Beer and beverages №2/2023
INDUSTRIAL MARKETING
Oganesyants L.A., Panasyuk A.L.Trends in Production and Consumption of Wine in the World in 2023
P. 4-8 | DOI: 10.52653/PIN.2023.02.02.006 Key words Abstract |
Authors Oganesyants Lev A., Doctor of Technical Science, Professor, Academic of RAS, Panasyuk Aleksandr L., Doctor of Technical Science, Professor, Corresponding member of RAS, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems, 7 Rossolimo Str., Moscow, 119021, Russia |
TOPIC OF THE ISSUE: QUALITY RAW MATERIALS ARE THE BASIS OF PRODUCT SAFETY
Kharlamova L.N., Sinel'nikova M.Yu., Matveeva D.Yu., Mikhailova I.Y. Infection of Grain with Various Types of Fusarium
P. 9-13 | DOI: 10.52653/PIN.2023.02.02.002 Key words Abstract |
References 1. Donchenko LV, Nadykta VD. Bezopasnost' pishhevoj produkcii [Food safety]. Moscow: Pishhepromizdat; 2001. 528 p. (In Russ.). 2. Gagkaeva TJu, Gavrilova OP, Levitin MM, Novozhilov KV. Fuzarioz zernovyh kul'tur. [Fusarium of grain crops]. Zashhita i karantin rastenij. 2011; (S5):69-120. (In Russ.). 3. Ferrigo D, Raiola A, Causin R. Fusarium toxins in cereals: Occurrence, legislation, factors promoting the appearance and their Management. Molecules. 2016;21(5):627. https://doi.org/10.3390/molecules21050627. 4. Babajanc LT, Klechkovskaja EA. Ocenka ustojchivosti pshenicy k fuzarioznoj gnili. Metodicheskie rekomendacii [Evaluation of wheat resistance to Fusarium rot. Guidelines]. Odessa, 1988. P. 1-20. (In Russ.). 5. Kravchenko LV, Tutelyan VA. Biosafety. Natural contaminants of food mycotoxin. Problems of nutrition. 2005;74(3):3-13. (In Russ.). 6. Levitin M, Ivashenko V, Shipilova N, Gagkaeva T. Fuzarioz kolosovyh kul'tur v Rossii [Fusarium head blight in Russia]. Zashhita rastenij. 2000;51(231-232):111-122. (In Russ.). 7. Twaruzek M, Blajet-Kosicka A, Wenda-Piesik A, Palubicki J, Grajewski J. Statistical comparison of Fusarium mycotoxins content in oat grain and related products from two agricultural systems. Food Control. 2013;34(2):291-295. https://doi.org/10.1016/j.foodcont.2013.05.010. 8. Rheeder JP, Marasas WFO, Vismer HF. Production of fumanisin analogs by Fusarium species. Applied and Environmental Microbiology. 2002;68(5):2101-2105. https://doi.org/10.1128/AEM.68.5.2101-2105.2002. 9. Fitosanitarnaja jekspertiza zernovyh kul'tur (Bolezni rastenij): Rekomendacii [Phytosanitary examination of grain crops (Plant diseases): Recommendations]. Moscow: FGNU "Rosinformagroteh", 2002. 138 p. (In Russ.). 10. L'vova LS, Omel'chenko MD, Orlova NJu, Bystrjakova ZK. Mikotoksiny fuzarioznoj pshenicy. Osobennosti ee priemki, hranenija i pererabotki [Fusarium wheat mycotoxins. Peculiarities of its acceptance, storage and processing]. Moscow: CNIITJeM hleboproizvodstvo; 1992. 44 p. (In Russ.). 11. Wegulo SN, Baenziger PS, Nopsa JH, Bockus WW, Hallen-Adams H. Management of Fusarium head blight of wheat and barley. Crop Protection. 2015;73:100-107. https://doi.org/10.1016/j.cropro.2015.02.025. 12. Sokolov MS. Issledovanija SKNIIF po jepifitotiologii fuzarioza kolosa i fuzariotoksigenezu [SKNIIF research on the epiphytiology of fusariosis of the ear and fusariotoxygenesis]. Tezisy dokladov: fuzarioz kolosa zernovyh zlakovyh kul'tur. Krasnodar,1992. P. 4-7. (In Russ.). 13. Drakopoulos D, Kagi A, Gimeno A, Six J, Jenny E, Forrer H-R, [et al.]. Prevention of Fusarium rot and mycotoxins in wheat using biofumigation and herbal preparations. Field crops Research. 2020;246:107681. https://doi.org/10.1016/j.fcr.2019. 14. Pirgozliev SR, Edwards SG, Hare MS, Jenkinson P. Strategies for the control of Fusarium in cereal crops. European journal of plant pathology. 2003; 109(7):731-742. https://doi.org/10.1023/À:1026034509247. 15. Bagi F, Balaz F, Bodroza-Solarov M, Mastilovic J. The effect of fungicide treatment on mycotoxin content and yield parameters of wheat. Zbornik Matice srpske za prirodne nauke. 2011; (120):121-128. http://dx.doi.org/10.2298/ZMSPN1120121B. 16. Benken AA, Hackevich LK, Nesterov AN. Problema kornevoj gnili zlakov [The problem of root rot of cereals]. Mikologija i Fitopatologija. 1987;21(6):566-573. (In Russ.). 17. Reischer GH, Lemmens M, Farnleitner A, Adler A, Mach RL. Quantification of Fusarium graminearum in infected wheat by species specific real-time PCR applying a TaqMan Probe. Journal of Microbiological Methods. 2004;59(1):141-146. https://doi.org/10.1016/j.mimet.2004.06.003. 18. Binder EM, Tan LM, Chin LJ, Handl J, Richard J. Worldwide occurrence of mycotoxins in commodities, feeds and feed ingredients. Animal feed science and technology. 2007;137(3-4):265-282. https://doi.org/10.1016/j.anifeedsci.2007.06.005. 19. Peraica M, Radic B, Lucic A, Pavlovic M. Toxic effects of mycotoxins in humans. Bulletin of the World Health Organisation. 1999. Vol. 77 (9). P. 754-766. 20. D'Mello JPF, Placinta CM, Macdonald AMC. Fusarium mycotoxins: a review of global implications for animal health, welfare and productivity. Animal Feed Science and Technology. 1999;80(3-4):183-205. https://doi.org/10.1016/S0377-8401(99)00059-0. 21. Monastyrskij OA. Sovremennoe sostojanie i problemy issledovanija toksinogennyh gribov, porazhajushhih zlakovye kul'tury [Current state and problems of research of toxinogenic fungi affecting cereal crops]. Urgent problems of biologized plant protection. Pushhino, 2000. P. 79-89. (In Russ.). 22. Novozhilov KV, Levitin MM. Napravlenie issledovanij dlja reshenija problemy fuzarioza kolosa zernovyh kul'tur [Direction of research to solve the problem of Fusarium head blight of grain crops]. Vestnik sel'skokhozyaistvennoi nauki. 1990;(10):64-67. (In Russ.). |
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Authors Kharlamova Larisa N., Candidate of Technical Science, Sinel'nikova Marina Yu., Matveeva Dar'ya Yu., Mikhailova Irina Y. , 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 |
Gribkova I.N., Lazareva I.V.The Physical Treatment Influence on Brewer's Spent Grain Extract Nitrogen Composition
P. 14-18 | DOI: 10.52653/PIN.2023.02.02.007 Key words Abstract |
References 1. Mitri S, Salameh S-J, Khelfa A, Leonard E, Maroun RG, Louka N, Koubaa M. Valorization of brewers' spent grains: pretreatments and fermentation, a review. Fermentation. 2022;8:50. https://doi.org/10.3390/fermentation8020050. 2. Cooray ST, Chen WN. Valorization of brewer's spent grain using fungi solid-state fermentation to enhance nutritional value. Journal of Functional Foods. 2018;42:85-94. https://doi.org/10.1016/j.jff.2017.12.027. 3. Kavalopoulos M, Stoumpou V, Christofi A, Mai S, Barampouti EM, Moustakas K, Malamis D, Loizidou M. Sustainable valorisation pathways mitigating environmental pollution from brewers' spent grains. Environmental Pollution. 2021;270:116069. https://doi.org/10.1016/j.envpol.2020.116069. 4. Lisci S, Tronci S, Grosso M, Karring H, Hajrizaj R, Errico M. Brewer's spent grain: Its value as renewable biomass and its possible applications. Chemical Engineering Transactions. 2022;92:259-264. https://doi.org/10.3303/CET2292044. 5. Ikram S, Huang L, Zhang H, Wang J, Yin M. Composition and nutrient value proposition of brewers spent grain. Journal of Food Science. 2017;82:2232-2242. https://doi.org/10.1111/1750-3841.13794. 6. Chetrariu A, Dabija A. Brewer's spent grains: Possibilities of valorization, a review. Applied Sciences. 2020;10:5619. https://doi.org/10.3390/app10165619. 7. Cooray ST, Lee JJL, Chen WN. Evaluation of brewers' spent grain as a novel media for yeast growth. AMB Express. 2017;7:117. https://doi.org/10.1186/s13568-017-0414-1. 8. Maltsev PM, Velikaya EI, Zazirnaya MV, Kolotusha PV. Khimiko-tekhnologicheskiy kontrol' proizvodstva soloda i piva [Chemical-technological control of malt and beer production]. Moscow: Pischevaya promishlenost publ., 1976. 447 p. (In Russ.). 9. Aitken A, Learmonth M. Estimation of disulfide bonds using ellman's reagent. In: The Protein Protocols Handbook. NJ: Humana Press, Totowa, 2009. P. 1053-1055. https://doi.org/10.1007/978-1-59745-198-7_114. 10. Roslyakov YuF, Pochitskaya IM, Litvyak VV, Kuriyanovich AN. Modeling of the in vitro melanoid formation reaction on the interaction of protein hydrolysate of chicken egg and glucose. Voprosy pitaniia [Problems of Nutrition]. 2017;86 (3):92-100. https://doi.org/10.24411/0042-8833-2017-00050. (In Russ.). 11. Celus I, Brijs K, Delcour JA. Enzymatic Hydrolysis of Brewers' Spent Grain Proteins and Technofunctional Properties of the Resulting Hydrolysates. Journal of Agricultural and Food Chemistry. 2007;55:8703-8710. https://doi.org/10.1021/jf071793c. 12. Connolly A, Piggott CO, Fitzgerald RJ. Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain. International Journal of Food Science and Technology. 2013;48:1670-1681. https://doi.org/10.1111/ijfs.12137. 13. Lysikov Yu.A. Aminokisloty v pitanii cheloveka [Amino acids in human nutrition]. Experimental and clinical gastroenterology journal. 2012; (2):88-105. (In Russ.). 14. Garrido Ruiz D, Sandoval-Perez A, Vikram Rangarajan A, Gunderson EL, Jacobson MP. Cysteine oxidation in proteins: Structure, biophysics, and simulation. Biochemistry. 2022;61 (20):2165-2176. https://doi.org/ 10.1021/acs.biochem.2c00349. 15. Meledina TV, Prokhorchik IP, Kuznetsova LI. Biokhimicheskiye protsessy pri proizvodstve soloda [Biochemical processes in the production of malt]: Ucheb. posobiye. Saint-Petersburg: NIU ITMO; IKhiBT, 2013. 89 p. (In Russ.). |
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Authors Gribkova Irina N., Candidate of Technical Science, Lazareva Irina V., Candidate of Technical Science, 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 |
Sinel'nikova M.Yu., Matveeva D.Yu. Quality Indicators of Oat Drinks
P. 19-21 | DOI: 10.52653/PIN.2023.02.02.010 Key words Abstract |
References 1. Kazakov IO, Kiseleva TF, Eremina IA, Mikova DS. Influence of ultrasonic treatment on shelf life of drinks based on grain raw materials. Food processing: techniques and technology. 2015; (1):30-34. (In Russ). 2. Analitiki prognozirujut rost rynka rastitel'nyh napitkov [Jelektronnyj resurs]. [Analysts predict the growth of the vegetable drinks market [Internet]. [cited 2023 March 5]. URL: https://www.agroinvestor.ru/markets/news/38051-analitiki-prognoziruyut-rost-rynkarastitelnykh-napitkov/ (In Russ.). 3. Shewry PR, Piironen V, Lampi A-M, Nystrom L, Li L, Rakszegi M, [et al.]. Phytochemical and fiber components in oat varieties in the healthgrain Diversity Screen. Journal of Agricultural and Food Chemistry. 2008;56 (21):9777-9784. https://doi.org/10.1021/jf801880d. 4. Hossein MM, Tovar J, Clotens L, Florida MTS, Petersson K, Proton F, [et al.]. Detaillierte Analyse der Zusammensetzung von Haferkornern verschiedener Genotypen, die unter verschiedenen Bedingungen in North Dakota angebaut wurden. Getreidechem. 2013; (90):572-578. 5. Wang L, White P. Struktur und physikalisch-chemische Eigenschaften von Haferstarken mit unterschiedlichem Lipidgehalt. Getreidechem. 1994; (71):443-450. 6. Myakinen OE, Sozer N, Erchili-Kura D, Poutanen K. Haferprotein: Struktur, Prozesse, Funktionalitat und Ernahrung. in nachhaltigen Proteinquellen. USA, Massachusetts: Cambridge Academic Press, 2017. P. 105-119. 7. Chu Y-F. Oats Nutrition and Technology. Barrington, Illinois: Wiley Blackwell, 2014. 472 p. 8. Patel DH, Ghosh BC. Oats-beneficial attributes and application in foods. Indian Food Industry Mag. 2015:34. 9. Zielke C, Lu Y, Nilsson L. Aggregation and microstructure of cereal b-glucan and its association with other biomolecules. Colloids Surfaces A: Physicochemical Engineering Aspects. 2019;560:402-409. https://doi.org/10.1016/j.colsurfa.2018.10.042. 10. Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, [et al.]. The use of oats for the production of whole grain products: processing technology and products. Food Frontiers. 2021;3 (1):28-45. https://doi.org/10.1002/fft2.120. |
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Authors Sinel'nikova Marina Yu., Matveeva Dar'ya Yu., 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 |
TECHNOLOGY
Rodin E.V.On the Issue of Losses of Extractive Substances in the Production of Beer
P. 22-25 | DOI: 10.52653/PIN.2023.02.02.009 Key words Abstract |
References 1. Kunse V, Mit G. Technologia soloda I piva [Malt and beer technology]. Saint-Petersburg: Professia, 2003. 912 p. (In Russ.). 2. Narcis L. Kratkiy kurs pivovarenia [A short course of brewing]. Saint-Petersburg: Professia, 2007. 640 p. (In Russ.). 3. Kuraeva TV, Pomozova VA, Kiseleva TF, Miller YuYu, Shlyakhtina SYu. Faktory, formiruychie kachestvo piva pri visokoplotnom pivovarenii [Factors shaping the quality of beer in high-density brewing]. Beer and beverages. 2008; (5):62-64. (In Russ.). 4. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predpriyatia [Directory of the employee of the laboratory of the brewing company]. Saint-Petersburg: Professia, 2004. 536 p. (In Russ.). 5. Rodin EV. Statistical error of calculation origin extract under formula of balling. Food processing: techniques and technology. 2009; (1(12)): 86-91. (In Russ.). 6. Rodin EV, Rodin SV. Extractive regulation an initial mash at alluvial filtering of beer on candle filters. Beer and beverages. 2010; (3):12-15. (In Russ.). 7. Rodin EV. K voprosy o kolichestve ispolzuemuch generachiy rabochich droggey v usloviych promychlennogo proizvodstva piva [On the question of the number of used generations of working yeast in the conditions of industrial beer production]. Industria napitkov. 2022; (2):6-12. (In Russ.). |
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Authors Rodin Evgeniy V., Candidate of Biological Science, 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 |
Ermolaeva G.A., Grigoretc E.V., Ermolaev S.V.Development of a Tea Drink with Antioxidant Activity Using Spices. Part II
P. 26-31 | DOI: 10.52653/PIN.2023.02.02.001 Key words Abstract |
References 1. Ermolaeva GA, Verhovcev AS. The effect of biocatalysts on the extraction of tea substances. Beer and beverages. 2022; (3):23-26. (In Russ.). https://doi.org/10.52653/PIN.2022.03.03.007. 2. GOST 32170-2013. Tea. Acceptance rules. Moscow: Standartinform, 2018. 3 p. (In Russ.). 3. Lunin NP., Gol'berg JS. Biologicheski aktivnaja dobavka "Vitalariks kardio" [Biologically active supplement "Vitalarix cardio"]. Russia patent RU 2357746 C2. 2009. 4. Zorina NV. Primenenie digidrokvercetina v pishhevoj promyshlennosti [Application of dihydroquercetin in the food industry]. Prioritetnye nauchnye napravlenija: ot teorii k praktike [Priority scientific directions: from theory to practice]. 2013; (8):162-165. (In Russ.). 5. Dudonne S, Vitac X, Coutiere Ph, Woillez M, Merion J-M. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD and ORAC Assays. Journal of Agricultural and Food Chemistry. 2009;57 (5):1768-1774. https://doi.org/10.1021/jf803011r. 6. Polyakov VA, Abramova IM, Vorobyeva EV, Gallyamova LP, Golovacheva NE. Antioxidants and their application in the alcoholic beverage industry. Food Industry. 2017; (12):12-16. (In Russ.). 7. MR 2.3.1.1915-04. Metodicheskie rekomendacii. Rekomenduemye urovni potreblenija pishhevyh i biologicheski aktivnyh veshhestv [Methodological recommendations. Recommended levels of consumption of food and biologically active substances]. Moscow: Federal'nyj centr gossanjepidnadzora Minzdrava Rossii, 2004. 46 p. (In Russ.) 8. GOST 34856-2022. Tea substitute drinks. Specifications. Moscow: Russian Institute of Standardization, 2022. 5 p. (In Russ.). 9. GOST 32572-2013. Tea. Sensory tests. Moscow: Standartinform, 2014. 3 p. (In Russ.). |
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Authors Ermolaeva Galina A., Doctor of Technical Science, Professor, Ermolaev Sergey V., Candidate of Technical Science, LLC "BAS", 4, 4/22, Kosmodamianskaya embankment, Moscow, 115035, Russia Grigoretc Eugeniya V. Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoe highway, Moscow, 125080, Russia |
Kazartsev D.A., Galkin A.I., Rozina L.I.Use of Winemaking Experience in Modern Craft Brewing
P. 32-36 | DOI: 10.52653/PIN.2023.02.02.004 Key words Abstract |
References 1. Ermolaeva GA. Spravochnik rabotnika pivovarennogo predpriyatiya [Directory of the employee of the brewery]. Saint-Petersburg: Professiya, 2004. 535 p. (In Russ.). 2. Valuiko GG. Tekhnologiya vinogradnykh vin [Technology of grape wines]. Simferopol': Tavrida, 2001. 642 p. (In Russ.). 3. Kuntse V. Tekhnologiya soloda i piva [Technology of malt and beer]. Saint-Petersburg: Professiya, 2003. 912 p. (In Russ.). 4. Meledina TV. Syr'e i vspomogatel'nye materialy v pivovarenii [Raw materials and auxiliary materials in brewing]. Saint-Petersburg: Profession, 2003. 276 p. (In Russ.). 5. Khoziev OA, Khoziev AM, Tsugkieva VB. Tekhnologiya pivovareniya: uchebnoe posobie [Brewing technology: textbook]. Saint-Petersburg: Publishing House "Lan'", 2012. 559 p. (In Russ.). 6. Sarishvili NG, Reitblat BB. Mikrobiologicheskie osnovy tekhnologii shampanizatsii vina [Microbiological foundations of wine champanization technology]. Moscow: Pishchepromizdat, 2000. 364 p. (In Russ.). 7. Oganesyants LA, Panasyuk AL, Fedorenko BN. Obshchaya tekhnologiya vina [General wine technology]. Saint-Petersburg: Professiya, 2022. 352 p. (In Russ.). 8. Borisenko T.N. Tekhnologiya otrasli. Tekhnologiya piva: uchebnoe posobie [Technology of the industry. Beer technology: textbook]. Kemerovo: KemTIPP, 2007. 125 p. (In Russ.). 9. Oganesyants LA, Panasyuk AL. Spetsial'naya tekhnologiya vinodeliya [Special technology of winemaking]. Saint-Petersburg: Professiya, 2022. 238 p. (In Russ.). 10. Mal'tsev PM. Tekhnologiya brodil'nykh proizvodstv (obshchii kurs) [Technology of fermentation productions (general course)]. Moscow: Food industry, 1980. 540 p. (In Russ.). 11. Nartsiss L. Kratkii kurs pivovareniya [A short course of brewing]. Saint-Petersburg: Professiya, 2007. 631 p. (In Russ.). 12. Kalunyants KA, Yarovenko VL, Domaretskii VA, Kolcheva RA. Tekhnologiya soloda, piva i bezalkogol'nykh napitkov [Technology of malt, beer and soft drinks]. Moscow: Kolos, 1992. 445 p. (In Russ.). 13. Kobelev KV. Proizvodstvennyi kontrol' pivovareniya [Production control of brewing]. Production quality control. 2017; (7):5-7. (In Russ.). |
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Authors Kazartsev Dmitry A., Doctor of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-6597-2327; Galkin Andrey I., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0009-0009-7333-6967 Moscow State University of Technology and Management them. K.G. Razumovsky, 73, Zemlyanoy Val Str., Moscow, 109004, Russia Rozina Larisa I., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-8290-7292 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 |
QUALITY CONTROL
Tochilina R.P., Saryan A.Sh., Gochina S.S., Pashkova I.N., Samoilova E.Yu.Technology of Sulfur Dioxide Determination in Beer and Beer Drinks - Researches and Metrological Characteristics
P. 37-41 | DOI: 10.52653/PIN.2023.02.02.005 Key words Abstract |
References 1. TR EAEU 047/2018. Technical Regulation of the Eurasian Economic Union "On the safety of alcoholic beverages" [Internet]. [cited 2023 March 01]. URL: https://docs.cntd.ru/document/551893590? ysclid=liecg3x1wx746275019. (In Russ.). 2. Tochilina RP, Saryan ASh, Sklepovich TS, Gochina SS, Pashkova IN, Samoilova EYu. To the question of: Determination of Sulfur dioxide in beer and beer drinks. Food industry. 2022; (9):54-58. https://doi.org/10.52653/PPI.2022.9.9.011. (In Russ.). 3. ANALYTICA EBC [Internet]. [cited 2022 July 04]. URL: https://brewup. eu/ebc-analytica/category/chemical-physical/beer?page=2/. 4. GOST 25555.5-2015. Fruit and vegetable products. Methods for determination of sulphur dioxide content. Ìoscow: Standartinform, 2014. 71 p. (In Russ.). 5. GOST EN 13196-2015. Fruit and vegetable juices. Determination of total sulfur dioxide by distillation. Ìoscow: Standartinform, 2019. 8 p. (In Russ.) 6. Methode OIV-MA-AS323-04A. Dioxyde de soufre [Internet]. [cited 2022 July 04]. URL: https://www.oiv.int/public/medias/2429/oiv-ma-as323-04a.pdf. 7. Baker C.D., Upperton A.M. The determination of sulphur dioxide in beer - collaborative trial of four methods. Journal of the Institute of Brewing. 1992;98 (6):461-462. https://doi.org/10.1002/j.2050-0416.1992.tb01129.x. 8. AOAC Official Method 990.28. Sulfites in food. Optimized Monier-Williams Metod [Internet]. [cited 2022 June 20]. URL: http://www.cfsa.net.cn:8033/UpLoadFiles/news/upload/2015/2015-04/6486dfae-d8c6-4f3e-82fa-61442540b4bb.pdf. 9. Montes Ñ, Velez JH, Ramirez G, Isaacs M, Arce R, Aguirre MJ. Critical comparison between modified monier-williams and electrochemical methods to determine sulfite in aqueous solutions. The Scientific World Journal. 2012;2012:168148. https://doi.org/10.1100/2012/168148. 10. GOST 32115-2013. The alcohol production and raw material for it producing. Method for determination of free and total sulphurous acid. Ìoscow: Standartinform, 2014. 6 p. (In Russ.). 11. BUCHI Labortechnik AG. Sulfur dioxide determination in beer - a comparison to the DTNB SO2 method [Internet]. [cited 2023 January 18]. URL: https://www.buchi.com/ru/knowledge/applications/sulfur-dioxide-determination-beer. (date of access: 18.01.2023). 12. MI 3269-2010. Rekomendatsiya. Gosudarstvennaya sistema obespecheniya edinstva izmerenii. Postroenie, izlozhenie, oformlenie i soderzhanie dokumentov na metodiki (metody) izmerenii [Recommendation. The state system of ensuring the uniformity of measurements. Construction, presentation, design and content of documents on measurement methods (methods)]. Moscow: FGUP "VNIIMS", 2010. 84 p. (In Russ.). 13. GOST R 8.563-2009. State system for ensuring the uniformity of measurements. Procedures of measurements. Moscow: Standartinform, 2019. 15 p. (In Russ.). |
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Authors Tochilina Regina P., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-0838-4195; Saryan Anaida Sh.; Gochina Svetlana S.; Pashkova Irina N.; Samoilova Elena Yu. 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 |
RAW and OTHER MATERIALS
Tomgorova S.M.Study of the Mineral Composition of Fruit Distillates from Stone Raw Materials
P. 42-45 | DOI: 10.52653/PIN.2023.02.02.003 Key words Abstract |
References 1. Soufleros EH, Mygdalia AS, Natskoulis P. Characterization and safety evalution of the traditional Greek fruit distillate "Mauro" by flavor compounds and mineral analysis. In Food Chemistry. 2004;86(4):625-636. https://doi.org/10.1016/j.foodchem.2003.11.006. 2. Korenovska M, Suhaj M. Multivariate geographical characterisation of Slovak fruit distillates through mineral elements profile. Potravinarstvo. 2011;5 (4):38-41. https://doi.org/10.5219/164. 3. Dubinina EV, Sevost'yanova EM, Krikunova LN, Obodeeva ON. The influence of the mineral composition of softened water on the quality indicators of alcoholic beverages from raw materials. Polzunovskij vestnik. 2021; (1):11-19. https://doi.org/10.25712/ASTU.2072-8921.2021.01.002. (In Russ.). 4. Abramova IM. The role of mineral substances in the formation of quality and stability in the production of alcoholic beverages obtained with the use of vegetable raw materials. Food industry. 2019; (7):77-79. https://doi.org/10.24411/0235-2486-2019-10107. (In Russ.). 5. Trofimchenko VA, Sevost'yanova EM, Osipova VP, Presnyakova OP. Criteria for evaluating prepared water in the production of fruit vodkas. Beer and beverage. 2019; (4):10-14. https://doi.org/10.24411/2072-9650-2019-10011. (In Russ.). 6. Abramova IM, Medrish ME, Savel'eva VB, Garilova DA, ZHirova VV. Methods for the determination of mineral substances in the production of alcoholic beverages obtained with the use of vegetable raw materials. Beer and beverage. 2019; (2):48-51. (In Russ.). 7. Abramova I, Medrish M, Savel'yeva V, Romanova A, Gavrilova D. Ion chromatography in the liqueurs and spirits quality control. E3S Web of Conferences. 2020. 210, 03001. https://doi.org/10.1051/e3sconf/202021003001. 8. Makarov SYu. Fundamentals of whiskey technology. Moscow: Probel-200, 2011. 196 p. (In Russ.). 9. Andrievskaya DV, Dubinina EV, Trofimchenko VA, Nebezhev KV. The influence of technological factors on the propensity of strong alcoholic beverages from fruit raw materials to turbidity of a physico-chemical nature. Food industry. 2022; (9):97-100. https://doi.org/10.52653/PPI.2022.9.9.019, (In Russ.). 10. Navarro-Alarcon M, Velasco C, Jodral A, Terr?s C, Olalla M, Lopez H, Lopez MC. Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: Nutritional supply. Food Additives & Contaminants. 2007;24 (7):685-694. https://doi.org/10.1080/02652030601185063. 11. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaya NV. Comparative evaluation of the composition of whiskey cations based on the results of electrophoretic research. Food industry. 2020; (11):90-94. https://doi.org/10.24411/0235-2486-2020-10136. (In Russ.). |
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Authors Tomgorova Svetlana M., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-6913-9006 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 |
Khokonova M.B., Khokonov A.B., Kantsalieva Z.L.The Influence of Storage Periods on the Physicochemical Parameters of Cider Rawmaterials Prepared from Fermented Apple Juices
P. 46-49 | DOI: 10.52653/PIN.2023.02.02.008 Key words Abstract |
References 1. Vecher AS, Yurchenko LA. Sidry i jablochnye igristye vina [Ciders and apple sparkling wines]. Moscow: Pishchevaya promyshlennost', 1976. 135 p. (In Russ.). 2. Faradzheva ED., Fedorov VA. Obshhaja tehnologija brodil'nyh proizvodstv [General technology of fermentation production]. Moscow: Kolos, 2002. 408 p. (In Russ.). 3. Hokonov AB. Tehnologicheskie aspekty proizvodstva plodovo-jagodnyh vin [Technological aspects of the production of fruit and berry wines]. Sbornik izbrannyh statej po materialam nauchnyh konferencij. 2021, p. 328-330. (In Russ.). 4. Ashapkin VV. Kontrol' kachestva produkcii fiziko-himicheskimi metodami [Product quality control by physical and chemical methods]. Moscow: DeLi print, 2005. 124 p. (In Russ.). 5. Biohimija [Biochemistry]. Moscow: GJeOTAR-Media, 2008. 316 p. (In Russ.). 6. Hokonova MB., Abdulkhalikov RZ. Sovremennyye sposoby khraneniya plodoovoshchnoy produktsii [Modern methods of storage of fruits and vegetables]. Nalchik: Print Center, 2016. 124 p. (In Russ.). 7. Khokonova MB., Mashukov AO. Study of the chemical composition and oxidation products of apples under controlled atmosphere conditions. Proceedings of the Kabardino-Balkarian State Agrarian University. 2020; (3(29)): 17-21. (In Russ.). 8. Hokonova MB, Hokonov AB. Ocenka kachestvennyh pokazatelej jablok dlja proizvodstva sidrovyh vinomaterialov [Evaluation of quality indicators of apples for the production of cider wine materials]. Sel'skohozjajstvennoe zemlepol'zovanie i prodovol'stvennaja bezopasnost'. Materialy VII Mezhdunarodnoj nauchno-prakticheskoj konferencii, posvjashhennoj pamjati Zasluzhennomu dejatelju nauki RF, KBR, Respubliki Adygeja professora B.H. Fiapshevu. 2021, p. 76-79. (In Russ.). 9. Kiseleva NA. Improving the technology of alcoholic beverages based on fermented natural apple juice. Dissertation. Krasnodar: SKZNIISiV, 2015. (In Russ.). |
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Authors Khokonova Madina B., Doctor of Agricultural Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Khokonov Alim B., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Kantsalieva Zalina L., Candidate of Agricultural Science, This email address is being protected from spambots. You need JavaScript enabled to view it. Kabardino-Balkarian State Agrarian University named after V.M. Kokov, 1V, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, 360030, Russia |
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