Beer and beverages №2/2012
TECHNOLOGY
I. A. Pisarev, I. L. Risuhina, M. V. Guernet. Working out Methods for Low-Gluten Beer Production from Buckwheat Malt. Part 1. Choosing Buckwheat Variety for Malting
| Tags: amilolytic activity; a buckwheat; buckwheat malt; brewing barley. Summaries: Prospects of gluten-free beer production in Russia. It contains recommendations for the best buckwheat varieties for malting purposes. |
D. V. Karpenko, Yu. A. Uvarov. Effect That Silver Nanoparticles Have on Mashing in the Course of Brewing
| Tags: mashing; silver nanoparticles; wort indicators. Summaries: The article covers the results of experiments aimed at identifying the effect that silver nanoparticles have on the results of the malt infusion mashing performed with three pauses. It was found out that silver nanoparticles reduce concentration of dry substances, amino nitrogen and especially concentration of reducing substances in the unhopped wort. |
M. E. Lamberova, A. A. Lamberova. Using Structured Sorbents to Convert Grain Mash into Food Vinegar
| Tags: aluminumadsorbent; the grain vinegar; food vinegar; the structured sorbents; zeolite. Summaries: The article covers method to immobilize live Acetobacter aceti cells on NaX zeolite and Al-796 aluminum adsorbent (thermo-activated aluminium oxide, ТАO). The article also covers conditions and regimes to ensure growth of these cells and their accumulating acetic acid while beech shaving is replaced. In addition to that the article tells of the optimum nutrient medium and air consumption as well as of conditions and regimes for using structured NaX zeolite and Al-796 TAO while bentonite is replaced at the stages of deep purification of intermediate products and the ready grain vinegar enriched with biologically active substances extracted from plants. |
A. M. Khnykin, A. I. Sadova, A. M. Timaev.Developing Dry Yeast Activation Method for Small-Scale Breweries
| Tags: aminoacid-vitamin activator; activation method; dry yeast. Summaries: The article contains the results of research on development of activation method for dry brewer's yeast. The effect is shown that application of amino acid and vitamin activator (AVA) has on physiological state and fermenting activity of brewer's yeast. |
G. S. Kachmazov, E. A. Drapp, R. Kh. Beteeva.Production of Kvass Using Adapted Lactobacilli Cultures
| Tags: adhesive; Bifidumbacterium; yeast; kvass; Lactobacterium; lactic-acid bacteriums; protective properties. Summaries: The article covers the microstructure of kvass sediment and clearly demonstrates that the selected lactobacilli are in affinity with the surface of the yeast cells. This affinity is traced for both the Lactobacillus and the Bacterium bifidum. The research positively confirms the protective properties of kvass produced with the use of complex of lactic-acid bacteria physiologically adapted to human body. |
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, L. N. Harlamova, A. A. Shilkin, A. M. Zyakun.Identifying Carbon Dioxide Nature in Sparkling Wines and Fermented Beverages
| Tags: sparkling wine; carbon dioxide; endogenous and exogenous origin; isotopic mass spectrometry. Summaries: The article covers a new method of identifying the nature of carbon dioxide contained in sparkling wines and fermented beverages. Twenty four samples of sparkling wines were put to analysis and it was found out that more than 33 % of samples contain exogenous carbon dioxide. This method may also be used to study fermented beverages. |
EQUIPMENT
V. A. Trunov, S. M. Shamshurko.Modern Techologies for Bottles Drying
| Tags: ventilators; air knives; high-speed ventilators; low-speed ventilators; drying; packaging. Summaries: The article covers modern technologies of bottles drying on wine, liqueurs and spirits, beer and soft drinks prepacking and packing lines. The article describes mechanism of high-speed drying system equipped with air knives, its design and structure. Additionally the article recommends the main technical specifications for such a system. |
INDUSTRIAL HYGIENE AND SANITATION
A. A. Sinelschikov, A. M. Khnykin, M. V. Guernet, V. L. Lavrova.Experience That Breweries of the Scientific and Technological Center "Malt Drinks" LLC Accumulated in Using Modern Detergents and Disinfectants
| Tags: highly active detergents; "beer stone"; breweries; washing technology and disinfection. Summaries: The article covers the testing results of the new "Asana" LLC detergents and disinfectants at the breweries of the Scientific and Technological Center "Malt Drinks" LLC. Highly active alkaline detergents are intended for automatic and manual washing at various temperature and water hardness. Highly active acid detergents are intended for removal inorganic contaminants and hardness salts from the surfaces of various equipment and pipelines. |
INNOVATIVE FOOD PRODUCTS
R. I. Shazzo, R. V. Kazaryan, N. I. Korastilyova, L. V. Lychkina, V. A. Kupina, S. G. Pavlenko.Special-Purpose Beverages Containing Beta-Carotene and Pectine
| Tags:b-carotene; pectine; Vitaton functional beverages; enteral feeding. Summaries: The authors give rationale for options to develop technologies for producing in Russia enteral food products using natural multi-vitamin raw materials and adding b-carotene and pectine that would match the international standards and be sold at competitive price. |
M. M. Taguiev, M. V. Baguirova.Prospects for Producing Wild Plants Medioprophylactic Juices
| Tags: wild-growing; medical properties; plantain big; purslane garden; production technology. Summaries: The article covers literature data on wild-growing common plantain (Plantago major L.) and common purslane (Portulaca oleracea) as well as healing properties of these plants. Considering the chemical composition and nutritive value of these plants, various processing technologies were developed in laboratory for preparing pulp juices from these plants. Wildplants pulp juices were put to organoleptic analysis. |
L. A. Korostylyova, T. V. Parfenova, M. D. Boyarova.Functional Beverages Compensating Human Iron Deficiency
| Tags: iron deficiency; wild-growing fruits and berries; correction beverages; functional food products. Summaries: Some wild berries and fruits were put to analysis with a view to find out the iron content. Basing on these fruits and berries, functional beverages were developed that would compensate human iron deficiency. |
A. V. Karlyuk, K. V. Sevodina, A. L. Vereschagin, V. P. Sevodin.Low-Calorie Beverages Based on Sea-Buckthorn Juice
| Tags: low-calorie beverages; the clarified sea buckthorn juice; sweeteners. Summaries: The article covers the effect that some types of saccharides and sugar substitutes have on organoleptic parameters of low-calorie drinks based on clarified sea buckthorn juice. |
NEWS
INFORMATION
Finale of Czech Beer Festival
Abstracts