Beer and beverages №1/2018
NEWS
EVENT
XXII International Contest "The Best: Beer, Soft Drink, Mineral, Drinking Water of the Year"
Contest "ROSGLAVPIVO-2018" - First Results
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-Desember, 2017
Panasyuk A.L., Oganesyants L.A. World Trends in Wine Production and Consumption
The RAW and OTHER MATERIALS for the PRODUCTION of BEER and BEVERAGES
Permyakova L.V., Pomozova V.A., Vereshchagin A.L.Use of Mix of Acids of Krebs Cycle in Ultralow Concentration for Activation of Culture of Beer Yeast
| P. 20-24 | Key words: fermentation; yeast beer; organic acids; beer. Abstract: Influence of mix of acids of a cycle of Krebs (ACK) in midget concentration for stimulation of exchange processes of beer yeast is investigated. Mix of acids in concentration of solution 1·10-8-1·10-10 M/dm3, brought in is inokulit, increased activity in relation to control enzymes of yeast. Stimulation of activity of yeast mix of acids before introduction to the environment of a fermentation leads to essential reduction (on 12-15 h) a log phase, to quick start of reproduction that promoted by big concentration of cages, budding and well-fad on a glycogen, in initial culture. To the end of the period of the main fermentation barmy biomass of prototypes is characterized by fatness on a glycogen for 8-13?% bigger, than in control, and for 28-33?% the smaller maintenance of impractical cages that will favorably be reflected in processes of storage of culture or its introduction to the following cycle of fermentation. The intensification of metabolic processes in cages of an inokulyat, cultivated with mix of ASK, promoted higher accumulation in samples of ready beer in comparison with control ethyl alcohol (for 6-8?%), to education in smaller quantity sensorno the significant components: diatsetit (by 1.7-2.0 times) and the highest alcohols (for 18-25?%) that was favorably reflected in taste and aroma of drink. The data obtained in work allow to speak about possibility of application of a complex of ASK in midget concentration at a stage of preparation of dry yeast for introduction to a mash for the purpose of activization of the main vital signs of culture. Use of solution of mix ACK of concentration of 1·10-10 M/dm3 in a dosage of 0.5?% to the volume of barmy suspension with incubation duration during 6 h is expedient. Improvement of a physiological condition of yeast and increase of activity of cellular enzymes as a result of effect of mix ACK is positively reflected in process of a fermentation and quality of ready beer. Authors: Permyakova Larisa Victorovna, Candidate of Technical Science, Associated Professor; Pomozova Valentina Aleksandrovna, Doctor of Technical Science, Professor Kemerovo Institute of Food Science and Technology (University), 47 Stroiteley Blrd., Kemerovo, 650056, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Vereshchagin Alexander Leonidovich, Doctor of Chemical Science, Professor Biysk Technological Institute (branch) of the Altay State Technical University, 27 Trofimova Str., Biysk, Altay region, 659305, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shamova M.M., Avstrievskikh A.N., Vekovtsev A.A. The Formulation and Production Technology Development of Cereal Kissel. Lenten Cereal Kissel
| P. 26-29 | Key words: ñereals; kissel; technology; fermentation. Abstract: Traditionally Kissels are sweet made from berries, but in the ancient Rus", the people were making kissels from different kinds of cereals, especially the rye and oat kissels were appreciated. In this article, we have explained the history of making kissels from cereals, described the production technology, technological parameters of fermentation and spray drying of product in production conditions, mentioned the useful characteristics of the product, represented the organoleptic and physicochemical properties of product and the quality and safety indicators of the finished product. The purpose of this article is to recreate ancient recipes of kissels, to use germinated grains in the formulation and carry out fermentation using lactic acid bacteria, design the technology and manufacture this product in production conditions. This work has been done on the basis of Science and Production center of "Artlife" and Tomsk Agricultural Institute - the branch of Novosibirsk State Agricultural University. The technology can be represented by the following scheme: preparation and dosing the ingredients; making fermented cereals; drying the cereal semi-product; sieving and mixing; pre-packing and packaging. Fermentation process of cereal raw materials: We made powder for fermentation from the grain raw material, we have carried out fermentation process by using complex leaven of lactobacteria with the purpose of getting easily digestible metabolite product while splitting of crude fiber, further, sent this intermediate product to spray drying of semi-finished product to obtain the powder from cereal milk, then, we have mixed all the components and got finished product in powdered form. We have added to formulation the ingredients, which can enhance the functional properties of product, and positively effect on the functions of gastrointestinal tract. The product"s composition: sugar / inulin, fermented oat and rye, potato starch, germinated grain (rye, wheat, oats, barley), wheat bran, lactulose, flax flour, stevia. This product has an functional direction to improving the gastrointestinal tract functions, has good organoleptic properties (delicate and pleasant taste and good consistency) and the product is in good request and demand in the market. Authors: Shamova Maria Mikhailovna, Candidate of Technical Sciences Tomsk Agricultural Institute - branch of Novosibirsk State Agrarian University 19 K. Marks Str., Tomsk, 634050, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Avstrievskikh Aleksandr Nikolaevich, Doctor of Technical Science; Vekovtsev Andrey Alekseevich, Candidate of Technical Science Science and Production center of "Artlife", 8/2 Nakhimova Str., Tomsk, 634034, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubinina E.V., Osipova V.P., Trofimchenko V.A.Influence of Preparation Method on Volatile Compounds Content and Output of Distillates from Raspberry
| P. 30-34 | Key words: fermentation; distillation; volatile compounds; raspberry pulp; maceration. Abstract: The purpose of present work was to study the influence of different processing method on qualitative and quantitative composition of raspberry distillates and their organoleptic parameters. Raspberry pulp had been prepared for distillation in 3 different ways: complete fermentation in anaerobic conditions; pulp maceration using ethanol produced from vegetal resources; maceration of partly fermented pulp using ethanol produced from vegetal resources. Fermentation was carried out using reactivated dry yeasts Saccharomyces cerevisiae (race "Red Fruit" by "Enartis", Italy). Distillation of prepared pulp was carried out using straight distillation plant "Kothe Destillationstechnik" (Germany). Qualitative and quantitative composition of volatile compounds were qualified using gas chromatograph "Crystal 5000.1" ("Chromatech", Russia). It was established, that the highest yield of distillate at anhydrous alcohol was observed when conducting the maceration of fresh raspberry pulp (up to 95.2?%). Output of distillate was amounted to 79.1-85.5?% if fermented pulp has been distillation. Using of ammonium chloride as an additional source of nitrogen to wine yeast allowed increase the yield of distillate on 6.4?%. It was stated that the distillated obtained from fermented pulp are rich in secondary products of fermentation (concentration of higher alcohols - 1,800-2,000 mg/dm3 a. a. and esters - up to 80-100 mg/dm3 a. a.), which strengthen the fruit tones in taste and aroma. Distillates produced from fermented pulp were also rich in methanol - up to 1.9 mg/dm3. In distillates that obtained from macerated fresh or partly fermented raw materials, concentration of methanol did not exceed 0.3 mg/dm3. It is recommended use maceration of fresh raspberry pulp for distillate producing during 8 days. Authors: Dubinina Elena Vasilievna, Candidate of Technical Science; Osipova Valentina Pavlovna,Candidate of Technical Science; Trofimchenko Vladimir Aleksandrovich, Candidate of Technical Science All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS, 7 Rossolimo Str., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , ñ This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Oganesyants L.A., Peschanskaja V.A., Obodeeva O.N.Influence of Acidification on Content of Volatile Components in Fermented Wort of Jerusalem Artichoke
| P. 36-38 | Key words: alcohol content of fermented wort; acidification of wort; content of volatile components; dried Jerusalem artichoke. Abstract: The paper presents results of study of influence the acidification degree of wort from dried Jerusalem artichoke, that obtained by one-step method of processing of raw materials, for alcohol content and the content of major volatile components. Methods of acidification of the wort in the pH range of 3.2 to 4.9 (without acidification, 6.0 pH - control) was research. It was established, that acidification of wort to 4.1-4.9 pH leads to intensification of fermentation and increased fortress of the fermented wort. Acidification of wort to pH 3,2 inhibits alcohol yeast development. It is shown, that acidification influence to content of major volatile components in fermented wort: reduces content of acetaldehyde (5.1-9.8 %) and ethyl acetate (30?%); reduces amount of methanol in 1.2-4.0 times by reducing the activity of pectinesterase; reduces the total content of higher alcohols on average by 15?% and significantly changes the percentage of 1 propanol, Isobutanol and Isopentanol. In general, recommended degree of acidification of the wort from dried Jerusalem artichoke, obtained by one-step method of raw material processing, is 4.5 to 4.9 pH. Authors: Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Academician of RAS; Peschanskaja Violetta Aleksandrovna; Obodeeva Olga Nikolaevna All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7 Rossolimo Str., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Energy Drinks in Sports Nutrition
| P. 40-46 | Key words: glycemic index; caffeine; sports nutrition; carbohydrates; energy drinks; ergogenic properties. Abstract: It was carried out the analysis of the basic principles of the formation of the composition of modern energy drinks. The high physiological activity of these products is mainly due to the presence of caffeine and / or plant extracts containing it, as well as carbohydrates with different glycemic index values. In the composition of the drink, they can be represented as a whole group of substances. It may include glucose, fructose, sucrose, isomaltulose (stereoisomer of sucrose), maltodextrins - products of incomplete hydrolysis of starch and a number of others. Studies show that the intake of carbohydrates included in energy drinks, before or immediately during exercise, which lasts more than 45 minutes, has a positive effect on the speed and strength capabilities and endurance of athletes. The biochemical mechanisms by which this effect is achieved are based on the stabilization of glucose in the blood, maintaining a high rate of oxidation of carbohydrates and, accordingly, producing more amount of bioenergy, as well as ensuring the preservation of glycogen stores in the liver and skeletal muscles. The introduction of other biologically active components into the formulation of energy drinks, such as taurine, glucoronolactone, creatine, L-carnitine, water-soluble vitamins and vitamin-like substances, antioxidants and adaptogens aims to enhance their positive effects on the athletes. It is also desirable to achieve a synergistic effect when selecting the active components. Based on the analysis of the results of the many studies, it is shown that when using energy drinks as an element of sports nutrition, their reception before and during training positively affects the psychological condition of athletes, enhances their speed-strength qualities in aerobic and anaerobic loads, provides endurance, and also accelerates the process of recovery of the body after intensive physical exercises. Energy drinks with reduced caloric content and justified selection of components can be used in programs to effectively reduce body weight. In the article the questions of safety of energy drinks consumption by sportsmen are considered and the existing restrictions on volumes of their consumption are analyzed. Authors: Shterman Sergey Valeryevich, Doctor of Technical Science; Sidorenko Michail Yureyvich, Doctor of Technical Science, Associated Professor LLC "GEON", 1 Obolensk highway, Obolensk urban village, Serpuhov district, Moscow region, 142279, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Shterman Valeriy Solomonovich, Candidate of Chemical Science, Associated Professor; Sidorenko Yuriy Ilich, Doctor of Technical Science, Professor Moscow State University of Food Production, 11 Volokolamskoe highway, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
EQUIPMENT
Beverly - Quality Tested by SABMiIIer
QUALITY CONTROL
Serba E.M., Abramova I.M., Rimareva L.V., Overchenko M.B., Ignatova N.I., Grunin E.A.Influence of Enzymatic Preparations on Technological Parameters of Grain Wort and Quality of Alcohol
| P. 50-54 | Key words: yeast; grain wort; grain raw materials; metabolites; alcohol; alcoholic fermentation; enzyme preparations. Abstract: Results of long-term researches and the analysis of work of distilleries show that application of the concentrated enzyme preparations promotes intensification of technological processes and increase of alcohol yield, provides rational use of raw materials. Recently, special attention has been given to the issues of obtaining high-quality ethyl alcohol. The purpose of this work was to establish the effect of enzyme preparations with different substrate specificities on the quality of grain wort, the metabolism of yeast, alcohol fermentation, the formation of by-products volatile substances, the yield of alcohol and its quality. It is noted that the quality of grain raw materials, its microbiological state is the main factor that can have a negative effect on the organoleptic characteristics of the final product. The results of comparative studies of the effect of enzyme preparations from various producers on the quality of wheat wort are presented. Enzymes were used in accordance with the established rates of their consumption: thermostable alfa-amylase - 0.6 units AÀ/g; glucoamylase - 8.0 units of GlÀ/g; xylanase - 0.3 units of CÀ and protease - 0.2 unit PÀ for 1 g of starch. It was shown that, depending on their substrate specificity and mechanism of action, a similar level of bioconversion products of grain polymers was obtained. The use of enzyme preparations from different manufacturers did not affect the quality of grain wort. The effect of fungal proteases allowed to increase the concentration of amine nitrogen in wort by 2.5 times, and the content of free amino acids - 3 times. The composition of enzymes and compliance with their consumption rates provided almost the same level of formation of volatile impurities and ethyl alcohol in the marry. The studies have confirmed the high efficiency of the enzyme complex with broad substrate specificity. The use of which allows rational use of components of grain raw materials, improve the quality of grain wort, enriching it with easily digestible carbohydrate and nitrogenous nutrition, which leads to intensification of yeast generation processes, reducing the risk of infection of the process and deterioration of organoleptic parameters finished products. Authors: Serba Elena Mikhailovna, Doctor of Biological Science, Associated Professor, Professor of RAS; Abramova Irina Mikhailovna, Doctor of Technical Science; Rimareva Lubov Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS; Overchenko Marina Borisovna, Candidate of Technical Science; Ignatova Nadezhda Iosifovna; Grunin Evgeniy Aleksandrovich, Candidate of Technical Science Russian Research Institute of Food Biotechnology - branch of Federal Research Center of Food and Biotechnology, 4b Samokatnaya Str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
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