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Beer and beverages №3/2021


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


Titorenko E.Yu.; Ermolaeva O.E., Ustinova Yu.V., Sem'yanova E. S.Development of a Food Safety Management System Based in the Production of Functional Drinks

P. 07-11 Key words
safety; critical control points; hazards; HACCP principles; food safety management system; functional drink.

Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 "On food safety". GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.

1. Tekhnicheskij Reglament Tamozhennogo soyuza 021/2011 "O bezopasnosti pishchevoj produkcii" [Technical Regulations of the Customs Community 021/2011 "On food safety"] [Internet]. [cited 2020 Oct 7]. Available from: https://docs.cntd.ru/document/902320560.
2. GOST R 51705.1-2001. Sistemy kachestva. Upravlenie kachestvom pishchevyh produktov na osnove principov HASSP. Obshchie trebovaniya [State Standart 51705.1-2001. Quality systems. Food quality management based on HACCP principles. General requirements]. Moscow: Standartinform; 2009. 15 p. (In Russ.)
3. GOST R ISO 22000-2019. Sistemy menedzhmenta bezopasnosti pishchevoj produkcii. Trebovaniya k organizaciyam, uchastvuyushchim v cepi sozdaniya pishchevoj produkcii [State Standart ISO. 22000-2019. Food safety management systems. Requirements for organizations involved in the food chain]. Moscow: Standartinform; 2020. 42 p. (In Russ.)
4. Ermolaeva EO, Trofimova NB, Astahova NV, [et al.]. Osobennosti vnedreniya sistemy ekologicheskogo menedzhmenta na predpriyatii pishchevoj promyshlennosti [Features of the implementation of the environmental management system at the food industry enterprise]. Pishchevaya promyshlennost' [Food industry]. 2020;8:15-20. (In Russ.)
5. Trofimova NB, Ermolaeva EO, Trofimov IA. Razrabotka programmnogo produkta dlya avtomatizacii ucheta nesootvetstvij i narushenij kriticheskih predelov na proizvodstve [Development of a software product for automating the accounting of inconsistencies and violations of critical limits in production]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food production equipment and technology]. 2020;1:167-175. (In Russ.)
6. Nikiforova YuD, Ermolaeva EO, Trofimova NB, [et al.]. Razrabotka sistemy menedzhmenta bezopasnosti pishhevyh produktov na osnove principov HASSP pri proizvodstve tomatnoj pasty [Development of a food safety management system based on the principles of HACCP in the production of tomato paste]. Pishchevaya promyshlennost' [Food industry]. 2021;3:50-53. (In Russ.)
7. Zhukova OV, Dymova YuI, Ermolaeva EO, [et al.]. Obosnovanie vozmozhnosti ispol'zovaniya mestnogo yagodnogo syr'ya v proizvodstve siropov [Justification of the possibility of using local berry raw materials in the production of syrups]. Pishchevaya promyshlennost' [Food industry]. 2019;1:82-85. (In Russ.)
8. Astahova NV, Ermolaeva EO, Trofimova NB. Razrabotka sistemy menedzhmenta bezopasnosti pishchevyh produktov na osnove principov HASSP pri proizvodstve vafel' shokoladnyh [Development of a food safety management system based on HACCP principles in the production of chocolate wafers]. Pishchevaya promyshlennost' [Food industry]. 2020;5:39-43. (In Russ.)
9. Surkov IV, Prosekov AY, Ermolaeva EO, [et al.]. Evaluation and preventing measures of technological risks of food production. Modern Applied Science. 2015;9 (4):45-52. (In Eng.)
Titorenko Elena Yu.;
Ermolaeva Evgeniya O., Doctor of Technical Science, Professor;
Ustinova Yuliya V., Candidate of Technical Science, Associate Professor
Kemerovo State University,
6 Red Str., Kemerovo, 650000, 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.
Sem'yanova Evgeniya S., Candidate of Agricultural Science
Kemerovo Technical School of the food industry and the service sector,
7 Radishcheva Str., Kemerovo, 650000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Charapitsa S.V., Sytova S.N., Kavalenka A.N., Sobolenko L.N., Shauchenka Ya.D., Kostyuk N.N., Zayats M.F., Egorov V.V., Leschev S.M., Vetokhin S.S., Zajats N.I.Innovative Internal Standard Method Quality Control of Alcohol Products. Comparative Analysis

P. 13-18 Key words
alcohol products; quality and safety control; volatile compounds; direct determination.

To ensure the proper quality and safety of alcoholic beverages, the quantitative content of volatile compounds is determined before delivery to consumers. This control is performed on gas chromatographs. The quantitative calculation of the concentration values is carried by external and internal standard methods. The external standard method is used in standards: GOST 30536-2013, GOST 31684-2012, GOST 33833-2016, GOST 33834-2016, GOST 33408-2015, GOST 31684-2012 and in state standards GOST R 52363-2005 and STB GOST R 51698-2001. In order to achieve high reliability of the data obtained when controlling the quality and safety of alcoholic beverages, and to reduce material, financial and labor costs, an innovative method is proposed. This method is based on using ethyl alcohol, contained in the test sample, as an internal standard. The effectiveness of the method is demonstrated by the example of a comparative analysis of the results of determining the quantitative content of volatile compounds in a wide range of alcoholic beverages, performed according to the currently used external standard method and according to the proposed method. It is shown that for validation the method and its subsequent implementation into the practice of testing laboratories does not require any additional material, financial or labor costs.

1. GOST 30536-2013. Vodka i spirt jetilovyj. Gazohromatograficheskij metod opredelenija soderzhanija toksichnyh mikroprimesej [State Standard 30536-97. Vodka and ethyl alcohol. Gas chromatographic method for determining the content of toxic trace impurities]. Mosсow: Standartinform; 2019. 17 p. (In Russ.)
2. OIV-MA-BS-14: R2009. Determination of the principal volatile substances of spirit drinks of viti-vinicultural origin. Compendium of international methods of analysis of spirituous beverages of viti-vinicultural origin. [Internet]. [cited 2021 Aug 3]. Available from: https://www.oiv.int/public/medias/2674/oiv-ma-bs-14.pdf. (In Eng.)
3. Cherepitsa SV, Sytova SN, Egorov VV, et al. Validaciya metoda pryamogo opredeleniya kolichestvennogo soderzhaniya letuchih komponentov v spirtosoderzhashchej produkcii [Validation of the method of direct determination of the quantitative content of volatile components in alcohol-containing products] Pivo i napitki [Beer and beverages]. 2019;4:41-45. - DOI: doi.org/10.24411/2072-9650-2019-10005. (In Russ.)
4. Charapitsa SV., Sytova SN., Korban AL., et al. Interlaboratory study of ethanol usage as an internal standard in direct determination of volatile compounds in alcoholic products. 42nd World Congress of Vine and Wine, BIO Web of Conferences. 2019;15:8. DOI: doi.org/10.1051/bioconf/20191502030. (In Eng.)
5. Charapitsa SV., Sytova SN., Kavalenka AN., et al. The method for direct gas chromatographic determination of acetaldehyde, methanol, and other volatiles using ethanol as a reference substance: application for a wide range of alcoholic beverages. Food Analytical Methods. 2021. DOI: doi.org/10.1007/s12161-021-02047-8 (In Eng.).
6. GOST 3639-79. Rastvory vodno-spirtovye. Metody opredelenija koncentracii jetilovogo spirta [State Standard 3639-79. Water-alcohol solutions. Methods for determining the concentration of ethyl alcohol]. Moscow: IPK Publishing House of Standards; 2004. 10 p. (In Russ.)
7. Tablicy dlja opredelenija ob'ema i soderzhanija jetilovogo spirta v vodno-spirtovyh rastvorah [Tables for determining the volume and content of ethyl alcohol in aqueous-alcoholic solutions]. Moscow: IPK Publishing House of Standards; 1998. 113 p. (In Russ.)
8. Bobylev VN. Fizicheskie svojstva naibolee izvestnyh himicheskih veshhestv [Physical properties of the most famous chemicals]. Moscow: RHTU; 2003. 24 p. (In Russ.)
Charapitsa Siarhei V., Candidate of Physical and Mathematical Science;
Sytova Svetlana N., Candidate of Physical and Mathematical Science;
Kavalenka Anton N.;
Sobolenko Lidia N.;
Shauchenka Yauheni D.
Institute for Nuclear Problems of Belarusian State University,
11, Bobruyskaya Str., Minsk, 220006, Republic of Belarus, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.
Kostyuk Nikolai N., Candidate of Chemical Science;
Mikhail F. Zayats, Candidate of Chemical Science;
Egorov Vladimir V., Doctor of Chemical Science, Professor;
Leschev Siarhei M., Doctor of Chemical Science, Professor
Belarusian State University,
4, Nezavisimosti Avenue, Minsk, 220030, Republic of Belarus, This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.
Vetokhin Siarhei S., Candidate of Physical and Mathematical Science, Associate Professor;
Zajats Natalia I., Candidate of Technical Science, Associate Professor
Belarusian State Technological University, 13a, Sverdlova Str., Minsk, 220006, Republic of Belarus, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Eliseev M.N., Gribkova I.N., Neverov F.А.The Irish Whiskey Quality Research which Sold on the Russian Market

P. 20-25 Key words
alcoholic beverages, whiskey, grain raw materials, quality, higher alcohols, ethers.

The article is devoted to the issue of the quality of Irish whiskey presented in the domestic retail network. The issue of the relationship between grain raw material organic compounds used in whiskey technology and the taste profile of finished alcoholic beverages is discussed. The study results of finished whiskey organoleptic indicators, their taste profiles, described using standard descriptors for this type of product, as well as physical and chemical indicators are presented. The product samples have been identified that have high taste and aroma characteristics and this is due to the samples volatile components content. The finished whiskey volatile compound study showed their compliance with the requirements of the regulatory documents of the Russian Federation. The analysis of the obtained quantitative characteristics in the confidence interval of p >= 0.95 made it possible to reveal the ratio of 3-methylbutanol : 1-propanol : isobutanol : 2-methylbutanol as a marker of whiskey belonging to a certain aging period - from 3 to 8 years. This fact will allow the development of methods for determining the authenticity and falsification of whiskey in further research.

1. Abramova IМ, Medrish MYe, Saveljeva VB, [et al.]. Sovremenniye metodyi kontrolya kachestva, bezopasnostyi I viyavleniya falsifikatcii spirtnyih napitkov, poluchenyih iz viderzhanyih zernovyih distilyatov [Modern methods of quality control, safety and detection of alcoholic beverages falsification obtained from aged grain distillates]. Aktualnie voprosyi industrii napitkov. 2018;2:10-14. DOI: https://doi.org/10.21323/978-5-6041190- 3-7-2018-2-10-14. (In Russ.) 2. Garkusha МV. Razraborka kompleksnogo podhoda k identificatcii viski s ispolzovaniyem instrumentalnyih metodov [Development of an integrated approach to whiskey identification using instrumental methods]: Cand. tech. sci. diss. Моscow: Moscow State University of Food Production, 2016. 183 p. (In Russ.) 3. Shelehova NV, Abramova IM, Shelehova TM, [et al.]. Issledovaniyr himicheskogo sostava spirtnih napitkov s primeneniem instrumentalnih metodov [Study of the chemical composition of alcoholic beverages using instrumental methods]. Pischevaya promyizchlenost [Food Industry]. 2019;12:68-71. DOI: https://doi.org/ 10.24411/0235-2486-2019-10200. (In Russ.) 4. Borodulin DI, Prosin VM, Potapov AN, [et al.]. Issledovaniye vliyaniya mikrovolnovogo vozdeistviya na process sozrevaniya viskovih distilyatov [Investigation of the microwave exposure effect on the whiskey distillates maturation process]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2019;4:141-153. DOI: https://doi.org/10.36107/spfp/2019.154. (In Russ.) 5. Gusakova GS, Evstafieva SN. Izucheniye vliyaniya ras drozhey na sostav vinomaterialov [The yeast races influence Study on the wine materials composition]. Izvestiya vuzov. Prikladnaya himiya I biotehnologiya [News of Higher educational institutions. Applied chemistry and biotechnology]. 2014;5 (10):39-46. (In Russ.) 6. Awad PA, Decloux V, Ferrari M, [et al.]. The Evolution of Volatile Compounds during the Distillation of Cognac Spirit. Journal of Agricultural and Food Chemistry. 2017;65:7736-7748. DOI: https://doi.org/ 10.1021/acs.jafc.7b02406. (In Eng.) 7. Inui T, Tsuchiya F, Ishimaru M, [et al.]. Different beers with different hops. Relevant compounds for their aroma characteristics. Journal of Agricultural and Food Chemistry. 2013;61 (20):4758-4764. DOI: https://doi.org/10.1021/jf3053737. (In Eng.) 8. Rettberg N, Biendl M, Garbe L-A. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools - A Review. Journal of the American Society of Brewing Chemists. 2018;76 (1):1-20. DOI: https://doi.org/10.1080/03610470.2017.1402574. (In Eng.) 9. De Simon BF, Martinez J, San M., [et al.]. Volatile compounds and sensorial characterization of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels. Food chemistry. 2014;147:346-356. DOI: https://doi.org/10.1016/j.foodchem.2013.09.158. (In Eng.) 10. Delia L, Jordao AM, da-Silva RJM. Influence of different wood chips species (oak, acacia and cherry) used in a short period of aging on the quality of "Encruzado" white wines. Mittelungen Klosterneuburg. 2017;67:84-96. (In Eng.) 11. Coldea TE, Socaciu C, Mudura E, [et al.]. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food chemistry. 2020;320:126643. DOI: https://doi.org/10.1016/j.foodchem.2020.126643. (In Eng.) 12. Ianni F, Segoloni E, Blasi F, [et al.]. Low-molecular-weight phenols recovery by eco-friendly extraction from Quercus spp. wastes: An analytical and biomass-sustainability evaluation. Processes. 2020;8 (4):387-399. DOI: https://doi.org/10.3390/pr8040387. (In Eng.) 13. Ruiz J, Kiene F, Belda I, [et al.]. Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine. Applied microbiology and biotechnology. 2019;103 (18):7425-7450. DOI: https://doi.org/10.1007/s00253-019-10008-9. (In Eng.) 14. Мeledina ТV. Sirye I vspomogatrlniye materialyi [Raw materials and auxiliary materials in brewing]. Saint-Petersburg: Profesiya; 2003. 304 p. (In Russ.) 15. Tutelyian VА, Yeller КI. Metody analiza minornih biologicheski aktivnih veschestv pischy [Methods for the Analysis of Food Minor Biologically Active Substances]. Мoscow: Dinastiya; 2010. 180 p. (In Russ.) 16. Song L, Wei Y, Bergiel BJ. Cognac consumption: A comparative study on American and Chinese consumers. Wine Economics and Policy. 2018;7 (1):24-34. DOI: https://doi.org/10.1016/j.wep.2018.01.001. (In Eng.) 17. Rodriguez-Solana R, Rodriguez-Freigedo S, Salgado JM, [et al.]. Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box - Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product. Australian Journal of Grape and Wine Research. 2017;23 (1):5-14. DOI: https://doi.org/10.1111/ajgw.12249. (In Eng.) 18. Giannetti V, Mariani MB, Marini F, [et al.]. Flavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics. Food Control. 2019;105:123-130. DOI: https://doi.org/10.1016/j.foodcont.2019.05.028. (In Eng.) 19. GOST 33281-2015. Viski. Tehnicheskiye usloviya [State Standart 33281-2015. Wiskey. Technical conditions]. Моscow: Standartinform; 2015. 9 p. (In Russ.) 20. Puentes C, Jouli X., Vidal JP, [et al.]. Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production. Food and Bioproducts Processing. 2018;112:31-62. DOI: https://doi.org/10.1016/j.fbp.2018.08.010. (In Eng.) 21. Santos F, Correia AC, Ortega-Heras M, [et al.]. Acacia, cherry and oak wood chips used for a short aging period of ros? wines: effects on general phenolic parameters, volatile composition and sensory profile. Journal of the Science of Food and Agriculture. 2019;99 (7):3588-3603. DOI: https://doi.org/10.1002/jsfa.9580. (In Eng.) 22. Vrzhesinskaya OA, Kodentsova VM, Spirichev VB. Obosnovaniye urovniya obogascheniya pischevih produktov vitaminami I mineralami [Justification of the level of fortification of food with vitamins and minerals]. Voprosy pitaniya [Nutrition issues]. 2010;1:23-34. (In Russ.) 23. Garcia-Moreno M, Sanchez-Guillen MM, de Mier MR, [et al.]. Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods. 2020;9 (3):250-269. DOI: https://doi.org/10.3390/foods9030250. (In Eng.)
Eliseev Michail N., Doctor of Technical Science, Professor;
Neverov Fedor А.
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.
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.


Khokonova M.B., Tsagoeva O.K. The Influence of Various Factors and Changes in the Concentration of the Substrate on the Action Enzymes of Microbial Origin

P. 26-28 Key words
активность; затор; свойства; субстрат; условия жизнедеятельности; ферменты.

The use of enzyme preparations of microbial origin in industry has a steady tendency to increase, with 2/3 of the current volume being enzymes for the food industry, and their main share is in the alcohol industry. At the same time, the need of the alcohol industry in Russia for complex enzyme preparations is about 7 thousand tons, the share of domestic preparations is less than 15%. The objects of research were enzymes of microbial origin, mold fungi, mash of alcohol production. Saccharification was carried out at a temperature of 57…58 °C, the duration of fermentation was 62 hours. It was found that to achieve the maximum effect of the enzyme, under other constant conditions, a relatively high concentration of the substrate is required. For most enzymes outside the cell, it is higher than the concentration of a given substance in the body, so the enzyme acts less efficiently than in artificially created conditions, where it is saturated with a substrate. Depending on the activity, the consumption of the mushroom culture can fluctuate within certain limits. The rate and depth of hydrolysis of raw carbohydrates are determined by the activity of the deep culture of the mold. Thus, the properties of enzymes are determined mainly by the special properties of proteins. In this case, the folding of peptide chains in the protein molecule changes, which leads to the loss of the characteristic properties of the protein. The ability of enzymes to survive mother cells under favorable conditions and to exert their action outside the cell makes it possible to widely use biological catalysts in various branches of the food industry.

1. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli produktov brozhenija v spirtovom proizvodstve [Qualitative indicators of fermentation products in alcohol production]. Izvestija Kabardino-Balkarskogo GAU [Izvestia of the Kabardino-Balkarian State Agrarian University]. 2019;1 (23):52-55. (In Russ.)
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4. Biohimiya [Biochemistry]. In Severina E.S. (ed). 5-e izd. Moscow: GeOTAR-Media; 2008. 316 p. (In Russ.)
5. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli zernovyh zatorov, osaharennyh fermentami glubinnoj kul'tury soloda [Qualitative indicators of grain congestion saccharified by enzymes of deep culture and malt]. Aktual'naja biotehnologija [Current biotechnology]. 2019;3 (30):244-248. (In Russ.)
6. Kachmazov GS. Drojji brodilnyih proizvodstv: prakticheskoe rukovodstvo [Fermentation Yeast: A Practical Guide]. Saint-Petersburg: Lan, 2012, 224 p. [Internet]. [cited 2021 Aug 10]. Available from: http://e.lanbook.com (In Russ.)
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8. Faradzheva ED, Fedorov VA. Obshhaja tehnologija brodil'nyh proizvodstv: ucheb. posobie [General fermentation technology]. Moscow: Kolos; 2002. 408 p. (In Russ.)
Khokonova Madina B., Doctor of Agricultural Science, Professor;
Tsagoeva Olga K., Post graduated
Kabardino-Balkarian State Agrarian University named after V.M. Kokov,
1V, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, 360030, 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.


Khurshudyan S.A., Kobelev K.V., Abramova I.M., Medrish M.E.A New Approach to Expanding the Identification Parameters of Fermented Beverages

P. 29-32 Key words
identification; identification parameter; methods of analysis; fermented drinks; analysis techniques extension identification parameters; falsification.

Falsification of food products has more than one hundred years, due to the economic benefit of its producers, and causes significant harm to the image of the state and undermines public confidence in the integrity manufacturers. The fight against falsification is carried out at the level of various state bodies of supervision and control. In addition to legislative measures, especially in the quality control and detection of falsification take accredited bodies (Rusaccreditation) testing laboratories and centers that the results of tests to determine the authenticity of the food. In studies using different methods of analysis - the organoleptic, chemical and physico-chemical with a wide range of measuring instruments. The values of identification parameters (composition, properties) of the product registered in the corresponding standards for foods, so one of the most important stages of combating counterfeiting is to elucidate the dependence of product quality and authenticity of the individual product parameters and determine their values. The number and values of identification parameters are periodically reviewed in connection with changes in the technology of counterfeit production and used components and raw materials. The analysis of the increase in identification parameters confirms that recently the expansion was carried out due to the tightening of the input control of raw materials (quality and assortment) and the output control of finished products. In this case, particularly the production of food technology and their impact on the characteristics of the product have not received proper attention. Beverages based on fermentation technology (wine, whiskey, kvass, etc.) have a certain feature - during the fermentation process, volatile components and organic acids are produced, which pass into drinks. The presence of these components allows you to uniquely identify the authenticity of the drink. Inclusion in the number of controllable parameters of the beverage content of volatile components and the organic acids greatly enhances the fight against forgery.

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11. Khurshudyan SA, Lazareva EG, Ryabova AE, [et al.]. Analiticheskiye izmereniya v ekspertize pishchevykh produktov [Analytical measurements in the examination of food products]. Kontrol' kachestva produktsii [Product quality control]. 2020;6:38-41. (In Russ.)
12. Abramova IM, Medrish ME, Savel'eva VB, [et al.]. Sovremennyye metody kontrolya kachestva, bezopasnosti i vyyavleniya fal'sifikatsii spirtnykh napitkov, poluchennykh iz vyderzhannykh zernovykh distillyatov [Modern methods of quality control, safety and detection of falsification of alcoholic beverages obtained from aged grain distillates]. Aktual'nyye voprosy industrii napitkov [Topical issues of the beverage industry]. 2018;2:10-14. (In Russ.)
13. Abramova IM, Medrish ME, Savel'eva VB, [et al.]. Issledovaniye letuchikh primesey v spirtnykh napitkakh, izgotovlennykh iz vyderzhannykh zernovykh distillyatov [Investigation of volatile impurities in alcoholic beverages made from aged grain distillates]. Pishchevaya promyshlennost' [Food industry]. 2018;7:74-76. (In Russ.)
14. Abramova IM, Medrish ME, Savel'eva VB, [et al.]. Sravnitel'nyy analiz metodov issledovaniya primesey v distillyatakh i spirtnykh napitkakh na ikh osnove [Comparative analysis of methods for studying impurities in distillates and alcoholic beverages based on them]. Khraneniye i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2018;2:14-19. (In Russ.)
15. Khurshudyan SA, Zakharov MA, Obodeeva ON, [et al.]. Napitki brozheniya: podtverzhdeniye podlinnosti metodom khromatograficheskogo analiza [Fermentation drinks: confirmation of authenticity by chromatographic analysis]. Kontrol' kachestva produktsii [Product quality control]. 2020;7:49-52. (In Russ.)
Khurshudyan Sergey A., Doctor of Technical Science, Professor;
Kobelev Konstantin V., Doctor 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. , k. This email address is being protected from spambots. You need JavaScript enabled to view it.
Abramova Irina M., Doctor of Technical Science;
Medrish Marina E., Candidate of Technical Science
All-Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center food, biotechnology and food security,
4-b Samokatnaya Str., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Panasyuk A.L., Kuzmina E.I., Egorova O.S., Rozina L.I., Pelikh L.A.Production of Natural Anthocyanin Dye from Secondary Resources of Fruit Winemaking

P. 33-37 Key words
anthocyanins; chokeberry; secondary raw materials; natural food dyes; extraction.

At present, the involvement of secondary material resources in the production cycle and, as a result, the prevention of waste generation is one of the priority areas for the development of the food and processing industry in the field of improving food production. Chokeberry fruits, as a raw material for industrial processing, are used to obtain a variety of products, including syrups, juices, soft drinks, wines and spirits, during the production of which secondary raw materials are formed - substandard raw materials, pomace (peel, seeds, part of the pulp), sludge, sediments, etc. The purpose of the work was to obtain anthocyanin dye from secondary resources of fruit winemaking, chokeberry pomace. To maximize the extraction of anthocyanins from the pomace, a 3-fold extraction was carried out with rectified ethyl alcohol (96% vol.) And an aqueous-alcoholic solution (45% vol.). In the obtained samples of dyes, qualitative indicators were researched: solubility, dry matter content; content of dyes, thermal stability. As a result of the research, the efficiency of the extraction of dyes from dried and frozen pomace (without defrosting) was established, using rectified ethyl alcohol as an extractant. The obtained anthocyanin dyes are resistant to temperatures up to 70 °C. The proposed method for producing anthocyanin dyes from chokeberry is characterized by a mild regime for extracting dyes without the use of high temperatures, which makes it possible to minimize the number of technological operations and energy consumption.

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8. Dmitrieva AYu, Platonov IA, Nikitchenko NV Analiz i otsenka effektivnosti izvlecheniya antotsianov iz plodov ryabiny chernoplodnoi v subkriticheskikh usloviyakh [Analysis and evaluation of anthocyanins extraction efficiency from black chokeberry fruits in subcritical conditions]. Sovremennye nauchnye issledovaniya i razrabotki [Modern scientific research and development]. 2017;2 (10):298-301. (In Russ.)
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14. Maleeva AZ, Shcherbakova EV, Ol'khovatov EA Innovatsionnyi sposob proizvodstva antotsianovogo krasitelya iz vtorichnykh syr'evykh resursov vinodeliya [The innovative method for the production of anthocyanin dye from secondary raw materials of winemaking]. Plodovodstvo i vinogradarstvo yuga Rossii [Fruit growing and viticulture of South Russia]. 2021;69 (3):303-315. DOI: 10.30679/2219-5335- 2021-3-69-303-315. (In Russ.)
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Panasyuk Aleksandr L., Doctor of Technical Science, Professor;
Kuzmina Elena I., Candidate of Technical Science;
Egorova Olesya S.;
Rozina Larisa I., Candidate of Technical Science;
Pelikh Lyudmila A.
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.

Ivanov S.A., Shterman V.S., Shterman S.V., Sidorenko M.Yu., Sidorenko Yu.I.Development of a Tonic Drink Based on Plant Raw Materials "Inka Jungle" for Athletes

P. 38-43 Key words
valine; damiana; thickeners; isoleucine; leucine; L-carnitine; maca peruvian; acidity regulators; sports drinks.

A promising direction in the development of sports drinks is the inclusion in their composition of biologically active components of plants growing in extreme vegetation conditions. The aim of this work was to create on their basis a sports drink characterized by high tonic properties ("Inka Jungle"). As one of the functional components of the drink, was used an extract of the root vegetables of Peruvian maca, which grows on the high plateaus of Bolivia, Peru and northwestern Argentina at an altitude of 3500-4500 meters above sea level in conditions of sharp temperature changes, intense solar radiation and strong winds. The combination of these conditions endows this plant with unique biological properties. Consuming Peruvian maka intensifies and stabilizes the processes of excitation in the central nervous system, and as a result, a person's vital activity "wakes up", his mood improves, his working capacity rises, and his physical and mental endurance increases. As another functional component of the "Inka Jungle" drink, it contains an extract of Turner shrub or damiana, which grows in South and Central America and the Caribbean. It was found that damiana leaf extract relieves nervousness, gives energy when physical fatigue occurs, for example, after intense training and competition, and increases the overall potential of the body. The composition of the "Inka Jungle" drink as functional components also includes amino acids of the BCAA group - leucine, isoleucine, valine and L-carnitine, as well as auxiliary components that form its necessary consumer characteristics - a thickener (xanthan gum), an acidity regulator (citric acid), food flavoring ("pomegranate-strawberry") and food coloring ("carmine") and preservative (sorbic acid). The presence in the composition of the drink "Inka Jungle" of a number of vital components allows, when taken, to significantly increase the intensity of training of athletes, to increase their efficiency, to ensure their psycho-emotional stability, to achieve effective protection of their body from free radicals and to accelerate the recovery process after suffering intense physical and psychological stress.

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16. Shterman SV, Sidorenko MYu. Tajny pishchevyh predpochtenij ili pochemu my edim to, chto edim? [Food preference secrets or why do we eat what we eat?]. Moscow: IPC "Maska"; 2020. 200 p. (In Russ.)
Ivanov Sergey A.;
Shterman Valery S., Candidate of Chemistry Science
Moscow State University of Food Production
11, Volokolamskoe highway, Moscow, 125080, Russia
Shterman Sergey V.,Doctor of Technical Science;
Sidorenko Mikhail Yu., Doctor of Technical Science;
Sidorenko Yuri I.,Doctor of Technical Science, Professor
1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.


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