Manufacture of alcohol liqueur & vodka products, 1/2015
90 Years of the Journal "Production of Alcohol and Alcoholic Beverages" 4
ACTUAL PROBLEMS OF FERMENTATION INDUSTRIES
Serba E.M., Polyakov V.A.Some Aspects of the Technology Fuel Bioethanol on the Basis of the Microbial Conversion of Vegetable Raw Materials and Secondary Raw Materials
| P. 8-11 | Keyword: biofuel; technology of bioethanol; plant raw materials; biocatalytic conversion; the concentrated spirit mash; physiologically active races of yeast Abstract: Unstable energy prices and limited supplies of oil, require attention to the production of biofuels from renewable resources, namely biospirts, including bioethanol and biobutanol. The purpose of the review is an analysis of the situation on the energy, the determination of the directions of extension bottleneck problems, for example, improving technology biospirt from plant raw materials. Creating a resource-saving technology of bioethanol, ensuring the reduction of waste production, reducing consumption of raw materials and thermal energy resources, rational processing of secondary resources of production, reduction of anthropogenic impact on the environment. Deep processing of grain raw materials helps to conserve natural resources through efficient biocatalytic conversion of all high molecular weight polymers of grain available for yeast monomers. Preparation of concentrated grain wort and its subsequent digestion with the use of physiologically active RAS yeast with osmofilic properties. Authors: Serba Elena Mikhaelovna, Candidate of Technical Sciences; Polyakov Victor Antonovich, Doctor Technical Sciences, Academician of RAS FGBNU Russian Scientific-Research Institute of Food Biotechnology 4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INNOVATIONS IN ENGINEERING AND TECHNOLOGY
Oganesyants L.A., Peschanskaya V.A., Ryabova S.M.Influence of Yeast Race on the Fermentation Process for the Production of Grain Wort Distillates
| P. 12-15 | Keyword: grain distillate; alcohol and brewer's yeast; the castle and the volatile components of the fermented mash Abstract: In fermentation technology of grain wort used yeast Saccharomyces cerevisiae. Select a race depends on the specific conditions of the process and the need to achieve the goals set by the manufacturers of the finished product. In the technology of strong alcohol selection of promising strains of yeast should be carried out according to two criteria - the output of the alcohol unit of raw material and the accumulation of volatile components. The aim of this work was to study the influence of yeast XII strains, Fermiol and Angel and brewing yeast: Nottingham and Safbrew WB-06, and their amount in the process of fermentation of wort prepared from grain. Dry alcohol yeast (Fermiol, Angel) and Saccharomyces cerevisiae (Safbrew WB-06) was set at 100 mg per 100 cm3 wort, pitching yeast (XII, Nottingham) 10.0 million cells / cm3 wort. The fermentation of all samples was performed at t = 28...30 ° C, the duration was 66 hours. As a result of experiments, it was found that the use of alcoholic yeast races characterized by high degree of fermentability of the wort. Comparative analysis of individual volatile compounds in samples of fermented wort has shown that the use of brewing yeast accompanied by a large accumulation of ethyl aldehyde, about 1.5 times, and the highest content isoamyl alcohol. On the contrary, the content of esters and 1?propanol most preferably brewer's yeast. At the second stage was changing the application rate of the yeast Fermiol from 50 to 200 mg / 100 cm3, while maintaining the temperature-time regimes. The minimum amount of applied yeast can not completely ferment the wort at the same time, the maximum - of seeding is also not justified because characterized by a lesser strength fermented mash. An increase in application rates of yeast accompanied by more intensive accumulation of volatile components. In general, it is shown that the most promising for the fermentation grain wort is the alcohol yeast Fermiol. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Peschanskaya Violetta Alexandrovna; Ryabova Svetlana Mikhaylovna, Candidate of Technical Science FGBNU All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry, 7, Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Grunin E.A., Moiseenko M.V., Alexeev V.V., Tsvetkova E.I.Operating experience of Closed Heating Mash Column for Distilleries
| P. 16-18 | Keyword: closed heating; portable heat exchanger; mash column Abstract: The analyzed use of the closed heating mash columns by steam evaporated stillage in rectification unit of distilleries. Is shown advantage of the closed way of heating mash columns before heating by direct (boiler) steam which while widely apply on domestic distilleries. Results of the comparison of use of the closed heating and heating by direct steam of a mash columns are presented showed that at the closed heating volume stillage to 20?% decreases; improving the quality of alcohol due to the exclusion of impurities entering the column with steam. The column with closed heating is manageable and stable in work. It is protected by the patent for the invention of the Russian Federation No. 2163257. Authors: Grunin Evgeny Aleksandrovich, Candidate of Technical Sciences; Moiseenko Mikhail Vladimirobich, Candidate of Technical Sciences; Alekseev Vladimir Vitalievich Tsvetkova Elena Ivanovna FGBNU Russian Scientific-Research Institute of Food Biotechnology 4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Polyakov V.A., Abramova I.M., Morozova S.S., Medrish M.E., Ustinova E.V.Corrected Water for Making High-Grade Vodka
| P. 20-22 | Keyword: fixed water hardness; alkalinity; mass concentration of cations and any-new technological methods of water treatment; Na+-cationion; reverse osmosis; ion-Na chromatography Abstract: High-grade vodka, preserving their performance during storage, the time needed for this should be prepared in the process water, with specific indicators for fortress, pH, alkalinity, cation and anion prepared in the process water. Required indicators of quality of process water can be achieved when using one or more methods of water treatment: lightening on multilayer filters, deferrization, treatment with active charcoal, the function of Na+- cation and membrane filters. The quality process water should be carried out by mass-howl concentrations of cations and anions, for which it is advisable to use a method of ion chromatography. The most promising method of treatment is the use of the inverse-aqueous osmosis, allowing to obtain process water of a certain composition, saving the sequence of their "natural" quality. Authors: Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of the RAS; Abramova Irina Mikhailovna, Doctor of Technical Sciences; Morozova Svetlana Semenovna, Candidate of chemical Sciences; Medrish Marina Eduardovna, Candidate of Technical Sciences; Ustinova Elena Vladimirovna FGBNU Russian Scientific-Research Institute of Food Biotechnology, 4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INTEGRATED USE OF RAW MATERIALS
Rimareva L.V., Lozannskaya T.I., Khudyakova N.M.Biotechnological Aspects of Fodder Products Enriched with b-carotene, on the Basis of Distillers Grains Wastes
| P. 23-25 | Keyword: fodder yeast; grain stillage; b-carotene; feedstuff; animal husbandry Abstract: The possibility of obtaining on distillers grains wastes of highprotein feed products enriched with beta-carotene. Used in the manufacture of food products nonpathogenic strain of fodder yeast Rhodosporidium diobovatum 115 not only protein, but also carotene, assimilating carbon containing compounds bards are not of nutritional value. Conduct directed biosynthesis of fodder yeast allows you to receive the feed product with a carotene content of more than 70 microg / g, which correspond to GOST R 55301-2012 and TU 9296?224?00008064?98. The data on vitamin carotenoid composition of fodder yeast, the effectiveness of their application in animal husbandry. Authors: Rimareva Lubov Vyacheslavovna, Doctor of Technical Sciences, Professor, Corresponding Member, Russian Academy of Sciences Lozanskaya Tatiana Ivanovna; Khudyakova Natliya Mikhailovna FGBNU Russian Scientific-Research Institute of Food Biotechnology, 4b, Samokatnaya st., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. |
PRODUCT QUALITY AND SAFETY
Tilyakova T.V., Fursova N.A.Influence of Preparations for Struggle Against thePotato Bread Disease on the Life of Baker's Yeast
| P. 26-27 | Keyword: Baker's yeast; potato disease; drug; qualitative characteristics; activity gassing Abstract: The paper presents experimental evidence on the impact of drugs imported and domestic production to combat potato disease of bread on the activity of Baker's yeast. It is established that the drug "Selectin" domestic production has virtually no effect on the activity of the gassing of yeast in the dough and, therefore, its use to combat potato disease will not lead to negative impact on the quality of bread. Authors: Tulyakova Tatyana Bladimirovna, Doctor of Technical Sciences, Professor; Fursova Natalia Aleksandrovna FGBNU Russian Scientific-Research Institute of Food Biotechnology, 4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Abramova I.M., Polyakov V.A., Savelyeva V.B., Surin N.M., Vorobyova T.G., Priemukhova N.V.Spectrophotometric Analysis Method in the Control of Alcoholic Beverages
| P. 29-32 | Keyword: spectrophotometry; absorption spectrum; essential oils; aromatic alcohols; alcoholic beverages; chromaticity Abstract: Set the wavelength for measuring the absorption spectra of essential oils and alcoholic beverages. The measured absorption spectra of essential oils and alcoholic beverages, on the basis of which is determined by the integral volumetric absorption coefficients ten kinds of essential oil and for the color characteristics of the studied alcoholic beverages calculated values decimal attenuation coefficient of light at characteristic wavelengths. Based on the conducted research, developed a rapid method of identification of essential oil in aromatic alcohols and quantify its volume fraction using UV spectrophotometry; spectrophotometric method for the determination of the color of alcoholic beverages (bitter tinctures, infusions of sweet, sweet liqueurs, aperitifs, liqueurs and balms). Created open digital database on the absorption spectra of the investigated essential oils and spectral distributions of decimal attenuation coefficient of light for alcoholic beverages, manufactured by different companies alcoholic beverage industry. Authors: Abramova Irina Mikhailovna, Doctor of Technical Sciences; Polyakov Viktor Antonovich, Doctor of Technical Sciences, Professor, Academician of RAS; Savelyeva Vera Borisovna, Candidate of Technical Science; Surin Nikolay Mikhaylovich, Candidate of Physical and Mathematical Sciences; Vorobyeva Tamara Ganeevna; Priyemuhova Natalya Vladimirovna FGBNU Russian Scientific-Research Institute of Food Biotechnology, 4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS AND MANAGEMENT
Turshatov M.V., Ledenev V.P., Kononenko V.V., Krivchenko V.A., Solovyov A.O., Moiseeva N.D.Technical and Economic Aspects of Alcohol Production from Secondary Raw Materials Produced at the Complex Processing of Wheat
| P. 33-35 | Keyword: water-alcohol liquor; vodka; GC analysis; a comprehensive nutritional supplement; organoleptic tasting score Abstract: The analysis of the cost structure of alcohol on a single-commodity scheme. It is established that, at the maximum reduction useheat and power and fixed costs, the production cost of 1 dal ethanol in the processing of raw grain can be reduced by 12-13 %.To further reduce the cost necessary to reduce the cost of raw materials, this is only possible through the complex processing of grain. The article presents a diagram of material flows with wheat processing to gluten, starch, ethanol and liquid carbon dioxide. It is shown that the net profit of this production is almost 2 times higher than that of ethanol production on single-commodity scheme. In this case, the cost of raw materials in the cost of alcohol is reduced by 70 %, which ensures its low cost and high profitability and competitiveness in the fuel market. Authors: Turshatov Mikhail Vladimirovich, Candidate of Technical Sciences; Ledenev Vladimir Pavlovich, Candidate of Technical Sciences; Kononenko Valentin Vasilyevich, Candidate of Technical Sciences; Krivchenko Vera Aleksandrovna, Candidate of Technical Sciences; Solovyev Aleksandr Olegovich; Moiseeva Nadezhda Dmitrievna FGBNU Russian Scientific-Research Institute of Food Biotechnology, 4b, Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
International Tasting Competitions