Beer and beverages №4/2019
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-September, 2019
TOPIC OF THE ISSUE: THE RAW AND OTHER MATERIALS FOR THE PRODUCTION OF BEVERAGES
Kochubey P.V., Kochubey A.A. Influence of Spirulina with and without Heat Treatment on Yeast Growth on Agarized Beer Wort
P. 6-9 | Key words antioxidant; fermentation; yeast; intensifiers; beer; spirulina; wort. Abstract |
References 1. Betjaeva SJa., Gernet MV. Vlijanie spiruliny platensis na biosintez jetanola [The effect of spirulina platensis on ethanol biosynthesis]. Proizvodstvo spirta i likjorovodochnyh izdelij [Production of alcohol and alcoholic beverages]. 2004;2:35-36. (In Russ.) 2. Aikawa S. Direct conversion of Spirulina to ethanol without pretreatment or enzymatic hydrolysis process. Energy Environmental. Science. 2013;6:1844-1849. DOI: https://doi.org/10.1039/C3EE40305J. 3. Sirenko LA, Tret'jakov OL. Spirulina i ee ispol'zovanie v mikrobiologii [Spirulina and its use in microbiology]. Jekologija morja [Ecology of the sea]. 2005;7:42-48. (In Russ.) 4. Ciferri O. Spirulina, the Edible Microorganism. USA.: Microbiological Reviews. 1983; 47 (4):551-578. 5. Niu YJ, Zhou W, Guo J, [et al.]. C-Phycocyanin protects against mitochondrial dysfunction and oxidative stress in parthenogenetic porcine embryos. Scientific reports. 2017;7:16992. DOI: https://doi.org/ 10.1038/s41598?017?17287?0. 6. Ross E, Dominy W. The nutritional value of dehydrated, blue-green algae (Spirulina platensis) for poultry. Poultry science. 1990;69 (5):794-800. DOI: https://doi.org/ 10.3382/ps.0690794. 7. Salehi M, Moieni A, Safaie N. A Novel Medium for Enhancing Callus Growth of Hazel (Corylus avellana L.). Scientific reports. 2017;7 (1):15598. DOI: https://doi.org/ 10.1038/s41598?017?15703?z. 8. Parada JL, Zulpa de Caire G, Zaccaro de Mule MC, Storni de Cano MM. Lactic acid bacteria growth promoters from Spirulina platensis. International journal of food microbiology. 1998;45 (3):225-228. DOI: https://doi.org/10.1016/s0168-1605(98)00151-2. 9. Sabarinathan KG, Ganesan G. Antibacterial and toxicity evaluation of C-phycocyanin and cell extract of filamentous freshwater cyanobacterium - Westiellopsis sps. European review for medical and pharmacological sciences. 2008;12 (2):79-82. 10. Bidihova MJe, Lavrova VL, Gernet AM. Povyshenie zhiznesposobnosti pivovarennyh drozhzhej s ispol'zovaniem Spirulina Platensis [Improving the viability of brewing yeast using Spirulina Platensis]. Pivo i napitki [Beers and drinks]. 2002;6:10-12. (In Russ.) 11. Wu Q, Liu L, Miron A, [et al.]. The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Archives of toxicology. 2016;90 (8):1817-1840. DOI: https://doi.org/10.1007/s00204?016?1744?5. |
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Authors Kochubey Pavel V. Individual entrepreneur Toropov S.N., 7, Syromolotov Str., Yekaterinburg, Sverdlovsk region, 620072 Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Kochubey Alena A., Candidate of Biological Science Botanical garden of the Ural branch of the RAS, 202a, 8 Marta Str., Yekaterinburg, Sverdlovsk region, 620144 Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Trofimchenko V.A., Sevostianova E.M., Osipova V.P., Presnyakova O.P.The Criteria for Evaluation of Prepared Water in the Production of Fruit Brandies
P. 10-14 | Key words quality of fruit brandies; mineral composition; prepared water; processing method; fruit distillates. Abstract |
References 1. Oganesyanc AL, Hurshudyan SA. Aktual'nye aspekty obespecheniya kachestva alkogol'noj produkcii Rossii [Actual aspects of quality assurance of alcoholic beverages in Russia]. Pivo i napitki, 2015, no. 5, pp. 12-14. (In Russ.) 2. Polyakov VA, Abramova IM, Vorob'eva EV, [et al.]. Prichiny pomutnenij likerovodochnyh napitkov i puti povysheniya ih stabil'nosti [Causes of Opacifications of Alcoholic Beverages and Ways to Improve Their Stability]. Hranenie i pererabotka sel'hozsyr'ya, 2014, no. 10, pp. 21-26. (In Russ.) 3. Sevost'yanova EM, Osipova VP, Horosheva EV, [et al.]. Vliyanie tekhnologicheskoj vody na organolepticheskie harakteristiki krepkih napitkov [Influence of process water on organoleptic characteristics of strong drinks]. Pivo i napitki, 2017, no. 3, pp. 40-43. (In Russ.) 4. Polyakov VA, Abramova IM, Morozova SS, [et al.] Ispravlennaya voda dlya prigotovleniya vysokosortnyh vodok [Reclaimed water for the preparation of high-grade vodka]. Proizvodstvo spirta i likerovodochnyh izdelij, 2015, no. 1, pp. 20-22. (In Russ.) 5. Ermolaeva GA. Vliyanie solevogo sostava vody na kachestvo vodki [Influence of salt composition of water on vodka quality]. Proizvodstvo likerovodochnyh izdelij, 2002, no. 1, pp. 21. (In Russ.) 6. Slavskaya IL, Il'ina EV, Makarov SYu. Trebovaniya k kachestvu vody dlya prigotovleniya vodok [Requirements for the quality of water for the preparation of vodka]. Proizvodstvo spirta i likerovodochnyh izdelij, 2009, no. 3, pp. 15-17. (In Russ.) 7. Daudova TN, Ahmedov MEh, Demirova AF, [et al.]. Novyj sposob vodopodgotovki dlya proizvodstva alkogol'nyh napitkov [A new method of water treatment for the production of alcoholic beverages]. Pivo i napitki, 2014, no. 4, pp. 12-13. (In Russ.) 8. Davidyan GG. Prakticheskie voprosy upravleniya kachestvom vody [Practical issues of water quality management]. Likerovodochnoe proizvodstvo i vinodelie, 2011, no. 8, pp. 24-26. (In Russ.) 9. Vostrikov SV, Tatarincev AM, Ukolova TA. Optimizaciya solevogo sostava vodochnyh sortirovok [Optimization of salt composition of vodka sorts] Materialy III Mezhdunarodnoj nauchno-tekhnicheskoj konferencii, posvyashchennoj 80?letiyu GOUVPO "Voronezhskaya gosudarstvennaya tekhnologicheskaya akademiya". Voronezh, 2009, pp. 222-225. URL: http://window.edu.ru/catalog/pdf2txt/673/66673/39228?p_page=22. (In Russ.) 10. Fedorenko VI. Ispravlenie vody metodom obratnogo osmosa [Correction of water by reverse osmosis]. Likerovodochnoe proizvodstvo i vinodelie, 2010, no. 3-4, pp. 18-21. (In Russ.) 11. Oganesyanc LA, Peschanskaya VA, Dubinina EV, [et al.]. Ocenka tekhnologicheskih svojstv ryabiny obyknovennoj v kachestve syr'ya dlya plodovoj vodki [Assessment of Technological Properties of Rowan for Production of Alcoholic Beverages]. Hranenie i pererabotka sel'hozsyr'ya, 2016, no. 9, pp. 19-22. (In Russ.) 12. Krikunova LN, Dubinina EV. Razrabotka tekhnologii spirtnogo napitka na osnove vishnevogo distillyata [Developing the Technology of the Alcohol Drink Based on Cherry Distillate]. Hranenie i pererabotka sel'hozsyr'ya, 2017, no. 4, pp. 25-28. (In Russ.) 13. Dubinina EV, Osipova VP, Trofimchenko VA. Vliyanie sposoba podgotovki syr'ya na sostav letuchih komponentov i vyhod distillyatov iz maliny [Influence of Preparation Method on Volatile Compounds Content and Output of Distillates from Raspberry]. Pivo i napitki, 2018, no. 1, pp. 28-32. (In Russ.) |
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Authors Trofimchenko Vladimir A., Candidate of Technical Science; Sevost'yanova Elena M., Candidate of Biological Science; Osipova Valentina P., Candidate of Technical Science 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., Russia, 119021, Moscow, 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. Presnyakova Ol'ga Petrovna, Candidate of Technical Science Publishing house "Food Industry", 21-1, 3 Krasnoselskiy per., Moscow, 107140, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Abramovа I.M., Kalinina A.G., Golovachova N.Ye., Morozova S.S., Gallyamova L.P., Kaplun A.P.On the Issue of the Use of Plant Materials Containing Biologically Active Substances in the Production of Alcoholic Beverages
P. 15-19 | Key words beta-azarone; biologically active substances; quassin, menthofuran; pulegon; hydrocyanic acid; teukrin; thujone. Abstract |
References 1. TR TS 029/2012. Trebovaniya bezopasnosti pishchevyh dobavok, aromatizatorov i tekhnologicheskih vspomogatel'nyh sredstv [Safety requirements for food additives, flavorings and process AIDS]. URL: http://docs.cntd.ru/document/902359401. (In Russ.) 2. Karomatov ID. Air bolotnyj i ego primenenie v medicine [Calamus marsh and its use in medicine]. Molodoj uchenyj [Young scientist]. 2015;7:296-302. URL https://moluch.ru/archive/87/16624/ (In Russ.) 3. Khan MA, Islam MT. Analgesic and cytotoxic activity of Acorus calamus L., Kige-lia pinnata L., Mangifera indica L. and Tabernaemontana divaricata L.J. Pharm. Bioallied. - Sci. 2012;4 (2):149-154. 4. Bjornstad K, Helander A, Hulten P, Beck O. Bioanalytical investigation of asa-rone in connection with Acorus calamus oil intoxications. J Anal Toxicol. 2009;33 (9):604-609. DOI:10.1093/jat/33.9.604. 5. Scientific Committee on Food Opinion of the Scientific Committee on Food on quassin (expressed on 2 July 2002). URL: https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_out134_en.pdf. 6. Vojtkevich SA. Celebnye rasteniya i efirnye masla [Medicinal plants and essential oils]. Moscow: Pishchevaya promyshlennost', 2002. 172 p. (In Russ.) 7. Anderson IB, Mullen UH, Miker DzhE, [et al.]. Pennyroyal toksichnost': izmerenie urovnya toksichnyh metabolitov v dvuh sluchayah i obzor literatury [Pennyroyal toxicity: measurement of toxic metabolite levels in two cases and literature review]. Annaly vnutrennej mediciny [Annals of internal medicine]. 1996;24 (8):726-734. DOI: 10.7326/0003?4819? 124?8?19960415000004.PMID8633832. (In Russ.) 8. Thomassen D, Knebel N, Slattery JT, [et al.]. Reactive intermediates in the oxidation of menthofuran by cytochromes P-450. Chem.Res. Toxicol. 1992;5 (1): 123-130. DOI: 10.1021/tx00025a021. 9. Vojtkevich SA. Efirnye masla, aromatizatory, konservanty [Essential oils, flavorings, preservatives]. Moscow: Pishchevaya promyshlennost', 2000. 97 p. (In Russ.) 10. Opinion of the Scientific Committee on Food on pulegone and menthofuran (expressed on 2 July 2002). - URL: https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_out133_en.pdf. 11. Shvajkova M.D. Toksikologicheskaya himiya [Toxicological chemistry]. Moscow: Medicina, 1975. 376 p. (In Russ.) 12. Opinion of the Scientific Committee on Food on Thujone Scientific Committee on Food (2003) Retrieved Oct 28, 2006. URL: https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_out162_en.pdf. 13. FDA Regulation 21 CFR 172.510 - Food Additives Permitted for Direct Addition to Food for Human Consumption. Food and Drug Administration (2003). Retrieved Oct 28, 2006. 14. Meschler JP, Howlett AC. Thujone exhibits low affinity for cannabinoid receptors but fails to evoke cannabimimetic responses. Pharmacol Biochem Behav. 1999;62 (3):473-480. DOI: 10.1016/s0091-3057 (98) 00195-6. 15. Olsen RW. Absinthe and gamma-aminobutyric acid receptors. Proc. Natl. Acad.Sci. U. S. A. 2000;97 (9):4417-4418. DOI: https://doi.org/10.1073/pnas. 97.9.4417. 16. Hold KM, Sirisoma NS, Ikeda T, [et al.]. Alpha-thujone (the active component of absinthe): gamma-aminobutyric acid type A receptor modulation and metabolic detoxification. Proc. Natl. Acad.Sci. U.S.A. 2000;97 (8):3826-3831. DOI: https://doi.org/10.1073/pnas.070042397. 17. Naser B, Bodinet C, Tegtmeier M, Lindequist U. Thuja occidentalis (Arbor vitae): A Review of its Pharmaceutical, Pharmacological and Clinical Properties. Evidence-Based Complementary and Alternative Medicine. 2005;2 (1):69-78. DOI: http://dx.doi.org/10.1093/ecam/neh065. |
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Authors Abramova Irina M., Doctor of Technical Science; Kalinina Anna G., Candidate of Biological Science; Golovachova Natal'ya Ye, Candidate of Technical Science; Morozova Svetlana S., Candidate of Chemical Science; Gallyamova Lubov' P. All-Russian Research Institute of Food Biotechnology - a branch of the Federal Research Center of food, biotechnology and food safety, 4-B, 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. Kaplun Aleksandr P., Doctor of Chemical Science, Professor Moscow State University of Fine Chemical Technologies named after Lomonosov, 86 Vernadskogo avenue, Moscow, 119571, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Volkova T.N., Borisenko O.A., Selina I.V., Sozinova M.S.Nisin Usage in Brewing Industry
P. 20-25 | Key words microorganisms-spoilers in brewing; bacteriocins; nisin legislation; nisin; nisin producers; characteristics of nisin; nisin food safety. Abstract |
References 1. Muller-Auffermann K, Grijalva F, Jacob F, Hutzler M. Nisin and its usage in breweries: a review and discussion. J. Inst. Brew., 2015, vol. 121, pp. 309-319. Available at: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.233 (accessed 20.11.19.) 2. Vaughan A, O'Sullivan T, Van Sinderen D. Enhancing the microbiological stability of malt and beer - A Review. J. Inst. Brew., 2005, vol. 111 (4), pp. 355-371. Available at: https://onlinelibrary.wiley.com/doi/abs/10.1002/j. 2050-0416.2005.tb00221.x (accessed 20.11.19.) 3. WHO Food Additives. Series: 68. Safety evaluation of certain food additives and contaminants. NISIN. WHO, Geneva, 2013. Available at: http://www.inchem.org/documents/jecfa/jecmono/v68je01.pdf (accessed 20.11.19.) 4. Safety of nisin (E 234) as a food additive in the light of new toxicological data and proposed extension of use. Scientific opinion. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). EFSA Journal, 2017; 15 (12):5063. DOI:10.2903/j.efsa.2017.5063. 5. Franchi MA, Tribst AA, Cristianini M. The effect of antimicrobials and bacteriocins on beer spoilage microorganisms. Intern. Food Research J., 2012, vol. 19 (2), pp. 783-786. Available at: http://www.ifrj.upm.edu.my/19?%20(02)%202012/(63)IFRJ-2012?%20Alline%20Brazil.pdf (accessed 20.11.19.) 6. TR TS 029/2012. Trebovaniya besopasnosti pischevyh dobavok, aromatizatorov i tehnologicheskih vspomogatel'nyh sredstv. [Safety Requirements on food additives, flavourings and processing aids]. Available at: http://docs.cntd.ru/document/902359401. (In Russ.) 7. FAO JECFA Specifications for Nisin Preparation. 71st JECFA, Monograf 7, pp. 63-66. Available at: http://www.fao.org/3/a-i0971e.pdf (accessed 20.11.19.) 8. Song AA-L, In LLA, Lim SHE, Rahim RA. A review on Lactococcus lactis: from food to factory. Microbial Cell Factories, 2017, 16:55, pp. 1-15. DOI 10.1186/s12934?017?0669?x. 9. Ozel B, Simsek O, Saris PEJ. Innovative approaches to nisin production. // Appl. Microbiology and Bacteriology, 2018;102 (15):6299-6307. DOI: 10.1007/s00253?018?9098?y. 10. Minaeva LP. Intensificatsiya tehnologii pishchevogo polipeptidnogo konservanta nisina [Intensification of food polypeptide preservative nisin technology]. Diss.Ph. D. Techn. Sciences. Moscow, 2000. 147 p. (In Russ.) 11. GOST R 57646-2017. Produktsija microbiologicheskaja. Dobavka pishchevaja nisin. Tehnicheskie uslovija [Microbiological products. Food additive nisin. Specification]. Moscow: Standartinform, 2017. 14 p. (In Russ.) 12. Bagrjantseva OV, Shatrov GN, Arnautov OV. Voprosy bezopasnogo ispol'zovanija fermentnyh preparatov, pishchevyh dobavok i aromatizatorov, poluchennyh metodom biotehnologii. [Issues of the safe use of enzyme preparations, food additives and flavorings obtained by the method of biotechnology]. Pishchevaja promyshlennost' [Food industry], 2016, no. 6, pp. 69-73. (In Russ.) |
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Authors Volkova Tat'yana N., Candidate of Technical Science; Borisenko Ol'ga A.; Selina Irina V.; Sozinova Marina S. All-Russian Scientific-Research Institute of Brewing, Beverage and Wine Industries - a branch of the Federal Scientific Center for Food Systems V.M. Gorbatov RAS, 7 Rossolimo Str., Moscow, 119201, 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. |
Tochilina R.P., Sklepovich Т.S., Poznanskaya Е.V., Saryan А.Sh., Pachkova I.N.Use of Spectrophotometry for Determination of Acid Sorbic in Wine Production
P. 26-30 | Key words wine products; concentration; method; sorbic acid; spectrophotometry. Abstract |
References 1. TS 029/2012. Trebovaniya bezopasnosti pishchevykh dobavok, aromatizatorov i tekhnologicheskikh vspomogatel'nykh sredstv [Safety requirements for food additives, flavorings and technological aids]. Available from: http://docs.cntd.ru/document/902359401. (In Russ.) 2. GOST R 53193-2008. Napitki alkogol'nyye i bezalkogol'nyye. Opredeleniye kofeina, askorbinovoy kisloty i yeye soley, konservantov i podslastiteley metodom kapillyarnogo elektroforeza [Alcoholic and non-alcoholic drinks. Determination of caffeine, ascorbic acid and its salts, preservatives and sweeteners by capillary electrophoresis method]. Moscow: Standartiform, 2010. 11p. (In Russ.) 3. Metodika izmereniya massovoy kontsentratsii askorbinovoy, benzoynoy i sorbinovoy kislot v vinodel'cheskoy produktsii metodom vysokoeffektivnoy zhidkostnoy khromatografii [Methodology for measuring the mass concentration of ascorbic, benzoic and sorbic acids in wine products using high performance liquid chromatography] (Reg. №?01.00225?62?10). (In Russ.) 4. GOST EN 12856-2015. Produktsiya pishchevaya. Opredeleniye atsesul'fama kaliya, aspartama i sakharina mеtodom vysokoeffektivnoy zhidkostnoy khromatografii [Food products. Determination of Acesulfame Potassium, Aspartame and Saccharin by the High Performance Liquid Chromatography Method]. Moscow: Standartiform, 2016. 25p. (In Russ.) 5. Method OIV-MA-AS313-14A Sorbic acid. Available from: http://www.oiv.int/public/medias/2360/oiv-ma-as313-14a.pdf. (In Fren.) 6. Methode OIV-MA-AS313-14B. Sorbic acid. Available from: http://www.oiv.int/public/medias/2361/oiv-ma-as313-14b.pdf. (In Fren.) 7. Methode OIV-MA-AS313-14С. Sorbic acid (TLC). Available from: http://www.oiv.int/public/medias/2362/oiv-ma-as313-14c.pdf. (In Fren.) 8. Methode OIV-MA-AS313-18. Sorbic acid (capillary electrophoresis). Available from: http://www.oiv.int/public/medias/2366/oiv-ma-as313-18.pdf. (In Fren.) 9. Methode OIV-MA-AS313-20. Sorbic, benzoic, salicylic acids. Available from: http://www.oiv.int/public/medias/2368/oiv-ma-as313-20.pdf. (In Fren.) 10. OIV-MA-AS1-03. Classification of analytical methods. Available from: http://www.oiv.int/public/medias/2620/oiv-ma-as1-03.pdf. (In Fren.) 11. GOST 32001-2012. Produktsiya alkogol'naya i syr'ye dlya yeye proizvodstva. Metod opredeleniya massovoy kontsentratsii letuchikh kislot [Alcoholic beverages and raw materials for their production. Method for determination of mass concentration of volatile acids] Moscow: Standartiform, 2014. 5p. (In Russ.) 12. Tochilina RP, Poznanskaya YeV. Vliyaniye protsedury probopodgotovki na rezul'taty opredeleniya v vinoproduktsii massovoy kontsentratsii sorbinovoy kisloty spektrofotometricheskim metodom [The influence of the sample preparation procedure on the results of determining the mass concentration of sorbic acid in wine products by the spectrophotometric method]. Aktual'nyye voprosy industrii napitkov [Current issues in the beverage industry]. 2017, no. 1, p. 120-122. (In Russ.) 13. RMG 60-2003. GSI. Smesi Attestovannyye. Obshchiye trebovaniya k razrabotke [GSI.Certified Mixtures. General requirements for development]. Moscow: Standartiform, 2007. 11p. (In Russ.) |
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Authors Tochilina Regina P., Candidate of Technical Science; Sklepovich Тat'yana S.; Poznanskaya Еlena V.; Saryan Аnaida Sh.; Pachkova Irina N. 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., Russia, 119021, Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zhirov M.V., Zhirova V.V., Magomedov N.M., Makarov S.Y.Mathematical Model for Regulating the Temperature of Sparkling Wines During Secondary Fermentation
P. 31-35 | Key words secondary fermentation; sparkling wines; mathematical model; temperature field; regulation; energy saving. Abstract |
References 1. Avakyanc SP. Biohimicheskie osnovy tekhnologii shampanskogo [Biochemical bases of technology of champagne]. Moscow: Pishchevaya promyshlennost', 1980. 351 p. (In Russ.) 2. Belousova ID, Sarishvili NG, Storchevoj EN. Optimizaciya temperatury pri shampanizacii vina v nepreryvnom potoke [Optimization of the temperature of the wine champagnization in a continuous stream]. CNITEHIPishcheprom, 1977, no. 10, pp. 68. (In Russ.) 3. Gulyaeva VS. Problemy proizvodstva otechestvennyh igristyh vin i shampanskogo [Problems of production of domestic sparkling wines and champagne]. Vinograd i vino Rossii, 2001, no. 3, pp. 34-35. (In Russ.) 4. Zhirov MV. Adaptive control of technological processes with non-stationary parameters [Problems of production of domestic sparkling wines and champagne]. Dr. sci. diss. abstract. Moscow, 2004. 54 p. (In Russ.) 5. Magomedov NM, Zhirov MV. Energosberegayushchee upravlenie tekhnologicheskim processom nepreryvnoj shampanizacii [Energy saving control of technological process of continuous champagne]. Mezhdunarodnaya nauchnoprakticheskaya konferenciya: Peredovye informacionnye tekhnologii, sredstva i sistemy upravleniya i ih vnedrenie na Rossijskih predpriyatiyah [International Scientific Conference: Advanced information technologies, management tools and systems and their implementation at Russian enterprises]; 2011; Moscow: Institut problem upravleniya im. V.A. Trapeznikova RAN, 2011, p. 32-34. (In Russ.) 6. Magomedov NM. Razrabotka tekhnologii igristyh vin na osnove intensifikacii processa vtorichnogo brozheniya [Development of sparkling wine technology based on the intensification of the secondary fermentation process]. Abstract. diss. Cand. tech. sci. Moscow: Mosk. state University of technology and management K.G. Razumovsky, 2011. 24 p. (In Russ.) 7. Makarov AS, Valujko GG (Ed.). Proizvodstvo shampanskogo [The production of champagne]. Simferopol': Tavriya, 2008. 416 p. (In Russ.) 8. Sarishvili NG, Rejtblat BB. Mikrobiologicheskie osnovy tekhnologii shampanizacii vin [Microbiological fundamentals of technology of champagne wines]. Moscow: Pishchepromizdat, 2000. 364 p. (In Russ.) 9. Chaplikene VI. Razrabotka tekhnologii krasnyh igristyh vin na osnove regulirovaniya fiziologii i metabolizma drozhzhej [Development of technology of red sparkling wines on the basis of regulation of physiology and metabolism of yeast]: Abstract. diss. Cand. tech. sci. Moscow: All-Russian Scientific Research Institute of brewing, beverage and wine industry, 2003. 24 p. (In Russ.) 10. Gagarin MA. Progressivnaya tekhnologiya shampanskih vin [Progressive technology of sparkling wines] Moscow: KrugozorNauka, 2003. 320 p. (In Russ.) 11. Gyurov IF. Sovershenstvovanie tekhnologii proizvodstva shampanskogo v potoke na osnove intensifikacii massoobmena i metobolizma drozhzhej [Improvement of champagne production technology in the stream on the basis of intensification of mass transfer and metabolism of yeast]. Abstract. diss. Cand. tech. sci. Moscow, 1989. 24 p. (In Russ.) 12. Kolosov SA. Razrabotka tekhnologii proizvodstva igristyh vin s povyshennymi penistymi svojstvami [Development of technology for the production of sparkling wines with increased foamy properties]. Abstract. diss. Cand. tech. sci. Yalta: National Institute of grapes and wine "Magarach", 2005. 19 s. (In Russ.) 13. Kucheryavyj LM. Razrabotka tekhnologii polucheniya yablochnyh igristyh vin na osnove napravlennogo regulirovaniya i intensifikacii processa vtorichnogo brozheniya [Development of technology for producing Apple sparkling wines on the basis of directional regulation and intensification of the secondary fermentation process]: Abstract. diss. Cand. tech. sci. Moscow: All-Russian Scientific Research Institute of brewing, beverage and wine industry, 2010. 24 p. (In Russ.) 14. Makarov AS. Aktual'nye problemy proizvodstva shampanskih i igristyh vin [Actual problems of champagne and sparkling wine production]. Sad, vinograd і vino Ukraїni, 2007, no. 4, pp. 20-27. (In Russ.) 15. Gagarin MA, Zhirov MV, Bakulin VP, Solov'ev IA. Issledovanie polya temperatur vinomateriala v rezervuare cilindricheskoj formy [Investigation of the temperature field of wine material in a cylindrical tank]. Vinodelie i vinogradarstvo. 2002, no. 3, pp. 38-40. (In Russ.) 16. Magomedov NM, Zhirov VM, Presnyakova OP. Optimizaciya tekhnologicheskoj skhemy nepreryvnoj shampanizacii na Rostovskom kombinate shampanskih vin [Optimization of the technological scheme of continuous champagne production at the Rostov plant of champagne wines]. Proizvodstvo spirta i likerovodochnyh izdelij, 2009, no. 2, pp. 22-23. (In Russ.) 17. Stepanenkova LN. Optimizaciya organizacii potokov v bioreaktorah nepreryvnogo dejstviya [Optimization of flow organization in continuous bioreactors]: Abstract. diss. Cand. tech. sci. Moscow: Mosow State University of technol. and management, 2006. 108 p. (In Russ.) 18. Shahovskoj AV. Razrabotka programmiruemyh sistem otobrazheniya informacii i cifrovyh mnogoparametricheskih regulyatorov dlya avtomatizacii upravleniya tekhnologicheskimi processami (na primere vinodeliya) [Development of programmable information display systems and digital multi-parameter controllers for automation of technological processes control (on the example of winemaking)]: Abstract. diss. Cand. tech. sci. Moscow: Moscow State technological Academy, 2002. 24 p. (In Russ.) 19. Zhirov MV, Makarov VV, Soldatov VV. Identifikaciya i adaptivnoe upravlenie tekhnologicheskimi processami s nestandartnymi parametrami [Identification and adaptive control of technological processes with non-standard parameters]. Moscow: Izdatel'stvo MGTU im. N.E. Baumana, 2007. 203 p. (In Russ.) 20. Zhirov MV, Shahovskoj AV. Razrabotka adaptivnoj komp'yuternoj sistemy upravleniya termoobrabotkoj vinomaterialov [Development of adaptive computer control system for heat treatment of wine materials]. Vinograd i vino Rossii, 2000, no. 2, pp. 33-35. (In Russ.) |
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Authors Zhirov Mikhail V., Doctor of Technical Science Moscow State University of Food Production, 11 Volokolamskoe sh., Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Zhirova Vera V., Candidate of Technical Science, Associate professor; Magomedov Nizamutdin M., Candidate of Technical Science, Associate professor; Makarov Sergei Yu., Candidate of Technical Science, Associate professor Moscow State University of technologies and management bу K.G. Razumovsky (the First Cossack University), 73, Zemlyanoy Val, Moscow, 109004, Russian, 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. |
Fataliyev H.K., Imamguliyeva M.M., Cafarova K.T.The Research of Cahors Wine Production by the "Kurdamir Method" in Azerbaijan
P. 36-40 | Key words wine; grape; Cahors; pulp; alcohol; alcoholization; must; phenolic compounds. Abstract |
References 1. Fataliyev HK. Sharabin texnologiyasi. Baki., Elm., 2011, 596 s?h. (In Azerb.) 2. Valuyko GG. Texnologiya vinoqradnih vin [Technology of grape wines]. Simferopol: Tavrida, 2001. 624 p. (In Russ.) 3. Kishkovskiy ZN, Merjanian AA. Tehnogiya vina [Wine technology]. Moscow: Legkaya i pishevaya promishlennost, 1984. 504 p. (In Russ.) 4. Timush AI. Enciklopediya vinogradarstva [Encyclopedia of viticulture]. Kishinev: Gl. red. Mold.Cov. Enciklopediya, 1986, Vol. 2. 504 p. 5. Gerjikova VG. Metodi tehnohimiceshoqo kontrolya v vinodelii [Methods of technochemical control in winemaking]. Simferopol: Tavrida, 2009. 304 p. (In Russ.) 6. Kishkovskiy ZN., Skurihin IM. Himija vina [Chemistry of wine]. Moscow: Agropromizdat, 1988. 254 p. (In Russ.) 7. Zaprometov MN. Fenolnie soedineniya [Phenolic compounds] Moscow: Nauka. 1993. 272 s. (In Russ.) 8. Rodopulo AK. Osnovy biohimii vinodeliya [Fundamentals of biochemistry of winemaking]. Moscow, PP. 1983. 240 p. (In Russ.) |
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Authors Fataliev Khasil K., Doctor of Technical Science, Professor; Imamkulieva Maviya M., Undergraduate; Dzhafarova Kenul' T.,Undergraduate Azerbaijan State Agrarian University, 262, Ataturk avenue, Ganja, AZ2000, Azerbaijan, 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. |
Cherepitsa S.V., Sytova S.N., Egorov V.V., Leshchev S.M., Korban A.L., Sobolenko L.N., Milochkin D.A., Ustyugov V.S., Korobov V.A., Ismagilov D.R.Validation of the Method of Direct Determination of the Quantitative Content of Volatile Components in Alcohol Containing Products
P. 41-45 | Key words validation; quantitative determination; volatile compounds; reference method; alcohol-containing products. Abstract |
References 1. TR EAES 047/2018. Tehnicheskiy reglament Evraziyskogo ekonomicheskogo soyuza "O bezopasnosti alkogolnoy produktsii" [Сustoms regulation of EAEU 047/2018. On the safety of alcohol], 2018. 129 p. URL: http://docs.cntd.ru/document/551893590. 2. GOST 30536-2013. Vodka i spirt etilovyj iz pishhevogo syrya. Gazoxromatograficheskij ekspress-metod opredeleniya soderzhaniya toksichnyx mikroprimesej [Vodka and ethyl alcohol from food raw materials. Gas chromatographic express method for determining the content of toxic microimpurities]. Moscow: Interstate Council for Standardization, Metrology and Certification, 2013. 21 p. 3. GOST 33408-2015. Konyaki, distillyatyi konyachnyie, brendi. Opredelenie soderzhaniya aldegidov, efirov i spirtov metodom gazovoy hromatografii [Cognac, cognac distillates, brandy. Determination of aldehydes, esters and alcohols by gas chromatography]. Minsk: Eurasian Council for Standardization, Metrology and Certification, 2015. 18 p. 4. GOST 33834-2016. Produkciya vinodelcheskaya i syre dlya ee proizvodstva. Gazoxromatograficheskij metod opredeleniya massovoj koncentracii letuchix komponentov [Wine production and raw materials for its production. Gas chromatographic method for determining the mass concentration of volatile components]. Minsk: Eurasian Council for Standardization, Metrology and Certification, 2016. 15 p. 5. STB GOST R 51698-2001. Vodka i spirt etilovyj. Gazoxromatograficheskij ekspress-metod opredeleniya soderzhaniya toksichnyx mikroprimesej [Vodka and ethyl alcohol. Gas chromatographic express method for determining the content of toxic microimpurities]. Minsk: State Standard of the Republic of Belarus, 2001. 37 p. 6. GOST R 57893-2017. Produkty brozheniya i syre dlya ix proizvodstva. Gazoxromatograficheskij metod opredeleniya koncentracii letuchix komponentov [Fermentation products and raw materials for their production. Gas chromatographic method for determining the concentration of volatile components]. Moscow: Federal Agency for Technical Regulation and Metrology, 2017. 15 p. 7. DSTU 4222:2003. Vodki, spirt etilovyj i vodno-spirtovye rastvory. Gazoxromatograficheskij metod opredeleniya soderzhaniya mikrokomponentov [Vodka, ethyl alcohol and water-alcohol solutions. Gas chromatographic method for determining the content of microcomponents]. Kiev: State Standard of Ukraine, 2003. 13 p. 8. GOST 3639-79. Rastvory vodno-spirtovye. Metody opredeleniya koncentracii etilovogo spirta [Water-alcohol solutions. Methods for determining the concentration of ethyl alcohol]. Moscow: State Standard of USSR, 1979, 11 p. 9. Charapitsa SV, [et al.] Direct Determination of Volatile Compounds in Spirit Drinks by Gas Chromatography. Journal of Agricultural and Food Chemistry. 2013;61 (12):2950-2956. DOI: https://dx.doi.org/10.1021/jf3044956. 10. EC 2870/2000. Community reference methods for the analysis of spirits drinks. 04.12.2002. The commission of the European communities, 2002. 47 p. 11. OIV-MA-BS-14:R2009. Compendium of international methods of analysis of spirituous beverages of viti-vinicultural origin. Determination of the principal volatile substances of spirit drinks of viti-vinicultural origin. International Organization of Vine and Wine (OIV). 12 p. URL: http://www.oiv.int/public/medias/2674/oiv-ma-bs-14.pdf. 12. ASTM D 4307-99. Practice for preparation of liquid blends for use as analytical standards. American Society for Testing and Materials, Philadelphia, PA, USA. 13. STB ISO 5725, Chasti 1-6. Tochnost' (pravil'nost' i precizionnost') metodov i rezul'tatov izmerenij [Accuracy (Trueness and Precision) of the methods and results of measurements]. Minsk: State Standard of the Republic of Belarus, 2002. |
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Authors Cherepitsa Sergei V., Candidate of Physico-Matematical Science; Sytova Svetlana N., Candidate of Physico-Matematical Science Institute for Nuclear Problems of Belarusian State University, 11, Bobruiskaya str., Minsk, 220030, Republic of Belarus, 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. Egorov Vladimir V., Doctor of Chemistry Science, Professor; Leshchev Sergei M., Doctor of Chemistry Science, Professor; Korban Anton L.; Sobolenko Lidiya N. Belarusian State University, 4, Nezavisimosti avenue, Minsk, 220030, Republic of Belarus, This email address is being protected from spambots. You need JavaScript enabled to view it. , leschev. 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. Milochkin Dmitrii A.; Ustyugov Vladimir S.; Korobov Valerii A.; Ismagilov Dmitrii R., Candidate of Chemical Science JSС CHROMATEC, 94, Stroiteley str., Yoshkar-Ola, Mari El, 424000, 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. |
Karpenko D.V., Kryukova E.V., Shcherbakova E.V.Method for Intensification of the Extraction of Plant Raw Materials in the Beverage Industry
P. 46-50 | Key words peppermint; pretreatment with sound of the audible range; acoustic processing parameters; beverage production; extraction of plant raw materials. Abstract |
References 1. Gadzhieva AM, Kasyanov GI, Mungieva NA, [et al.]. Effective complex processing of raw tomatoes. Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry. 2018;19 (1):83-89. 2. Il'ina EV, Makarova SYu, Slavskaya IL. Tekhnologiya i oborudovanie dlya proizvodstva vodok i likerovodochnykh izdeliy [Technology and equipment for the production of vodka and alcoholic beverages]. Moscow: DeLi print; 2010. 492 p. (In Russ.) 3. Stepanyan VP. Intensifikatsiya protsessa ehkstraktsii biologicheski aktivnykh soedineniy iz rastitel'nogo syr'ya ehlektricheskimi impul'snymi razryadami [Intensification of the process of extraction of biologically active compounds from plant materials by electric pulse discharges]. Dr. techn. sci. diss. Pyatigorsk; 2000. 153 p. (In Russ.) 4. Ismailov EhSh, Daudova TN, Dzharullaev DS. Novyy sposob intensifikatsii protsessa ehkstraktsii [A new way to intensify the extraction process]. Pishchevaya promyshlennost' [Food Industry]. 2005;10:32-34. (In Russ.) 5. Eremeeva NB, Makarova NV. Vliyanie tekhnologii ehkstraktsii na antiokislitel'nuyu aktivnost' ehkstraktov plodov chernoplodnoy ryabiny [The influence of extraction technology on the antioxidant activity of black chokeberry fruit extracts]. Vestnik MGTU [Herald of MSTU]. 2017;3:12-18. (In Russ.) DOI: https://doi.org/10.21443/1560?9278? 2017?20?3?600?608. 6. Chemat F, Zill-e-Huma, Khan MK. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonic Sonochemistry. 2011;18 (4):813-835. DOI: https://doi.org/10.1016/j.ultsonch.2010.11.023. 7. Alekseenko EV. Monitoring ehffektivnosti primeneniya fermentnykh preparatov dlya obrabotki yagod brusniki pri poluchenii soka [Monitoring the effectiveness of enzyme preparations for the processing of lingonberry berries in juice production]. Vestnik VGUIT [Herald of VSUIT]. 2015;3:177-181. (In Russ.) 8. Karpenko DV. Uluchshenie kachestvennykh kharakteristik syr'ya i poluproduktov pivovareniya za schyot akusticheskoy obrabotki [Improving the quality characteristics of raw materials and semi-products of brewing due to acoustic processing]. Materialy nauchnoy konferentsii s mezhdunarodnym uchastiem "Razvitie pishchevoy i pererabatyvayushchey promyshlennosti Rossii: kadry i nauka" [Materials of a scientific conference with international participation "Development of the food and processing industry of Russia: personnel and science"]; 2017; Moscow. Moscow: MGUPP, 2017. 240 p. (In Russ.) 9. Karpenko DV, Gernet MV, Krjukova EV, [et al.]. Acoustic vibration effect on genus Saccaromyces yeast population development. News of the Academy of Sciences of the Republic of Kazakhstan. Series of geology and technical sciences. 2019;4 (436):103-112. DOI: https://doi.org/10.32014/2019.2518-170X.103. 10. Karpenko DV, Tikhonova TA, Khodarev KK, [et al.]. Sposob aktivatsii amiloliticheskogo fermentnogo preparata [The method of activation of amylolytic enzyme preparation]. Moscow, 2015, Pivo i Napitki [Beer and Beverages]. 2015;4:42-44. (In Russ.) 11. Karpenko DV, Kravchenko VS, Shalaginov KV. Aktivatsiya amiloliticheskogo fermentnogo preparata volnovymi vozdeystviyami [Amylolytic enzyme preparation activation by wave effects]. Pivo i Napitki [Beer and Beverages]. 2017;5:16-19. (In Russ.) 12. Karpenko DV, Berketova MA. Optimizatsiya parametrov akusticheskoy obrabotki pivovarennogo yachmennogo soloda [Optimization of acoustic processing parameters of brewing barley malt]. Pivo i Napitki [Beer and Beverages]. 2012;4:8-10. (In Russ.) 13. Karpenko DV, Berketova MA. Izuchenie vliyaniya akusticheskikh kolebaniy na kachestvo pivovarennogo yachmennogo soloda [Study of the influence of acoustic vibrations on the quality of malting barley malt]. Pivo i Napitki [Beer and Beverages]. 2012;5:14-16. (In Russ.) 14. Karpenko DV, Pozdnyakova IEh. Povyshenie ehkstraktivnosti khmelya s pomoshch'yu akusticheskoy obrabotki [The increase of the extract content of hops with acoustic treatment]. Pivo i Napitki [Beer and Beverages]. 2016;6:46-49. (In Russ.) |
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Authors Karpenko Dmitriy V., Doctor of Technical Science; Kryukova Elizaveta V., Doctor of Technical Science, Professor; Shcherbakova Evgeniya V. 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. , 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. |
Rozina L.I., Pelikh L.A., Letfullina D.R., Ganin M.Yu.Food Vinegar Production Using Immobilized Acetic-acid Bacterium
P. 51-55 | Key words biochemical food vinegar; bio-carrier; immobilization; cell immobilization methods; beer dialysate; acetic-acid bacterium (AAB). Abstract |
References 1. By Ed. Anderkofler LA, Hikkey Dzh. Brodil'nye proizvodstva [Fermentation production]. Moscow: Pishchepromizdat, 1959. 416 p. (In Russ.) 2. Zhang B, Chen J, Li D. Tekhnologiya polucheniya uksusa brozheniem s ispol'zovaniem povrezhdennyh i defektnyh plodov kitajskogo finika [Technology for producing vinegar by fermentation using damaged and defective Chinese date fruits]. Nongye gongcheng xuebao = Trans. Chin.Soc. Agr. Eng., 2004, vol. 20, no. 2, pp. 213-216. 3. Solieri L. Vinegars of the World. Korean Handong Global University, 2008. 4. Zhou J-B, Ye H-L, Wei J., Zhang Q.?S. Study of the composition and antimicrobial action of vinegar from wheat straw. Linchan huaxue yu gongye = Chem. and Ind. Forest Prod. 2008;28 (4); 55-58. 5. Zhuang G, Wei M, Zhu G-Z, Gong M-Y. Research of vinegar of fermentation with use as a starting material of shells of grain and the grits received at extraction of grain starch. Henan gongye daxue xuebao. Ziran kexue ban = J. Henan Univ. Technol. Nat.Sci. Ed., 2006;27 (4):28-31. 6. Liu Yuemei, Bai Weidong, Lu Zhoumin, Zheng Hao. Optimization of acetic acid fermentation parameters for production of persimmon vinegar. Transactions of the Chinese Society of Agriculture Engineering, 2008;24 (4):257-260. 7. Ji X, Wang K-P, Zhang L., Zhang L. Ultrafiltration treatment of peach vinegar. Huaxue yanjiu = Chem. Res., 2005, vol. 16, no. 3, pp. 65-66. 8. Batashov ES, Sevodin VP. Sposob proizvodstva oblepihovogo uksusa [Method of production of sea buckthorn vinegar]. Patent RU no. 2552889. 2015. (In Russ.) 9. Lamberova AA, Koshelev YuA, Lamberova ME. Issledovanie vliyaniya sostava pitatel'noj sredy na effektivnost' rosta i obrazovaniya oblepihovogo pishchevogo uksusa bakteriyami Acetobacter Aceti [Investigation of the influence of nutrient medium composition on the efficiency of growth and formation of sea buckthorn food vinegar by Acetobacter Aceti bacteria]. Polzunovskij vestnik. 2008; (1-2):78-81. 10. Galkina GV, Illarionova VI, Kuksova EV, [i dr.]. Sovremennye sposoby proizvodstva biohimicheskogo uksusa. Tezisy nauchnoj konferencii. Uglich, 2006. (In Russ.) 11. Galkina GV, Illarionova VI, Kuksova EV, [i dr.]. Poluchenie uksusa na spirtovyh zavodah s ispol'zovaniem v kachestve syr'ya spirtosoderzhashchih othodov i vtorichnyh resursov [Production of vinegar in distilleries using alcohol-containing wastes and secondary resources as raw materials]. Proizvodstvo spirta I likerovodochnyh izdelii. 2006; (4):34-35. (In Russ.) 12. Ocenka fiziologicheskoj i metabolicheskoj aktivnostej kletok v immobilizovannom sostoyanii [Assessment of physiological and metabolic activity of cells in immobilized state]. - URL: http://megapredmet.ru/1-18686.html. (In Russ.) 13. By Ed. Vudvorda Dzh. Immobilizovannye kletki i fermenty. Metody [Immobilized cells and enzymes. Methods]. Moscow: Mir, 1988. 215 p. 14. Zvyagincev NG. Vzaimodejstvie mikroorganizmov s tverdymi poverhnostyami. Moscow: Izd-vo MGU, 1979. pp. 114-142. 15. Skryabin GK, Koshcheenko KA. Immobilizovannye kletki mikroorganizmov. In: Biotekhnologiya [The interaction of microorganisms with solid surfaces]. Moscow: Nauka, 1984. pp. 70-77. (In Russ.) 16. Belyasova NA. Biohimiya i molekulyarnaya biologiya [Biochemistry and molecular biology]. Minsk: BGTU, 2002. (In Russ.) 17. Gvozdyak PI, Dmitrenko GN, Kulikov NI. Ochistka promyshlennyh stochnyh vod prikreplennymi mikroorganizmami [Industrial wastewater treatment with attached microorganisms]. Himiya i tekhnologiya vody. 1985;7 (1):64-68. (In Russ.) 18. Korshik TS, Kislicyn YuYu, Lelyuk KV, [i dr.]. Sposob proizvodstva pishchevogo natural'nogo uksusa [Method of production of edible natural vinegar]. Patent RU 2301255.2007. 19. Koshelev YuA, CHernuha BA, Galkina GV, [i dr.]. Sposob proizvodstva uksusa [Method of production of vinegar]. Patent RU 2385924.2010. 20. Lamberova AA, Koshelev YuA, Lamberova ME. Primenenie nanoadsorbentov v processah polucheniya i ochistki oblepihovogo biohimicheskogo uksusa [Application of nanoadsorbents in the processes of preparation and purification of sea buckthorn biochemical vinegar]. Polzunovskij vestnik, 2009; (3):319-323. (In Russ.) 21. Lamberova AA, Lamberova ME. Primenenie melkoporistyh sorbentov v biotekhnologii pishchevogo uksusa [Application of fine-porous sorbents in food vinegar biotechnology]. Estestvennye i tekhnicheskie nauki. 2011; (5):94-105. (In Russ.) 22. Lamberova AA, Lamberova ME. Sposob proizvodstva natural'nogo biohimicheskogo uksusa [Method of production of natural biochemical vinegar]. Patent RU 2483104. 2013. (In Russ.) 23. Antropova AL, Lamberova AA, Lamberova ME. Issledovanie sposobov intensifikacii processa polucheniya oblepihovogo uksusa pri immobilizacii kletok Acetobacter aceti na razlichnyh nositelyah [Investigation of ways to intensify the process of obtaining sea buckthorn vinegar by immobilization of Acetobacter aceti cells on various carriers]. Tekhnologii i oborudovanie himicheskoj, biotekhnologicheskoj i pishchevoj promyshlennosti: 3 Vserossijskaya nauchno-prakticheskaya konferenciya studentov, aspirantov i molodyh uchenyh s mezhdunarodnym uchastiem [Technologies and equipment of chemical, biotechnological and food industry: Proceedigs of the III All-Russian Scientific and Practical Conference of students, postgraduates and young scientists with international participation]. Bijsk, 2010, pp. 274-277. (In Russ.) 24. Bushuev YuG. Ceolity. Komp'yuternoe modelirovanie ceolitnyh materialov [Zeolites. Computer modeling of zeolite materials]. Ivanovo: Ivan. gos. him.?tekhnol. un-t., 2011. 104 p. (In Russ.) 25. Vinogradova SL, Zadorskij VI, Krapivnikova GI, [i dr.]. Sposob polucheniya plodovo-yagodnogo uksusa [Method for producing fruit vinegar]. Copyright certificate RU 1252332.1986. (In Russ.) 26. Panasyuk AL, Storchevoj YuN, Sen'kina ZE, [i dr.]. Sposob proizvodstva plodovogo uksusa [Method of production of fruit vinegar]. Copyright certificate RU 1296570. 1987. (In Russ.) 27. Panasyuk AL, Litvak VS, YAnsons IA, [i dr.]. Sposob polucheniya plodovogo uksusa [Method for producing fruit vinegar]. Copyright certificate RU 1402612.1988. (In Russ.) |
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Authors Rozina Larisa I., Candidate of Technical Science; Pelikh Lyudmila A.; Letfullina Dilyara R.; Ganin Mihail Yu. 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., Russia, 119021, Moscow, 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. |
QUALITY CONTROL
Altaeva A.M., Remneva G.A., Khorosheva E.V., Sevostyanova E.M.Plastic or Glass? The Effect of Packaging Material on the Degassing of Mineral Waters
P. 56-58 | Key words degassing; carbon dioxide; mineral water; PET; glass; packaging. Abstract |
References 1. Senior D, Dege N. Bottling Water - Maintaining Safety and Integrity through the Process. Technology of Bottled Water, 2011, 175-195 pp. DOI: https://doi.org/10.1002/9781444393330.ch6 (In Eng.) 2. Hawkins G, Potter E, Race K. Packaging Water. Plastic Water. 2015:3-26. DOI: https://10.7551/mitpress/9780262029414. 003.0001 (In Eng.) 3. Sinicin G. Plastikovaja upakovka: mirovye tendencii [Plastic packaging: global trends]. Upakovka i upakovka [Packaging and Packaging], 2003, no. 5, pp. 10. (In Russ.) 4. Gul' VE. Polimery dlja upakovki pishhevoj produkcii [Polymers for packaging food products]. Upakovka i upakovka [Packaging and packaging], 1993, no. 3, pp. 24-26. (In Russ.) 5. Uharceva IJu, Gol'dade A. Sovremennye upakovochnye materialy v pishhevoj promyshlennosti [Modern packaging materials in the food industry]. Plasticheskie massy [Plastics], 2006, pp. 42-50. (In Russ.) 6. Almeida H, Ramos C, B?rtolo H, B?rtolo P. Evaluating the impact of glass and PET packaging for bottled water. Green Design, Materials and Manufacturing Processes. London: CRC Press, 2013. 345-350 pp. DOI: https://doi.org/10.1201/b15002. (In Eng.) 7. Shul'c MM, Mazurin OV. Sovremennye predstavlenija o stroenii stekol i ih svojstvah [Modern ideas about the structure of glasses and their properties. Leningrad: Nauka, 1988. 200 p. (In Russ.) |
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Authors Altaeva Alla M.; Remneva Galina A.; Khorosheva Elena V.; Sevostyanova Elena M., Candidate of Biological Science 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., Russia, 119021, Moscow, 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. |
Oganesyants L.A., Panasyuk A.L., Kuz'mina E. I., Sviridov D.A.Use of Modern Instrumental Analysis Methods for Establishing Geographical Place of Wine Products Origin
P. 59-64 | Key words geography; isotope mass spectrometry; authenticity control; origin place; elemental profile. Abstract |
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Authors Oganesyants Lev A., Doctor of Technical Science, Professor, Academician of RAS; Panasyuk Aleksandr L., Doctor of Technical Science, Professor; Kuz'mina Elena I., Candidate of Technical Science; Sviridov Dmitrii A., Candidate of Technical Science 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., Russia, 119021, Moscow, 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. |
Turshatov M.V., Krivchenko V.A., Soloviev A.O.Analysis of Technological Factors Affecting on the Qualitative Composition of Dietary Fiber in Grain Processing for Alcohol
P. 65-68 | Key words antibiotics; grain fiber; grain microimpurity; dietary fiber; alcohol production. Abstract |
References 1. Kononenko VV, Turshatov MV, Ledenev VP, [et al.]. O proizvodstve i perspektivah primeneniya etilovogo spirta v Rossii [On the production and prospects for the use of ethyl alcohol in Russia]. Hranenie i pererabotka sel'hozsyr'ya, 2018, no. 2, pp. 44-47. (In Russ.) 2. Lukin ND, Gol'dshtejn VG, Ulanova RV, [et al.]. Zernovoj ekstrakt kak syr'e dlya polucheniya kormovyh dobavok [Grain extract as raw material for feed additives] Hranenie i pererabotka sel'hozsyr'ya, 2015, no. 12, pp. 6-10. (In Russ.) 3. Turshatov MV, Solov'ev AO, Kononenko VV, [et al.]. Issledovanie vliyaniya vida i kachestva zernovogo syr'ya na pokazateli bardy, obrazuyushchejsya pri proizvodstve etilovogo spirta [Investigation of the influence of the type and quality of grain raw materials on the indices of bards, formed during the production of ethyl alcohol]. The proceedings of International congress "Biotechnology: state of the art and perspectives". Moscow, 2019. (In Russ.) 4. Turshatov MV, Krivchenko VA, Solov'ev AO, [et al.]. O mikrobiologicheskoj chistote i bezopasnosti produktov spirtovogo proizvodstva [About microbiological purity and safety of distillery products] Pishchevaya promyshlennost', 2019, no. 4, pp. 110-111. (In Russ.) 5. National Grain and Feed Association. 2010. FDA sampling distillers grains for presence of antibiotic residues. National Grain and Feed Association, Washington D.C., 2010, p. 2. 6. Ivleva AR, Kanarskaya ZA, Gematdinova VM. Adsorbcionnye svojstva pishchevoj kletchatki, poluchennoj iz vtorichnyh resursov pererabotki zernovyh kul'tur [Adsorption properties of dietary fiber, obtained from the secondary resources of grain processing]. Vestnik Tekhnologicheskogo universiteta, 2016, vol. 19, no. 16, pp. 118-120. (In Russ.) |
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Authors Turshatov Mihail V., Candidate of Technical Science; Krivchenko Vera A., Candidate of Technical Science; Soloviev Aleksandr O. All-Russian Research Institute of Food Biotechnology - a branch of the Federal Research Center of Food, Biotechnology and Food Safety, 4-B, Samokatnaya Str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sevostyanova E.M., Kovaleva I.L., Soboleva O.A., Zaharov M.A.Selection and Justification of Criteria for Assessing the Quality of Soft Drinks in the Process of "Accelerated Aging"
P. 69-72 | Key words soft drink; hydrolysis of sugars; shelf life; temperature condition; accelerated aging. Abstract |
References 1. Jeshherst FR, Hargitt R. Prakticheskie rekomendacii proizvoditeljam bezalkogol'nyh napitkov i sokov [Practical advice to manufacturers of soft drinks and juices]. Saint-Petersburg: Professija, 2010. 215 p. (In Russ.) 2. Kilkast D, Subramaniam P. Stabil'nost' i srok godnosti. Bezalkogol'nye napitki, soki, pivo, vino i kofe [Stability and shelf life. Soft drinks, juices, beer, wine and coffee]. Saint-Petersburg: Professija, 2013. 380 p. (In Russ.) 3. Akterian S. Sposob prognozirovanija srokov godnosti pishhevyh produktov s ispol'zovaniem kachestvennyh harakteristik i faktorov okruzhajushhej sredy [A method for predicting the shelf life of food using quality characteristics and environmental factors]. Izvestija Vuzov. Pishhevaja tehnologija [News of universities. Food technology], 1997, no 6, pp. 66-68. (In Russ.) 4. Shkol'nikova MN, Aver'janova EV, Shheglova IV. Izuchenie vozmozhnosti primenenija metoda uskorennogo starenija dlja prognozirovanija srokov hranenija bezalkogol'nyh bal'zamov [Exploring the possibility of using the accelerated aging method for predicting the shelf life of non-alcoholic balsams]. Tehnika i tehnologija pishhevyh proizvodstv [Technique and technology of food production], 2009, no. 1, pp. 52-56. (In Russ.) 5. Sevost'janova EM. Metodicheskij podhod k obosnovaniju srokov godnosti mineral'nyh vod [Methodical approach to the justification of the shelf life of mineral waters]. Pivo i napitki [Beer and beverages], 2016, no. 6, pp. 10-12. (In Russ.) 6. Kovaleva IL, Soboleva OA, Sevost'janova EM. Faktory, opredeljajushhie ustanavlivaemyj srok godnosti bezalkogol'nyh napitkov [The factors that determine the established shelf life of soft drinks]. Pivo i napitki [Beer and beverages], 2019, no. 2, pp. 26-29. (In Russ.) 7. Nechaev AP, Traubenberg SE, Kochetkova АА, [et al.]. Pishhevaja himija [Food chemistry]. Saint-Petersburg: GIORD, 2004. 640 p. (In Russ.) |
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Authors Sevostyanova Elena M., Candidate of Biological Science; Kovaleva Irina L.; Soboleva Ol'ga A., Candidate of Technical Science; Zaharov Maksim A., Candidate of Technical Science 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., Russia, 119021, Moscow, 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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