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Beer and beverages №3/2022


The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2022


Karpenko D.V., Chan Din' Toan, Gordjushin M.G., Serochkina A.A. Evaluation of the Effectiveness of the Use of the Enzyme Preparation "Ceremix Plus MG" in the Processing of Mashes with a High Ñontent of Unmalted Grain Raw Materials

P. 6-10 DOI: 10.52653/PIN.2022.03.03.001

Key words
enzyme preparation "Ceremix® Plus MG", replacement of malt with unmalted grains, barley, wheat, rice, infusion method of mashing

The article considers the issue of the possibility of obtaining a wort with a technologically acceptable degree of fermentation and nutritional value by replacing a significant part of light barley malt with unmalted grains, including those containing hard-to-gelatinize starch with moderate energy consumption at the mash preparation stage. The expediency of using enzyme preparations in the processing of mash with a high dosage of unmalted grain raw materials is substantiated. The results of infusion mashing of a mixture of 50% pale brewing barley malt and 50% unmalted grain of barley, rice or wheat are presented, compared to a control made from 100% barley malt. Technologically important characte­ristics of the first wort obtained from a mixture of malt and unsprouted grain in equal proportions are given, when using an enzyme preparation of a complex type of action "Ceremix® Plus MG" in dosages of 1.6 or 0.8 kg/t of unmalted grain in comparison with the control sample, produced without the use of third-party biocatalysts. The use of the enzyme preparation "Ceremix Plus MG" in a larger dosage made it possible to obtain in the experimental variants of the first wort with indicators (concentration of dry, reducing substances, amine nitrogen) better than in the control. The addition of the enzyme preparation into the mash at a dosage of 0.8 kg/t of unmalted grain did not provide the characteristics of the first wort at the control level, but made it possible to significantly increase their values in variants with 50% barley and wheat to levels acceptable from an industrial point of view. It has been suggested that due to the use of the enzyme preparation "Ceremix® Plus MG" at a dosage of 0.8 kg/t of unmalted raw materials, when processing mashes from 50% light barley malt and 50% barley or wheat, a wort with acceptable dry matter content and nutritional value can be obtained. If the same amount of malt is replaced with rice, it is necessary to increase the dosage of the enzyme preparation to values not exceeding 1.6 kg/t of unmalted raw materials.

1. Loiko S, Romanova Z. Using unmalted barley for brewing. Proceedings of the National Aviation University. 2018;3 (76): 93-98. https://doi.org/10.18372/2306-1472.76.13165.
2. Chekina MS, Meledina TV, Khlynovskiy MD. Development of oats mashing technology. Beer and beverages. 2015; (6):44-48. (In Russ.)
3. Van Donkelaar LHG, Mostert J, Zisopoulos FK, Boom RM, Van Der Goot A-J. The use of enzymes for beer brewing: Thermodynamic comparison on resource use. Energy. 2016;115:519-527. https://doi.org/10.1016/j.energy.2016.09.011.
4. Zhuang S, Radhakrishna S, Mikkel H, Fromberg A, Hansen PB, Hobley TJ. Brewing with 100% unmalted grains: barley, wheat, oat and rye. European Food Research and Technology. 2017;243:447-454. https://doi.org/10.1007/s00217-016-2758-1.
5. Malomo O, Adebanjo Benjamin Ogunmoyela O, Omotunde Oluwajoba S, Olumuyiwa Adekoyeni O. Effect of enzymes on the quality of beer/wort deve­loped from proportions of sorghum adjuncts. Advances in Microbiology. 2012;2 (4):447-451. https://doi.org/10.4236/aim.2012.24057.
6. Aastrup S. Beer from 100% barley. Scandinavian Brewers' Review. 2010;67 (4): 28-33.
7. Enzyme preparation Ceremix Plus MG [Internet]. [cited 2021 December 22]. URL: https://www.ppproduct.ru/catalog/pivo_i_napitki/tseremiks_plyus_mg.html (In Russ.)
8. Multi-enzyme blend, granulate Ceremix® Plus MG [Internet]. [cited 2021 December 22]. URL: https://biosolutions.novozymes.com/en/brewing/products/raw-material-optimization/ceremix-plus-mg.
9. Meledina TV, Smotraeva IV. Prigotovlenie i analiz pivnogo susla, molodogo i gotovogo piva: metodicheskie ukazanija k laboratornym rabotam dlja studentov ochnogo i zaochnogo otdelenij special'nosti 260204.65 i magistrov, obuchajushhihsja po napravleniju 260100.68 [Preparation and analysis of beer wort, young and finished beer: guidelines for laboratory work for full-time and part-time students of specialty 260204.65 and masters studying in direction 260100.68]. Saint-Petersburg: SPbGUNiPT, 2005. 49 p. (In Russ.)
10. Mal'tsev PM, Velikaya EI, Zazirnaya MV, Kolotusha PV. Himiko-tehnologicheskij kontrol' proizvodstva soloda i piva [Chemi­cal-technological control of malt and beer production]. Moscow: Pishhevaja promyshlennost', 1976. 447 p. (In Russ.)
11. Chernyavskaya LI, Mokanyuk YuA, Kukhar VN, Chernyavskii AP. Jekspress-metod opredelenija soderzhanija reducirujushhih veshhestv v saharnoj svjokle i produktah ejo pererabotki [Express-method for the determination of reducing substances content in sugar beets and products of its processing]. Sakhar. 2019; (10):16-21. (In Russ.)
12. Butova SN, Ivanova LA, Churmasova LA, Indisova GE, Fomenko IA. Laboratornyi praktikum po distsipline "Biotekhnologiya fermentnykh preparatov" [Laboratory workshop on the discipline "Biotechnology of enzyme preparations"]. Moscow: Izdatel'stvo Pero, 2020. 130 p. (In Russ.)
Karpenko Dmitry V., Doctor of Technical Science, Àssociate Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7885-1150;
Chan Din' Toan;
Maksim G. Gordjushin;
Anastasija A. Serochkina
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, Russia

Fataliyev H.K., Mamedova S.M., Agayeva S.G., Gadimova N. S., Fataliyeva Sh.H. Research on the Production of Functional Drinks With the Application of Resource?saving Technologies in Azerbaijan

P. 11-15 DOI: 10.52653/PIN.2022.03.03.006

Key words
grapes, juice, celery, seeds, raisins, combs, crushed, wine, extract

Abstract. Azerbaijan produces an average of 160?000 tons of grapes a year. If all these grapes are processed, about 22?000 tons of chickpeas and 6000 tons of combs can be formed. Studies show that 1 kg of grapes contains an average of 24 g of polyphenols, a powerful antioxidant. It is known that it is valued at about $?2 in the world market. Thus, during the processing of 160?000 tons of grapes per year, about $?1 billion is lost due to the non-use of polyphenols alone. At the same time, dietary fiber and extracts from waste are rich in biologically active substances and can be used as food enrichment. As can be seen, the residues formed during the processing of grapes have a rich composition and by returning it to processing, it is possible to obtain a very wide range and high value products. However, due to the lack of cost-effective and accessible technologies suitable for local conditions, thousands of tons of products are thrown away every year without being used. Sometimes these wastes are dumped near processing plants, polluting the environment and creating an unsanitary situation. Therefore, along with the economic aspects of the efficient use of such wastes, there are also environmental grounds. The aim of the work is to improve the technology of functional food products using the residues generated during the processing of grapes. Some aboriginal and introduced grape varieties as the object of research, such as grapes, husks, seeds formed in their processing. The addition of 25-30% wine-alcohol wine extract from a mixture of white grape varieties to the wine material processed by the "white method" resulted in an increase in phenolic compounds of about 100 mg/dm3 in the experimental variant compared to control, as well as some vitamins and rasveratrol. an increase was observed. The experimental samples differed from the control with high organoleptic characteristics. The ratios of the optimal amount of additives in the blend of celery and its components were determined, the production of functional drinks with the use of extracts and its hardware were developed. The hardware-technological scheme of production of functional drinks has been successfully tested in "Garachanakh" company. The economic efficiency obtained from the application of technology and the production line that ensures its realization amounted to 621 azn per 1 ton of processed grapes.

1. The State Program for the development of winemaking in the Republic of Azerbaijan for 2018-2025 [Internet]. [cited 2022 January 15]. URL: http://www.e-qanun.az/framework/38684. (In Azerb.)
2. Fataliev KhK. Tekhnologiya vina: uchebnik [Wine Technology: Textbook]. Baku: Elm, 2011. 596 p.
3. Yaman K. Bitkisel At?klar?n De?erlendi­rilmesi ve Ekonomik ?nemi. Kastamonu University Journal of Forestry Faculty. 2012;12 (2):339-348. (In Turk.)
4. Mammadova SM, Fatal?yev HK, Gad?mova NS, Al?yeva GR, Tag?yev AT, Baloglanova KV. Production of functional products using grape processing residuals. Food Science and Technology. 2020;40 (2):422-428. https://doi.org/10.1590/fst.30419.
5. Fataliyev HK, Mammadova SM, Gadimova NS, Imamquliyeva MM, Ismayilov MT, Heydarov EE. The study of resource saving technologies in the processing of grapes. Advances in Applied Science Research. 2020;11:1-5. https://doi.org/ 10.36648/0976-8610.11.3.2.
6. Aksenova AV, Khristyuk VT. Select?on and just?f?cat?on of the use of enzyme preparat?ons for the process?ng of grape pomace ?n order to obta?n extracts. Nauchnyye trudy GNU SKZNIISiV. 2013;4:145-148. (In Russ.)
7. Kustova IA, Makarova NV, Stulin VV. Mult?-cr?ter?a opt?m?zat?on of grape pomace extract?on w?th max?mum ant?ox?dant effect. Bullet?n of Kamchatka state techn?cal un?vers?ty. 2017; (41):40-48. (In Russ.)
8. Spatofora K, Barbagallo E, Amiko V, Tringali C. Grape stems of the Sicilian cultivar Vitis vinifera as a source of enriched fractions with polyphenols with increased antioxidant activity. LWT - Food Science and Techno­logy. 2013;54 (2):542-548. https://doi.org/10.1016/j.lwt.2013.06.007.
Fataliyev Hasil K., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Mamedova Sevda M.;
Agayeva Sudaba G.,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Gadimova Natavan S., Doctor of Technical Science, Associate Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. ;
Fataliyeva Shabnam H.,
This email address is being protected from spambots. You need JavaScript enabled to view it.
Azerbaijan State Agriculture University,
262, Ataturk avenue, Ganja, AZ2000 Azerbaijan

Shanenko E.F., Skorodumov A.S., Mukhamedzhanova N. G., Ryndin A.A., Filatova I.A., Nesterov E.D., Seryh I.N., Sorokina Yu.A. The Use of E. cristatum Mycelial Fungus to Improve the Quality and Functionality of Tea

P. 16-20 DOI: 10.52653/PIN.2022.03.03.005

Key words
post-fermentation, E. cristatum, functional food, post-fermented tea, organoleptic properties

Abstract. Currently, functional drinks are confidently conquering the market, so the search for new types of raw materials containing biologically active compounds is an urgent task. One of the promising types of raw materials for functional beverages is post-fermented Fuzhuan tea, which has antidiabetic, fat-burning, hepatoprotective and antioxidant properties. This tea has traditionally been used in China as an antimicrobial and anti-inflammatory agent, as well as for the treatment of obesity. In recent years, post-fermented tea has become popular in European countries and in Russia due to its high organoleptic characteristics and functional properties proven by medical research. The aim of this work was to study the effect of cultivation of the mycelial fungus E. cristatum on the organoleptic and physico-chemical properties of tea. Mushroom culture, developing on plant raw materials, depending on the growth phase, either actively consumes raw material components, converting them into a soluble form due to the action of hydrolytic enzymes, or increases the amount of biomass, enriching the product with its metabolites. Therefore, the study of the dynamics of changes in the physico-chemical parameters of tea during the cultivation of mycelial fungus can allow you to choose the duration of fermentation to obtain a product with the desired properties. The Vietnamese black tea of the company "Mai" of the BPS brand was used as the object of the study, and the mycelial fungus E. cristatum, which was used for tea fermentation. To assess changes in quality indicators during fermentation, tea samples were taken every 48 hours, dried under mild conditions and the extract yield and organoleptic parameters were determined. The obtained results showed that microbial post-fermentation has a significant effect on the yield of extractive substances, and the change correlates with the stage of development of microbial culture. It was also found that during fermentation, the amount of succinic and acetic acids increases, woody notes in taste and aroma disappear, tea acquires organoleptic characteristics close to Puer Shu tea.

1. Paken P. Funkcional'nye napitki special'­nogo naznachenija. [Functional drinks for special purposes]. Saint-Petersburg: Professija, 2010. 496 p. (In Russ.)
2. Tatarchenko IA, Reshetova RS. Chemical composition change of tea leaves in the production of green and black tea. Food industry. 2014; (6):13-15. (In Russ.)
3. Platonova NB., Belous OG. biochemical composition of tea and its changes under different factors. Food processing: techniques and technology. 2020; (3):404-414. https://doi.org/10.21603/2074-9414-2020-3-404-414. (In Russ.)
4. Kang D, Su M, Duan Y, Huang Y. Eurotium cristatum, a potential probiotic fungus from Fuzhuan brick tea, alleviated obesity in mice by modulating gut microbiota. Food & Function. 2019;10 (8):5032-5045. https://doi.org/10.1039/c9fo00604d.
5. Xiao Y, Li M, Liu Y, Xu S, Zhong K, Wu Y, Gao H. The effect of Eurotium cristatum (MF800948) fermentation on the qua­lity of autumn green tea. Food Chemistry. 2021;358:129848. https://doi.org/10.1016/j.foodchem.2021.129848.
6. Lambert JD, Yang ChS. Mechanisms of cancer prevention by tea constituents. Journal of Nutrition. 2003;133 (10):3262-3267. https://doi.org/10.1093/jn/133.10.3262S.
7. Zhang L, Zhang Zh-zh, Zhou Y-b, Ling T, Wan X-ch. Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International. 2013;53 (2):600-607. https://doi.org/10.1016/j.foodres.2013.01.016.
8. Xiao Y, Li M, Wu Y, Zhong K, Gao H. Structural characteristics and hypolipidemic activity of theabrownins from dark tea fermented by single species Eurotium cristatum PW-1. Biomolecules. 2020;10 (2):204. https://doi.org/10.3390/biom10020204.
9. Jiang C, Zeng Z, Huang Y, Zhang X. Chemical compositions of Pu'er tea fermented by Eurotium cristatum and their lipid-lowering activity. LWT. 2018;98:204-211. https://doi.org/10.1016/j.lwt.2018.08.007.
10. Uzor PF, Osadebe PO. Antidiabetic activity of the chemical constituents of Combretum dolichopetalum root in mice. EXCLI journal. 2016;15:290-296. https://doi.org/10.17179/excli2016-252.
11. Eurotium cristatum product and application thereof [Internet]. [cited 2022 February 5]. URL: https://patents.google.com/patent/CN111803528A/en.
12. Evglevskii AA, Ryzhkova GF, Evglevskaya EP, Vanina NV, Mikhailova II, Denisova AV, Eryzhenskaya NF. Biologicheskaya rol' i metabolicheskaya aktivnost' yantarnoi kisloty [Biological role and metabolic activity of succinic acid]. Vestnik Kurskoi gosudarstvennoi sel'skokhozyaistvennoi akademii [Bulletin of the Kursk State Agricultural Academy]. 2013; (9):67-69. (In Russ.)
13. Preparation method of Eurotium cristatum fermented balsam pear juice [Internet]. [cited 2022 February 5]. URL: https://www.patentguru.com/search?q=CN111280353A. (In Chin.)
14. Preparation method of Eurotium cristatum mycelium extract [Internet]. [cited 2022 February 5]. URL: https://www.patentguru.com/search?q=CN103305565A. (In Chin.)
15. Oleskin AV, Shenderov BA, Rogovskii VS. Sotsial'nost' mikroorganizmov i vzaimootnosheniya v sisteme mikro-biota-khozyain: rol' neiromediatorov. Biblioteka Rossiiskogo fonda fundamental'nykh issledovanii [The sociality of microorganisms and relationships in the microbiota-host system: the role of neurotransmitters]. Ìoscow: Izdatel'stvo Moskovskogo universiteta, 2020. 288 p. (In Russ.)
Shanenko Elena F., Candidate of Biological Science, Àssociate Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-0875-9292;
Muhamedzhanova Tat'yana G., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-1590-7601;
Ryndin Aleksandr A., Candidate of Technical Science, Àssociate Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-6861-9297;
Nesterov Egor D.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-3442-7024;
Seryh Ivan N.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-2690-4783
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, Russia
Skorodumov Aleksandr S.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8905-255X
LLC "Bavar+",
9, Chuksin puffin, Moscow, 127206, Russia
Filatova Irina A., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-5311-7806
The Main Center of hygiene and epidemiology of the Federal medical and biological agency of Russia,
6, 1st Infantry lane, Moscow, 123182, Russia
Sorokina Yuliya A.,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-2197-2063
School No. 1367,
6, Vasiltsovsky Stan Str., Moscow, 109125, Russia


Beer Labeling is Simple


Ermolaeva G.A., Verkhovtsev A.S. The Effect of Biocatalysts on the Extraction of Tea Substances

P. 23-25 DOI: 10.52653/PIN.2022.03.03.007

Key words
tea, tea extract, enzyme preparations, extraction, antioxidant activity, dry matter, active acidity, viscosity

Samples of green and black tea brands "Greenfield", "Every day" had good properties not only for direct consumption, but were also a good basis for obtaining high-quality extracts using biocatalysts Novozim 26062 and Ultraflo Max. The main activities of the drugs are: Novozim 26062 alpha-amylase and beta-glukanase; Ultraflo Max beta-glukanase and xylanase. Unfiltered tea decoction was kept with enzyme preparations (EP) at the recommended temperatures for the preparation for 60 minutes. The pH value in tea samples with AF decreases during processing, and for black tea more intensively, which may indicate the formation of biocatalysis products and the release of substances with more acidic properties from the bound state. The use of EP made it possible to significantly increase the yield of the extract - approximately 1.5 times, especially of green tea. The acidity increased more for the extract from black tea. The antioxidant activity of the aqueous extracts increased by 12% for black tea and 26%, the viscosity of the extracts decreased by 10% when treated with each preparation. In the context of import substitution, it is advisable to develop the direction of obtaining extracts or to prepare extracts, for example, at a beverage factory, using biocatalysts.

1. Statistics of Russia"s foreign trade. Import of tea and coffee to Russia [Internet]. [cited 2022 Apr 25]. URL: https://statimex.ru/statistic/09/import/def/world/RU/?ysclid=l7g0tqirx8382507822. (In Russ.)
2. Vinogradova IN. Istorija chaja [History of tea]. Moscow: Spros, 2004. 214 p. (In Russ.)
3. In Russia, this year they expect to increase the collection of tea leaves by 3.3% to 400 tons [Internet]. [cited 2022 Apr 25]. URL: https://www.interfax.ru/business/857235. (In Russ.)
4. Tea. Overview of foreign economic activity. [Internet]. [cited 2022 Apr 22]. URL: https://aemcx.ru/wp-content/uploads/2021/08/%D0%9E%D0%B1%D0%B7%D0%BE%D1%80-%D0%92%D0%AD%D0%94_%D1%87%D0%B0%D0%B9_3-08-2021.pdf. (In Russ.)
5. Cociashvili II, Bokuchava MA. Himija i tehnologija chaja: uchebju dlja vuzovju [Chemistry and technology of tea: studies for universities]. Moscow: Agropromizdat, 1989. 391 p. (In Russ.)
6. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predprijatija [Directory of the employee of the laboratory of the brewing company]. Saint-Petersburg: Professija, 2004. 536 p. (In Russ.)
7. Slavyanskii AA, Vovk GA, Zhigalov MS, Moiseyak MB. Laboratornyj praktikum po tehnohimicheskomu kontrolju chajnogo syr'ja i gotovoj produkcii chajnogo proizvodstva [Laboratory workshop on technochemical control of tea raw materials and finished products of tea production]. Moscow: Izdatel'skij kompleks MGUPP, 2007. 56 p. (In Russ.)
8. Shchegoleva ID. Metodicheskie ukazanija po vypolneniju laboratornyh rabot po kursu "Biohimija chernogo i zelenogo chaja" [Guidelines for laboratory work on the course "Biochemistry of black and green tea"]. Moscow: Izdatel'skij kompleks MGUPP, 2009. 53 p. (In Russ.)
Ermolaeva Galina A., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7679-6004;
Verkhovtsev Artyom S.
5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia


Panasyuk A.L. On the Methodology of Using Isotope Mass Spectrometry in the Identification of Wine Products

P. 26-32 DOI: 10.52653/PIN.2022.03.03.002

Key words
isotopic mass spectrometry, wine products, ethanol of non-mineral origin, the ratio of stable isotopes of carbon, oxygen, hydrogen

All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry has been conducting research for more than 14 years aimed at developing methods for determining the authenticity of wine products based on the principle of isotope mass spectrometry, with established metrological characteristics, followed by their entry into the Federal Information Fund for Ensuring the Uniformity of Measurements. First of all, they are designed to detect alcohols of non-alcoholic origin in wines and cognacs. As a result of the annual monitoring of the isotopic characteristics of ethanol carbon obtained by fermentation of grape must from various wine-growing regions of Russia, the values of the authenticity criteria were established, which are included in the text of the methods. The importance of monitoring is confirmed by the experience of leading wine-producing countries. Its importance has especially increased in the last 20 years due to global climate change, which has led to disruptions in the development of plants of various types of photosynthesis, which in turn affect the values of d13Ñ. It is possible that in importing countries, the organization responsible for the preparation of the results may provide data other than the values established by the methods. In this case, when issuing an opinion on imported products, the expert should request an official document from the importer from the authorized state organization of the country that supplies the products. In order to identify molasses alcohols in the production having a value of d13Ñ close to the same value of grape ethanol, a technique based on a comprehensive analysis of the isotopic characteristics of the light elements of ethanol (carbon, oxygen and hydrogen) is proposed. To identify synthetic alcohol in alcoholic beverages from grape raw materials used to "correct" the value of d13Ñ, a technique is proposed, also based on the determination of light elements of ethanol. It is emphasized that in order to develop a final conclusion in determining the authenticity of wine products, it is necessary to use only a set of indicators characterizing its quality, including mandatory organoleptic analysis.

1. Oganesyants LA, Panasyuk AL, Kuz'­mina EI, Shilkin AA, Zyakun AM, Baskunov BP, [et al.]. Variatsii 13C/12C otno­shenii v organicheskom veshchestve vinogradnykh rastenii sortov Kaberne i Aligote (tezisy) [Variations of 13C/12C ratios in organic matter of grape plants of Cabernet and Aligote varieties (theses)]. Chetvertyi s'ezd VMSO Vserossiiskaya konferentsiya "Mass-spektrometriya i ee prikladnye problemy". Moscow, 2009. (In Russ.)
2. Panasyuk AL, Kuz'mina EI, Shilkin AA, Zhirova VV. Analiz raspredeleniya fraktsionirovannykh izotopov ugleroda 13C/12C v vinogradnykh rasteniyakh sortov Aligote i Kaberne s tsel'yu ustanovleniya ikh autentichnosti [Analysis of the distribution fractionation of carbon isotopes 13C/12C in grape plants of Aligote and Cabernet varieties in order to establish their authenticity]. Problemy biologicheskoi bezopasnosti i kachestva produktov pitaniya: sbornik nauchnykh statei. Ìoscow, 2009. P. 70-72. (In Russ.)
3. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Kharlamova LN, Shilkin AA, Zyakun AM, [et al.]. Sposob opredeleniya proiskhozhdeniya etanola v natural'nom vinogradnom vine ili vinomateriale [Method for determining the origin of ethanol in natural grape wine or wine material]. Russia patent RU 2410683 Ñ1.2011.
4. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Kharlamova LN, Shilkin AA, Zyakun AM, [et al.]. Sposob opredeleniya sakhara nevinogradnogo proiskhozhdeniya v vinogradnom vine ili vinomateriale [A method for determining sugar of non-grape origin in grape wine or wine material]. Russia patent RU 2410684 Ñ1.2011.
5. Norbert C, Armin H, Helmut W. 25 Years authentication of wine with stable isotope analysis in the European Union - Review and outlook. BIO Web of Confe­rences. 2015;5:020220. https://doi.org/10.1015/bioconf/20150502020.
6. Oganesyants LA, Panasyuk AL, Kuz'mina YeI, Kharlamova LN, Shilkin AA, Zyakun AM, [et al.]. The study of 13Ñ/12Ñ isotope distribution in vines of the Krasnodar region. Storage and processing of farm products. 2010; (1):29-31. (In Russ.)
7. Oganesyants LA, Panasjuk AL, Kuzmina EI, Harlamova LN, Shilkin AA, Zjakun AM. Parity of stable isotopes of carbon in grapes and fault for acknowledgement of their authenticity. Beer and beverages. 2010; (2):20-21. (In Russ.)
8. Oganesyants L, Panasyuk A, Reitblatt B, Kuzmina E, Charlamova L, Zakun A. Distribution of carbonic isotopes in the main tissue of Aligote and Cabernet grapes, as well as in their vinification products. International IVIF Congress. Stuttgart, 2010.
9. Oganesyants LA, Panasjuk AL, Kuzmina EI, Zakharov MA, Kharlamova LN, Shilkin AA, [et al.]. Influence of soil-climatic factors and cellular features of grapes on a parity of 13Ñ/12Ñ isotopes. Vinodelie i vinogradarstvo. 2010; (5):30-31. (In Russ.)
10. Oganesyants LA, Panasyuk AL, Kuzmina EI, Shilkin AA, Zyakun AM. Definition of authenticity of grape wines by means of isotropic mass spectrometry. Food industry. 2011; (9):30-31. (In Russ.)
11. Oganesyants LA, Panasyuk AL, Zya­kun AM, Kuz'mina EI, Zakharov MA, Shilkin AA. Vliyanie geograficheskogo polozheniya i pochvenno-klimaticheskikh faktorov na sootnoshenie 13C/12C izotopov v vinograde i vine (tezisy) [The influence of geographical location and soil-climatic factors on the ratio of 13C/12C isotopes in grapes and wine (theses)]. Materialy konferentsii: Aktual'nye problemy v oblasti sozdaniya innovatsionnykh tekhnologii khraneniya sel'skokhozyaistvennogo syr'ya i pishchevykh produktov. Uglich, 2011. P. 165-167. (In Russ.)
12. Zyakun AM, Oganesyants LA, Panasyuk AL, Kuz'mina EI, Shilkin AA, Baskunov BP, [et al.]. Mass spectrometric analysis of the 13C/12C abundance ratios in vine plants and wines depending on regional climate factors (Krasnodar krai and Rostov oblast, Russia). Mass-spektrometriya. 2012;9 (1):16-21. (In Russ.)
13. Oganesyants LA, Panasyuk AL, Kuz'­mina EI, Shilkin AA. Opredelenie spirtov i sakharov nevinogradnogo proiskhozhdeniya v natural'nykh vinakh [Determination of alcohols and sugars of non-vinograd origin in natural wines]. Napitki. Tekhnologii i innovatsii. 2012; (3):57-58. (In Russ.)
14. Oganesyants L, Panasyuk A, Kuzmina E, Zyakun A. L'influence de la situation geographique et des facteurs p?doclimatique sur le rapport d'isotopes 13C/12C dans le raisin et dans le vin. Le bulletin de l'OIV. 2012;85 (971-973):61-70 (In Fran.)
15. Oganesyants LA, Panasyuk AL, Kuzmina EI, Peschanskaya VA, Harlamova LN. Identifying genuine brandies by the nature of spirits. Vinodelie i vinogradarstvo. 2012; (2):14-15. (In Russ.)
16. Oganesyants LA, Panasyuk AL, Kuzmina EI, Zyakun AM. The distribution of the stable isotopes of carbon in plants of grape and in wine according to climatic factors of district. Food industry. 2013; (2):28-31. (In Russ.)
17. Oganesyants L?A., Panasyuk A?L., Kuz'­mina E?I. Sovremennye metody identifikatsii vin [Modern methods of wine identification]. Aktual'nye problemy kachestva i konkurentosposobnosti tovarov i uslug: pervaya mezhdunarodnaya nauchno-prakticheskaya konferentsiya. Naberezhnye Chelny: Naberezhnochelninskii gosudarstvennyi torgovo-tekhnologicheskii institut, 2013. P. 154-157. (In Russ.)
18. Oganesyants LA, Panasyuk AL, Kuzmina EI, Shilkin AA, Zyakun AM, Baskunov BP, [et al.]. Mass spectrometric analysis of the 13C/12C abundance ratios in vine plants and wines depending on regional climate factors (Krasnodar krai and Rostov oblast Russia). Journal of Analytical Chemistry. 2013;68 (13):1136-1141.
19. Oganesyants LA, Panasyuk AL, Kuzmina EI, Zyakun AM. The Distribution of stable isotopes of the carbon in plants of grape and wine according to climate factors of district. Food Processing Industry. 2013; (1):12-15.
20. Oganesyants LA, Panasyuk AL, Kuzmina EI, Zyakun AM. Isotopic features of ethanol of the russian grape wine. Vinodelie i vinogradarstvo. 2015; (4):8-13. (In Russ.)
21. Panasyuk AL, Kuz'mina EI, Shilkin AA. O primenenii izotopnoi mass-spektrometrii dlya identifikatsii vinodel'cheskoi produktsii [On the application of isotope mass spectrometry for the identification of wine products]. Povyshenie kachestva, bezopasnosti i konkurentosposobnosti produktsii agropromyshlennogo kompleksa v sovremennykh usloviyakh: IÕ Mezhdunarodnaya konferentsiya. Ìoscow, 2015. P. 390-395.
22. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Zyakun AM. K voprosu o primenenii izotopnoi mass-spektrometrii dlya obnaruzheniya spirtov i sakharov nevinogradnogo proiskhozhdeniya v vinodel'cheskoi produktsii [On the application of isotope mass spectrometry for the detection of alcohols and sugars of non-grape origin in wine products]. Napo¿. Tekhnologi¿ ta Innovatsi¿. 2015; (9 (50)): 38-40. (In Russ.)
23. Panasyuk AL, Zhirova VV, Zhirov VM, Polyakov EN. The study of the isotopic characteristics of alcohols of different origin. Sovremennaya nauka: aktual'nye problemy i puti ikh resheniya. 2017; (3 (34)): 16-18. (In Russ.)
24. Oganesyants LA, Panasyuk AL, Kuzmina EI, Yalanetskii AY, Zagorouiko VA. Ratio variations of ethanol carbon isotopes in wines based on vineyard geographical location. Magarach. Viticulture and vinemaking. 2017; (4):38-40. (In Russ.)
25. Panasyuk AL, Kuzmina EI, Zhirova VV, Fedoseeva SS. Identification of wine-making production with use of isotope mass-spectrometry. Sovremennaya nauka: aktual'nye problemy i puti ikh resheniya. 2017; (3 (34)): 7-9. (In Russ.)
26. Oganesyants LA, Panasyuk AL, Kuzmina EI, Peschanskaya VA. Using the isotopic mass spectrometry method for identification of some types of wine products. Beer and beverages. 2017; (5):34-39. (In Russ.)
27. Panasyuk AL, Kuz'mina EI, Shilkin AA. Ispol'zovanie metoda izotopnoi mass-spektrometrii dlya identifikatsii krepkikh napitkov na vinogradnoi osnove [Using the isotope mass spectrometry method to identify grape-based spirits]. Aktual'nye voprosy industrii napitkov. 2017; (1):81-84. (In Russ.)
28. Oganesyants LA, Panasyuk AL, Kuzmina EI, Sviridov DA, Nurmukhanbetova DE. Isotope mass spectrometry application for the abiogenic alcohols detection in grape wines. News of the National Academy of Sciences of the Republic of Kazakhstan. Series of geology and technical sciences. 2019;3 (435):52-59.
29. Oganesyants LA, Panasyuk AL, Kuzmina EI, Likhovskoy VV, Yalanetskiy AYa, Zagoruiko VA, [et al.]. Carbon isotopic composition in the trophic chain of grape plant and the obtained wines. Food industry. 2019; (8):53-59. https://doi.org/10.24411/0235-2486-2019-10124. (In Russ.)
30. Oganesyants LA, Panasyuk AL, Kuz'­mina EI, Sviridov DA. Use of modern instrumental analysis methods for establishing geographical place of wine products origin. Beer and beverages. 2019; (4):59-64. https://doi.org/10.24411/2072-9650-2019-10002. (In Russ.)
31. Oganesyants LA, Panasyuk AL, Kuzmina EI, Sviridov DA, Likhovskoy VV, Zagoruyko VA., [et al.]. Geographical place of origin analysis of the crimean peninsula wine with the use of isotope mass spectrometry and chemometry. Beer and beverages. 2020; (3):19-21. https://doi.org/10.24411/2072-9650-2020-10031. (In Russ.)
32. Panasyuk AL, Sviridov DA, Shilkin AA, Ganin MYu. Izuchenie izmeneniya izotopnykh kharakteristik elementov etanola v protsesse ego ispareniya. Aktual'nye voprosy industrii napitkov. 2020; (4):54-57. (In Russ.)
33. Oganesyants LA, Panasyuk AL, Kuz'­mina EI, Zyakun AM, Peschanskaya VA, Kharlamova LN, Peshenko VP. Sposob opredeleniya etanola nevinogradnogo proiskhozhdeniya v vinogradnykh distillyatakh i napitkakh na ikh osnove [Method for determining ethanol of non-grape origin in grape distillates and beverages based on them]. Russia patent RU 2401428 C1.2010.
34. Oganesyants LA, Panasyuk AL, Kuzmina EI, Peschanskaya VA. Àpplication features of isotopic mass spectrometry when analyzing carbon ethanol in cognac and cognac distillates. Vinodelie i vinogradarstvo. 2016; (3):4-7. (In Russ.)
35. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Shilkin AA. Sposob opredeleniya proiskhozhdeniya etanola v alkogol'noi produktsii [Method for determining the origin of ethanol in alcoholic beverages]. Russia patent RU 2661606. 2018.
Panasyuk Aleksandr L., Doctor of Technical Science, Professor, Corresponding Member of RAS,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-5502-7951
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7 Rossolimo Str., Moscow, 119021, Russia

Eliseev M.N., Gribkova I.N. The Roasted Arabica Coffee Quality Parameters from Different Regions of Growth

P. 33-37 DOI: 10.52653/PIN.2022.03.03.003

Key words
coffee, varieties, regions of growth, organic compounds, caffeine, monosaccharides, degree of roasting

The article is devoted to the quality of roasted Arabica variety coffee beans, zoned in Ethiopia and Colombia. The coffee native and roasted beans composition of organic compounds is given. The difference in the content of compounds is shown, emphasis is placed on the biochemical processes that form the color, smell and taste of roasted coffee. Analytical data on the correlation between the content of caffeine and coffee varieties released in different regions of the world are given. The importance of soil quality and other climatic features of the region where the coffee plant grows for the formation of quantitative characteristics of organic compounds is shown. The purpose of the study is given, based on the establishment of indicators within the same variety, but from different growing regions, in order to obtain additional tools for assessing the level of quality of natural products in order to identify counterfeit products. The authors studied the organoleptic indicators in the framework of GOST 32775-2014, and with the help of an extended group of descriptors characterizing the shades of taste and aroma of coffee, and the analysis showed that the characteristics correspond to the requirements of regulatory documentation and descriptive characteristics within the specifications for a particular type of product. Samples of Ethiopian and Colombian coffee according to the total physical and chemical parameters met the requirements of GOST 32775-2014. It was noted that coffee from Ethiopia had an extract in the range of 31.17-34.62%, and from Colombia - 27.26-28.06%. When comparing the content of reducing substances, the superiority of Arabica coffee from the South American region over coffee samples from the African region was noted. The glucose content of Ethiopian coffee was at the level of 12.84-15.18%, and Colombian coffee - 16.45-16.92%; fructose level - 10.9-13.05% and 14.04-14.40%, respectively. The sucrose content was inversely related. The level of caffeine within the same variety (Arabica), but in samples from different growing regions, did not change widely, within 1.077-2.055%. It was decided to choose extractivity and monosaccharides content as additional criteria for assessing the quality of products of one variety.


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Eliseev Michail N., Doctor of Technical Science, Professor,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8636-4468
Plekhanov Russian University of Economics,
36, Stremyanny Lane, Moscow, 117997 Russia
Gribkova Irina N., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-4373-5387
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo Str., Moscow,119021, Russia

Ermolaev S.V. About Solvents Used in Laboratory Analyses

P. 38-39 DOI: 10.52653/PIN.2022.03.03.004

Key words
UV spectra, IR spectra, ethyl alcohol, water, pyridine, activated carbon, solvent purification

In spectral analyses in the ultraviolet (UV) (200-400 nm) and infrared (IR) spectra, high requirements are placed on the purity of the analyzed products and, consequently, on the solvents used. Methods of purification of distilled water solvents, ethyl alcohol, pyridine and activated carbon sorbent are described. The spectra are given: distilled water purified with KMnO4 and on AB-17-2P cationite; ethyl alcohol before and after its purification by boiling over NaOH. Potassium permanganate was added to distilled water, re-distilled, desalted on cationite and anionite. Before use, the water was heated to remove dissolved air. After that, there is a slight light absorption in such water at a wavelength of 205-270 nm and above 700 nm. Distillate of industrial ethanol after processing had high transparency in the ultraviolet part of the spectrum. The impurities showed optical activity at wavelengths less than 240 nm. Pyridine, which we used as an extractant of coloring substances, was fractionated by distillation after treatment with barium oxide. Activated carbon for purification was boiled in water. The recommendation of additional purification of solvents and sorbent used in spectrophotometric analyses is given.

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Ermolaev Sergey V., Candidate of Technical Science,
This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7191-741X
5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia


Ermolaeva G.A. The Committee of the Chamber of Commerce and Industry of the Russian Federation Discussed the Problems of the Development of Domestic Hop Growing

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