Сравнительные Исследование Примесей В Дистиллятах Из Зернового Сырья И Напитках На Их Основе

Абрамова, Ирина Михайловна; Медриш, Марина Эдуардовна; Макаров, Сергей Юрьевич; Zhirova, V V

doi:10.36107/spfp.2018.23

Cited by 2 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Использование в качестве алкогольной основы дистиллированного зернового спирта (ГОСТ 33723-2016 [4]) с существенно большим содержанием примесей, чем традиционный ректификованный спирт, позволит создать принципиально новый класс напитков, как с точки зрения функциональных качеств, так и более богатых органолептических показателей [1].…”

Section: аннотацияunclassified

Optimum Preparation Modes This Root of Ginger in Technology Lierflating Products

Stadnik¹,

Klyatkin²,

Makarov³

2019

ESU

View full text Add to dashboard Cite

Section: аннотацияunclassified

Optimum Preparation Modes This Root of Ginger in Technology Lierflating Products

Stadnik¹,

Klyatkin²,

Makarov³

2019

ESU

View full text Add to dashboard Cite

Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort

Serba,

Kryuchkova,

Rimareva

et al. 2024

Food systems

View full text Add to dashboard Cite

To expand the range of competitive alcoholic beverages with original organoleptic properties, it is promising to study the use of new types of plant raw materials in grain distillate technologies. The purpose of this work was to establish the influence of the characteristics of the composition of grain wort prepared with the joint use of an alternative raw material source — buck- wheat and corn, which is widely used in alcohol production, on the metabolic processes of the yeast Saccharomyces cerevisiae 985-T and alcoholic fermentation. The objects of the study were buckwheat and corn; enzyme preparations — sources of amylases, xylanases, β-glucanases and proteases; samples of grain wort, mash and mash distillates. The prospects of introducing mixed grain media prepared using non-traditional buckwheat raw materials into the technology of original alcoholic bever- ages are substantiated. It was shown that the use of buckwheat as a source of biocomplete protein, essential amino acids and minerals together with corn containing a high level of starch and a low level of non-starch polysaccharides contributed both to an increase in the yield of alcohol and a change in the quantitative content of secondary metabolites in the composition of volatile impurities. It was found that an increase in the concentration of soluble carbohydrates in the wort and a decrease in its viscosity by 15.5–40.3% occurred due to the inclusion of corn in the composition of the grain mixture, and the enrichment of the wort with nitrogen assimilated by yeast by 19.0–41.8% — as a result adding buckwheat. The optimal ratio of corn and buckwheat in the composition of the grain mixture (7:3) was selected, which made it possible to improve the biochemical and technological parameters of grain must, increase the efficiency of the vital processes of yeast and alcoholic fermentation, ensure an increase in the yield of alcohol by 1.8%, reduce the formation of side metabolites, especially higher alcohols, and change their composition in the direction of increasing the proportion of aldehydes and esters, which can have a positive effect on the organoleptic characteristics of the distillate.

show abstract

Сравнительные Исследование Примесей В Дистиллятах Из Зернового Сырья И Напитках На Их Основе

Cited by 2 publications

References 0 publications

Optimum Preparation Modes This Root of Ginger in Technology Lierflating Products

Optimum Preparation Modes This Root of Ginger in Technology Lierflating Products

Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort

Contact Info

Product

Resources

About