scholarly journals The improvement of raw materials of locally produced sparkling wines

2020 ◽  
pp. 355-361
Author(s):  
Александр Семёнович Макаров
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Sparkling Wine ◽  
High Quality ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Technological Potential ◽  
Literary Sources ◽  
Grape Varieties ◽  
Selection Of

Систематизированы современные литературные данные о совершенствовании сырьевых ресурсов для производства игристых вин. Даны рекомендации о перспективности использования различных сортов винограда в производстве игристых вин: интродуцированных (Мальбек, Сира и др.), селекционных (Рислинг Магарача, Рислинг мускатный, Рислинг красный, Алиготе мускатное, Цитронный Магарача и др.), аборигенных (Кокур белый, Кокур белый 46-10-3, Сых дане, Сары пандас, Кефесия и др.). Выделены факторы, влияющие на основные и дополнительные показатели в системе «виноград-виноматериал-игристое вино», среди которых важными являются степень зрелости винограда, его технологический потенциал, почвенно-климатические условия произрастания винограда. Сделан вывод, что всесторонний подход к подбору сырья с учетом факторов, влияющих на его основные и дополнительные показатели, позволит сформировать сырьевые зоны для производства игристых вин высокого качества. Modern literary sources on the improvement of raw materials for production of sparklings were systematized. Recommendations on the prospects of using various grape varieties in production of sparkling wines are given. They include introduced (‘Malbec’, ‘Syrah’, etc.), selection (‘Riesling Magaracha’, ‘Riesling Muscatny’, ‘Riesling Krasny’, ‘Aligote Muscatnoye’, ‘Tsitronnyi Magaracha’, etc.) and native (‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Sykh Dane’, ‘Sary Pandas’, ‘Kefesiya’, etc.) grape varieties. Factors influencing the main and additional indicators in the system "grapes - base wine - sparkling wine" are highlighted. The most important factors are the degree of grape ripeness, its technological potential, soil and climatic conditions of grape growing. It is concluded that a comprehensive approach to the selection of raw materials, taking into account the factors affecting its main and additional indicators, will allow the formation of zones of raw materials for the production of high quality sparkling wines.

Development of Innovative Technology for Cryogenic Grape Powders and Drinks

2021 ◽  
pp. 24-28
Author(s):  
Зоя Алиевна Яралиева
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Climatic Conditions ◽  
Innovative Technology ◽  
High Quality ◽  
Laboratory Equipment ◽  
Scientific Center ◽  
Analytical Instruments ◽  
Organoleptic Characteristics ◽  
The Republic

Климатические условия на большей части территории Российской Федерации не позволяют выращивать виноград в открытом грунте, поэтому его завозят из южных районов страны. Производство виноградных напитков обычно сосредоточено в местах выращивания винограда, так как доставка готовой продукции в северные регионы сопряжена со значительными финансовыми затратами. В Республике Дагестан выращивают около 30% винограда в масштабах всей страны, а площадь плодоносящих виноградников занимает более 20 тыс. га. Возникла необходимость переработать виноград таким образом, чтобы полуфабрикат для изготовления напитков выдерживал длительные сроки хранения и транспортировку, отличался высоким качеством и имел небольшую массу. Разработана технология получения виноградных криопорошков, которые можно использовать в качестве пищевых добавок, для изготовления восстановленных соков и напитков. Целью исследования было создание инновационной технологии производства криопорошков для получения безалкогольных напитков. Объектом исследования стал виноград дагестанских технических, столовых и изюмных сортов. Алгоритм получения криопорошков соответствовал предложенной автором схеме: доставка винограда, отделение гребней, инспекция, мойка, дробление, замораживание жидким азотом, обезвоживание в вакуумной СВЧ-установке, криоизмельчение и фасовка. При выполнении работы определяли качественный состав сырья и криопорошков с использованием аналитических приборов и лабораторного оборудования кафедры технологии продуктов питания и учреждений Дагестанского научного Центра РАН. Определен химический состав криопорошков, полученных из винограда, выращенного в горно-долинной зоне Дагестана. Приведены физико-химические показатели напитка из криопорошка винограда. Органолептические показатели изготовленных виноградных напитков подтвердили их высокие качественные показатели. Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

DETERMINANTS OF THE SELECTION OF RAW MATERIALS USED IN ANIMAL FEED PRODUCTION

2020 ◽  
Vol XXII (2) ◽  
pp. 191-199
Author(s):  
Magdalena Śmiglak-Krajewska
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Soya Bean ◽  
Raw Material ◽  
Factors Affecting ◽  
Feed Production ◽  
Bean Meal ◽  
Materials Used ◽  
Soya Bean Meal ◽  
Selection Of

The main purpose of this paper was to identify the factors affecting the selection of raw materials used by feed operators in feed production. An attempt was also made to indicate the barriers to increasing the use of native protein plants by feed operators in feed production. Today, many EU countries (including Poland) primarily rely on vegetable protein derived from genetically modified soya bean meal (mainly imported from South America and the U.S.) in addressing their needs for protein raw material used in animal feed. For many years now, Poland has taken steps to increase the production and use of native protein raw material to partially replace soya bean meal imports. The use of mixes of diverse domestic protein sources derived from grain legumes (peas, field beans, lupine) can provide an advantageous alternative to compound feeding stuff based on imported post-extraction soya bean meal. To meet the objective defined above, this paper relied on the results of a 2018 survey conducted with a sample of 29 feed operators located across the country. More than half (55%) of the enterprises surveyed did not use legumes in feed production; the use of legumes was above 10% in only 3% of respondents. When asked about the key factors affecting the selection of raw materials used in production processes, the respondents declared to be interested in buying large batches of homogeneous raw materials that meet specific quality parameters (33% replied “rather yes” and 67% replied “definitely yes”). The protein content of plant seeds used in feed production was identified as another aspect of extreme importance (55% replied “rather yes” and 24% replied “definitely yes”).

scholarly journals THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

2018 ◽  
Vol 64 ◽  
Author(s):  
N.V. Bespalova ◽  
M.M. Gomola ◽  
T.I. Yakovleva
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Quality Analysis ◽  
High Quality ◽  
Confectionery Products ◽  
Practical Recommendations ◽  
Selection Of

The article is devoted to the urgent theoretical and practical problems of the quality control of the chocolate confectionery products in cafes and restaurants. The authors analyze the modern approaches to the quality control of the chocolate confectionery products. The practical recommendations can be useful for the process of selection of the high quality raw materials. The criteria for the quality control of the chocolate confectionery products have been given. Some ways to improve the quality of he chocolate confectionery products have been discussed.

scholarly journals A Billion Years of History within the Grevena-Deskati Watershed

2019 ◽  
Vol 54 (1) ◽  
pp. 20 ◽  
Author(s):  
Dina Ghikas ◽  
Anne Ewing Rassios
Keyword(s):  
River Basin ◽  
River System ◽  
Climatic Conditions ◽  
Geologic History ◽  
River Systems ◽  
High Quality ◽  
River Flows ◽  
Rock Types ◽  
Tectonic Events ◽  
Selection Of

The river system of West Macedonia comprises the headwaters and western extent of the Aliakmon watershed.  This region has a unique and highly complex geologic history (Rassios, 2008; Rassios, 2011), many aspects of which can be inferred by examining conglomerate (river-cobble) formations in the region.  These formations contain all rock types found within the modern-day river basin, as well as some which are not found within today's basin.  River-deposited sediments and cobbles found along today’s Aliakmon and Venetikos River systems trace the courses of ancient river flows, and thus provide information about past climatic conditions and tectonic events.  The sediments making up conglomerate formations in the region are mature, containing cobbles which have been transported, consolidated, eroded and redeposited up to five times (Rassios and Grivas, 1998).  This recycling of cobbles leaves only the most durable rocks while softer rocks are destroyed via abrasion.  Prehistoric peoples availed themselves of this concentrated and convenient selection of high-quality stones for the purpose of fashioning tools and weapons.

scholarly journals Factors influencing consumer behaviour in the beer market in the Czech Republic

2021 ◽  
Vol 39 (No. 4) ◽  
pp. 319-328
Author(s):  
Veronika Svatošová ◽  
Petra Kosová ◽  
Zuzana Svobodová
Keyword(s):  
Czech Republic ◽  
Consumer Behaviour ◽  
Influential Factors ◽  
Influential Factor ◽  
High Quality ◽  
The Czech Republic ◽  
Beer Consumption ◽  
Factors Influencing ◽  
Selection Of

The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR). A partial goal was to compare preferences and factors influencing beer consumers from the Vysočina Region and the South-Moravian Region. The survey included a questionnaire survey, which 408 respondents took part in. The results showed that the most influential factors in the selection of beer for consumers are taste, a high-quality brand, and Czech production. Surprisingly, price was not found to be an influential factor in beer selection but is rather neutral. Factors that influence consumers most when choosing a restaurant for beer consumption were also identified. Consumers are most influenced by the quality of the beer on offer and the environment in which it is consumed.

Criteria for the Selection of Synthetic Polymeric Waste as a Raw Material for Producing Carbon Sorbents with Predetermined Properties

2020 ◽  
Vol 24 (10) ◽  
pp. 13-19
Author(s):  
Ya.I. Vaisman ◽  
I.S. Glushankova ◽  
L.V. Rudakova ◽  
A.A. Surkov ◽  
A.S. Atanova
Keyword(s):  
Raw Materials ◽  
Synthetic Polymer ◽  
Raw Material ◽  
Technological Parameters ◽  
Polymer Waste ◽  
Factors Affecting ◽  
Carbon Sorbents ◽  
Degree Of Aromaticity ◽  
Polymeric Waste ◽  
Selection Of

The results of studies on the thermal processing of synthetic multi-tonnage polymeric waste (polypropylene, polycarbonate, textolite, PET, organoplastics and tire rubber) with the production of carbon sorbents for technological and environmental purposes are presented. The influence of the nature of the activating agent and the conditions of the process with the production of sorbents with predetermined properties was studied. Analysis of the research results allowed us to establish that the main factors affecting the yield of carbonizate and the formation of a porous structure of carbon sorbents from synthetic polymer waste are the degree of aromaticity and the location of benzene rings in the polymer structure, the proportion of oxygen in the precursor. The criteria for selecting synthetic polymer wastes as raw materials for obtaining carbon sorbents with predetermined properties are established. The results of the research can be used in the development of technologies for obtaining carbon sorbents with predetermined properties from waste synthetic polymers and the selection of technological parameters for processes.

scholarly journals Perspective sample of root chicory

2019 ◽  
pp. 159-161
Author(s):  
O. M. Vyutnova ◽  
T. Yu. Polyanina ◽  
I. A. Novikova
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Raw Material ◽  
Root Crop ◽  
Root Crops ◽  
Early Maturing ◽  
New Varieties ◽  
High Yields ◽  
The Impact ◽  
Selection Of

Relevance. One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. Despite the great economic importance and economic profitability of chicory cultivation, in recent years, the local processing industry is not provided with this type of raw material and is forced to buy the product from dried root crops in other countries, such as Ukraine, Italy and India. Modern agricultural production is in dire need of new varieties of root chicory, combining high yields and chemical and technological qualities, having the form of a root crop suitable for mechanized harvesting, and adapted to cultivation in soil and climatic conditions of the Non-chernozem zone. Purpose of work: to assess the nature of the impact of ultraviolet radiation in the time mode on watermelon seeds using cytogenetic analysis.Material and methods. The article describes the results of the test in the control nursery of a new sample of chicory root with 0428 selection of Rostov OSC.Results. As a result of breeding work, a promising sample of root chicory. It was isolated early maturing, with high yields and economically valuable properties, root crop truncated, suitable for mechanized harvesting by commercially available machines. 

scholarly journals Perspective sample of root chicory

2019 ◽  
pp. 159-161
Author(s):  
O. M. Vyutnova ◽  
T. Yu. Polyanina ◽  
I. A. Novikova
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Raw Material ◽  
Root Crop ◽  
Root Crops ◽  
Early Maturing ◽  
New Varieties ◽  
High Yields ◽  
The Impact ◽  
Selection Of

Relevance. One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. Despite the great economic importance and economic profitability of chicory cultivation, in recent years, the local processing industry is not provided with this type of raw material and is forced to buy the product from dried root crops in other countries, such as Ukraine, Italy and India. Modern agricultural production is in dire need of new varieties of root chicory, combining high yields and chemical and technological qualities, having the form of a root crop suitable for mechanized harvesting, and adapted to cultivation in soil and climatic conditions of the Non-chernozem zone. Purpose of work: to assess the nature of the impact of ultraviolet radiation in the time mode on watermelon seeds using cytogenetic analysis.Material and methods. The article describes the results of the test in the control nursery of a new sample of chicory root with 0428 selection of Rostov OSC.Results. As a result of breeding work, a promising sample of root chicory. It was isolated early maturing, with high yields and economically valuable properties, root crop truncated, suitable for mechanized harvesting by commercially available machines. 

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