foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-3-13-16foodsyst-45Research ArticleСтатьиMETHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFEMETHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFEGernetM. V.GernetM. V.

Marina V. Gernet — professor, doctor of technical sciences, head of brewing technology department 

119021, Moscow, Rossolimo str., 7

Marina V. Gernet — professor, doctor of technical sciences, head of brewing technology department 

119021, Moscow, Rossolimo str., 7

institut-beer@mail.ruSevostyanovaE. M.SevostyanovaE. M.

Elena M. Sevostyanova — candidate of biological sciences, leading researcher of brewing technology department

119021, Moscow, Rossolimo str., 7. 

Elena M. Sevostyanova — candidate of biological sciences, leading researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

waterlena@list.ruSobolevaO. A.SobolevaO. A.

Olga A. Soboleva — candidate of technical sciences, leading researcher of brewing technology department

119021, Moscow, Rossolimo str., 7. 

Olga A. Soboleva — candidate of technical sciences, leading researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

olgasoboleva@mail.ruKovalevaI. L.KovalevaI. L.

Irina L. Kovaleva — senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7. 

Irina L. Kovaleva — senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

kovalevail@mail.ruGribkovaI. N.GribkovaI. N.

Irina N. Gribkova — candidate of technical sciences, senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7. 

Irina N. Gribkova — candidate of technical sciences, senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

institut-beer@mail.ruAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation201905102019231316Copyright © Gernet M.V., Sevostyanova E.M., Soboleva O.A., Kovaleva I.L., Gribkova I.N., 20192019Gernet M.V., Sevostyanova E.M., Soboleva O.A., Kovaleva I.L., Gribkova I.N.Gernet M.V., Sevostyanova E.M., Soboleva O.A., Kovaleva I.L., Gribkova I.N.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/45

The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.

The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.

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The authors declare that there are no conflicts of interest present.