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Beer and beverages №2/2021


The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-March, 2021

Bordunova M.S., Zvegintseva E.D., Lipatova L.P.Youth Preferences and Sensory Experiences

P. 6-9 Key words
arabica; coffee; world coffee market; robusta.

Coffee is one of the most actively consumed beverages at the moment. Today, more than 70 countries are engaged in the production and processing of coffee beans. According to the FAO, Brazil and Vietnam have been leading coffee producers for many years. At the same time, it is noted that coffee sales are declining due to market saturation and other negative factors, such as tea or soft drink habits, increasing income inequality and health problems. Coffee production is based on two varieties of coffee beans: Robusta and Arabica. Based on this, the analysis of the range of coffee on the world market, including elite and exclusive varieties of coffee, was carried out. This article also examines the main flows of production and import of coffee beans in the countries of the world, the main suppliers and producers of coffee are considered. Today, in the coffee market, you can find a huge number of brands that offer coffee in various forms. An economic and organoleptic assessment was carried out, as well as an assessment of the production technology of some coffee brands that produce grain, ground, instant and capsule coffee. The advantages and disadvantages of the considered brands are noted. It was found that to give consumer properties of products, global companies buy coffee beans from suppliers, fry them and combine them into various blends. The article analyzes the preferences among coffee consumers in different countries and the ways to meet these preferences. Additionally, a study was conducted among students to determine the preferences of coffee consumers.

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3. Dwiartama A, Vicol M, Neilson J, [et al.]. Sembilan mitos tentang pengembangan petani kopi khas [Internet]. [cited 2021 Mar 30]. Available from: https://theconversation.com/sembilan-mitos-tentang-pengembangan-petani-kopi-khas-144879.
4. Varlamova VB, Petrov VI. Analiz predlozhenij na mirovom rynke kofe [Analysis of proposals on the world coffee market]. Traektorii razvitija, [Trajectories of development] Moscow: Vest-Ost-Ferlag Berlin; 2020. P. 26-32. (In Russ.)
5. Assortiment kofe LAVAZZA [Assortment of LAVAZZA coffee] [Internet]. [cited 2021 Mar 30]. Available from: https://www.lavazza.ru/ru/кофе.html (In Russ.)
6. Kofe Bushido [Coffee Bushido] [Internet]. [cited 2021 Mar 30]. Available from: https://morecoffee.ru/kofe-bushido.html (In Russ.)
7. Potaenko N. Jegoist [Egoist] [Internet]. [cited 2021 Mar 30]. Available from: https://coffeefan.info/marka-kofe-egoiste.html (In Russ.)
Bordunova Maria S.;
Zvegintseva Elizaveta D.;
Lipatova Lyudmila P., Candidate of Technical Science, Associate Professor
Plekhanov Russian University of Economics,
36, Stremyanny Lane, Moscow, 117997, 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.


Borisenko O.A., Gribkova I.N.The Different Hopping Methods Mathematical Models

P. 10-13 Key words
izoxanthogumol; polyphenols; yeast strains; hopping methods; temperature.

The article is devoted to the issue of comparing two hopping methods - the classical and innovative "dry hopping" method during the beer maturation, namely, the process main factors assessment that affect the isoxanthohumol formation intensity, which characterizes the beer bitterness tone. The model solutions qualitative indicators study results, which allow minimizing the effect of other organic compounds on the level of isoxanthohumol content in the medium, are presented. The dependences mathematical assessment made it possible to obtain multifunctional equations for the dependence of the isoxanthohumol content on several parameters that play an important role in various methods of hopping in brewing technology. Mathematical analysis made it possible to reveal the high reliability of the data obtained. The obtained qualitative characteristics analysis in the confidence interval p ? 0.95 made it possible to reveal the medium pH influence with the classical method of hopping, and with the "dry hopping" method - living yeast cells that convert xanthohumol into an isoform. Most of the results obtained were consistent with those previously obtained regarding the effect of pH, duration of hopping, and the correlation between the polyphenols amount and the isoxanthohumol level. However, the influence of the yeast cells vital activity was not noted in any work, which requires additional experimental research.

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5. Magalhaes PJ, Dostalek P, Cruz JM, [et al.]. The impact of a xanthohumol-enriched hop product on the behavior of xanthohumol and isoxanthohumol in pale and dark beers: A pilot scale approach. J. Inst. Brew. 2008;114:246-256. DOI: https://doi.org/10.1002/j.2050-0416.2008.tb00335.x. (In Eng.)
6. Stevens JF, Page JE. Xanthohumol and related prenylflavanoids from hops and beer: to your good health! Phytochemistry. 2004;65:1317-1330. (In Eng.)
7. Bartmanska A, Tronina T, Poplonski J. Biotransformation of a major beer prenylflavonoid - isoxanthohumol. Zeitschrift f?r Naturforschung. 2009;74 (1-2):1-7. DOI: https://doi.org/10.1515/znc-2018-0101. (In Eng.)
8. Kim HJ, Yim SH, Han F, [et al.]. Biotransformed Metabolites of the Hop Prenylflavanone Isoxanthohumol. Molecules. 2019;22 (24 (3)): 394. DOI: https://doi.org/10.3390/molecules24030394. (In Eng.)
9. Kupina S, Fields C, Roman MC, [et al.]. Determination of Total Phenolic Content Using the Folin-C Assay: Single-Laboratory Validation. Journal of AOAC International. 2018;101 (5):1466-1472. DOI: https://doi.org/10.5740/jaoacint.18-0031. (In Eng.)
10. Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Technology. 2018;17 (4):953-988. DOI: https://doi.org/10.1111/1541-4337.12352. (In Eng.)
11. Zhvirbliynskaya АYu. Mikrobiologicheskiy control proizvodstva piva I besalkogolnyh napitkov [The microbiological control of beer and beverages production]. Мoscow: Pischevaya promishlenost; 1970. 159 p. (In Russ.)
12. Magalhaes PJ, Goncalves LM, Guido LF, [et al.]. Effect of Xanthohumol on Brewing Yeast Cells. Proceeding paper of III International Humulus Symposium. Book Series: Acta Horticulturae. 2013;1010:233-238. (In Eng.)
13. Mikyska A, Dusek M, Slaby M. How does fermentation, filtration and stabilization of beer affect polyphenols with health benefits. Kvasny prumysl. 2019;65:120-126. DOI: https://doi.org/10.18832/kp2019.65.120. (In Eng.)
14. Paszkot J, Kawa-Rygielska J, Anio? M. Properties of Dry Hopped Dark Beers with High Xanthohumol Content. Antioxidants. 2021;10:763. https://doi.org/10.3390/antiox10050763. (In Eng.)
Borisenko Olga A.;
Gribkova Irina N., 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.

Miller Yu.Yu., Kiseleva T.F.The Possibility of Obtaining Highly Fermented Rye Malt with the Use of Organic Processing

P. 14-18 Key words
organic acid complex; grain processing; organic rye processing; increased enzymatic activity; rye malt.

Malt production is an actual direction of development of the food industry. The quality of the finished beverage of the beer and non-alcoholic industry directly depends on the quality of the malt. The kvass technology uses two types of rye malt - unfermented and fermented, the first malt as a source of enzymes, the second - flavoring compounds. In order to improve the technological characteristics of malt, various methods of influencing grain raw materials are used at different technological stages. We propose a method for producing rye malt with the use of stimulating rye processing at the soaking stage. For this purpose, at the end of soaking, the last six hours of grain aging under a layer of water, a complex of organic acids from the Krebs cycle is introduced into the water in a concentration of 10-9 mol/dm3 and aged with it for six hours. This treatment increases the accumulation of the enzyme potential of the grain, and in the first six hours of exposure, the level of amylolytic, proteolytic and cytolytic activity exceeds the level of similar enzymes in the untreated grain by 4.7; 9.8 and 3.5%, respectively. The next stage of germination leads to an intensive accumulation of enzymatic activity in rye malt. Subsequent drying, and in the case of fermented malt, an additional fermentation stage, provoking a natural drop in the level of hydrolytic enzymes, leads to the accumulation of enzymatic activity, units/g: 215.0±1.0 (amylolytic), 57.2±0.1 (proteolytic), 315.0±1.0 (cytolytic) for unfermented malt and 182.0±1.0 (amylolytic), 51.2±0.1 (proteolytic) and 286.0±1.0 (cytolytic) for fermented, which is 11-25% higher than the same indicators of rye malt obtained in the traditional way. The resulting rye malt (unfermented and fermented) is recommended for use in kvass technology.

1. Rostovskaya MF, Boyarova BD, Klykov AG. Vliyanie uslovij zamachivaniya yachmenya na soderzhanie belkovyh veshchestv v soloed [Influence of barley soaking conditions on the content of protein substances in malt]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food production equipment and technology]. 2020;50 (2):319-328. (In Russ.)
2. Shepshelev AA, Kulikov AV, Litvinchuk AA, [et al.]. Intensifikaciya proizvodstva soloda na osnove biostimulyacii [Intensification of malt production based on biostimulation]. Pishchevaya promyshlennost': nauka i tekhnologii [Food industry: science and technology]. 2019;12 (4 (46)): 53-58. (In Russ.)
3. Agafonov GV, CHusova AE, Zelen'kova AV, [et al.]. Vliyanie fermentnogo preparata ceremiks 6xmg na pokazateli kachestva ovsyanogo soloda [The effect of the enzyme preparation Ceremix 6xmg on the quality indicators of oat malt]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Bulletin of the Voronezh State University of Engineering Technologies]. 2018;3:128-133. (In Russ.)
4. Hokonova MB. Primenenie fermentnyh preparatov v proizvodstve pivovarennogo soloda [The use of enzyme preparations in the production of malting malt]. Izvestiya Kabardino-Balkarskogo gosudarstvennogo agrarnogo universiteta im. V.M. Kokova [Izvestiya Kabardino-Balkar State Agrarian University named after V.M. Kokov]. 2016;1:50-54. (In Russ.)
5. Kiseleva TF, Miller YuYu, Stepanov SV, [et al.]. Sovershenstvovanie tekhnologii ovsyanogo soloda [Improving oat malt technology]. Pivo i napitki [Beer and beverages]. 2014;1;28-30. (In Russ.)
6. Rostovskaya MF, Izvekova AN, Izvekova NN. Vliyanie parametrov solodorashcheniya na kachestvo pshenichnogo soloda [Influence of malting parameters on the quality of wheat malt]. Pivo i napitki [Beer and beverages]. 2014;4:54-56. (In Russ.)
7. Kalita D, Sarma B, Srivastava B. Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activety and hysic chemical properties. Food Chemistry. 2017;220:67-75. (In Eng.)
8. Lazo-Velez MA, Aviles-Gonzalez J, Serna-Saldivar SO, [et al.]. Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. LWT - Food Science and Technology. 2016;65:1080-1086. (In Eng.)
9. Misnyankin DA, Andrushchenko BA, Ugrimova DA. Vliyanie ekstruzionnoj obrabotki na kachestvo fermentirovanogo rzhanogo soloda [The effect of extrusion processing on the quality of fermented rye malt]. Pracі tavrіjs'kogo derzhavnogo agrotekhnologіchnogo unіversitetu [Proceedings of the tavrichesky state agrotechnological University]. 2019;19 (2):153-159. (In Ukr.)
10. Kiseleva TF, Miller YuYu, Vereshchagin AL, [et al.]. Issledovanie vozmozhnosti ispol'zovaniya organicheskogo stimulyatora v proizvodstve pshenichnogo soloda [Investigation of the possibility of using an organic stimulant in the production of wheat malt]. Sovremennaya nauka i innovacii [Modern science and innovation]. 2019;1 (25):195-202. (In Russ.)
11. Kiseleva TF, Grebennikova YuV, Reznichenko IYu, [et al.]. Issledovanie vozmozhnosti primeneniya organicheskogo stimulyatora v proizvodstve netradicionnyh solodov [Investigation of the possibility of using an organic stimulant in the production of non-traditional malts]. Pishchevaya promyshlennost' [Food processing industry]. 2019;10:32-36. (In Russ.)
12. Kiseleva TF, Mille YuYu, Grebennikova YuV. Vozmozhnost' intensifikacii solodorashcheniya posredstvom ispol'zovaniya kompleksa organicheskih kislot [The possibility of intensifying malting through the use of a complex of organic acids]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food production equipment and technology]. 2016; 1:11-17. (In Russ.)
Miller Yulia Yu., Candidate of Technical Science, Associate Professor
Siberian University of Consumer Cooperation,
26, K. Marx avenue, Novosibirsk, 630087, Russia,
Kiseleva Tatyana F., Doctor of Technical Science, Professor
Kemerovo State University,
6, Krasnaya Str., Kemerovo, 650000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Dubinina E.V., Krikunova L.N., Trofimchenko V.A., Nebezhev K.V.Influence of the Regime Parameters of Distillation on the Distribution of Volatile Components by Fractions in the Production of Cornel Distillate

P. 19-23 Key words
Cornel distillate; volatile components; operating parameters; fractionated distillation.

The quality of fruit distillates is significantly affected by various physical and chemical processes that take place in the distillation unit under the influence of high temperature. Depending on the characteristics of the biochemical composition for each type of raw material, it is necessary to select specific distillation modes that ensure the production of distillate with high organoleptic and physico-chemical characteristics. In this regard, the aim of the work was to study the influence of the regime parameters of fractionated distillation of fermented Cornel pulp on the distribution of volatile components by fractions. The fractions obtained during the distillation of fermented Cornel pulp at the direct distillation unit "Kothe Distillationstechnik" (Germany), were used as the objects of research. It is experimentally established that an increase in the speed during distillation of fermented Cornel pulp leads to an increase in the volume of the selected head fraction, while reducing its strength. It is shown that a change in the distillation rate leads to a change in the nature of the transition of the main volatile components to the distillate and their distribution by fractions. The dynamics of the transition of volatile components to distillate under different operating modes of the distillation unit - without phlegm delay (normal mode) and with phlegm delay on the lower plate of the reinforcing column is studied. Studies have shown that under the condition of slow distillation at a speed of no more than 5.5 cm3/min, 82-85% of the enantium ether components pass into the medium fractions, and the content of acetaldehyde decreases by 10-12% compared to fast distillation. It is shown that the use of phlegm delay on the lower plate of the strengthening column of the distillation unit also helps to reduce the transition to the Cornel distillate of acetaldehyde and ethyl acetate, and to reduce the loss of the components of the enantium ether with the head and tail fractions.

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5. Peschanskaya VA, Krikunova LN, Dubinina EV. Vliyanie skorosti distillyacii na process polucheniya zernovogo distillyata [Effect of Speed of Distillation on Process of Getting Grain Distillate]. Pivo i napitki [Beer and beverages]. 2016;4:28-30. (In Russ.)
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11. Peschanskaya VA, Krikunova LN, Dubinina EV. Vliyanie dlitel'nosti nagreva sbrozhennogo susla na vyhod i kachestvennye harakteristiki zernovyh distillyatov [Effect of Duration of Heating the Fermented Mash on the Yield and Quality of Characteristics of Grain Distillates]. Pivo i napitki [Beer and beverages]. 2016;3:36-39. (In Russ.)
12. Lima UA, Teixeira CG, Bertozzi JC, [et al.]. Influence of fast and slow distillation on ethyl-carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits. Journal of the Institute of Brewing. 2012;118 (3):305-308. (In Eng.)
13. Oganesyants LA, Peschanskaya VA, Osipova VP, [i dr.]. Kachestvennyj i kolichestvennyj sostav letuchih komponentov plodovyh vodok [Qualitative and quantitative composition of volatile components of fruits brandy]. Vinodelie i vinogradarstvo [Winemaking and viticulture]. 2013;6:22-24. (In Russ.)
14. Oganesyants LA, Peschanskaya VA, Dubinina EV, [i dr.]. Razrabotka trebovanij k grushevomu distillyatu dlya proizvodstva plodovoj vodki [Development of requirements to pear distillate for the production fruit brendy]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2014;1:36-38. (In Russ.)
15. Oganesyants LA, Krikunova LN, Dubinina EV, [i dr.]. Ocenka perspektiv primeneniya aktivatorov brozheniya v tekhnologii distillyatov iz plodov kizila [Evaluation of the fermentation activators use prospects in the technology of cornelian cherries distillates]. Polzunovskij vestnik [Polzunovsky vestnik]. 2020;3:24-30. DOI: https://doi.org/10.25712/ASTU.2072-8921.2020.03.004 (In Russ.)
16. Krikunova LN, Peschanskaya VA, Dubinina EV. Issledovanie processa podgotovki plodov kizila k distillyacii s ispol'zovaniem fermentnyh preparatov [Research of the Cornelian Cherries Preparation for Distillation Process with Use of Enzyme Preparations]. Pivo i napitki [Beer and beverages]. 2020;3:59-63. DOI: https://doi.org/10.24411/2072-9650-2020-10034 (In Russ.)
Dubinina Elena V., Candidate of Technical Science;
Krikunova Ludmila N., Doctor of Technical Science, Professor;
Trofimchenko Vladimir A., Candidate of Technical Science;
Nebezhev Kantemir V.
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.

Yaralieva Z.A.Development of Innovative Technology for Cryogenic Grape Powders and Drinks

P. 24-28 Key words
grapes; quality of soft drinks; cryopowders; drinks from cryopowders; technological scheme.

Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

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16. Kustova IA, Makarova NV. Sravnitel'nyj analiz himicheskogo sostava i antioksidantnoj aktivnosti vinograda neskol'kih sortov: mirovoj uroven' i sobstvennye issledovaniya [Comparative analysis of the chemical composition and antioxidant activity of grapes of several varieties: world level and own research]. Magarach. Vinogradarstvo i vinodelie [Magarach. Viticulture and winemaking]. 2015;3:76-77. (In Russ.)
17. Studennikova NL, Kotolovec' ZV, Razgonova OV. Izuchenie himicheskogo i biohimicheskogo sostava zrelyh yagod novyh sortov vinograda ifigeniya i perlinka pri kul'tivirovanii v razlichnyh zonah Kryma [Study of the chemical and biochemical composition of mature berries of new grape varieties iphigenia and perlinka during cultivation in various zones of the Crimea]. Izvestiya sel'skohozyajstvennoj nauki Tavridy [Proceedings of the Agricultural Science of Tavrida]. 2016;6 (169):11-17. (In Russ.)
18. Hanikaev DN. Himicheskij sostav yagod vinograda raznyh sortov v usloviyah RSO-Alaniya [Chemical composition of grape berries of different varieties in the conditions of the RSO-Alania]. Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta [Izvestiya Gorskogo gosudarstvennogo agrarnogo universiteta]. 2017;54 (3):165-169. (In Russ.)
19. Bakhmet MP, Ivanova EE, Kasyanov GI, [et al.]. Environmental and technological problems of rational use of secondary resources for processing grapes. KnE Life Sciences: AgroSMART - Smart Solutions for Agriculture. The Northern-Trans Urals State Agricultural University, 2019. P. 1-10. DOI: 10.18502/kls.v4i14.5571. (In Eng.)
20. Kasyanov G, Davydenko T. High-tech processing of secondary resources of winemaking. Food science and technology. 2017;1:75-80. (In Russ.)
21. Tavman S, Otles S, Glaue S, [et al.]. Food preservation technologies. In book: Saving food. Academic Press, 2019. P. 117-140. DOI: 10.1016/B978-0-12-815357-4.00004-3. (In Eng.)
22. Khattab R, Ghanem A, Brooks MS-L. Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions. Journal of Food Research. 2016;5:6. DOI: 10.5539/jfr.v5n6p67. (In Eng.)
Yaralieva Zoya A., Candidate of Technical Science
Dagestan State Technical University,
70 I. Shamyl Ave., Makhachkala, The Republic of Daghestan, 368015, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kusova I.U., Nikitenko A.Yu., Oleinikov V.A. Upcycling in Action - Reducing Beer Production Waste

P. 29-32 Key words
upcycling; flour culinary products; catering; brewer's grains; brewer's yeast; brewing; bakery products.

One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

1. Aksenov MM, Dubrovskaya OV. Sovremennye tekhnologii racional'noj pererabotki othodov pivovarennogo proizvodstva [Modern technologies of rational processing of brewing production waste]. Pivo i napitki [Beer and beverages]. 2019;3:44-47. (In Russ.)
2. Kucakova VE, Frolov SV, Shkotova TV, [et al.]. Tekhnologiya pererabotki ostatochnyh pivnyh drozhzhej na pishchevye i kormovye nuzhdy [Technology of processing of residual beer yeast for food and feed needs]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2014;6:35-37. (In Russ.)
3. Balanov PE, Smotraeva IV, Ivanchenko OB, [et al.]. Utilizaciya organicheskih othodov brodil'nyh proizvodstv [Utilization of organic waste of fermentation production]. Vestnik Tekhnologicheskogo universiteta [Vestnik Tekhnologicheskogo universiteta]. 2016;19 (1):131-134. (In Russ.)
4. Petrov SM, Filatov SL, Pivnova EP, [et al.]. K voprosu o sposobah utilizacii pivnoj drobiny [On the question of ways to dispose of beer pellets]. Pivo i napitki [Beer and beverages]. 2014;6:32-37. (In Russ.)
5. Kornen NN, Pershakova TV, Shahraj TA, [et al.]. Pishchevye i biologicheski aktivnye dobavki iz vtorichnyh rastitel'nyh resursov [Food and biologically active additives from secondary plant resources]. Politematicheskij setevoj elektronnyj nauchnyj zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta [Polythematic network electronic scientific journal of the Kuban State Agrarian University]. 2016;121:1037-1053. (In Russ.)
6. Rodionova NS, Shishackij YuI, Eremina A., [et al.]. Razrabotka receptury testa s netradicionnym fitosyr'em [Development of the test recipe with non-traditional phytosyr]. Pishchevaya promyshlennost' [Food industry]. 2011;7:14-15. (In Russ.)
7. Kazimirova EA, Mezenova OYa, Shenderyuk VI. Issledovanie po polucheniyu i primeneniyu belkovogo gidrolizata iz ostatochnyh pivnyh drozhzhej v tekhnologii zlakovyh batonchikov [Research on the production and application of protein hydrolysate from residual brewer's yeast in the technology of cereal bars]. Izvestiya KGTU [Izvestiya KSTU]. 2020;57:107-117. (In Russ.).
8. Kucakova VE, Shkotova TV, Efimova SV, [et al.]. Tekhnologiya pererabotki ostatochnyh pivnyh drozhzhej dlya ispol'zovaniya v hlebopekarnom proizvodstve [Technology of processing of residual beer yeast for use in bakery production]. Pishchevaya promyshlennost' [Food industry]. 2015;1:44-47. (In Russ.)
9. Smotraeva IV. Ispol'zovanie vtorichnyh material'nyh resursov pivovareniya v hlebopekarnoj promyshlennosti [Use of secondary material resources of brewing in the baking industry]. Cand. Techn. sci. diss. Saint Petersburg: Saint Petersburg State University of Low Temperature. and food technologies; 2003. 120 p. (In Russ.)
10. Ustinova OV. Razrabotka muchnyh izdelij dlya lic s izbytochnoj massoj tela [Development of flour products for persons with excess body weight]. Abstract of cand. techn. sci. diss. Moscow: Moscow State University of Technologies and Management, 2006. 27 p. (In Russ.)
Kusova Irina U., Candidate of Technical Science, Associate Professor;
Nikitenko Anton Yu.;
Oleinikov Vladimir A.
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.

Zhitkov V.V., Fedorenko B.N.Influence of Ultrasound on the Synthesis of Biogas During Disposal of Beer Spent Grain

P. 33-38 Key words
biogas, ultrasound, spent grain, processing, bioenergy

Ultrasonic pretreatment is considered an environmentally friendly process to increase the biodegradability of organic substances during anaerobic digestion. However, the amount of energy consumed during pretreatment is a problem, especially in cases where energy production is the main purpose of the biogas plant. The main purpose of this study was to study the effectiveness of ultrasonic pretreatment to increase the production of biogas from brewing waste - brewer's grains. The results showed that the use of a frequency of 40 kHz at a temperature of 40 °C, respectively, led to an increase in the biogas yield by 83%. The methodology showed a positive result in terms of methane content and biogas production rate. The use of ultrasonic pretreatment for brewing spent grains for biogas production seems to solve the problems of not only efficient disposal of brewing waste, but also to create an economically efficient resource of renewable energy in brewing or its affiliated production.

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7. Bodrova OU, Krechetnikova AN. Aktiviruyushchij i dezintegriruyushchij effekty ul'trazvukovoj obrabotki mikroorganizmov [Activating and disintegrating effects of ultrasonic treatment of microorganisms]. Istoriya nauki i tekhniki [History of science and technology]. 2006;2:51-54. (In Russ.)
8. Vizir DM, Shahov SV, Shabanov IE, [et al.]. Issledovanie processa piroliza kizel'gurovogo shlama pivovarennogo proizvodstva [Investigation of the pyrolysis process of kieselguhr sludge from brewing production]. Uspekhi sovremennogo estestvoznaniya [The successes of modern natural science]. 2012;11-2:95-98. (In Russ.)
9. Dobrynina OM. Tekhnologicheskie aspekty polucheniya biogaza [Technological aspects of biogas production]. Vestnik PGTU / Permskij gos. tekhn. un-t. 2010;2:33-40. (In Russ.)
10. Bulychev NA. Nanostrukturnye osnovy vzaimodejstviya vysokomolekulyarnyh soedinenij s mezhfaznoj poverhnost'yu v dispersnyh sistemah pod dejstviem ul'trazvuka [Nanostructural foundations of the interaction of high-molecular compounds with the interface in dispersed systems under the action of ultrasound]. Dr. chem. sci. diss. Moscow: In-t biochem. N.M. Emanuel Physics of the RAS; 2011. 421 p. (In Russ.)
Zhitkov Vladimir V., LLC "BAS Group",
Povarskaya str. 31/29 P, VI, 9, office 35, Moscow, Russia, 121069, This email address is being protected from spambots. You need JavaScript enabled to view it.
Fedorenko Boris N., Doctor of Technical Science, Professor
Moscow State University of Food Production,
11 Volokolamskoe highway, Moscow, 125080, Russia


Sannikov N.А., Gribkova I.N., Lazareva I.V., Kozlov V.I.The Hopping Conditions Influence on the Beer Quality

P. 39-42 Key words
yeast; mineral fertilizing; hopping; hop compounds; hop products.

The article is devoted to the hopping condition optimization by creating conditions that make it possible to increase the hop bitter alfa-acids concentration in the wort, which do not significantly affect the yeast vital activity. The article establishes the possibility of using sodium and magnesium carbonate salts and their mixtures before hopping in order to regulate the pH level to 5.9, which makes it possible to increase the bitter acids content in the hopped wort. A decrease in the content of soluble nitrogen by 14%, amine nitrogen - by 20%, beta-glucan - by 10% in the case of 1% MgCO3 solution using due to the binding of Mg2+ ions with protein molecule active centers, which leads to precipitation with protein compounds and depletion of the wort nitrogenous nutrition for yeast. The addition of Na2CO3 salts and a mixture of Na2CO3 and MgCO3 led to an increase in the isogumulone content by 25-30% without a noticeable nitrogenous compounds decrease. The effect of intensifying fermentation by intensifying the wort nutrient transport due to a limited increase in the Na+ ions concentration introduced into the Na2CO3 composition during hopping into a yeast cell for 1 day has been established. The sodium and magnesium carbonates mixture use did not lead to a noticeable effect of increasing the fermentation dynamics. The sodium carbonate addition positive effect in the hopped wort production on the finished beer organoleptic characteristics was shown, while the salts mixture use led to the production of beer that did not have a full flavor and harmony, with no foam and a sharp hop tone.

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9. Maltsev PМ, Velikaya EI, Zazirnaya MV, [i dr.]. Tehnohimicheskiy control soloda i piva [The malt and beer technochemycal control]. Moscow: Pischevaya promishlenost' publ.; 1976. 447 p. (In Russ.)
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13. Hohn S, Virtanen S, Boccaccini AR. Protein adsorption on magnesium and its alloys: A review. Applied Surface Science. 2019;464:212-219. (In Eng.)
14. Smart JG, Smart JG, Luckes BK, [et al.]. Relationships Among Wort beta-Glucan, Malting Conditions, and Malt Analysis. Journal of the American Society of Brewing Chemists. 1993;51 (3):88-93. DOI: htths://doi.org/10.1094/ASBCJ-51-0088. (In Eng.)
15. Jin Y-L, Speers R, Paulson AT, [et al.]. Barley beta-glucans and their degradation during malting and brewing. Tech.Q. Master Brew. Assoc. Am. 2004;41:231-240. (In Eng.)
Sannikov Nikita A.
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.
Gribkova Irina N., Candidate of Technical Science;
Lazareva Irina V., Candidate of Technical Science;
Kozlov Valeriy I.
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.

Kovaleva I.L., Soboleva O.A., Sevostyanova E.M. Influence of Packaging on the Preservation of Consumer Properties of Soft Drinks During Storage

P. 43-46 Key words
soft drink; organoleptic characteristics; consumer properties; PET packaging; shelf life; glass bottle; physico-chemical indicators.

This article examines the dependence of the established shelf life of soft drinks on the type of consumer packaging and its impact on the preservation of consumer properties. As the objects of research, two names of soft carbonated drinks based on plant raw materials were selected. Each product was packaged in two types of packaging - in a glass bottle and in PET. Samples underwent accelerated aging. All measurements were carried out on days 10, 20 and 30 of the experiment, which corresponds to 4, 8 and 12 months of natural aging. The safety indicators of the samples during the experiment and after its completion corresponded to the required standards. There was a gradual decline in the consumer properties of beverages packaged in glass bottles. At the same time, after 30 days of the experiment (12 months of natural aging), the physico-chemical indicators corresponded to the control samples within the limits of permissible deviations. Some deterioration in organoleptic characteristics was observed only by the end of the stated shelf life of 12 months. Drinks packaged in PET showed a sharper decrease in consumer properties. At the same time, the manufacturer declares their shelf life is also 12 months. But after 20 days of the experiment (8 months of natural aging), the CO2 content did not correspond to the manufacturer's declared one. At the same time, a significant deterioration in organoleptic characteristics was noted. The appearance of off-flavor in these samples was also revealed. This is explained, among other things, by the increase in the content of acetaldehyde during the experiment. Studies have shown that when setting the shelf life of a soft drink, manufacturers must take into account not only the type, group and way of processing the drinks, but also the type of packaging they use.

1. TR TS 021/2011. Tekhnicheskij reglament tamozhennogo soyuza. "O bezopasnosti pishchevoj produkcii" [TR TS 021/2011. Technical regulations of the Customs Union "On food safety"]. [Internet]. [cited 2021 Apr 15]. Available from: https://docs.cntd.ru/document/902320560. (In Russ.)
2. GOST 28188-2014. Napitki bezalkogol'nye. Obshchie tekhnicheskie usloviya [State Standard 28188-2014. Nonalcoholic drinks. General specifications]. Moscow: Standartinform; 2015. 6 p. (In Russ.)
3. MUK 4.2.1847-04. Metodicheskiye ukazaniya. Sanitarno-epidemiologicheskaya otsenka obosnovaniya srokov godnosti i usloviy khraneniya pishchevykh produktov [Methodological guidelines 4.2.1847-04. Sanitary and epidemiological assessment of the justification of the shelf life and storage conditions of food products]. Moscow: Minzdrav Rossii; 2014. 32 p. (In Russ.)
4. Kovaleva IL, Soboleva OA, Sevost'yanova EM. Vliyanie metodov "uskorennogo stareniya" na sohrannost' potrebitel'skih svojstv bezalkogol'nyh napitkov s cel'yu prognozirovaniya srokov godnosti [The influence of "accelerated aging" methods on the preservation of consumer properties of soft drinks in order to predict shelf life]. Pivo i napitki [Beer and beverages]. 2020;2:6-10. (In Russ.)
5. Hasanov AR, Matveeva NA. Metod ASLT dlya opredeleniya srokov godnosti funkcional'nyh napitkov [ASLT method for determining the expiration dates of functional drinks]. Molodoj uchenyj [Young scientist]. 2017;8:82-87. (In Russ.)
6. Sidorenko YuI, Guryeva KB, Shterman SV, [et al.]. Prognoz srokov hraneniya prodovol'stvennyh tovarov na osnove eksperimentov, vypolnennyh pri povyshennyh temperaturah [Forecasting shelf life of food products based on experiments performed at elevated temperatures]. Hranenie i pererabotka sel'skohozyajstvennoj produkcii [Storage and processing of agricultural products]. 2013;3:27-32. (In Russ.)
7. Sidorenko YuI, Guryeva KB, Shterman SV, [et al.]. Prognoz srokov hraneniya prodovol'stvennyh tovarov na osnove eksperimentov, vypolnennyh pri povyshennyh temperaturah [Forecasting shelf life of food products based on experiments performed at elevated temperatures]. Hranenie i pererabotka sel'skohozyajstvennoj produkcii [Storage and processing of agricultural products]. 2013;4:30-32. (In Russ.)
8. Stele R. Srok godnosti pishchevykh produktov: raschet i ispytaniye [Shelf life of food: calculation and testing]. Bazarnova YuG (eds). Saint-Petersburg: Professija; 2006. 480 p. (In Russ.)
9. Sevost'yanova EM, Kovaleva IL, Soboleva OA, [et al.] Vybor i obosnovanie kriteriev ocenki kachestva bezalkogol'nyh napitkov v processe "uskorennogo stareniya" [Selection and justification of criteria for assessing the quality of soft drinks in the process of "accelerated aging"]. Pivo i napitki [Beer and beverages]. 2019;4:12-15. (In Russ.)
10. Yermolayeva GA, Kolcheva RA. Tekhnologiya i oborudovaniye proizvodstva piva i bezalkogol'nykh napitko. Uchebnik dlya nach. prof. obrazovaniya [Technology and equipment for the production of beer and soft drinks: Textbook for the beginning of prof. educational institutions]. Moscow: IRPO. Izd. Tsentr "Akademiya"; 2000. 413 p. (In Russ.)
11. Rudakov OB, Rudakova LV. PET-upakovka na vzglyad himika-analitika [PET packaging from the point of view of an analytical chemist]. [Internet]. [cited 2021 Apr 19]. Available from: https://news.milkbranch.ru/2019/08/pet-upakovka-na-vzglyad-himika-analitika/ (In Russ.)
Kovaleva Irina L.;
Soboleva Olga A., Candidate of Technical Science;
Sevostyanova Elena M., Candidate of Biological 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.


Chernobrovinа A.G., Roeva N.N., Kulikova N.E., Popova O.Yu.Study of Phyto-Ingredients of Wild Berry Juice

P. 47-50 Key words
anthocyanins; antioxidant activity; wild raspberries and lingonberries; enzymatic juice fraction.

Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.

1. Chernobrovina AG, Roeva NN, Kulikova NE, [et al.]. Fermentativnaya sokovaya frakciya dikorastushchih yagod: poluchenie, analiticheskoe izuchenie ingredientnogo sostava i perspektivy ego primeneniya [Enzymatic juice fraction of wild berries: preparation, analytical study of the ingredient composition and prospects for its application]. Pivo i napitki [Beer and beverages]. 2020;2:34-39. (In Russ.)
2. Chernobrovina AG, Roeva NN, Popova OYu. Vybor i optimizaciya uslovij obrabotki yagod maliny [Selection and optimization of processing conditions for raspberries]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2016;9;27-29. (In Russ.)
3. Eller KI, Bessonov VV, Levin LG, [et al.]. Metody kontrolya. Himicheskie factory [Control method. Chemical factor]. Metodicheskie ukazaniya [Methodological guidelines]. Moscow: NII pitaniya RAMN i FGUZ Federal'nyj centr gigieny I epidemiologii; 2006. 14 p. (In Russ.)
4. GOST 26928-86. Produkty pishchevye. Metod opredeleniya zheleza [State Standart 26928-86. Food products. Method for determining iron]. Moscow: Standartinform; 2010.
5. Muradov MS, Daudova TN, [et al.]. Ekstrakciya krasyashchih veshchestv iz rastitel'nogo syr'ya [Extraction of coloring substances from plant raw materials]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2000;4:21-27. (In Russ.)
6. Tutel'yan VA, Lashneva NV. Biologicheski aktivnye veshchestva rastitel'nogo proiskhozhdeniya. Flavonoly i flavony: rasprostranennost', pishchevye istochniki, potreblenie [Biologically active substances of plant origin. Flavonols and flavones: prevalence, food sources, consumption]. Voprosy pitaniya [Nutrition issues]. 2013;1:4-10. (In Russ.)
7. Reddi Ch, Sreeramulu D, Raghunat M. Antioxidant activity of the fresh and dry fruit which are usually consumed in India. Food reseаrch International. 2010;43 (1):285-288. DOI:10.1016/j.foodres.2009.10.006 (In Eng.)
Chernobrovina Antonina G., Candidate of Technical Science;
Roeva Natalya N., Doctor of Сhemical Science, Professor;
Kulikova Natalia E., Candidate of Technical Science
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.
Popova Olga Yu.
International technological college, 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.


Ermolaeva G.A., Presnyakov K.A. V International Beverage Exhibition Beviale Moscow 2021