Laboratory System for Membrane Filtration in the Fermentation Industry
| Tags: ceramic membranes; membrane module; pilot plant; the tangential micro- and ultrafiltration. Summaries: We consider membrane filtration pilot plants designed to determine the basic conditions for the organization process of the various analytical work and modeling of new and updated processes to obtain data for process evaluation and compilation of rules for designing industrial membrane systems. |
Y. A. Uvarov, D. V. Karpenko.The Impact of Silver Nanoparticles on the Germination of Barley and Green Malt Quality
| Tags: steep water; silver nanoparticles; germination of barley; characteristics of beer wort. Summaries: The results of experiments on the effects of silver nanoparticles on the germination of barley and characteristics of wort derived from barley malt are given. As a result of its implementation is established that nanosilver reduces the germination of barley and degrades a number of characteristics of laboratory wort produced from green malt obtained through contact with nanometal. The degree of this reduction is higher according to the higher the concentration of silver nanoparticles in the steep water. |
RAW AND OTHER MATERIALS
Carrageenan Puregell 500 for Clarification of Beer 34
G. A. Ermolaeva, L. A. Sapronova.Sugar and Sugary Foods in the Manufacture of Beverages
| Tags: glucose-fructose syrup; microorganisms; sugar-sand; white sugar; sweetness. Summaries: The article considers types of sugar and sugar substitutes, manufactured in Russia and abroad, used in the manufacture of beverages. Gi ven their characteristics, indicators of sweets, especially storage and use. |
INNOVATION PRODUCTS
M. V. Romashova, A. K. Chayka, T. P. Zhuzhzhalova, O. E. Kolesnikova, T. K. Kalenuk, T. V. Parfenova.Use Stevia’s in the Manufacture of Soft Drinks
| Tags: stevia; agri-environmental tests; stevioside; vitamin C. Summaries: The article presents results of research work on Stevia rebaudiana Bertoni. As a result of the experiment of agro-ecological testing of Stevia rebaudiana Bertoni, there were investigated biological peculiarities of the different region samples of the plant. There was determined content of steviozid and vitamin C in the studied samples of the plant. There were also developed formulations of non-alcohol drinks on the basis of Stevia rebaudiana Bertoni and technical instructions on the plant dry leaf usage in dietary industry. |
E. A. Tsed, Z. V. Vasilenko, L. M. Koroliova, S. V. Volkova, N. K. Kovalenko, V. M. Klimashevsky, V. S. Asmolkova.The Fat Acids Produced by the Rice Fungus, at Reception of Soft Drinks of Fermentation
| Tags: fatty acid; rice mushroom; soft drinks fermentation. Summaries: Ability of the rice fungus, applied in quality a component at reception of soft drinks of fermentation is investigated, to produce high-molecular fat acids. It is established that during the ability to live the rice mushroom, forms a wide spectrum of high-molecular fat acids, including polynonsaturated which are a part some vitamin F playing large role in exchange processes of a human body. |
A. V. Cherepanova, N. A. Chugulkova. Juice-containing Drinks for Baby Food
| Tags: baby food; beverages; fillers; micronutrients. Summaries: The article is devoted to the development of beverages baby food with added frui. |
NEWS
INFORMATION
L.B. Grazhdankina. Brewer-2012
Modern Condition and Prospects of Development of the Brewing Industry of the Countries of Customs Union
ABSTRACTS