Beer and beverages №3/2020
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2020
TOPIC OF THE ISSUE: MODERN TECHNOLOGIES FOR THE PRODUCTION OF BEER AND BEVERAGES
Kobelev K. V., Volkova T. N., Selina I. V., Sosinova M. S.Non-Saccharomyces Yeasts in Low Alcohol Beer Production
P. 6-12 | Key words nonalcoholic beer; dealcoholization; non-Saccharomyces yeasts; limited fermentation; sensory; low alcohol beer. Abstract |
References 1. Bellut K, Arendt EK. Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing - A Review. Journal of the American Society of Brewing Chemists. 2019;77 (2):77-91. DOI: 10.1080/03610470.2019.1569452. (In Eng.) 2. Kobelev KV, Volkova TN, Selina IV, Sozinova MS. Metody polucheniya bezalkogol'nogo i slaboalkogol'nogo piva. [Methods of alcohol-free and low alcohol beer production]. Pivo i napitki [Beer and beverages]. 2020;2:24-30. (In Russ.) 3. Bellut K, Michel M, Zarnkow M, Hutzler M, Jacob F, De Schutter DP, [et al]. Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Fermentation. 2018;4 (66):1-19. DOI: 10.3390/fermentation4030066. (In Eng.) 4. GOST 31711-2012. Pivo. Obshchije uslovija. [State Standard 31711-2012. Beer. General specifications]. Moscow: Standartinform; 2013. 12 p. (In Russ.) 5. Branyik T, Silva DP, Baszczy?ski M, Lehnert R, Almeida E, Silva JB. A review of methods of low alcohol and alcohol-free beer production. Journal of Food Engineering. 2012;108 (4):493-506. DOI: 10.1016/j.jfoodeng.2011.09.020 (In Eng.) 6. Muller M, Bellut K, Tippmann J, Becker T. Physical Methods of Dealcoholization of Beverage Matrices and Their Impact on Quality Attributes. ChemBioEng Rev. 2017;4:310-326. DOI: 10.1002/cben.201700010. (In Eng.) 7. Mangindaan D, Khoiruddin K,.Wenten IG. Beverage dealcoholization processes: Past, present, and future. Review. Trends in Food Science & Technology. 2018;71:36-45. DOI: 10.1016/ j.tifs.2017.10.018. (In Eng.) 8. Blanco CA, Andres-Iglesias C, Montero O. Low alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies. Critical Reviews in Food Science and Nutrition. 2016; 56 (8):1379-1388. DOI: 10.1080/10408398.2012.733979. (In Eng.) 9. Non-Alcoholic Or Low Alcohol Beer Production [Internet]. [cited 2020 March 20]. Available from: https://www.whitelabs.com/news/non-alcoholic-or-low-alcohol-beer-production. 10. Kunze W, Pratt S. Technology Brewing & Malting, 4th ed. Berlin: VLB; 2010. (In Eng.) 11. Bellut K, Michel M, Hutzler M, Zarnkow M, Jacob F, De Schutter DP, [et al.]. Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing. J. of the American Society of Brewing Chemists. 2019;77 (3):157-169. DOI: 10.1080/03610470.2019.1629227. (In Eng.) 12. Domizio P, House JF, Joseph CML, Bisson LF, Bamforth CW. Lachancea thermotolerans as an alternative yeast for the production of beer. J. Inst. Brew. 2016;122:599-604. DOI: 10.1002/jib.362. (In Eng.) |
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Authors Konstantin V. Kobelev, Doctor of Technical Science; Tat'yana N. Volkova, Candidate of Biological Science; Irina V. Selina, Candidate of Technical Science; Marina S. Sosinova 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. , 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. |
Peschanskaya V. A., Andryevskaya D. V., Ulyanova E. V.Prospects for the Use of Glucose-fructose Syrups in the Production of Alcoholic Beverages
P. 13-16 | Key words glucose-fructose syrups; sugar-containing raw materials; spirits. Abstract |
References 1. Oganesyants LA, Linetskaya AE, Danilyan AV. Problema stabilizatsii kon'yakov [The problem of stabilization of cognac]. Vinodelie i vinogradarstvo [Wine and viticulture]. 2005;1:24-25. (In Russ.) 2. Kuz'mina EI. Sakhar v proizvodstve vin i bezalkogol'nykh napitkov [Sugar in the production of wines and soft drinks]. Sakhar [Sugar]. 2009;7:35-38. (In Russ.) 3. Ageeva NM, Popandopulo VG, Kozhanova TS, Drobyazko YuV. Vliyanie kachestva sakhara na ustoichivost' vinodel'cheskoi produktsii k pomutneniyam [Influence of sugar quality on the stability of wine products to turbidity]. Novatsii i effektivnost' proizvodstvennykh protsessov v vinogradarstve i vinodelii: sbornik trudov konferentsii [Innovations and efficiency of production processes in viticulture and winemaking: Proceedings of the conference]; 2005; Krasnodar. Krasnodar: Sev.?Kavk. zon. nauch.?issled. in-t sadovodstva i vinogradarstva. P. 147-150. (In Russ.) 4. Chernyavskaya LM, Mokanyuk YuA, Kukhar VI, Chernyavskii AV. Soderzhanie zol'nykh elementov v belom sakhare, metody ikh kontrolya i snizheniya [Content of ash elements in white sugar, methods of their control and reduction]. Sakhar [Sugar]. 2017;11:40-47. (In Russ.) 5. Chugunova LS, Kazakova SI. Kachestvo sakhara-peska, proizvodimogo sakharnymi zavodami Rossii [Quality of granulated sugar produced by Russian sugar factories]. Sakhar [Sugar]. 2006;2:42-43. (In Russ.) 6. Kanarskaya ZA, Demina NV. Tendentsii v proizvodstve sakharozamenitelei [Trends in the production of sweeteners]. Vestnik Kazanskogo tekhnologicheskogo universiteta [Bulletin of the Kazan technological University]. 2012;15 (9):145-153. (In Russ.) 7. Aksenov VV. Vnedrenie innovatsionnykh tekhnologii v pererabotku zernovogo syr'ya [Introduction of innovative technologies in the processing of grain raw materials]. Vestnik KrasGAU [KrasGAU Bulletin]. 2012;2:208-212. (In Russ.) 8. Kapoguzov EA, Chupin RI, Kharlamova MS. Strukturnye izmeneniya rossiiskogo zernovogo balansa v usloviyakh antirossiiskikh sanktsii: regional'nyi aspekt [Structural changes in the Russian grain balance under anti-Russian sanctions: regional aspect]. TERRAECONOMICUS [TERRAECONOMICUS]. 2018;16 (2):122-139. (In Russ.) 9. Zainullin RA, Kunakova RV, Kirsanov VYu. Vliyanie glyukozno-fruktoznogo siropa na osobennosti brozheniya drozhzhei Saccharomyces cerevisiae [The impact of glucose-fructose syrup on the characteristics of fermentation yeast Saccharomyces cerevisiae]. Pivo i napitki [Beer and beverages]. 201;6:46-48. (In Russ.) 10. Gol'dshtein VG, Kulikov DS, Strakhova SA. Perspektivy glubokoi pererabotki zerna pshenitsy [Prospects for deep processing of wheat grain]. Pishchevaya promyshlennost' [Food industry]. 2018;7:14-19. (In Russ.) 11. Aksenov VV. Kompleksnaya pererabotka rastitel'nogo krakhmalsoderzhashchego syr'ya v Rossii [Complex processing of vegetable starch-containing raw materials in Russia]. Vestnik KrasGAU [KrasGAU Bulletin]. 2007;4:213-218. (In Russ.) 12. Andreev NR, Lukin ND, Papakhin AA. Glubokaya pererabotka zerna ozimoi rzhi [Deep processing of grain of a winter rye]. Agrarnaya nauka Evro-Severo-Vostoka [Agricultural science Euro-North-East]. 2014;6 (43):9-12. (In Russ.) 13. Khuzin FK, Yamashev TA, Kanarskaya ZA, [et al.]. Vliyanie razlichnykh podslashchivayushchikh veshchestv na brodil'nuyu aktivnost' drozhzhei. [Effect of various sweeteners on the fermentation activity of yeast]. Khleboprodukty [Bread products]. 2013;8:36-38. (In Russ.) |
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Authors Violetta A. Peschanskaya; Darya V. Andrievskaya, Candidate of Technical Science; Ekaterina V. Ulyanova, Candidate of Chemical 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Êrasnovà T. A., Gorelkina À. Ê., Utrobina T. A., Timoshñhuk I. V., Chernyshev D. A.Stability of Ascorbic Acid in the Production of Beverages
P. 17-20 | Key words vitamin C; drinking water; carbonated non-alcoholic beverages; dichloroethane; trichloroethylene; phenol; ñhloroform; chlorophenol. Abstract |
References 1. Stin DP, Jeshherst FR. Gazirovannye bezalkogol'nye napitki: receptury i proizvodstvo [Carbonated soft drinks: formulations and production]. Saint-Petersburg: Professija; 2008. 416 p. (In Russ.) 2. Sarafanova LA. Primenenie pishhevyh dobavok v industrii napitkov [The use of food additives in the beverage industry]. Saint-Petersburg: Professija; 2007. 240 ð. (In Russ.) 3. Berezovskij VM. Himija vitaminov [Vitamin Chemistry]. Moscow: Pishhevaja promyshlennost'; 1973. 632 ð. (In Russ.) 4. Timoshñhuk IV, Krasnova TA, Tumanova TA, [i dr.]. Vlijanie zagrjaznitelej na tovarovednye svojstva napitka "Tarhun" [The effect of pollutants on the merchandising properties of the "Tarkhun" drink]. Pivo i napitki [Beer and beverages]. 2010;5:46-48. (In Russ.) 5. Krasnova TA, Timoshñhuk IV, Gorelkina AK, [et al.]. Effect of priority drinking water contaminants. Foods and Raw materials. 2018;6 (1):230-241. (In Eng.) 6. Krasnova TA, Timoshñhuk IV, Gorelkina AK, [et al.]. K voprosu formirovanija kachestva napitkov [On the issue of forming the quality of beverages]. Tehnologija i tovarovedenie innovacionnyh pishhevyh produktov [Technology and commodity science of innovative food products]. 2015;6:101-109. (In Russ.) |
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Authors Tamara A. Krasnova, Doctor of Technical Science, Professor; Alena K. Gorelkina, Candidate of Chemical Science; Tamara A. Utrobina, Candidate of Technical Science; Irina V. Timoshchuk, Doctor of Technical Science; Daniil A. Chernyshev Kemerovo Institute of Food Technology (University), 47 Stroiteley boulevard, Kemerovo, 650056, Russia, eñ 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. |
Volkova T. N., Soboleva O. A., Kovaleva I. L.Clouding Agents for Drinks: Characteristics and Properties
P. 21-27 | Key words thickeners; clouding agents (cloudifiers); beverages; stabilizers; suspensions; weighting agents; physical stability of dispersions; emulsifiers; emulsions. Abstract |
References 1. Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Beverage clouding agents: Review of principles and current manufacturing. Food Reviews International. 2018: 34 (7):613-638. DOI: 10.1080/87559129.2017.137328. (In Eng.) 2. Taherian AR, Fustier P, Britten M, Ramaswamy HS. Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review. Food Biophysics. 2008:3:279-286. DOI 10.1007/s11483-008-9093-4. (In Eng.) 3. Zamutniteli [Clouding agents]. Jenciklopedija pitanija. 4: Pishhevye dobavki. [Food Enciclopedia. Food Additives] [Internet]. [cited 2020 August 10]. Available from:: https://bstudy.net/619539/estestvoznanie/zamutniteli. (In Russ.) 4. Gosselin Y, Menin R, Meulemans S. Use of a yeast protein extract to stabilise beer haze. United States Patent Application 20190161713. 2019. [Internet]. [cited 2020 August 10]. Available from: http://www.freepatentsonline.com/y2019/0161713.html. 5. Veshhestva, regulirujushhie konsistenciju productov. Pishhevyje koncentraty i dobavki [Thickeners. Food Concentrates and Additives] [Internet]. [cited 2020 August 10]. Available from: https://znaytovar.ru/new359.html. (In Russ.) 6. Jemu'sii: poluchenie, svoistva, razrushenie [Emulsions: manufacturing, characteristics, destruction]. Metodologicheskaja instrukcija dlja laboratornoj raboty nj. 13 [Methodological instruction for laboratory work no. 13]. Samara, 2017. [Internet]. [cited 2020 August 10]. Available from: http://afh.samgtu.ru/sites/afh.samgtu.ru/files/emulsii-13.pdf (accessed: 10.08.20.). (In Russ.) 7. Jemul'sii: Klassifikacija, metody poluchenija i stabilizacii [Emulsions: Classification, manufacturing and stabilization methods] [Internet]. [cited 2020 August 10]. Available from: https://lektsia.com/7x9b47.html. (In Russ.) 8. Emul'gatory [Emulsifiers]. [Internet]. [cited 2020 August 10]. Available from: https://ru.wikipedia.org/wiki/Ýìóëüãàòîðû. (In Russ.) 9. Kamed' [Gum]. [Internet]. [cited 2020 August 10]. Available from: https://ru.wikipedia.org/wiki/Êàìåäü. (In Russ.) 10. TR TS 029/2012. Tehnicheskij reglament Tamozhennogo Sojuza "Trebovanija bezopasnosti pishhevyh dobavok, aromatizatorov i tehnologicheskih vspomogatel'nyh sredstv". Prilozhenije 2. Perechen' pishhevyh dobavok, razreshennyh dlja primenenija pri proizvodstve pishhevoj produkcii [Technical Regulations of the Customs Union "Food additives, flavors and processing aids safety requirements" Appendix 2. List of food additives permitted for use in the manufacture of food products]. Moscow: Standartinform; 2012. 428 p. (In Russ.) 11. TR EAES 047/2018. Tehnicheskij Reglament Evrazijskogo jekonomicheskogo sojuza "O bezopasnosti alkogol'noj produkcii" [Technical regulations of the Eurasian economic union. "On the safety of alcoholic beverages"]. Moscow: Standartinform; 2019. 129 p. (In Russ.) 12. GOST 33310-2015. Dobavki pishhevyje. Zagustiteli pishhevyh produktov. Terminy i opredelenija [State standard 33310-2015. Food additives. Thickeners of foodstuffs. Terms and definitions]. Moscow: Standartinform; 2019. 35 p. (In Russ.) 13. GOST 33782-2016. Dobavki pishhevyje. Stabilizatory pishhevyh produktov. Terminy i opredelenija. Mezhgosudarstvennyj. [State standard 33782-2016. Food additives. Stabilizers of foodstuffs. Terms and definitions]. Moscow: Standartinform; 2018. 23 p. (In Russ.) 14. Spotti ML, Cecchini JP, Spotti MJ, Carrara CR. Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films. WT-Food Science and Technology. 2016:68:127-134. DOI: 10.1016/j.lwt.2015.12.018. (In Eng.) 15. Ñloudix WB. Clouding agent. CBS. Beer Belgian Experts. [Internet]. [cited 2020 August 10]. Available from: http://www.cbsbrew.com/cloudix/. (In Eng.) 16. Nejtral'naja jemulsija dlja nefil'trovannogo piva. [Neutral emulsion for unfiltered beer] [Internet]. [cited 2020 August 10]. Available from: https://aromarus.ru/a206264?nejtralnaya-emulsiya-dlya.html. (In Russ.) |
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Authors Tat'yana N. Volkova, Candidate of Biological Science; Ol'ga A. Soboleva, Candidate of Technical Science; Irina L. Kovaleva 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. , 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
Makushin A. N., Zipaev D. V., Kozhukhov A. N.Influence of Thiamine and Riboflavin on Pure Yeast Culture During the Fermentation of Beer Wort
P. 28-31 | Key words ñultivation; beer drink; brewing yeast; nutrition; riboflavin; growth; thiamine. Abstract |
References 1. Alekseeva NP. Vse o pive [All about beer]. Saint-Petersburg: Professiya; 2006. 576 p. (In Russ.) 2. Meledina TV, Davy'denko SG, Vasil'eva LM. Fiziologicheskoe sostoyanie drozhzhej [Physiological state of yeast]. Saint-Petersburg: ITMO; 2013. 48 p. (In Russ.) 3. Marty'nov AA. Primenenie aktivatorov brozheniya "VITOL" v pivovarennoj promy'shlennosti [Application of VITOL fermentation activators in the brewing industry]. Pivo i napitki [Beer and beverages]. 2011;1:18-19. (In Russ.) 4. Meledina TV, Davy'denko SG. Drozhzhi Saccharomyces cerevisiae morfologiya, ximicheskij sostav, metabolism [Saccharomyces cerevisiae yeast morphology, chemical composition, metabolism]. Saint-Petersburg: ITMO; 2015. 88 p. (In Russ.) 5. Kotenko EA. Osobennosti drozhzhej [Features of yeast]. Moscow: Vokrug sveta; 2004. 395 p. (In Russ.) |
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Authors Andrey N. Makushin, Candidate of Agricultural Science Samara State Agrarian University, 1 Uchebnaya Str., Ust-kinelsky, Kinel, Samara region, 446442, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Dmitriy V. Zipaev, Candidate of Technical Science; Aleksandr N. Kozhukhov Samara State Technical University, 244 Molodogvardeyskaya Str., Samara, 443100 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. |
Khaev O. V., Kachmazov G. S., Tuaeva A. Yu.Secondary Material Resources in the Beer Production by the Method of Combined Mashing-Filtering
P. 32-36 | Key words hydrolysis; spent grains; acid; animal feed; enzyme preparation; Ceremix 2XL. Abstract |
References 1. Itogi raboty predprijatij RF po proizvodstvu piva, bezalkogol'nyh i alkogol'nyh napitkov, sokov, vinodel'cheskoj produkcii i spirta za janvar'-dekabr' 2019 g. [The results of the work of enterprises of the Russian Federation in the production of beer, soft drinks and alcoholic beverages, juices, wine products and alcohol for January-December 2019]. Pivo i napitki [Beer and beverages]. 2020;1:4-5. (In Russ.) 2. Haev OV, Kachmazov GS, Tuaeva AJ. Intensivnyj sposob sovmeshhennogo zatiranija-fil'trovanija v proizvodstve piva s razdel'noj obrabotkoj zlakov [Intensive method of combined mashing-filtering in beer production with separate processing of cereals]. Pivo i napitki [Beer and beverages]. 2020;1:25-29. (In Russ.) 3. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predprijatija [Brewery Lab Employee Handbook]. Saint-Petersburg: Professija; 2004. 546 p. (In Russ.) 4. Kolmogorova EA, Ivanova OV. Ispol'zovanie pivnoj drobiny v kormlenii laktirujushhih korov [The use of beer grains in feeding lactating cows]. Sbornik nauchnykh trudov Stavropol'skogo nauchno-issledovatel'skogo instituta zhivotnovodstva i kormoproizvodstva [Collection of scientific papers of the Stavropol research Institute of animal husbandry and feed production]. 2014;2 (7):123-126. (In Russ.) 5. Volkova AA, Ivanchenko OV, Balanov PE. Vlijanie fermentnyh preparatov na uvelichenie aminnogo azota v fermentativnom gidrolize pivnoj drobiny [The effect of enzyme preparations on the increase in amine nitrogen in the enzymatic hydrolysis of beer grains]. Pivo i napitki [Beer and beverages]. 2010;6:13-15. (In Russ.) 6. Rudenko EJ. Sovremennye tendencii pererabotki osnovnyh pobochnyh produktov pivovarenija [Current trends in the processing of major brewing by-products] Pivo i napitki [Beer and beverages]. 2007;2:66-68. (In Russ.) 7. Lazarevich AN, Lesnov AP. Pivnaja drobina v kormlenii svinej [Beer pellet in pig feed]. Svinovodstvo [Pig breeding]. 2010;8:34-36. (In Russ.) 8. Tabakov NA, Lazarevich AN, Lesnov AP. Rekomendacii po proizvodstvu i ispol'zovaniju uglevodno-belkovogo korma, poluchennogo putem biotransformacii pivnoj drobiny. [Recommendations for the production and use of carbohydrate-protein feed obtained by biotransformation of beer grains]. Krasnojarsk; Krasnojarskij agrar. un-t. [Krasnoyarsk Agricultural University]; 2013. 54 p. (In Russ.) |
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Authors Oleg V. Khaev; Gennadiy S. Kachmazov, Candidate of Veterinary Science; Albina Y. Tuaeva North Ossetian State University after K.L. Khetagurov, 44-46, Vatutina Str., Vladikavkaz, Republic of North Ossetia-Alania, North Caucasian Federal District, 362025, 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. |
QUALITY CONTROL
Semipyatniy V. K., Vafin R. R., Mikhaylova I. Yu., Lazareva E. G.Molecular Genetic Analysis Method - a Way to Improve the Quality of Wine
P. 37-39 | Key words wine; grape; DNA; identification; quality; marker; PCR. Abstract |
References 1. Kalek K. Vino. Illyustrirovannaya enciklopediya [Wine. Illustrated Encyclopedia]. Ìoscow: Labirint Press Publ.; 2004. 320 p. (In Russ.) 2. Oganesyanc LA, Hurshudyan SA, Galstyan AG. Monitoring kachestva pishchevyh produktov-bazovyj ehlement strategii [Food quality monitoring as the basic strategic element]. Kontrol' kachestva produkcii [Product quality control]. 2018;4:56-59. (In Russ.) 3. Hurshudyan SA, Galstyan AG. Monitoring kachestva vinodel'cheskoj produkcii [Monitoring the quality of wine products]. Kontrol' kachestva produkcii [Product quality control]. 2017;8:12-13. (In Russ.) 4. Khurshudyan SA, Kharlamova LN. Opredeleniye fal'sifikatsii vina organolepticheskim metodom [Determination of wine falsification by organoleptic method]. Kontrol' kachestva produkcii [Product quality control]. 2017;7:12-14. (In Russ.) 5. Oganesyants LA, Kuzmina EI, Khurshudyan SA. Izotopnaya mass-spektrometriya v opredelenii kachestva vina [Isotopic mass spectrometry in determining the quality of wine]. Kontrol' kachestva produkcii [Product quality control]. 2017;7:15-17. (In Russ.) 6. Zaychik BT, Khurshudyan SA. Fal'sifikatsiya pishchevykh produktov v Rossii: istoriya i sovremennost' [Food fraud in Russia: history and modernity]. Pishchevaya promyshlennost' [Food industry]. 2009;8:22-25. (In Russ.) 7. Catalano V, Moreno-Sanz P, Lorenzi S, Grando MS. Experimental Review of DNA-Based Methods for Wine Traceability and Development of a Single-Nucleotide Polymorphism (SNP) Genotyping Assay for Quantitative Varietal Authentication. J Agric Food Chem. 2016;64 (37):6969-6984. DOI: 10.1021/acs.jafc.6b02560. 8. Baleiras-Couto MM, Eiras-Dias JE. Detection and identification of grape varieties in must and wine using nuclear and chloroplast microsatellite markers. Anal. Chim. Acta. 2006;563 (1-2):283-291. DOI: 10.1016/j.aca.2005.09.076. 9. Thomas MR, Scott NS. Microsatellite repeats in grapevine reveal DNA polymorphisms when analysed as sequence-tagged sites (STSs). Theor. Appl. Genet. 1993;86 (8):985-990. DOI: 10.1007/BF00211051. 10. Chung S-M, Staub JE. The development and evaluation of consensus chloroplast primer pairs that possess highly variable sequence regions in a diverse array of plant taxa. Theor. Appl. Genet. 2003;107 (4):757-767. DOI: 10.1007/s00122?003?1311?3. 11. Nakamura S, Haraguchi K, Mitani N, Ohtsubo K. Novel preparation method of template DNAs from wine for PCR to differentiate grape (Vitis vinifera L.) cultivar. Agric. Food Chem. 2007;55 (25):10388-10395. DOI: 10.1021/jf072407u. 12. Pereira L, Guedes-Pinto H, Martins-Lopes P. An enhanced method for vitis vinifera L. DNA extraction from wines. Am.?J. Enol. Vitic. 2011;62 (4):547-552. DOI: 10.5344/ajev.2011.10022. 13. Oganesyants LA, Vafin RR, Galstyan AG, Semipyatniy VK, Khurshudyan SA, Ryabova E. Prospects for DNA authentication in wine production monitoring. Foods and Raw Materials. 2018;6 (2):438-448. DOI: 10.21603/2308?4057?2018?2?438448. 14. Oganesyants LA, Semipyatnyy VK, Vafin RR, Ryabova AE, Lazareva EG, Galstyan AG. Programma dlya opredeleniya identifikatsionnogo rasstoyaniya sortovoy prinadlezhnosti v metodikakh gennoy autentifikatsii vinomateriala [Program for determining the identification distance of varietal affiliation in the methods of gene authentication of wine material]. Certificate of registration of the computer program RU 2020612766.2020. |
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Authors Vladislav K. Semipyatniy, Candidate of Technical Science; Ramil R. Vafin, Doctor of Biological Science, Professor RAS; Irina Yu. Mikhaylova 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. , 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. Ekaterina G. Lazareva V.M. Gorbatov Federal Research Center for Food Systems of RAS, 26 Talalikhina Str., Moscow, 109316, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Oganesyants L. A., Panasyuk A. L., Kuzmina E. I., Sviridov D. A, Likhovskoy V. V., Zagoruyko V. A., Shmigelskaya N. A., Yalanetskiy A. Ya., Ilin A. A.Geographical Place of Origin Analysis of the Crimean Peninsula Wine with the Use of Isotope Mass Spectrometry and Chemometry
P. 40-43 | Key words grapes; wine; Republic of Crimea; isotope mass spectrometry; identification; place of origin; statistical analysis methods. Abstract |
References 1. Oganesyants LA, Panasyuk AL, Kuzmina EI, Sviridov DA. Ispol'zovanie instrumental'nyh metodov analiza s cel'yu ustanovleniya geograficheskogo mesta proiskhozhdeniya vinodel'cheskoj produkcii [Modern analysis methods use in order to establish the geographic origin of food products]. Pishchevye sistemy [Food systems]. 2020;3 (1):4-9. DOI: 10/21323/2618-9771-2020-3-1-4-9. (In Russ.) 2. Oganesyants LA, Panasyuk AL, Kuzmina EI, Sviridov DA. Ispol'zovanie sovremennyh instrumental'nyh metodov analiza s cel'yu ustanovleniya geograficheskogo mesta proiskhozhdeniya vinodel'cheskoj produkcii [Use of modern instrumental analysis methods for establishing geographical place of wine products origin]. Pivo i napitki [Beer and beverages]. 2019; (4):59-64. DOI: 10.24411/2072-9650-2019-10002. (In Russ.) 3. Kruskal WH, Wallis WA. Use of ranks in one-criterion variance analysis. Journal of the American Statistical Association. 1952; (260): 583-621. (In Eng.) 4. Tukey JW. Comparing individual means in the analysis of variance. Biometrics. 1949: 99-114. (In Eng.) 5. Levene H, Olkin I, Hotelling H. Robust tests for equality of variances. Contributions to Probability and Statistics: Essays in Honor of Harold Hotelling. Stanford University Press. 1960: 278-292. DOI: 10.2307/2282455. (In Eng.) |
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Authors Lev A. Oganesyants, Doctor of Technical Science, Professor, Academic of RAS; Aleksandr L. Panasyuk, Doctor of Technical Science, Professor; Elena I. Kuzmina, Candidate of Technical Science; Dmitriy A. Sviridov, 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. , 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. Vladimir V. Likhovskoy, Doctor of Agricultural Science; Viktor A. Zagoruyko, Doctor of Technical Science, Professor; Nataliya A. Shmigelskaya, Candidate of Technical Science All-Russian National Research Institute of Viticulture and Winemaking Magarach of RAS, 31, Kirova Str., Yalta, 298600, Republic of Crimea, 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. Anatoliy Ya. Yalanetskiy, Candidate of Technical Science The Union of winemakers of the Crimea, 31, Kirova Str., Yalta, 298600, Republic of Crimea, This email address is being protected from spambots. You need JavaScript enabled to view it. Aleksandr A. Ilin Skolkovo Institute of Science and Technology, 30-1, Bolshoy Boulevard, Moscow, 121205, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shelekhova N. V., Shelekhova T. M.Comparative Assessment of Composition of Volatile Organic Impurities Whiskey on Basis of Results Chromatographic Research
P. 44-49 | Key words whiskey; gas chromatography; identification; volatile organic impurities; methods, alcoholic beverages; falsification. Abstract |
References 1. Kirillov EA, Kononenko VV, Grunin EA, Solovyov AO, Alekseev AN. Proizvodstvo zernovogo distillyata na bragorektifikatsionnykh ustanovkakh iz krakhmalosoderzhashchego syrya [Production of grain distillate on distiller installations from starch-containing raw materials]. Pivo i napitki [Beer and beverages]. 2016;3:22-24. (In Russ.) 2. Novikova IV. Teoreticheskie i prakticheskie aspekty intensivnoj tekhnologii spirtnyh napitkov iz zernovogo syrya s primeneniem ekstraktov drevesiny [Theoretical and practical aspects of intensive technology of alcoholic beverages from grain raw materials with the use of wood extracts]. Voronezh: Nauchnaya kniga; 2014. 172 p. (In Russ.) 3. Shelekhova NV, Poljakov VA. Sovershenstvovanie sistemy kontrolja tehnologicheskih processov proizvodstva spirtnyh napitkov [Improving the control system of technological processes for the production of alcoholic beverages]. Pivo i napitki [Beer and beverages]. 2017;1:34-36. (In Russ.) 4. Agafonov GV. Innovacionnye resheniya v tekhnologii proizvodstva alkogol'noj produkcii [Innovative solutions in the technology of production of alcoholic beverages]. Mat. VI otchetnoj nauchn. konf. prepod. i nauchnyh sotrudnikov VGUIT za 2017 g. [Proceedings of the VI reportable scientific Conf. and research staff of VSUIT for 2017]; 2018; Voronezh. Voronezh: VGUIT, 2018. P. 1, Vol. 1. p. 59. (In Russ.) 5. Novikova IV, Agafonov GV, Jakovlev AN, Chusova AE. Tehnologicheskoe proektirovanie proizvodstva spirtnyh napitkov [Technological design for the production of alcoholic beverages]. Saint-Petersburg: Izdatel'stvo Lan'; 2015. 384 p. (In Russ.) 6. Shelekhova NV, Rimareva LV. Upravlenie tehnologicheskimi processami proizvodstva alkogol'noj produkcii s primeneniem informacionnyh tehnologij [Management of technological processes for the production of alcoholic beverages using information technology]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of farm products]. 2017;3:28-31. (In Russ.) 7. Rimareva LV, Overchenko MB, Ignatova NI, [et al.]. Nakopleniye metabolitov drozhzhami Saccharomyces cerevisiae 1039 pri kul'tivirovanii na zernovom susle [Accumulation of metabolites by yeast Saccharomyces cerevisiae 1039 during cultivation on grain wort]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of farm products]. 2016; 5:23-27. (In Russ.) 8. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogol'noj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019; 4:117-118. DOI: 10.24411/0235-24862019-10059. (In Russ.) 9. Rudakov OB, Nikitina SJ. Trendy v analiticheskom kontrole kachestva pit'evogo jetanola [Trends in analytical quality control of drinking ethanol]. Analitika i kontrol' [Analytics and control]. 2017;3:180-196. (In Russ.) 10. Nikitina SJ, Shahov SV, Pyl'nyj DV, Rudakov OB. Analiticheskij kontrol' kachestva rektifikovannogo jetanola, vodok i spirtovyh distilljatov [Analytical quality control of rectified ethanol, vodka and alcohol distillates]. Ðishchevaya promyshlennost' [Food industry]. 2018;6:56-60. (In Russ.) 11. Shkolnikova MN, Rozhnov ED, Chetverikov VI. Issledovaniye protsessa peregonki fruktovogo vinomateriala pri poluchenii oblepikhovykh distillyatov [Study of the process of distilling fruit wine material in obtaining sea buckthorn distillates]. Vestnik KrasGAU [Bulletin of KrasGAU]. 2019;7:147-154. (In Russ.) 12. Savchuk SA, Vlasov VN, Appolonova SA. Primenenie hromatografii i spektrometrii dlja identifikacii podlinnosti spirtnyh napitkov [The use of chromatography and spectrometry to identify the authenticity of alcoholic beverages]. Zhurnal analiticheskoj himii [Journal of Analytical Chemistry]. 2019;3:96. (In Russ.) 13. Shelekhova NV, Poljakov VA, Rimareva LV. Kapilljarnyj jelektroforez - vysokojeffektivnyj analiticheskij metod issledovanija sostava slozhnyh biologicheskih sred [Capillary electrophoresis is a highly effective analytical method for studying the composition of complex biological media]. Pivo i napitki [Beer and beverages]. 2017;2:34-38. (In Russ.) 14. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Rasshireniye analiticheskikh vozmozhnostey kapillyarnogo elektroforeza dlya issledovaniy spirtnykh napitkov [Expansion of analytical capabilities of capillary electrophoresis for research of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019;11:68-71. DOI: 10.24411/0235-2486-2019-10181. (In Russ.) 15. Rudakov OB. Mesto hromatografii v kontrole kachestva i bezopasnosti syrya i selskohozyajstvennoj produkcii [Place of chromatography in quality control and safety of raw materials and agricultural products]. Proizvodstvo i pererabotka selskohozyajstvennoj produkcii: menedzhment kachestva i bezopasnosti: Materialy mezhdunarodnoj nauchno-prakticheskoj konferencii, posvyashchennoj 25?letiyu fakulteta tekhnologii i tovarovedeniya Voronezhskogo gosudarstvennogo agrarnogo universiteta im. Petra I [Production and processing of agricultural products: quality and safety management. Proceedings of the international scientific and practical conference dedicated to the 25th anniversary of the faculty of technology and commodity science of the Voronezh state agrarian University named by Peter I]; 2018; Voronezh. Voronezh: Voronezh state agrarian University named by Peter I, 2018. p. 405-410. (In Russ.) 16. Hotimchenko SA, Bessonov VV, Bagryanceva OV, Gmoshinskij IV. Bezopasnost' pishchevoj produkcii: novye problemy i puti reshenij [Food safety: new challenges and solutions]. Medicina truda i ekologiya cheloveka [Occupational medicine and human ecology]. 2015;4:7-14. (In Russ.) 17. Oganesjanc LA, Hurshudjan SA, Petrov AN. Identifikacija fal'sificirovannyh pishhevyh produktov. Terminy i opredelenija [Identification of falsified foods. Terms and definitions]. Ðishchevaya promyshlennost' [Food industry]. 2019;7:73-76. (In Russ.) 18. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Issledovaniye sostava zernovykh distillyatov, tekhnologicheskoy vody, viski i roma metodom kapillyarnogo elektroforeza [Research for the composition of grain distillates, process water, whiskey and rum by capillary electrophoresis]. Pivo i napitki [Beer and beverages]. 2020;1:14-19. DOI: 10.24411/2072-96502020-10004. (In Russ.) |
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Authors Nataliya V. Shelehova, Doctor of Technical Science; Tamara M. Shelehova, Candidate of Technical Science All-Russian Scientific Research Institute of Food Biotechnology - a branch of the Federal Research Center of Nutrition, Biotechnology and Food Safety, 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. |
RAW AND OTHER MATERIALS
Khokonova M. B., Kagermasova A. Ch. Dynamics of Saccharification of Grinding and Free Barley Starch in Brewing
P. 50-53 | Key words wort quality; saccharification; milling; starch breakdown; barley; malt. Abstract |
References 1. Bliev SG. Problemyi kachestva zerna [Problems of grain quality]. Nalchik: Elfa; 1999. 380 p. (In Russ.) 2. Troughton MJ. Canadian Agriculture. Budapest: Akademiai kiado; 1982. 355 ð. (In Eng.) 3. Kashukoev MV, Hokonova MB. Produktivnost i tehnologicheskie svoystva zerna yarovogo yachmenya [Productivity and technological properties of spring barley grain]. Agrarnaya nauka, 2009;7:13-15. (In Russ.) 4. Mukailov MD, Hokonova MB. Tehnologiya i oborudovanie brodilnyih proizvodstv [Technology and equipment of fermentation productions]. Nalchik: Izd-vo M. i V. Kotlyarovyih; 2016. 203 p. (In Russ.) 5. Romanova EV, Vvedenskiy VV. Tehnologiya hraneniya i pererabotki produktsii rastenievodstva [Technology of storage and processing of plant growing products]. Moscow: Rossiyskiy universitet drujbyi narodov; 2010. 184 p. (In Russ.) 6. Hokonova MB. Azotistyiy sostav susla v zavisimosti ot rejima obrabotki nesolojenogo yachmenya [Nitrogenous composition of wort, depending on the mode of processing of unmalted barley]. Pivo i napitki [Beer and beverages]. 2012;5:24-26. (In Russ.) 7. Hokonova MB. Rol' predshestvennikov v povyshenii produktivnosti jachmenja [The role of precursors in increasing the productivity of barley]. Sovremennye modeli razvitiya v aspekte globalizatsii: mirovoi opyt, rossiiskie realii, tendentsii i perspektivy v ekonomike, upravlenii proektami, pedagogike, prave, istorii, kul'turologii, iskusstvovedenii, yazykoznanii, zhurnalistike, prirodo-pol'zovanii, rastenievodstve, biologii, zoologii, khimii, politologii, psikhologii, demografii, meditsine, filologii, filosofii, sotsiologii, matematike, tekhnike, fizike, informatike, gradostroitel'stve: sbornik nauchnykh statei po itogam mezhdunar. nauch.-prakt. konf. [Modern models of development in the aspect of globalization: world experience, Russian realities, trends and prospects in Economics, project management, pedagogy, law, history, cultural studies, art history, linguistics, journalism, nature use, crop production, biology, Zoology, chemistry, political science, psychology, demography, medicine, Philology, philosophy, sociology, mathematics, engineering, physics, computer science, urban planning: Proceedings of the of scientific articles on the results of international conferences. scientific-practical conf.]; 2015; Saint-Petersburg. Saint-Petersburg: Sankt-Peterburgskij institut proektnogo menedzhmenta; 2015. P. 231-233. (In Russ.) 8. Khokonova MB, Adzieva AA. Photosynthetic activity of spring barley plants depending on moisture provision. Amazonija-investiga. 2019;8 (23):96-100. (In Eng.) 9. Khokonova MB, Àdzievà ÀÀ, Karashaeva AS. Barleycorn Productivity and Quality in Relation to the Surface Slope. Journal of International Journal of Advanced Biotechnology and Research. 2017;8 (4):884-889. (In Eng.) 10. Khokonova MB, Karashaeva AS, Zavalin AA. Quality of brewing malt depending on the storage conditions of barley. Russian Agricultural Sciences. 2015;41 (6):488-491. DOI: 10.3103/S1068367415060099. (In Eng.) 11. Hokonova MB. Vliyanie sposobov sushki yachmenya na kachestvo zerna, soloda i pivnogo susla [Influence of methods of drying barley on the quality of grain, malt and beer wort]. Pivo i napitki [Beer and beverages]. 2013;5:38-40. (In Russ.) 12. Hokonova MB. Tehnologicheskie rejimyi i oborudovanie dlya proraschivaniya zerna [Technological regimes and equipment for germination of grain]. Problemyi i perspektivyi tehnicheskih nauk: sbornik statey mejdunarodnoy nauchno-prakticheskoy konferentsii [Problems and prospects of technical Sciences: Collection of articles of the international scientific and practical conference: proceedings of the international conference. scientific-practical Conf. "Problems and prospects of technical Sciences"]; 2015; Ufa Ufa: Aeterna; 2015. P. 66-68. (In Russ.) |
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Authors Madina B. Khokonova, Doctor of Agricultural Science, Professor; Anzhelika Ch. Kagermasova, Candidate of Agricultural Scienñe Kabardino-Balkarian State Agrarian University named after V.?M. Kokov, 1v, Lenina avenue, Nalchik, Cabardino-Balkarian Republic, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rozina L. I., Egorova O. S., Akbulatova D. R., Pelikh L. A.Features of the Biochemical Composition of Wines from Frozen Strawberry
P. 54-58 | Key words frozen fruit raw materials; garden strawberries; defrosting methods; fruit wines. Abstract |
References 1. Sebnem Tavman, Semih Otles, Selale Glaue, Nihan Gogus. Food preservation technologies In book: Saving food. Elsevier Inc., Academic Press, 2019. 117-140 p. DOI: 10.1016/C2017?0?03480?8. (In Eng.) 2. Bystroe zamorazhivanie plodov i yagod [Fast freezing of fruits and berries] [Internet]. [cited 2020 Apr 8]. Available from: http://konservirovanie.su/books/item/f00/s00/z0000001/st021.shtml. (In Russ.) 3. Chirkova ES, Chepeleva GG. Vliyanie rezhimov zamorazhivaniya na khimicheskii sostav i tovarnoe kachestvo yagod smorodiny chernoi (Ribes nigrum L.) sibirskikh sortov [Influence of freezing regimes on the chemical composition and commercial quality of black currant berries (Ribes nigrum L.) of Siberian varieties]. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Krasnoyarsk state agrarian University]. 2016;2:92-98. (In Russ.) 4. Sazonova ID. Otsenka smorodiny krasnoi i chernoi po khimicheskomu sostavu plodov i kachestvu zamorozhennoi produktsii [Evaluation of red and black currants on the chemical composition of fruits and the quality of frozen products]. Osnovy povysheniya produktivnosti agrotsenozov: Materialy Mezhdunarodnoi nauchno-prakticheskoi konferentsii, posvyashchennoi pamyati izvestnykh uchenykh I.A. Muromtseva i A.S. Tatarintseva [Fundamentals of increasing the productivity of agrocenoses: Proceedings of the International scientific and practical conference dedicated to the memory of famous scientists I.A. Muromtsev and A.S. Tatarintsev]; 2015; Michurinsk. Michurinsk: BIS; 2015. p. 275-279. (In Russ.) 5. Korotkaya EV, Korotkii IA. Issledovanie fiziko-khimicheskikh pokazatelei svezhikh i zamorozhennykh plodov oblepikhi [Investigation of physical and chemical parameters of fresh and frozen sea buckthorn fruits]. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya [News of higher educational institutions. Food technology]. 2008;1 (302):116-117. (In Russ.) 6. Khapova CA, Molyakova TA. Sortovye resursy fragaria ananassa posle defrostatsii [Varietal resources of fragaria ananassa after defrosting]. Plodovodstvo i yagodovodstvo Rossii [Fruit and berry growing in Russia]. 2012:31 (2):292-298. (In Russ.) 7. Kazantseva MA, Yarushin AM. Primenenie zamorozhennykh yagod v proizvodstve kupazhirovannykh sokov [Use frozen berries in the production of blended juices]. Pivo i napitki [Beer and drinks]. 2009;2:36-37. (In Russ.) 8. Guseinova BM. Sokhrannost' biokhimicheskogo kompleksa plodov inzhira i shelkovitsy pri kholodovom khranenii [Safety of the biochemical complex of Fig and mulberry fruits during cold storage]. Sovremennye tendentsii razvitiya nauki i tekhnologii [Modern trends in the development of science and technology]. 2017;3-1:95-98. (In Russ.) 9. Muchkin EV, Kaukhcheshvili NE, Gryzunov AA. Bezopasnoe sokhranenie plodoovoshchnogo syr'ya v zamorozhennom sostoyanii, gotovogo k upotrebleniyu bez obyazatel'noi teplovoi obrabotki [Safe preservation of fruit and vegetable raw materials in a frozen state, ready for use without mandatory heat treatment]. Prakticheskie aspekty sezonnogo proizvodstva morozhenogo i zamorozhennoi produktsii: materialy mezhdunarodnoi nauchno-prakticheskoi konferentsii [Practical aspects of seasonal production of ice cream and frozen products: Proceedings of the International scientific and practical conference]; 2008; Moscow. Moscow, 2008. P. 22-23. (In Russ.) 10. Mukailov MD, Guseinova BM. Vliyanie nizkotemperaturnogo zamorazhivaniya na pitatel'nuyu tsennost' zemlyaniki i maliny [Effect of low-temperature freezing on the nutritional value of strawberries and raspberries]. Proizvodstvo i realizatsiya morozhennogo i bystrozamorozhennykh produktov [Production and sale of ice cream and quick-frozen products]. 2004;2:28-29. (In Russ.) |
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Authors Larisa I. Rozina, Candidate of Technical Science; Olesya S. Egorova; Dilyara R. Akbulatova; Lyudmila A. Pelikh 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. |
Krikunova L. N., Peschanskaya V. A., Dubinina E. V. Research of the Cornelian Cherries Preparation for Distillation Process with Use of Enzyme Preparations
P. 59-63 | Key words biocatalysis; biopolymers; ñornel; multi-enzyme composition; cornel pulp preparation for distillation; enzyme preparations. Abstract |
References 1. TR TS 021/2011. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti pishchevoj produkcii", utv. [TR CU 021/2011 Technical regulations of the Customs Union "On food safety"]. [Internet]. [cited 2020 July 15]. Available from: http://docs.cntd.ru/document/902320560. (In Russ.) 2. Gusejnova BM. Pishchevaya cennost' dikorastushchih plodov iz gornogo Dagestana i eyo sohrannost' posle bystrogo zamorazhivaniya i holodovogo hraneniya [Nutrition value of wild-growing fruits from mountain Dagestan and its safety after fast freezing and cold storage]. Voprosy pitaniya [Problems of Nutrition]. 2016;4 (85):76-81. (In Russ.) 3. Kasumova AA. Izuchenie himicheskogo sostava dikorastushchih plodov i yagod Gyandzha-Gazahskoj zony [Study of the Chemical Composition of Wild Fruits and Berries in the Ganja-Gazakh Zone]. Hranenie i pererabotka sel'hozsyr'ya [Storage and Processing of Farm Products]. 2017;10:34-36. (In Russ.) 4. Kazimierski M, Regula J, Molska M. Cornelian cherry (Cornus mas L.) - characteristics, nutritional and pro-health properties. Acta Scientiarum Polonorum, Technologia Alimentaria. 2019;1 (18):5-12. DOI: 10.17306/J.AFS.2019.0628. 5. Bijelic SM, Golosin BR, Ninic Todorovic JI, [et al.]. Physicochemical fruit characteristics of cornelian cherry (Cornus mas L.) genotypes from Serbia. Hortscience. 2011;6 (46):849-853. (In Eng.) 6. Donchenko LV, Edygova SN, Kolotij TB, [et al.]. Frakcionnyj sostav pektinovyh veshchestv ajvy i dikorastushchego syr'ya [Fractional composition of pectin substances of quince and wild-growing raw materials]. Izvestiya VUZOV. Pishchevaya tekhnologiya [News of institutes of higher education. Food technology]. 2008;2-3; 118-119. (In Russ.) 7. Kolotij TB, Hatko ZN. Analiticheskie harakteristiki pektina iz nekotoryh vidov dikorastushchih plodov i yagod predgornoj zony Adygei [Analitical characteristics of pectin from some wild fruits and berries of the foothill zone of Adyghea]. Novye tekhnologii [New Technologies]. 2012;3:30-32. (In Russ.) 8. Donchenko LV. Tekhnologiya pektina i pektinoproduktov [Technology of pectin and pectin products]. Moscow: DeLi; 2000. 255 p. (In Russ.) 9. Alekseenko EV. Fermentativnaya biokonversiya plodovo-yagodnogo syr'ya: biohimicheskie aspekty i prakticheskoe primenenie [Enzymatic bioconversion of fruit and berry raw materials: biochemical aspects and practical application]. Hranenie i pererabotka sel'hozsyr'ya [Storage and Processing of Farm Products]. 2012;3:49-52. (In Russ.) 10. Volchok AA, Rozhkova AM, Zorov IN, [et al.]. Ispol'zovanie fermentnyh kompleksov novogo pokoleniya dlya obrabotki razlichnyh plodovo-yagodnyh substratov [Use of new generation enzyme complexes for processing various fruit and berry substrates]. Vinodelie i vinogradarstvo [Winemaking and Viticulture]. 2012:1:20-21. (In Russ.) 11. Gnet'ko LV, Belyavceva TA, Ageeva NM. Fermentnye preparaty gruppy Fruktocim [Enzyme preparations of group Fractosim]. Vinodelie i vinogradarstvo [Winemaking and Viticulture]. 2010;3:7-9. (In Russ.) 12. Kapasakalidis PG, Rastall RA, Gordon MH. Effect of a cellulase treatment on extraction of antioxidant phenols from Black Currant (Ribes nigrum L.) Pomace. Journal of Agricultural and Food chemistry. 2009;57:4342-4351. DOI: 10.1021/jf8029176. (In Eng.) 13. Peschanskaya VA, Dubinina EV, Krikunova LN, [et al.]. Ocenka biohimicheskogo sostava plodov kizila kak syr'ya dlya proizvodstva distillyatov [Assessment of the biochemical composition of dogwood fruit as a raw material for distillate production]. Pivo i napitki [Beer and beverages]. 2020;1:44-47. DOI: 10.24411/2072-9650-2020-10009. (In Russ.) 14. GOST 32095-2013. Produkciya alkogol'naya i syr'e dlya ee proizvodstva. Metod opredeleniya ob'emnoj doli etilovogo spirta [State Standart 32095-2013. The alcohol production and raw material for it producing. Method of ethyl alcohol determination]. Moscow: Standartinform; 2014. 5 p. 15. GOST 33834-2016. Produkciya vinodel'cheskaya i syr'e dlya ee proizvodstva. Gazohromatograficheskij metod opredeleniya massovoj koncentracii letuchih komponentov [State Standart 33834-2016. Wine products and raw materials for it's production. Gas chromatographic method for determination of mass concentration of volatile components]. Moscow: Standartinform; 2016. 11 p. 16. Krikunova LN, Dubinina EV, Alieva GA. Ob'ektivnye kriterii ocenki kachestva vishnevyh vodok [Objective quality estimation indices for cherry brandies]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food Processing. Techniques and Technology]. 2016;2 (41):47-54. (In Russ.) |
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Authors Luydmila N. Krikunova, Doctor of Technical Science, Professor; Violetta A. Peschanskaya; Elena V. Dubinina, 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. , 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. |
Tsugkieva V. B., Dzantieva L. B., Dzitsoeva Z. L., Shabanova I. A., Tokhtieva L. Kh., Kiyashkina L. A., Doev D. N., Tokhtieva E. A.The Study of the Possibility of Using the Grape Variety Introduced in RSO - Alania for the Production of Cognac Spirit
P. 64-67 | Key words wine material; aging; introduction; cognac; cognac spirit; distillation; grape variety; raw spirit. Abstract |
References 1. Gryazina FI, Danilova OA, Yambulatova EI. Tendenciya razvitiya rynka kon'yakov [The Development Trend of the Cognac Market]. Vestnik Marijskogo gosudarstvennogo universiteta. Seriya "Sel'skohozyajstvennye nauki. Ekonomicheskie nauki" [Bulletin of the Mari state University. A series of "Agricultural science. Economics"]. 2017;3 (2):11-15. (In Russ.) 2. Egorov NA, Borisova NE. Aromaticheskie al'degidy kon'yachnyh spirtov [Aromatic Aldehydes of Cognac Spirits]. Trudi VNIIViV "Magarach" [Works ARIGW "Magarach"]. 1957;5:116-123. (In Russ.) 3. Martynenko EYa. Technology of cognac [The Technology of Cognac]. Simferopol: Tavrida; 2003. 320 p. (In Russ.) 4. Dziscoeva ZL, Cugkieva VB. Vliyanie nekotoryh faktorov na sohranyaemost' vinograda v processe hraneniya [The Influence of Some Factors on the Preservation of Grapes During Their Storage]. Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta [Proceedings of the Gorsky state agrarian University]. 2010;47 (1):47-49. (In Russ.) 5. Dziscoeva ZL, Cugkieva VB, Ulubieva NA. Vinograd sorta Kodryanka v usloviyah RSO - Alaniya [The Grape Varieties Codreanca in the Conditions of North Ossetia?-?Alania]. Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta [Proceedings of the Gorsky state agrarian University]. 2010;47 (2):241-244. (In Russ.) 6. Dziscoeva ZL, Cugkieva VB. Perspektivy ispol'zovaniya vinograd sorta Kristall v usloviyah RSO - Alaniya [The Prospects for the Usage of Crystal Grapes in the Conditions of North Ossetia?-?Alania]. Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta [Proceedings of the Gorsky state agrarian University]. 2011;48 (1):303-304. (In Russ.) 7. Khanikaev DN, Cugkieva VB. Content of micro and macroelements in grapes of different varieties in RSO - Alania [The Content of Micro and Macroelements in Grapes of Different Varieties in RSO?-?Alania]. Izvestiya gorskogo state agrarian University [Proceedings of the Gorsky state agrarian University]. 2017;54 (4):153-155. (In Russ.) 8. Pavlova AN. Sovershenstvovanie tekhnologii ordinarnykh kon'yakov na osnove analiza ekstraktivnykh komponentov [Improving the technology of ordinary cognacs based on the analysis of extractive components]. Abstract of candidate's thesis. Krasnodar: Kuban state technological University, 2012. 24 p. (In Russ.) 9. Oseledtseva IV. Nauchnoe obosnovanie i razvitie metodologii kontrolya kachestva kon'yachnykh distillyatov i kon'yakov [Scientific justification and development of quality control methodology for cognac distillates and cognacs]. Doctor's thesis. Krasnodar: North Caucasus zonal research Institute of horticulture and viticulture; 2017. 48 ñ. (In Russ.) 10. GOST 31728-2014. Distillyaty kon'yachnye. Tekhnicheskie usloviya. [State Standart 31728-2014. Distillates and brandy. Technical conditions]. Moscow, 2015. 5 p. |
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Authors Valentina B. Tsugkieva, Doctor of Agricultural Science, Professor; Larisa B. Dzantieva, Candidate of Biological Science; Zalina L. Dzitsoeva, Candidate of Biological Science; Irina A. Shabanova, Candidate of Agricultural Science; Larisa Kh. Tokhtieva, Candidate of Biological Science; Lyudmila A. Kiyashkina, Candidate of Biological Science; Dzambolat N. Doev, Candidate of Biological Science; Elina A. Tokhtieva Gorsky State Agrarian University, 37 Kirova Street, Vladikavkaz, 362001, The Republic of North Ossetia - Alania, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Baloglanova K. V., Fataliyev H. K., Alekperov A. M. A Study of the Production of Safe Apple Wort for Calvados
P. 68-72 | Key words research; patulin; variety; raw materials; heat treatment; apple; apple juice. Abstract |
References 1. Cemeroglu B, Karadeniz F. Meyve suyu ?retim teknolojisi. [Fruit juice production technology] Gida Texnolojisi Dernegi Yayinlari [Publications Of The Society For The Texnology Of Food]. Ankara; 2001. 384 p. (In Turkish) 2. Fataliyev HK, Musayev NM, Aliyeva GS. Meyva-gilameyva sarablarinin texnologiyasi. [Technology of fruit-berry wines]. Baki: Ecoprint; 2018. 312 p. [In Azerbaijani] 3. Artik N, Velioglu va Saglam N. Mikotoksinler: Patulinin olusumu ve meyve sularindaki onemi [Formation of patulin and its importance in fruit juices]. Arastirma [Research]. 1991;3 (33):13-17. (In Turkish) 4. Starodub NF, Pilipenko LN, Egorova AV, Pilipenko IV. Mikotoksin patulin: producenty, biologicheskoe dejstvie, indikacija v pishhevyh produktah [Mycotoxin patulin: producers, biological action, indication in food products] Sovremennye problemy toksikologii [Modern problems of toxicology]. 2008;3:50-57. (In Russ.) 5. Shamraj SM. Mikotoksiny - postojannaja ugroza so storony "jekologicheski chistyh" prirodnyh jadov [Mycotoxins are a constant threat from "environmentally friendly" natural poisons ]. Biologija. Vse dlja uchitelja. Pilotnyj vypusk [Biology. Everything for the teacher. Pilot issue]. 2010;7-14. (In Russ.) 6. Kadakal C, Nas Cetin Kadakal S, Nas S. Elma ve elma urunlerinde patulin miktarini etkileyen faktorler [Factors affecting the amount of patulin in apples and Apple products]. Muhendislik Belimleri Dergisi [Journal Of Engineering Sciences]. 2000;6 (1):87-96. (In Turkish) 7. Donchenko LV, Nadykta VD. Bezopasnost' pishhevoj produkcii [The safety of food products]. Moscow: DeLi print; 2002. 539 p. (In Russ.) 8. Hopmans EC. Patulin: a Mycotoxinin Apples. Perishables Handing Quarterly. 1997;91:5-7. (In Eng.) |
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Authors Kenul V. Baloglanova; Hasil K. Fataliyev, Doctor of Technical Science, Professor; Alekper M. Alekperov, Candidate of Technical Science Azerbaijan State Agrarian University, 62, 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. |
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