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TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS

https://doi.org/10.21323/2618-9771-2018-1-1-4-12

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Abstract

This article is devoted to the development of technological regimes for the rational use of beer dialysates formed in the production of non-alcoholic beer. One of the effective ways to use it, is the production of vinegar. The article presents data on the study of volatile components, organic acids and amino acids of initial beer dialysates with a volume fraction of ethyl alcohol of 0.6 % and brewing dialysates concentrated to a volume fraction of ethyl alcohol of 5.0 % and 8.0 %. The data of the study of volatile components, organic acids and amino acids of vinegar obtained as a result of biochemical oxidation of concentrated brewing dialysates with acetic acid bacteria are presented. The oxidation process was carried out by a periodic deep-seated method. Influence of aeration regimes and initial concentration of acetic acid on the functional activity of acetic acid bacteria in obtaining vinegar from beer dialysates is shown. Recommended technological regimes for obtaining vinegar in a periodic deep method from beer dialysates.

About the Authors

Alexander I. Panasyuk
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Alexander L. Panasyuk — doctor of technical sciences, professor 

119021, Moscow, Rossolimo str., 7



Konstantin V. Kobelev
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Konstantin V. Kobelev — candidate of technical sciences 

119021, Moscow, Rossolimo str., 7



Elena I. Kuzmina
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Elena I. Kuzmina — candidate of technical sciences, head of the laboratory of technology of grape and fruit wines 

119021, Moscow, Rossolimo str., 7



Larisa I. Rozina
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Larisa I. Rozina — candidate of technical sciences, leading research scientist 

119021, Moscow, Rossolimo str., 7



Dilyara R. Letfullina
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry — Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Dilyara R. Letfullina  — junior research scientist 

119021, Moscow, Rossolimo str., 7



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For citation:


Panasyuk A.I., Kobelev K.V., Kuzmina E.I., Rozina L.I., Letfullina D.R. TECHNOLOGICAL REGIMES FOR OBTAINING VINEGAR FROM BEER DIALYSTS. Food systems. 2018;1(1):4-12. (In Russ.) https://doi.org/10.21323/2618-9771-2018-1-1-4-12

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