Beer and beverages №1/2012
DIRECTORS' CLUB
Khnykin A. M. Twenty Years of Small-Enterprise Brewing in Russia. Current Situation and the Vista for Small Breweries in Russia
| Tags: live beer; grain raw stock; mini breweries; beer; beer workshops Summaries: This article covers the history of establishing small-scale breweries in Russia. It also includes classification of mini-breweries producing beer and grain fermented beverages. |
TECHNOLOGY
Pomozova V. A., Sergeeva I. Yu., Shafraj A. V., Semakin D. I.Assessment of Technology Factors and Processing Methods Impact on Beer Stability
| Tags: processing method; statistically significant equalizations; beer rigidity; technological factors. Summaries: The article covers impact that various technology factors have on beer stability. Core factors having the greatest impact on beer stability are identified; manufacturers' statistics were analyzed to identify the degree of such impact. |
Tsagolov Z. E., Gernet M. V.Using Biologically Active Substance Extracted from Sparging to Intensify Fermentation Process. Part II. Choosing the Best Processing Method for Sparging Enzymolysate
| Tags: activators; BAS; beer pellet; fermentation processes; fermentoliz. Summaries: This article covers the different methods of joint processing the biologically active substance (BAS) based on sparging and the Spirulina Platensis with a view to intensify fermentation. It also covers the additional catalyzing effect that zinc has on the fermentation process. The article shows that on certain conditions the chosen processing method activates fermentation considerably (323 % as compared to the control group). |
Karpenko D. V., Uvarov Yu. A., Marinin A. I., Olishevsky V. V.Effect That Metal Nanoparticles Have on Wort Fermentation
| Tags: ions; copper; metal nanoparticles; beer wort; fermentation; zinc. Summaries: The article covers the results of experiments aimed at identifying the effect that presence of copper, zinc, and silver nanoparticles has on the accumulation of yeast cells during the main fermentation as well as on the young beer proof. It is shown that silver nanoparticles have a strong negative effect, whereas the nanocopper and nanozink act differently. Nanocopper inhibits yeast population and does not have any considerable effect on the young beer proof, whereas 1.5 mcg / cm3 concentration of nanozinc activates the yeast cells accumulation and causes an increase in ethanol content. However, increasing nanozinc concentration in primary wort reduces the positive effect on both yeast cells accumulation and proof of the young beer. |
Permyakova L. V., Pomozova V. A., Apenova D. S., Russkih R. V.Dry Beer Yeast Activation through Combined Yeast Fertilizer
| Tags: activation; fertilizing; dry beer yeast. Summaries: This article covers developing of a combined yeast fertilizer and the study of its impact on the fermentation process as well as on the quality of beer. The combined fertilizer used for the purposes of this research is a combination of fine particle of zeolite-containing tuffs and the yeast and thus it contains all the mineral and organic components necessary the beer yeast to grow. |
Petrov R. A., Pivovarova O. U., Hnikin A. M., Ivanova O. K.Developing an Efficient Technology of Mashing and Wort Boiling with Unmalted Barley
| Tags: wort boiling with hop; unmalted barley; rate of mashing; barley malt. Summaries: The article covers the results of research aimed at developing an energysaving technology for producing beer wort using unmalted barley. The effect that unmalted barley has on quality of young beer and mature beer is also covered. |
QUALITY CONTROL
Afonin D. V., Dedegkaev A. T., Davydenko S. G., Meledina T. V. Effect That Wort Fermentation Processes Have on the Initial Turbidity of Beer
| Tags: yeast; colloid stability; beer. Summaries: The article covers the yeast role in beer colloidal stabilization. Yeast surface potential is activated in the presence of oxygen. During fermentation, both the number and the chemical composition of colloid particles are changed. Under the hydrostatic stress conditions, the sorption efficiency of colloidal particles on surface of yeast cells depends on the strain. |
INNOVATIVE FOOD PRODUCTS
Koshevaya V. M., Sidor V. M. Using Non-Traditional Ingredients for Soft Drinks Production
| Tags: non-alcohol beverage; microbiological parameters; organoleptic parameters; stability of beverages; physical-chemical parameters. Summaries: This article covers options to use non-traditional phytogenic ingredients for soft drinks production. Basing on that, formulations for new premiumclass soft drinks were developed. The article also covers the organoleptic, physical, chemical, and microbiological properties of such soft drinks. The article identifies the optimum concentration for the green tea extract and the best shelf life duration for the drinks. The ready-made drinks were sampled and the best one was identified. |
Parfenova T. V., Kalenik T. K., Korostileva L. A., Boyarkina M. A., Boyarova M. D.FitoDarBio Functional Beverages Containing Brown Algae Fukolam
| Tags: pectine; vegetable raw stock; stevia; fukolam; functional beverages. Summaries: The article covers the newly developed functional beverages containing wild plants extracts (blooming sally, lime tree and shelf fungus, Kamchatka Bilberry, magnolia vine etc.) ensuring original taste and flavor. Additional functional properties of these drinks are due to pectin, fukolam, and stevia. |
Shterman S. V., Andreev G. I.Energy Drinks Today: the Pros and Cons
| Tags: biologically active substances in drinks; ingredients of drinks; caffeine; composition of drinks; carbohydrates in drinks; energy drinks. Summaries: This article covers the main principles for creating formulation of the up-todate energy drinks. The most popular ingredients are put to analysis and the physiological effect that these substances have on the human organism is discussed. The article also covers the main arguments put forward by the supporters and the opponents of energy drinks. |
NEWS
INFORMATION
Brau Beviale 2011 Celebrated its 50th Anniversary
International Symposia in the all-Russian Research Institute of Brewing, Non-alcoholic and Wine Industry
What the Russian Brewers are Concerned about
ABSTRACTS