Beer and beverages №3/2022
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2022
TOPIC OF THE ISSUE: MODERN TECHNOLOGIES FOR THE PRODUCTION OF BEER AND BEVERAGES
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 Abstract |
References 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.) |
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Authors 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 Abstract |
References 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. |
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Authors 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 Abstract |
References 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.) |
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Authors 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 |
EQUIPMENT
Beer Labeling is Simple
TECHNOLOGY
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 Abstract |
References 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.) |
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Authors 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. LLC "BAS", 5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia |
QUALITY CONTROL
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 Abstract |
References 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. |
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Authors 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 Abstract |
References REFERENCES 1. Benks M., Mak-Fadden K., Etkinson K. The coffee world encyclopedia. Ìoscow: Rosmen, 2002. 256 p. (In Russ.) 2. Penjiyev AM. Physical and chemical structure of a coffee drink. Racionalnoye pitaniye, pischeviye dobavki I biostimulyatori. 2016; (1):100-111. (In Russ.) 3. Fareez Edzuan AM, Noor Aliah AM, Bong HL. Physical and chemical property changes of coffee beans during roasting. American Journal of Chemistry. 2015;5 (3A): 56-60. https://doi.org/10.5923/c.chemistry.201501.09. 4. Burdan F. Caffeine in coffee. In book: Coffee in health and disease prevention. Academic Press, 2015. P. 201-208. https://doi.org/10.1016/B978-0-12-409517-5.00022-X. 5. Rivera JA. Unlocking coffee's chemical composition. Coffee science publications. 2014;1:1-4. 6. Coleman WF. The chemistry of coffee. Journal of chemical education. 2005;82 (8):1167. https://doi.org/10.1021/ed082p1167. 7. Sharma H. A Detail Chemistry of Coffee and Its Analysis, In book: Analytical methods, 2020. https://doi.org/10.5772/intechopen.91725. 8. Farah A, Donangelo CM. Phenolic compounds in coffee. Brazilian journal of plant physiology. 2006;18 (1):23-36. https://doi.org/10.1590/S1677-04202006000100003. 9. Mart?nez JRR, Clifford MN. Coffee pulp polyphenols: an overview. In book: Coffee Biotechnology and Quality: Proceedings of the 3rd International Seminar on Biotechnology in the Coffee Agro-Industry. Londrina, Brazil: Springer Science+Business Media Dordrecht, 2000. P. 507-515. https://doi.org/10.1007/978-94-017-1068-8_47 10. Arpi1 N, Muzaifa M, Sulaiman MI, Andini R, Kesuma SI. Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments. IOP Conf. Series: Earth and Environmental Science. 2021;709:012030. https://doi.org/10.1088/1755-1315/709/1/012030. 11. Yashin YaI, Levin DA, Yashin AYa, Mironov SA, Osina OS. Coffee: detailed and tasteful. The chemical composition of coffee and its impact on human health. Moscow: TransLit, 2011. 232 p. (In Russ.) 12. Belay A, Gholap AV. Characterization and determination of chlorogenic acids (CGA) in coffee beans by UV-Vis spectroscopy. African journal of pure and applied chemistry. 2009;3 (11):234-240. 13. Rivera JA. The chemistry of organic acids. Coffee science publications. 2014;1:1-2. 14. GOST 32775-2014. Roasted coffee. General specification. Ìoscow: Standartinform, 2014. 18 p. (In Russ.) 15. GOST 15113.4-2021. Food concentrates. Gravimetric methods for determining the mass fraction of moisture. Ìoscow: Standartinform, 2021. 16 p. (In Russ.) 16. GOST ISO 20481-2013. Coffee and coffee products. Determination of the caffeine content using high performance liquid chromatography (HPLC). Reference method. Ìoscow: Standartinform, 2013. 17 p. (In Russ.) 17. Montesano D, Cossignani L, Giua L, Urbani E, Simonetti MS, Blasi F. A simple HPLC-ELSD method for sugar analysis in goji berry. Journal of chemistry. 2016;2016:6271808. http://dx.doi.org/10.1155/2016/6271808. 18. Redgwell R, Fischer M. Coffee carbohydrates. Brazilian journal of plant physiology. 2006;18 (1):165-174. https://doi.org/10.1590/S1677-04202006000100012. 19. Kim I, Jung S, Kim E, Lee J-W, Kim C-Y, Ha J-H, Jeong Y. Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Food Science and Biotechnology. 2021;30 (2):235-244. https://doi.org/10.1007/s10068-020-00865-w. |
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Authors 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 Abstract |
References 1. Ermolaev SV. Development of technology of diastatic dark and caramel types of malt using directed formation of a complex of coloring substances. Candidate's thesis. Moscow: Moscow State University of food Production, 2008. 191 p. (In Russ.) |
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Authors 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 LLC "BAS", 5A, 1, office 611, Novodmitrovskaya Str., Moscow, 127015, Russia |
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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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