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Bramanta, I. Nyoman Sadhu, Ida Ayu Putu Widiati e Luh Putu Suryani. "Pemberian Izin Peredaran Minuman Beralkohol Berdasarkan Peraturan Gubernur Bali Nomor 1 Tahun 2020". Jurnal Preferensi Hukum 1, n.º 1 (27 de julho de 2020): 120–27. http://dx.doi.org/10.22225/jph.1.1.2169.120-127.
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There are various kinds of businesses or activities in the field of trade, one of which is a trade or distribution of alcoholic drinks. Based on the Regulation of the Minister of Trade of the Republic of Indonesia Number 20 / M-DAG / PER / 4/2014 Article 18 Paragraph (1) that every company that trades alcoholic drinks is required to have SIUP-MB. Alcoholic drinks can only be traded by companies that already have a business license for alcoholic drinks in accordance with their classification. This research is important to be carried out with the aim to find out the mechanism for granting alcoholic beverage distribution license based on Bali Governor's Regulation No. 1 of 2020 and the implications of Bali's Governor's Regulation No. 1 of 2020 to alcoholic beverage trade businesses. This research is a normative legal research, namely by using the statutory approach. The mechanism for granting licenses for the distribution of alcoholic drinks based on Bali Governor Regulation No. 1 of 2020 is that business operators must follow procedures and fulfill certain requirements in applying for SIUP-MB, then submit a permit application to the Provincial Trade and Industry Office, after the issuance of a business by the Trade and Industry Office , then the business actor can carry out the desired trading business. Implications of Bali Governor Regulation Number 1 of 2020 Regarding the management of fermented drinks and/or distinctive distinctive Bali for the business of the alcoholic beverage trade, the benefits are felt, the crafters or farmers of fermented drinks and/or distinctive distinctive Bali have legal certainty and certainty of trying to do fermented and distillation drinks production activities typical of Bali.
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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping". Boolean: Snapshots of Doctoral Research at University College Cork, n.º 2011 (1 de janeiro de 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.
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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime), cola type drinks (Pepsi, Coca cola), or others such as new energy drinks (like Red Bull), while alcoholic carbonated drinks include beer, cider, sparkling wines, etc. In order to maintain the flavour and the other quality attributes at the appropriate consumer level of appreciation, it is necessary to perform several quality control (QC) analyses. The most usual quality control ...
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Zavidovskaya, K. V., D. A. Alieva, L. P. Lazurina, N. V. Dzhanchatova, O. I. Basareva e V. A. Dotsenko. "Non-Alcoholic Functional Drinks Containing Natural Raw Materials". Proceedings of the Southwest State University. Series: IT Management, Computer Science, Computer Engineering. Medical Equipment Engineering 13, n.º 1 (27 de maio de 2023): 191–203. http://dx.doi.org/10.21869/2223-1536-2023-13-1-191-203.
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The purpose of research was comprehensive research to clarify the feasibility and possibility of using non-traditional raw materials and metal complexes in functional food products.The realization of the possibilities of using collagen base in food products as a carrier of biologically active substances is of great interest. The joint use of collagen in the design of functional products with components of plant raw materials and biocomplexes seems rational for people suffering from a deficiency of minerals, dietary fiber, vitamins, etc. and contributes to an increase in shelf life.Methods. The objects of the study were: succinic, ascorbic and nicotinic acids; biologically active medicinal substances; salts of 3D-metals, coordination compounds of metals; extracts of St. John's wort herb (Hyperici herba), inflorescences of marigolds prostrate (Tagets patula L), Calendula officinalis and fruits of common cherry (Prúnus pádus). Compositions of functional soft drinks with collagen.Results. It has been established that biocomplexes have pronounced antimicrobial and anti-inflammatory activity, exhibit an antihypoxic effect comparable to comparison drugs in collagen-based polymer systems, which opens up broad prospects for their use as biologically active compounds in the food industry. One of the objectives of the study was to develop the composition and technology for producing a functional jelly-like drink using biocomplexes and herbal medicinal raw materials, which made it possible to obtain soft drinks with a high content of biologically active substances: esters, minerals, trace elements, alkaloids, biogenic amines and other biologically active substances.Conclusion. Drinks with high organoleptic characteristics that persist for a long time, high nutritional and biological value and reduced contamination, contributing to the improvement of metabolic processes, were obtained. The proposed soft drinks can be recommended for dietary and therapeutic and preventive nutrition to various groups of people suffering from a deficiency of minerals, dietary fiber, which manifests itself in diseases of the digestive and musculoskeletal systems, violation of human cardiovascular functions.
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Widuri, Setyowati Ayu. "USEFULL OF LOCAL DRINKS (ARAK BALI) MATERIALS AS MIXED DRINKS IN TOURISM INDUSTRY IN BALI". Journal of Business on Hospitality and Tourism 2, n.º 1 (6 de janeiro de 2017): 168. http://dx.doi.org/10.22334/jbhost.v2i1.52.
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Bali is one of the areas that have great potential in the field of tourism. Bali island became well known internationally for its natural beauty, artistry, diversity of culture and social traditions inspired by Hinduism. Availability of facilities and infrastructure such as hotels, restaurants, travel agencies and other travel, tourist visits to Bali is increasing. Along with the development of the tourism industry and increased competition among tourist destination, local cultures becomes valuable as products and activities to attract tourists. Gastronomic food and drink is one of the local culture has an important role for the food and beverages can also be a center of tourist experience. Gastronomic tours arises from the desire of the tourists themselves who want to gain experience not only from the natural beauty, but also of traditional food products and beverages served.Drinks local / traditional are all kinds of drinks are made and processed using local materials and processing methods are many and varied, and has a typical local area and commonly consumed by the local community. Drinks as one aspect of the culture of a nation, can characterize the nation's identity. Along with the development of gastronomic tours in Bali and look at potential tourists, especially foreign tourists who have the habit of drinking alcoholic beverage, so today many restaurants and hotels in Bali serves mixed drinks made from local beverages (especially Arak Bali).The aim of this research is to find related the utilization of local drinks (Arak Bali) as an ingredient mixed drinks in the tourism industry. This research was conducted in order to better bring some uniqueness of Bali, especially in the field of drinks, so the local genius of Bali have an active role in the era of globalization which will come as well as to improve the economic conditions of local communities.
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STYPUŁA, DOMINIKA, PAWEŁ SZLACHCIC e IWONA DROŻDŻ. "THE DERIVATIVES OF 7-AMINO-4-TRIFLUOROMETHYLCOUMARINE AS POTENTIAL FLUORESCENT FOOD DYES – PRELIMINARY RESULTS". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 31, n.º 1 (2024): 66–77. http://dx.doi.org/10.15193/zntj/2024/138/487.
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Background. Unique food products such as black hamburgers, pink bagels and Jelly Beans have been more and more desired, especially among young adults. Following this trend, we focused our interest on a fluorescence phenomenon which has not been considered yet by the food industry to be interesting. Con trary to fluorescent dyes, natural and synthetic ones are widely used to give food attractive colors. The fluorescent properties of coumarin derivatives could be of interest to various industry branches, including the food industry. In this paper, we have tested the water-soluble derivatives of coumarin as a fluorescent dye for alcoholic drinks and obtained promising results. The aim of the research was to obtain through chemical synthesis the derivatives of 7-amino-4-trifluoromethylcoumarine and analyze them in terms of the range of their application and impact on the selected microorganisms. Results and Conclusions. The derivatives of 7-amino-4-trifluoromethylcoumarine can be considered potential fluorescent dyes for alcoholic drinks. They absorb visible light, may be excited in the region of electromagnetic radiation emitted by incandescent lamps characteristic of nightclubs, the so-called black bulbs. The dye fluorescence is only moderately affected by water present in drinks . The optimal concen tration of the dye is low and would probably be safe for human health. Additionally, the dye examined is capable of reducing the growth of selected molds.
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Kudriavtseva, Yuliia, Anastasiia Demydova e Olena Piven. "STORAGE AND QUALITY CONTROL OF ALCOHOLIC BEVERAGES". Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, n.º 4(18) (24 de dezembro de 2023): 58–65. http://dx.doi.org/10.20998/2413-4295.2023.04.08.
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For the modern food industry, the key issues are quality control and product safety, as well as maintaining high quality products during storage. Dessert liqueurs are multicomponent liquids consisting of natural ingredients of various types – carbohydrates, proteins, phenolic compounds, contain minerals, tannins and pectins, organic acids, tannins, polysaccharides. These natural components are susceptible to oxidation, precipitation, and can lead to cloudiness in liqueurs. The problems associated with the storage of dessert liqueurs in Ukraine in order to study the most influential factors on the quality indicators of alcoholic beverages are analysed. The composition of dessert liqueurs plays a critical role in the formation of the finished drink. It is noted how various components influence the sensory characteristics and quality of the product, allowing the formation of an unsurpassed flavor profile of the liqueur. It is equally important to comply with all technological conditions in the production of liqueurs: production of semi-finished products, water preparation, compliance with temperature conditions, sterile containers. The factors influencing the stability of liqueurs are analysed. Thus, an increase in the content of extractive substances and the strength of drinks has a positive effect on the stability of liqueurs, including protection against cloudiness. The process of aging liqueurs is another criterion for obtaining the desired characteristics. It is noted that the duration and conditions of aging are of key importance for the formation of the unique taste and aroma of the drink. The formation of turbidity and sediment during storage of liqueurs was studied. The optimal temperature for storing liqueurs is above 12 ºС, but should not exceed (22–25 ºС); at lower temperatures there is a gradual deterioration in taste and aroma. It is considered that long-term storage of liqueurs is associated with the loss of bioactive substances, primarily antioxidants. The changes that occur in the finished drink during long-term storage are investigated, including the formation of biogenic amines and their impact on the quality of the product. The main factors influencing the quality and shelf life of drinks have been identified to formulate further ways to solve this problem.
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Hrivna, L., e A. Kerimbayeva. "Selection of yeast for low-density wort fermentation". Journal of Almaty Technological University, n.º 2 (1 de julho de 2023): 75–82. http://dx.doi.org/10.48184/2304-568x-2023-2-75-82.
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Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.
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Nidagundi, Sangamesh. "Knowledge, Attitude and Expectancy on Alcohol among Selected Undergraduate Students of Bangalore with a View to Develop Structured Instructional Module". Nursing Journal of India CVII, n.º 03 (2016): 104–6. http://dx.doi.org/10.48029/nji.2016.cvii302.
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Alcoholic beverages are the oldest intoxicating drinks discovered and consumed by man. Its abuse kills millions of people, sends millions of victims to hospitals, necessitates millions of police arrests, breaks millions of marriages and homes and causes severe damage to industry and economy. This study was set out to examine the knowledge, attitude and expectancy of alcohol among 2000 undergraduate students selected by multistage stratified random sampling design. The data were collected by using College Drinking Attitude Scale and Alcohol Expectancy Questionnaire standardised tools. Structured Instructional Module on Alcoholism among students was prepared. There was no statistical significant difference between the zone in terms of Knowledge (F=0-92, p<0.954).
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Ragimun e Sri Widodo. "Strategy of Strengthening Food and Beverage Industry in Indonesia". Journal of Economics and Behavioral Studies 11, n.º 4(J) (26 de setembro de 2019): 102–10. http://dx.doi.org/10.22610/jebs.v11i4(j).2924.
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The food and beverage industry has an important role to play in the Indonesian economy. This industry's contribution to the GDP of the non-oil and gas industry reaches almost 34 percent and absorbs a lot of labor. The purpose of this paper is to analyze the strategy of strengthening the food and beverage industry which can improve the performance and competitiveness of Indonesia's food and beverage industry sector. The approach used is a descriptive approach. The results of the analysis show that for some food commodities have a low competitiveness, while the beverage industry which is dominated by soft drinks and alcoholic beverages, Spirits drinks and Beer has an increasing trend. To improve the competitiveness and performance of Indonesian food and beverage products, the government has carried out several policies, but not yet optimal. The strengthening effort that must be made by the Government is to increase exports to non-optimal markets (Untapped Market Countries). In addition, for the development of small and medium industries, the industrial sector also needs fiscal incentives as well as increased industrial technology capabilities.
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Rogers, Nina T., David Pell, Oliver T. Mytton, Tarra L. Penney, Adam Briggs, Steven Cummins, Catrin Jones et al. "Changes in soft drinks purchased by British households associated with the UK soft drinks industry levy: a controlled interrupted time series analysis". BMJ Open 13, n.º 12 (dezembro de 2023): e077059. http://dx.doi.org/10.1136/bmjopen-2023-077059.
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ObjectiveTo determine changes in household purchases of drinks 1 year after implementation of the UK soft drinks industry levy (SDIL).DesignControlled interrupted time series.ParticipantsHouseholds reporting their purchasing to a market research company (average weekly n=22 091), March 2014 to March 2019.InterventionA two-tiered tax levied on soft drinks manufacturers, announced in March 2016 and implemented in April 2018. Drinks with ≥8 g sugar/100 mL (high tier) are taxed at £0.24/L, drinks with ≥5 to <8 g sugar/100 mL (low tier) are taxed at £0.18/L.Main outcome measuresAbsolute and relative differences in the volume of, and amount of sugar in, soft drinks categories, all soft drinks combined, alcohol and confectionery purchased per household per week 1 year after implementation.ResultsIn March 2019, compared with the counterfactual, purchased volume of high tier drinks decreased by 140.8 mL (95% CI 104.3 to 177.3 mL) per household per week, equivalent to 37.8% (28.0% to 47.6%), and sugar purchased in these drinks decreased by 16.2 g (13.5 to 18.8 g), or 42.6% (35.6% to 49.6%). Purchases of low tier drinks decreased by 170.5 mL (154.5 to 186.5 mL) or 85.8% (77.8% to 93.9%), with an 11.5 g (9.1 to 13.9 g) reduction in sugar in these drinks, equivalent to 87.8% (69.2% to 106.4%). When all soft drinks were combined irrespective of levy tier or eligibility, the volume of drinks purchased increased by 188.8 mL (30.7 to 346.9 mL) per household per week, or 2.6% (0.4% to 4.7%), but sugar decreased by 8.0 g (2.4 to 13.6 g), or 2.7% (0.8% to 4.5%). Purchases of confectionery and alcoholic drinks did not increase.ConclusionsCompared with trends before the SDIL was announced, 1 year after implementation, volume of all soft drinks purchased combined increased by 189 mL, or 2.6% per household per week. The amount of sugar in those drinks was 8 g, or 2.7%, lower per household per week. Further studies should determine whether and how apparently small effect sizes translate into health outcomes.Trial registration numberISRCTN18042742.
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McShane, Angela. "Drink, song and politics in early modern England". Popular Music 35, n.º 2 (14 de abril de 2016): 166–90. http://dx.doi.org/10.1017/s0261143016000027.
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AbstractBetween about 1580 and 1690, early modern England experienced three interrelated developments: first, the growth of a successful commercial popular music industry, centred on London, which served a socially broad national market; secondly, the development of political parties, emerging from the political and religious turmoil of the period, which impinged significantly upon the newly burgeoning popular music industry and its markets; thirdly, a substantial increase in the per capita consumption of alcoholic drinks across all social classes, for reasons of sociability rather than health or nutrition. This article explores the unexpected effects of these changes on cultures of politics, drink and song across the whole period. In particular, it explores the way in which the Cavaliers of the 1650s and the new ‘Tory’ party of the 1680s used the medium of song to encourage excessive drinking and the political and social denigration of sobriety in order to promote loyal obedience.
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Fitriani, Fitriani, e Wahyu Rizanu Arifandi. "Implementasi Peraturan Daerah Nomor 23 Tahun 2014 Tentang Retribusi Izin Tempat Penjualan Minuman Beralkohol Kota Palangka Raya". Restorica: Jurnal Ilmiah Ilmu Administrasi Negara dan Ilmu Komunikasi 6, n.º 1 (30 de abril de 2020): 50–56. http://dx.doi.org/10.33084/restorica.v6i1.1376.
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This study aims to determine how the Department of Industry and Trade of Palangkaraya City in implementing Regional Regulation No. 23 of 2014 to the Palangkaraya Alcoholic Beverage Seller. The method used is qualitative. The researcher wants to describe the Implementation of Regional Regulation No. 23 of 2014 from the Department of Industry and Trade of Palangka Raya City to the Seller of Alcoholic Beverages. The author uses 4 (four) indicators of policy implementation namely Information, Policy Content, Community Support and Potential Distribution. The data source consists of primary data, namely the results of interviews with Dinas Perindustrian dan Perdagangan, Alcoholic Beverage Sellers and the people of Palangka Raya City, while secondary data sources are in the form of official Regional Regulation Number 23 of 2014.
the results of research on the Implementation of Regional Regulation No. 23 of 2014 are still not optimal due to the difficulty of some Alcoholic Beverage Sellers to be present on time to attend socialization activities and the difficulty of Alcoholic Beverage Sellers in requesting identity cards to teenage buyers. For this reason, the researcher recommends 1) giving a warning to the Alcoholic Beverage Sellers who are late in participating in the Socialization activities and 2) reaffirming the provision of information regarding the Regulations on the prohibition of selling alcoholic drinks to students or under 17 years of age.
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Iannone, Alessia, Cristina Di Fiore, Fabiana Carriera, Pasquale Avino e Virgilio Stillittano. "Phthalates: The Main Issue in Quality Control in the Beverage Industry". Separations 11, n.º 5 (26 de abril de 2024): 133. http://dx.doi.org/10.3390/separations11050133.
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Phthalate esters (PAEs) are a group of chemicals used to improve the flexibility and durability of plastics. The chemical properties and the resistance to high temperatures promote their degradation and release into the environment. Food and beverages can be contaminated by PAEs through the migration from packaging material because they are not covalently bound to plastic and also via different kinds of environmental sources or during processing. For instance, alcoholic drinks in plastic containers are a particular risk, since the ethanol contained provides a good solubility for PAEs. According to its role as an endocrine disruptor compound and its adverse effects on the liver, kidney, and reproductive and respiratory systems, the International Agency on Research Cancer (IARC) classified di-(2-ethylhexyl) phthalate (DEHP) as a possible human carcinogen. For this reason, to control human exposure to PAEs, many countries prohibited their use in food as non-food substances. For example, in Europe, the Commission Regulation (EU) 2018/2005 restricts the use of DEHP, dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), and diisobutyl phthalate (DiBP) to a concentration equal to or below 0.1 by weight in plasticizers in articles used by consumers or in indoor areas. There are reports from the US Food and Drug Administration (FDA) that some beverages (and food as well), particularly fruit juices, contain high levels of phthalates. In some cases, the deliberate adulteration of soft drinks with phthalate esters has been reported. This paper would like to show the difficulties of performing PAE analysis in beverage matrices, in particular alcoholic beverages, as well as the main solutions provided for quality control in the industrial branches.
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Yao, Su. "Fermentation and bio-functions of sake and Chinese rice wine: Implications for 'healthy-alcoholic industry'". Theoretical and Natural Science 6, n.º 1 (3 de agosto de 2023): 450–58. http://dx.doi.org/10.54254/2753-8818/6/20230134.
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Traditional low-alcoholic beverages were promoted to be healthy drinks with multiple bio-functions. Research into Japanese sake and Chinese rice wine (CRW) in terms of the preparation process, bacteria diversity, authentic quality control and bio functions is of significance. Japanese sake and CRW are representative alcoholic beverages which were proven to bring health benefits. For instance, sake was found to contain bio-functional components of CRW were found to obtain antioxidant activities. In this article, the production mechanisms and their bioactive components in Japanese sake and CRW were discussed. Red yeast rice is made by fermenting the rice with Monascus. However, commercial lovastatin (a structure that similar to monacolin K) is recently reported to be illegally added to common red yeast rice to meet drug quality standards, herein, there are many safety issues of rice wine, and it is especially important to dress the authentication assessment of the CRW. A new era of CRW as a low-alcoholic healthy beverage is coming. Prospects for the future development of CRW, with an emphasis on the absorption of the successful regulation experience from Japanese sake productions which are with high reputations worldwide, are presented.
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Churchill, Samuel, Tim Stockwell e Adam Sherk. "What proportion of the price of a typical alcoholic beverage is taxation in Canada and why does it matter?" Health Promotion and Chronic Disease Prevention in Canada 41, n.º 2 (fevereiro de 2021): 65–67. http://dx.doi.org/10.24095/hpcdp.41.2.05.
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Introduction Canadian distillers and brewers have claimed that between 50% and 80% of the price of alcoholic drinks are government taxes. These claims were made in campaigns to decrease alcohol taxation. Methods We investigated these claims using publicly available Statistics Canada data and provincial-level product sales data and breakdowns of the prices of typical alcohol beverages in major market sectors. Results In all cases, the rate of total sales tax and excise taxation are mostly between 20% and 30% of final retail prices, well below the industry claims.
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Beeston, Clare, Mark Robinson, Lucie Giles, Elinor Dickie, Jane Ford, Megan MacPherson, Rachel McAdams, Ruth Mellor, Deborah Shipton e Neil Craig. "Evaluation of Minimum Unit Pricing of Alcohol: A Mixed Method Natural Experiment in Scotland". International Journal of Environmental Research and Public Health 17, n.º 10 (13 de maio de 2020): 3394. http://dx.doi.org/10.3390/ijerph17103394.
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In May 2018, Scotland became the first country in the world to implement minimum unit pricing (MUP) for all alcoholic drinks sold in licensed premises in Scotland. The use of a Sunset Clause in the MUP legislation was a factor in successfully resisting legal challenges by indicating that the final decision on a novel policy would depend on its impact. An overarching evaluation has been designed and the results will provide important evidence to inform the parliamentary vote on the future of MUP in Scotland. The evaluation uses a mixed methods portfolio of in-house, commissioned, and separately funded studies to assess the impact of MUP across multiple intended and unintended outcomes related to compliance, the alcoholic drinks industry, consumption, and health and social harms. Quantitative studies to measure impact use a suitable control where feasible. Qualitative studies assess impact and provide an understanding of the lived experience and mechanism of change for key sub-groups. As well as providing important evidence to inform the parliamentary vote, adding to the international evidence on impact and experience of alcohol pricing policy across a broad range of outcomes, this approach to evaluating novel policy interventions may provide guidance for future policy innovations.
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Heap, Simon. "“Those that are Cooking the Gins”: The Business of Ogogoro in Nigeria during the 1930s". Contemporary Drug Problems 35, n.º 4 (dezembro de 2008): 573–609. http://dx.doi.org/10.1177/009145090803500406.
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Southern Nigerians developed a habit for drinking potent distilled liquor during the 19th century. Such alcoholic beverages were manufactured in Europe and exported to the British colony of Nigeria. Nigerians did not know how to distil alcohol themselves. In the 1930s, however, the technology of alcohol distillation swept the colony, as Nigerians made drinks comparable to imported spirits: ogogoro. Ogogoro made serious headway against the long-standing imported liquor trade. The article reconstructs the extensive small-scale indigenous business of distilling. A sugar index measures the scale of the industry. Distillers succeeded in supplying the local market thirsty for strong drink with a potent, cheap product. For the colonialists, such import substitution proved problematic, as an untaxed, unlicensed product displaced a revenue-earning, highly regulated, legal trade. Condemning the locally distilled liquor as illicit gin, they battled distillers with instruments of the colonial state: by propaganda, through the courts and with police raids.
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Spawton, Tony. "Development in the Global Alcoholic Drinks Industry and its Implications for the Future Marketing of Wine". European Journal of Marketing 24, n.º 4 (abril de 1990): 47–54. http://dx.doi.org/10.1108/eum0000000000606.
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Gonzalez Viejo, Claudia, Damir D. Torrico, Frank R. Dunshea e Sigfredo Fuentes. "Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages". Beverages 5, n.º 4 (1 de novembro de 2019): 62. http://dx.doi.org/10.3390/beverages5040062.
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Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.
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Vorozhbit, E. G., e A. A. Bakhireva. "THE USE OF MARGIN ANALYSIS IN ENTERPRISES PRODUCING BEER AND SOFT DRINKS". Economics Profession Business, n.º 4 (10 de dezembro de 2019): 14–19. http://dx.doi.org/10.14258/epb201941.
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Production of beer and soft drinks is a dynamically developing industry in the Altai territory. Broad cooperative ties contribute to the simultaneous development of wholesale and retail trade, agriculture, transport, breeding, packaging and packaging. These enterprises play an important role in the formation of the structure of consumption of alcoholic beverages, which involves replacing the consumption of strong alcohol with less strong drinks. At the same time, the industry is experiencing restrictions due to the implementation of state programs to improve the life expectancy and quality of life. The introduced restrictive measures have significantly narrowed the growth opportunities of companies, increased the importance of such tools for assessing business decisions as margin analysis. It allows us to identify the optimal proportions between variable and fixed costs, price and volume of sales, to minimize the business risk, which increases significantly in terms of reduced sales and underutilization of production capacity. In the article the margin analysis is carried out and the management decisions concerning the product range at incomplete loading of production capacities are proved. Making informed management decisions is an important factor in improving the efficiency of beer and alcohol sector enterprises with diversified production.
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Farace, Biasino, Andrea Apicella e Angela Tarabella. "The sustainability in alcohol consumption: the “drink responsibly” frontier". British Food Journal 122, n.º 5 (7 de abril de 2020): 1593–610. http://dx.doi.org/10.1108/bfj-07-2019-0563.
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PurposeThe excessive consumption of alcohol in numerous countries in the world, combined with the progressively younger age of the consumers, made it necessary for companies to use instruments of communication aimed at the development of consumption responsibility, so as to prevent reckless behaviour and the health risks thereto associated. The purpose of this paper is to assess the visibility and effectiveness of responsible consumption messages used for the sale of the product “beer” (on packaging and in advertisements); the study used a sample audience made up of teenagers and young adults from southern Italy.Design/methodology/approachThe methodology used was that of the focus group. Three interview sessions were conducted, one dedicated to teenagers, age 16–17 years, and two dedicated to young adult panels, age 20–24 years. A ten-question questionnaire was designed prior to the conduction of the focus groups, and it was used in all the sessions.FindingsThe study shows the weak efficacy of the “drink responsibly” communication campaigns carried out by beer manufacturers. The totality of the interviewees failed to remember the existence of the “drink responsibly” messages and, even after supplementary visual stimulation, they were mostly disinterested, defining the fact that companies from the alcoholic drinks industry carry out consumption awareness campaigns as an out-and-out nonsensical contradiction.Originality/valueThe survey draws attention to the perception by young audiences of the more recent “drink responsibly” communication campaigns carried out by beer manufacturers, aiming at encouraging a more responsible attitude to alcohol consumption. There still are not many such inquests aimed at determining the response of young people to the use of slogans and commercials connected to responsible drinking in the literature; therefore, this study aimed at filling this gap. In fact, the authors believe this study is important for assessing the effectiveness of such instruments for achieving greater responsibility in the use of alcoholic drinks, so as to develop better awareness in the ranks of youths. Among the new communication strategies that were proposed to the participants, there were video commercials containing responsible consumption messages and the new prohibition marks placed directly on the product labels.
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Краснова, Тамара, e Tamara Krasnova. "Water treatment in food industry". Food Processing: Techniques and Technology 48, n.º 1 (10 de janeiro de 2019): 15–30. http://dx.doi.org/10.21603/2074-9414-2018-1-15-30.
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The author considered the contemporary state of the issue of water treatment in food and beverages production. The article presents regulated water quality parameters for drinking and bottled water, for dairy industry, beer and soft drinks production, as well as for production of vodka, vodka for export, and baby food. The article shows that water from central utility and drinking water supply needs additional treatment to produce food and beverages. It should be cleaned from hardness salts, iron, manganese, mineral salts, organic compounds and microbial contamination. Besides, many companies use groundwater sources (from wells). That makes water treatment procedure even more complicated. The author considered such treatment methods as ion exchange, magnetic water treatment, catalyzed oxidation, deferrization using sorption-filtering materials from mineral raw materials, aeration, reverse osmosis, electrodialysis, activated carbon adsorption. The author shows the treatment mechanisms, their advantages and disadvantages. The article indicates which materials and equipment can be used to apply these methods in water treatment practice. It describes new techniques for effective water treatment such as radiolysis, cavitation and advanced oxidation treatment techniques. It gives flow diagram of bottled water production depending on its origin and content of impurities which is used by the companies working in Gelendzhiksky district, Lipetsk and Kemerovo. The author analyzed the contemporary state of the issue of water treatment in food and beverages production companies based on the available information and assessed the technical level of water treatment systems. The article reveals that only companies which produce alcoholic drinks such as vodka, liquors, and beer use a number of water treatment procedures which meet modern requirements. In general, food production companies face water treatment issue. Labor intensive, expensive and non-environmentally friendly water treatment methods are used everywhere. But they do not always guarantee required water quality. For that reason water treatment schemes in food industry should be revised. The author gives recommendations to replace traditional technologies with modern ones.
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Stetsenko, Natalia, e Irina Goyko. "Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use". Restaurant and hotel consulting. Innovations 4, n.º 2 (28 de dezembro de 2021): 316–29. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249097.
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Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoids, organic acids, minerals). Aim and methods. The aim of this article is to substantiate the rowan juice choice for the functional meaning drink creation, to determine its composition and physico-chemical indicators, the selection of effective formula components with antioxidant effect, and the working of the non-alcoholic drink with sanative qualities technology. In this work standard organoleptic, physico-chemical and calculated research methods are used. Results. It was proved that the rowan juice should be used as the basis for the juice-containing beverage of functional meaning. For maximal juice extraction, it is necessary to pre-freeze the raw material, followed by its grinding and enzymatic preparation machining. Green tea and sage extracts, which are sources of antioxidant effect substances, were chosen as a supplement to the rowan juice. Discussion and conclusions. It is established that the non-alcoholic juice-containing beverage belongs to the category of functional foodstuff, as during its using the level of daily needs providing of ascorbic acid, β-carotene, pectin, bioflavonoids, catechins is within 10...50%. The scientific novelty of this research lies in the technology development of the juice-containing functional beverage on the basis of rowan juice with vegetative extracts use. The practical significance of the received results is in their usage at enterprises, producing non-alcoholic beverages, in restaurant industry and sanatorium-resort catering establishments.
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Rani, Yadav. "STUDY ON THE APPLICATION OF ION CHROMATOGRAPHY FOR ANALYSIS AND PURIFICATION". International Journal of Engineering Applied Sciences and Technology 6, n.º 9 (1 de janeiro de 2022): 280–87. http://dx.doi.org/10.33564/ijeast.2022.v06i09.041.
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: There are several methods for analysis eg: G.C, HPLC, wet chemical method, enzyme method but ion chromatography becoming the method of choice. It is a well-stable technique for the determination of ions in solution. IC is used in many fields for the determination of ions in solution. because of its high sensitivity of the technique, coupled with the wide dynamic operation range made possible with the modern high capacity stationary phase makes it deal for the analysis of ion in pharmaceutical and drug with the help of ic. The global beverage industry is growing each year with the introduction of new products such as vitamins, fortified water, energy drink, herbal nutrient supplement because of which come many more analytical challenges. These challenges are compounded by continuing new needs to analyze classics and favorites such as sodas, fruits, milk, drinks, alcoholic beverages, and bottled water. This review article provides an overview of the relevant application and focusing on works published in the past year. this topic has been well covered in several books and reviews.
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Ribeiro, Fernando J., Raquel Teixeira e Rui Poínhos. "Dietary Habits and Gaming Behaviors of Portuguese and Brazilian Esports Players". Nutrients 15, n.º 19 (28 de setembro de 2023): 4200. http://dx.doi.org/10.3390/nu15194200.
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As the esports industry grows, marketing campaigns for fast food, soft drinks, alcoholic and energy drinks, and dietary supplements at related events intensify. Portuguese and Brazilian esports players’ dietary patterns remain unexplored. This study aimed to characterize the dietary and gaming habits of esports players. We applied an anonymous, open online survey to a convenience sample of esports players that included the PREDIMED and the Internet Gaming Disorder Scale. The survey was shared through email and social media platforms, including Facebook, Twitter, Instagram, Discord, WhatsApp, and Twitch. The sample (n = 579) was predominantly male (91.4%), averaged 26.1 (SD = 7.0) years, and 25.9 (SD = 5.5) kg/m2. Most reported a weak (53.7%) adherence to the Mediterranean diet. Almost a third (32.3%) consumed dietary supplements. Our sample presented a low adhesion to the Mediterranean dietary pattern, low consumption of fruit and vegetables, and high consumption of fast food, red and processed meat, soft drinks, and dietary supplements, including caffeine-based supplements. Dietary supplement consumption was related to a higher adhesion to the Mediterranean diet, and a higher level of professionalization and internet gaming disorder correlated with a lower adhesion. In conclusion, we infer that Portuguese and Brazilian esports players follow an unbalanced diet.
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Gondal, Aqarab Husnain, Qammar Farooq, Irfan Hussain e Muhammad Danish Toor. "Role of Microbes in Plant Growth and Food Preservation". Agrinula : Jurnal Agroteknologi dan Perkebunan 4, n.º 2 (17 de junho de 2021): 106–21. http://dx.doi.org/10.36490/agri.v4i2.158.
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Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms.
Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism.
Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.
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Barcellos Bernd, Alinne, e Fernanda Rodrigues Spinelli. "How sweet is your wine? - A reflection on consumers choices". BIO Web of Conferences 68 (2023): 04019. http://dx.doi.org/10.1051/bioconf/20236804019.
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The culture of wine consumption reaches consumers of different ages, behaviors and life habits. The introduction of new consumers in the world of wine often happens through the consumption of wine-derived beverages, in most cases with a high sugar content, due to reasons of palatability, familiarity and acceptance. This is due, among other reasons, to the conditioning of the consumer's palate to the sweet taste, also causing a high consumption of sugary drinks such as soft drinks, in addition to several other foods with a high content of added sugars. In the case of beverages, the sweetening is a resource frequently used throughout the industry to provide greater palatability to the product, attracting consumers who prefer sweeter flavors, and may also provide greater acceptance among the youngers, in addition to potentially leading to immoderate consumption of alcoholic beverages. These habits have a direct impact on consumers' health, mainly because they favor the development of non-communicable chronic diseases (NCDs. With the aim of seeking to better understand the profile of Brazilian consumers of wines and grapes derivatives, and their relationship with the consumption of sugar and alcohol, a survey was carried out through the application of a questionnaire.
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Blackwood, Robert. "Chestnut beer, Corsica-Cola, and wine bottles: The commodification of Corsican in the linguistic and semiotic landscapes of the island’s drinks industry". International Journal of the Sociology of Language 2020, n.º 261 (25 de fevereiro de 2020): 103–18. http://dx.doi.org/10.1515/ijsl-2019-2062.
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AbstractWithin sociolinguistics, work on the commodification of language has gathered pace in recent decades. Monica Heller, in “Globalisation, the new economy, and the commodification of language and identity”, published in 2003 in the Journal of Sociolinguistics, contends that in the new globalized economy, language is commodified as a measurable skill, an inalienable characteristic of group members, and a marker of authenticity. Whilst the ability to speak Corsican is a potential aspect of the commodification of the language on the island, this article will explore in particular the extent to which the Corsican language is a characteristic of Corsican-ness, as well as a marker of value and authenticity in the economic market on the island (see Monica Heller and Alexandre Duchêne, “Pride and profit: changing discourses of language, capital, and nation-state”, published in 2012 in Language in late capitalism: pride and profit). Based on a corpus of product labelling from Corsican soft and alcoholic drinks, I investigate the extent to which Corsican, as a named language, and other visual resources are used for meaning-making in the presentation of local products. In doing so, I consider here the unevenness in the use of Corsican in the labelling of drinks which reflects the contours of regional language revitalisation and the shifting cultural value attributed to both French and Corsican depending on the product that retailers are seeking to sell.
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Prusova, Bozena, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor e Mojmir Baron. "Capture of Fermentation Gas from Fermentation of Grape Must". Foods 12, n.º 3 (28 de janeiro de 2023): 574. http://dx.doi.org/10.3390/foods12030574.
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During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. In the experiment, gas was captured during the fermentation of sauvignon blanc must. The concentration of individual volatile compounds in the fermentation gas was determined using gas chromatography, and the highest values were achieved by isoamyl acetate, isoamyl alcohol and ethyl decanoate. Ethyl dodecanoate achieved the lowest values of the investigated volatile substances. For sensory assessment, quantitative descriptive analysis (QDA) compared water carbonated with fermentation gas and water carbonated with commercial carbon dioxide for food purposes. Based on the results of this study, it can be concluded that the captured gas containing positive aromatic substances is suitable for the production of carbonated drinks in the food industry.
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Yang, Jiyun, e Jeehyun Lee. "Current Research Related to Wine Sensory Perception Since 2010". Beverages 6, n.º 3 (27 de julho de 2020): 47. http://dx.doi.org/10.3390/beverages6030047.
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Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to have characteristics that are difficult to understand. Several factors, such as intrinsic or extrinsic factors interact to influence wine complexity and consumer perception. Many studies have been conducted to understand the complexity of wine, allowing deeper insight into its perception by consumers. Studies over the last decade on wine sensory perception using descriptive analysis and consumer tests were reviewed. Additionally, chemical analysis studies were included because flavor constituents information would contribute to a better understanding of sensory perception. Descriptive sensory analysis of wine was reviewed considering panels and flavor characterization for better understanding wine-related research. Several consumer studies regarding liking/preference, emotion, context, and extrinsic factors to understand consumer preference or perception were reviewed. Research on chemical constituents may affect consumer perception and is thus presented in this review. However, most of the research was focused on a narrow range of wine, thus is missing overall wine category evaluations. Furthermore, evaluations were mainly in wine-producing countries, resulting in limited understanding of an emergent market. This review will help guide wine researchers and industry by providing information on factors influencing consumer wine perception.
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Sydorenko, Natalya. "Fighting alcohol abuse (on the press publications of Naddniprianska Ukraine of the late XIX – early XX centuries)". Obraz 38, n.º 1 (2022): 100–111. http://dx.doi.org/10.21272/obraz.2022.1(38)-100-111.
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The aim of the study is to determine the main topics of publications that reflect the processes of sobering up society in the late nineteenth – early twentieth century. The object of the study was the press of several groups: mass, religious, specialized (medical, scientific, industrial and practical, anti-alcohol), which covered the production of alcoholic beverages and combating alcoholism. Mostly it is the press of Kherson, Tavriya, Volyn, Chernihiv, Kharkiv, Kyiv regions (such as «Vestnik vinodeliya / Bulletin of Winemaking», «Vinogradarstvo i vinodeliye / Viticulture and Winemaking», «Zdorovaya zhyzn / Healthy life», «Seyatel trezvosti / Sober sower», «Zeleny zmiy / Green snake», «Ruskiy inok / Russian monk», «Volynskaya nedelya / Volyn week», «Nezhinets», etc.). Methods. Among the research methods are monitoring the array of periodicals of most regions of Naddniprianska Ukraine, methods of classification, historical, logical, descriptive, generalization. Results and conclusions. It was found that according to the purpose of periodicals, the discussion was conducted mainly in two directions: 1) upholding the culture of viticulture and hops, the rise of the wine and beer industry, care for the quality and hygienic and medical properties of grape drinks, improving the wine market, the fight against counterfeiting of beverages; denial not of alcohol itself, but of alcoholism; 2) protection of public health, application at all levels of measures to combat drunkenness and alcoholism that threaten life and well-being of the peoples of many countries. In this aspect, not only government orders were used, but also purposeful religious conversations were held, trust committees on public sobriety and sobriety societies were established, social and medical palliative care was used, involved cultural and educational activities, which were emphasized by the press.
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Khatko, Z. N., J. M. Begeretova e T. A. Belyavtseva. "Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks". New Technologies 19, n.º 4 (15 de janeiro de 2024): 176–82. http://dx.doi.org/10.47370/2072-0920-2023-19-4-176-182.
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Due to its unique structure, chemical composition, physical and mechanical properties, grapes are one of the most valuable types of plant raw materials, the processing of which produces by-products: grape pomace, grape seeds, grape bunches, yeast sediments. The amount of grape pomace is about 20-25% of the total mass; if not used, this leads to an increase in production costs. Traditionally, grape pomace has been used as fertilizer or animal feed, but only the polyphenol content has been studied. Grape pomace is a complex natural composition of various components: skins, stems, grape seeds (seeds). Red wine marc is a by-product of fermentation, while white and rosé wine marc is removed before alcoholic fermentation, leaving the fermentable sugars in the marc. They contain organic acids, vitamins, microelements, and grape oil extracted from the seeds. The industry is expected to function as a natural ecosystem, with waste from one industry becoming the raw material for another. In order to rationally use natural raw materials, the main emphasis is on the development and implementation of new competitive high-tech safe technologies, as well as the search for new sources of biologically active substances from waste from food enterprises. The purpose of the research is to study the quality indicators of grape marc obtained using the white and red methods of processing grapes as raw materials for the production of functional soft drinks. It has been established that grape pomace is represented mainly by skins (84.8-87%). The main acids in grape pomace are tartaric («Firstborn of Magarach», «Cabernet Sauvignon») and malic. The main cation is potassium («Rkatsiteli»). The rich chemical composition provides enormous potential for the use of secondary grape processing products for the production of functional soft drinks.
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Jian, Sun, Ruan Shili, Li Jinchen, Li Jiming, Fan Jianbo e Zhang Xiao. "Current situation and development trend of wine industry in china". BIO Web of Conferences 68 (2023): 03011. http://dx.doi.org/10.1051/bioconf/20236803011.
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China’s modern wine industry began in 1892 when Changyu Wine Company was founded. After more than 130 years of development, China has formed 11 major wine regions with their own characteristics. The wine grape varieties of China are divided into three categories: international mainstream varieties, Chinese indigenous varieties, and varieties that can be used for both winemaking and table grape purposes. There are various types of wine produced in China, including sparkling wine, dry white, dry red, rose, ice wine, aromatized wine, and fortified wine. There are more than 1,680 wineries in China, whose production modes are categorized as “Chateau & Chateau wines” mode and “winery & brand wines” mode. The number of Chateau enterprises accounts for 80% of the total, and is developing fast. China's wine industry management organizations mainly include Ministry (departments, bureaus) of Agriculture, and the Ministry (departments, bureaus) of Industry and Information Technology. And the industry service organizations mainly include the China Alcoholic Drinks Association (Wine Branch), China National Food Industry Association (Wine Branch), and Grape and Wine Association or Wine Industry Development Service Center established by provinces and cities. Up to now, 12 sub-wine regions in China have obtained the certification of geographical indication protection. Chinese wine consuming markets are divided into five groups, with huge consumption potential, and the activity of consumer market remains the top of Asia. China's wine industry integrates the three industries of grape growing, wine making and wine consumption, tourism, and cultural promotion. Such growth is in accordance with the advancement of agriculture, rural areas, and ecological protection, exhibiting sustainable development with vigor and vitality.
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Makenova, A. A., e A. K. Kekibaeva. "DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS". SERIES CHEMISTRY AND TECHNOLOGY 2, n.º 446 (12 de abril de 2021): 135–41. http://dx.doi.org/10.32014/2021.2518-1491.38.
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The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materials, prepared without the addition of any synthetic additives and ingredients. In recent years, there has been an active increase in the consumption of kvass and its replacement with a large share of the market of carbonated soft drinks. The domestic kvass market is very rich and diverse, but there is a problem with the lack of functional drinks for certain groups of citizens. Creating a wide range of functional food products, including beverages, is becoming feasible. At the same time, in the production of kvass, it is important to use non-traditional raw materials, including buckwheat, the introduction of which in the kvass technology allows you to significantly expand the product range. A distinctive feature of buckwheat, which determines the prospects for use in the production of kvass, is its chemical composition. It is rich in vitamins and is considered an important source of antioxidants due to its high concentration of flavonoids. Buckwheat contains rutin, quercetin, folic acid, quercitrin, hyperoside. Thus, the replacement of barley malt with buckwheat contributes to an increase in the proportion of natural flavonoids in the drink, and therefore in the human diet. In this article, studies have been conducted to study the effect of the dose of buckwheat, buckwheat flakes, buckwheat malt and methods of their pretreatment on the effectiveness of the mashing process, when using it as an unsalted material. Buckwheat grains, buckwheat flakes and buckwheat malt were used in the work. Studies of mashing modes and indicators that determine their effectiveness have shown that the use of buckwheat malt in the backfill is more optimal than buckwheat grain. Studies have shown that the most economical and promising when using extruded buckwheat flakes as an unsalted material is the use of a single-boil mashing mode. However, the use of such raw materials is possible in concentrations not exceeding 30% of the backfill. If you need to increase the proportion of buckwheat in the backfill, you should use buckwheat malt. In this case, it is necessary to apply a mashing mode with intermittent heating, which is likely to compensate for the cost of producing malt from buckwheat grain.
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Fascella, Giancarlo, Francesca D’Angiolillo, Michele Massimo Mammano, Giuseppe Granata e Edoardo Napoli. "Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur". Plants 11, n.º 14 (15 de julho de 2022): 1859. http://dx.doi.org/10.3390/plants11141859.
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Flowers of Rosa rugosa Thunb. are a rich source of bioactive compounds with high antioxidant properties and are used for the production of jams, teas, juices, and wines. In the present paper, the petals of R. rugosa cv. Alba (white flowers) and Rubra (purple flowers) were evaluated for their morphological and phytochemical characteristics, and for the preparation of an alcoholic liqueur. In particular, the effect of two extraction procedures (conventional and maceration) of fresh and dry petals on the quality of a rose liqueur was determined. As expected, the concentration of the flower’s bioactive compounds was affected by petal water content and by tested cultivars: dry petals showed higher total carotenoids and anthocyanins contents with respect to the fresh ones; cv. Rubra evidenced higher values compared to cv. Alba. As regards the quality of rose liqueur, the two petal extraction procedures did not affect the polyphenol content and higher values were recorded only on dry petals with respect to the fresh ones and, in particular, on those from cv. Rubra. The liqueur’s flavonoid content was influenced by the petal extraction method, water content, and color as higher values were recorded on rose liqueur prepared after the maceration of cv. Rubra dry petals whereas lower values were observed on alcoholic drinks prepared after the conventional extraction of cv. Alba fresh petals. Our study shows that R. rugosa petals have a fair amount of secondary metabolites with antioxidant activity, making them suitable for use in the beverage industry.
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Kachaeva, N. Yu, N. N. Maleev e Kh E. Kachaev. "Studying the influence of vibration on the process of obtaining semi-finished products for distillery production". New Technologies 19, n.º 4 (15 de janeiro de 2024): 97–102. http://dx.doi.org/10.47370/2072-0920-2023-19-4-97-102.
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Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products.
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Nikolić, Valentina, Marija Milašinović-Šermešić, Milica Radosavljević, Marijana Simić e Slađana Žilić. "Properties of maize hybrid grain for utilization in wet milling". Selekcija i semenarstvo 28, n.º 1 (2022): 67–76. http://dx.doi.org/10.5937/selsem2201067n.
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A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose content) were analyzed before the laboratory wet milling process for starch extraction. The in vitro enzymatic digestibility of the isolated starch was also determined. The wet milling properties were later correlated to the physicochemical characteristics of the grain. The results showed that hybrid ZP 677 had the highest starch yield, followed by hybrid ZP 704wx, while the highest starch recovery was observed for hybrid ZP 341. The highest bran yield (10.52%) was obtained by hybrid ZP 434, and the highest germ yield (8.86%) by hybrid ZP 172/8. The correlation analysis showed that starch yield was positively correlated to 1000-kernel weight and crude fiber content, while oil content negatively influenced starch extraction and yield. The starch digestibility was negatively correlated to the amylose content. These findings can be useful for the starch processing industry as well as in the production of ethanol and alcoholic drinks.
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Wang, Yiqin, Jiali Liu, Yanling Xiong, Xuefan Liu e Xiaowei Wen. "Food Fraud Vulnerability Assessment in the Chinese Baijiu Supply Chain". Foods 12, n.º 3 (23 de janeiro de 2023): 516. http://dx.doi.org/10.3390/foods12030516.
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As a representative of Chinese alcoholic drinks, baijiu has developed into a mass-consumption commodity. Its simple industrial chain makes it a suitable target for fraudsters. In order to understand the differences and potential factors of fraud vulnerability among groups at various levels, this study constructed a food fraud vulnerability assessment system for the Chinese baijiu supply chain based on routine activities theory. We examined the fraud vulnerability in the baijiu supply chain with data from 243 producers and 45 retailers by using the safe supply of affordable food everywhere (SSAFE) food fraud vulnerability assessment (FFVA) tool. The results indicate that fraud factors related to opportunities have an overall medium vulnerability, while those related to motivations and control measures have an overall medium-low vulnerability. In addition, there are significant differences in the perceived vulnerability of fraud factors across the supply chain. Moreover, retailers have overall higher fraud vulnerability in terms of opportunities and control measures than producers. The main reasons for the frequent occurrence of fraud in the baijiu industry are numerous technical opportunities, strong economic drivers, and insufficient control measures.
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Esmeryan, Karekin D., Yuliyan Lazarov, Teodor Grakov, Yulian I. Fedchenko, Lazar G. Vergov e Stefan Staykov. "Metal–Phenolic Film Coated Quartz Crystal Microbalance as a Selective Sensor for Methanol Detection in Alcoholic Beverages". Micromachines 14, n.º 6 (20 de junho de 2023): 1274. http://dx.doi.org/10.3390/mi14061274.
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The facile real-time monitoring of methyl content in fermented beverages is of fundamental significance in the alcohol and restaurant industry, since as little as 4 mL of methanol entering the blood may cause intoxication or blindness. So far, the practical applicability of available methanol sensors, including the piezoresonance analogs, is somewhat limited to laboratory use due to the complexity and bulkiness of the measuring equipment involving multistep procedures. This article introduces a hydrophobic metal–phenolic film-coated quartz crystal microbalance (MPF-QCM) as a novel streamlined detector of methanol in alcoholic drinks. Unlike other QCM-based alcohol sensors, our device operates under saturated vapor pressure conditions, permitting rapid detection of methyl fractions up to seven times below the tolerable levels in spirits (e.g., whisky) while effectively suppressing the cross-sensitivity to interfering chemical compounds such as water, petroleum ether or ammonium hydroxide. Furthermore, the good surface adhesion of metal–phenolic complexes endows the MPF-QCM with superior long-term stability, contributing to the repeatable and reversible physical sorption of the target analytes. These features, combined with the lack of mass flow controllers, valves and connecting pipes delivering the gas mixture, outline the likelihood for future design of a portable MPF-QCM prototype suitable to point-of-use analysis in drinking establishments.
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Михайлова, И. Ю. "Honey Drinks and Prospects for Their Quality Control". Beer and beverages, n.º 4 (24 de dezembro de 2023): 10–13. http://dx.doi.org/10.52653/pin.2023.04.004.
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Меняющийся климат и стремительное ухудшение экологии в XXI в. ставят перед человеком непростую задачу — за счет возможностей функционального питания создать условия обеспечения населения продуктами с высоким содержанием природных биологически активных соединений, способных поддержать и сохранить здоровье. Напитки на основе меда из многочисленных культурных и дикорастущих растений различных регионов, пряно-ароматического сырья, произведенные на базе технологических разработок и научных исследований пищевой отрасли, сберегающих ценные компоненты сырья — перспективное направление современности. Традиционные русские напитки, известные еще в древней Руси: медовуха — напиток брожения с содержанием этанола не более 6% и сбитень — безалкогольный вариант медового напитка, находятся на новом этапе популярности, как источники широкого спектра полезных для организма веществ. Сниженное содержание этанола в медовухе и отсутствие его в сбитне делают их, кроме этого, хорошей альтернативой для перехода в будущем к потреблению населением преимущественно слабоалкогольных напитков, препятствуя развитию алкогольной зависимости, что создает базу для дальнейшего утверждения этого направления как социально-значимого. Важное условие достижения потенциальных возможностей, заложенных в синергическом эффекте компонентов меда и растительного сырья, заключается как в подтверждении состава исходных компонентов в продукте соответственно заявленному, так и в сохранении их присутствия после завершения технологического процесса производства — в первую очередь термической обработки, способной снизить ферментативную активность меда в продукте. Широкий список методов контроля качества меда, устанавливающих подлинность его ботанического состава, макро- и микроэлементного состава, комплекса витаминов и его соответствия показателям безопасности разработаны и применяются. Важным показателем ценности медового напитка, объединяющим биологическую активность меда и растений в составе, служит показатель его антиоксидантной активности. А подтверждение ботанического происхождения меда, то есть наличия в составе продукции конкретных видов меда, отличающихся по минеральному, витаминному и органолептическому составу, способен выполнить метод ДНК идентификации, исследующий происхождение пыльцы растений-медоносов. The changing climate and the rapid deterioration of the environment in the 21st century pose a difficult task for people — through the possibilities of functional nutrition, to create conditions for providing the population with products with a high content of natural biologically active compounds that can support and preserve health. Drinks based on honey from numerous cultivated and wild plants from various regions, spicy and aromatic raw materials, produced on the basis of technological developments and scientific research in the food industry, preserving valuable components of raw materials — a promising direction of our time. Traditional Russian drinks, known back in ancient Rus’: mead, a fermented drink with an ethanol content of no more than 6%, and sbiten, a non-alcoholic version of a honey drink, are at a new stage of popularity as sources of a wide range of substances beneficial to the body. The reduced ethanol content in mead and its absence in sbiten make them, in addition, a good alternative for the future transition to the population consuming predominantly low-alcohol drinks, preventing the development of alcohol dependence, which creates the basis for the further establishment of this direction as socially significant. An important condition for achieving the potential inherent in the synergistic effect of the components of honey and plant raw materials is both confirmation of the composition of the initial components in the product, as stated, and the preservation of their presence after completion of the production process — primarily heat treatment, which can reduce the enzymatic activity of honey in the product. A wide list of methods for monitoring the quality of honey, establishing the authenticity of its botanical composition, macro- and microelements, the composition of the vitamin complex and its compliance with safety indicators have been developed and applied. An important indicator of the value of a honey drink, combining the biological activity of honey and plants in the composition, is the indicator of its antioxidant activity. And confirmation of the botanical origin of honey, i. e. the presence in the composition of products of specific types of honey that differ in mineral, vitamin and organoleptic composition, can be performed by the DNA identification method, which examines the origin of pollen of honey plants.
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Vodenicharova, Maria Sashkova. "Supply chain study in food industry in Bulgaria". International Journal of Retail & Distribution Management 48, n.º 9 (18 de junho de 2020): 921–38. http://dx.doi.org/10.1108/ijrdm-03-2019-0080.
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PurposeThe article examines the supply chain (SC) in a food industry in Bulgaria. The relations between suppliers and the degree of integration of the activities along with the SC will be studied by building forms of partnerships with suppliers and the areas of cooperation they work in. The relevance of the topic is determined by the increasing pressure exerted by the consumers in terms of quality and safety, caused by the scandals with food products, the regulations concerning the traceability along the SC and providing safety and quality. The purpose of the study, in the present paper, is the theoretical and applied aspects of collaboration along the SC and the use of modern information systems and technologies in the food industry in Bulgaria.Design/methodology/approachThe objectives of the study, in the present paper, are the theoretical and applied aspects of collaboration along the SC and the use of modern information systems and technologies in the food industry in Bulgaria. The subjects of this study are the enterprises of the food industry in Bulgaria. The number of companies surveyed is 93. Small and medium-sized enterprises generate 48.7% of the turnover in the industry and 63% of the employment in the sector. A research survey with structured questionnaire was conducted in the period 2018–2019. The interrelations in the SC are underdeveloped and there is a low degree of integration between the participants in the food industry in Bulgaria. The implementation of information and communications technology (ICT) and blockchains in the SC in the food industry in Bulgaria is at a low level.FindingsThe subjects of this study are the enterprises of the food industry in Bulgaria. The number of companies surveyed is 93. Small and medium-sized enterprises generate 48.7% of the turnover in the industry and 63% of the employment in the sector. The sectors which are traditionally included in the food industry are as follows: flour milling, milk processing, meat processing, canning industry and production of dried and canned fruit, vegetables and seeds, fishery, production of sugar and confectionery, chocolate and desserts and production of spices. The present research study does not focus on production of drinks, mineral water bottles and production of alcoholic drinks, as well as production of tea and coffee, bread and bakery products. A research survey with structured questionnaire was conducted in the period 2018–2019. The questions included in the questionnaire helped to study general indicators for the evaluation of the degree of cooperation and the implementation of modern ICT in organizations in the food industry. The first part of the questionnaire included questions related to the general information about organizations, which determines the form of ownership, the existence of foreign participation in the enterprise, the number of settlements where the activity is carried out and geographic distribution of sales in the country and abroad. These questions are important to frame a general characteristic of the studied enterprises.Research limitations/implicationsThe study had few limitations, which in turn suggest avenues for further research. This study does not include the production of beverages, mineral water bottles and the production of alcoholic beverages as well as tea and coffee production. With regard to the subject of the study, the article focuses mainly on relations between suppliers and the degree of integration of the activities along the SC, which will be studied by building forms of partnerships with suppliers and the areas of cooperation they work in, while remaining outside the scope of the study themes and challenges in making SCs environmentally sustainable. Although a large amount of data were analyzed, there exists an opportunity to widen this study significantly. The possibilities of omnichannels along the SC in the food chain will be explored first as well as the possibilities for building an omnichannel strategy in the food supply chain.Practical implicationsThis study provides insights to manufacturers, retailers, wholesalers and managers of the food industry for supply chain management (SCM) and for connections and cooperation with suppliers and partners. The research study provides clarity about the degree of integration in the management of SC and the opportunities for development of the cooperation between the SC participants.Originality/valueThis study reveals for the first time the SC in the food industry in Bulgaria and provides directions for development. This study shows the degree of SCM integration as well as the opportunities for developing cooperation between the actors in the chain.
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Naqellari, Alqi, Eros Angjeli e Nexhmi Dumani. "Dynamics, Characteristics and Prospects of Consumer Spending in Albania". Journal of Educational and Social Research 7, n.º 2 (24 de maio de 2017): 81–91. http://dx.doi.org/10.5901/jesr.2017.v7n2p81.
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Abstract In this paper analyzes the problem of the dynamics of income and expenditure of households in Albania. Analyzing costs in general, spending on food in particular, both connected with a range of other indicators of welfare, with per capita income, expenses for the basket of goods, according to its elements and structure. Survey basket expenditure according to regions of Albania. Analyzed per capita income, expenses basket compared with countries in the region, Europe and the world. The goal is: to extract an accurate conclusion, the place at which ranks Albania in these indicators. What to do in the future, in order to emerge from this negative situation. The conclusions drawn from the analysis are: Albania ranks last places of the world, the indicator of per capita income and expenditure of households. Ranked in first countries in the region and in Europe for the indication of the percentage of expenditure on food and non-alcoholic drinks to the total cost of items in the basket. This situation has come as a result of lower rates of growth of its economy. It recommended changes in the structure of GDP in terms of growth of light industry and food industry extraction and processing, etc. By developing these branches will grow faster GDP and national income, and consequently will increase per capita income. Methods used are: methods of analysis and synthesis, methods of description and comparison, statistical methods etc.
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Хайретдинова, Ольга Айбулатовна. "FORMATION OF THE STATE WINE REGALITY (MONOPOLY) IN THE 16TH - 18TH CENTURIES". Вестник Адыгейского государственного университета, серия «Регионоведение», n.º 4(289) (23 de maio de 2022): 42–47. http://dx.doi.org/10.53598/2410-3691-2021-4-289-42-47.
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Статья является частью исследования, посвященного изучению правового статуса и норм государственного регулирования питейного промысла в России. В статье приведен анализ формирования государственной регалии на пития с XVI в. и до начала реформ Екатерины II в XVIII в. Целью ретроспективного анализа является выявление изменений в государственно-правовом регулировании питейного промысла и определение эффективности мероприятий, осуществляемых российским государством. Начиная с правления Ивана IV торговля алкоголем рассматривалась государством как источник пополнения казны. Но на разных этапах истории России винная монополия сталкивалась с различными проблемами: тайным корчемством, вольным обращением с казенными доходами, распространением пьянства и беспорядков из-за чрезмерной активности откупщиков в попытках собрать прибыль на питейный налог, конкуренцией между целовальниками и откупщиками за сбыт алкоголя, конкуренцией дворянства и купечества за право производства хмельных напитков, проблемами со сбором доходов от продажи питей в казну и др. Перечисленный перечень проблем стал причиной того, что Екатерина II решила радикально изменить порядок регулирования винокурения, а также винной торговли. This paper is part of a research devoted to the study of the law status and rules of state regulation of the drinking industry in Russia. The author analyzes the formation of the state alcohol monopoly from the 16th century until the beginning of the reforms of Catherine II in the 18th century. The purpose of the retrospective analysis is to characterize changes in the state-legal regulation of drinking trade and to analyze the effectiveness of measures carried out by the Russian state. Since the reign of Ivan IV, the alcohol trade was considered by the state as a source of replenishment of the treasury. But at different stages of Russian history, the alcohol monopoly faced various problems. Among them are the secret sale of alcoholic beverages, unfair treatment of state revenues, the spread of drunkenness and riots due to excessive activity of tax farmers in attempts to collect profits for the drinking tax, competition between "loyal people" and tax farmers for the sale of alcohol, competition of the nobility and merchants for the right to produce alcoholic beverages, problems with collecting income from the sale of alcohol drinks to the treasury, etc. The enumerated list of problems was the reason that Catherine II decided to radically change the procedure for regulating distilling industry, as well as wine trade.
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Keshri, Kunal. "Impact Of GST Law With Reference To E-Commerce Industry In India". International Tax Law Review 02, n.º 01 (2023): 01–16. http://dx.doi.org/10.55662/itlr.2023.2101.
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Article 366(12A) defines the Goods and Services Tax (GST) as any tax on the supply of goods, services, or both, except taxes on the delivery of alcoholic drinks for human use. In the new Article 366(26A), the word “service” means something other than “products.” Article 366(12) states that all materials, things, and articles are considered to be products. The government considers the GST to be more of a tax reform than a change to the current Indian tax system. They are evaluating all the pros and cons of the indirect taxation system. India was one of 123 countries in the world that used the Value Added Tax (VAT) system. Finance minister P. Chidambaram created plans for VAT and presented them to the Centre and the States on January 17, 2005. VAT replaced the Central Excise Tax at the national level and the Sales Tax System at the state level, which made a significant change to the tax collection process. In 2014, it was proposed that the GST be implemented in India starting from June 2016. The GST is implemented in a “double” way, with one part handled by the Centre (CGST) and another by the State (SGST). The tax base is almost the same for both the federal government and the states. On July 1, 2017, the GST was implemented in India, with three main models: (i) Central GST, (ii) State GST, and (iii) Dual GST. The E-commerce industry in India has been contributing more and more to the Indian economy. To make the most out of a mature and profitable E-commerce industry, retail E-commerce businesses need a stable indirect tax plan to address tax assessment issues they have been facing. The implementation of GST is also expected to resolve many supply chain problems that E-commerce companies have been facing, leading to faster shipping and returns and reduced administrative work. This will also help businesses and E-commerce sites improve their supply chain methods by focusing on making better storage and organizational decisions driven by cost and service.
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Mikheeva, Irina V., Natalya V. Pronina e Anastasia S. Loginova. "Wine monopoly in Russia in the 17th-19th centuries: Fiscal and/or social interests". Vestnik Tomskogo gosudarstvennogo universiteta, n.º 482 (2023): 259–71. http://dx.doi.org/10.17223/15617793/482/28.
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The article considers the wine monopoly in Russia in the 17th-19th centuries. A retrospective analysis of the formation of the “drinking” policy in the Russian state for three centuries is presented. The emphasis is placed on the peculiarities of the combination of social and financial interests in the state regulation of the turnover of alcoholic beverages. The research focuses on the legal means of introducing a wine monopoly in Russia. The features of state regulation of alcohol production and turnover are illustrated, depending on whether the government reserved the right to trade in wine and levy fees for alcoholic drinks, that is, introduced a wine monopoly, or transferred this right to private individuals (farming). Attention is drawn to the duality of the objectives of the wine monopoly introduction - to increase the incoming of the treasury (by adding to the tax revenues of trade profits) and to prevent (reduce) alcoholization of the population through the strict regulation of the turnover and improving the quality of alcohol. The theoretical aspects of the wine monopoly content are identified; they are partly related to the terminological confusion existing in the doctrine, when the concepts “wine” and “vodka” monopoly, “monopoly” and “regalia” are incorrectly identified, the concept “farming” (otkup, revenue leasing) is incorrectly interpreted. A conclusion is made about the differentiation of the concepts of regalia and monopoly; about a more logical representation of farming not as a prototype of excise taxes, but as an independent form of fiscal monopoly. In the research, traditional methods of scientific cognition are used. The dialectical method of cognition and the principle of historicism allowed considering the main stages of the wine monopoly's development. The techniques of analysis and synthesis, induction and deduction made it possible to conclude that in the historical periods when fiscal interest prevailed over social there was farming trade. When the level of drunkenness became dangerously high, and the state's income from alcoholic beverages decreased, the authorities established a monopoly, primarily on the retail sale of beverages. Special methods - formal-legal and comparative-historical - formed the basis for identifying restrictions imposed by the state within the framework of monopolization of the production and sale of alcoholic beverages. Methods of observing historical continuity in the development of legal institutions, as well as systematic and historical-retrospective approaches used to consider the instruments of legal regulation of the alcohol industry in the Russian Empire from a historical distance allowed a conclusion that, in Russia of the 17th-19th centuries, state fiscal interests prevailed, they determined the main directions of the state alcohol policy.
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NEZHYVA, Mariia, e Viktoriia MYSIUK. "Market of FMCG and service sectors in China". Foreign trade: economics, finance, law 122, n.º 3 (24 de junho de 2022): 119–28. http://dx.doi.org/10.31617/zt.knute.2022(122)09.
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Introduction. The fast-moving consumer goods (FMCG) industry is one of the basic ones for the existence of society and almost the first industry that directly felt the impact of the corona crisis and needed prompt adaptation. Problem. China has been named the undisputed leader in economic growth over the past few years, so analyzing the impact of the pandemic on the underlying sectors of the economy is an important aspect to study this country. The aim of the article is to determine the state and trends of the impact of COVID-19 on FMCG and service sectors in China. Methods. The research was conducted by the following methods: monographic; analysis and synthesis, induction and deduction; systems analysis; classification-analytical; graphic. Results. The overall impact on the Chinese economy and industries as a result of the COVID-19 outbreak is negative with neighborhood/housing lockdowns and strict preventative and surveillance measures by Chinese authorities effectively keeping consumers at home. Some industries in China have already seen dramatic downturns. These are mainly offline segments requiring physical contact or presence in a store, such as travel, consumer foodservice, alcoholic drinks and luxury. The outbreak has benefited categories that consumers believe can help alleviate the effects of COVID-19, such as air purifiers, detergents and antibacterial creams. Industries to be positively impacted by this are consumer health, home care and tissue and hygiene. Industries with a strong online presence prove resilient. Conclusions. Considering all changes during corona period and investigation above, profound changes are expected in China’s organisations: better prepared for future risks, strong boost to e-commerce, short-term negative hit on specific industries, strong recovery anticipated.
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Kotova, T. V., A. V. Medvedev e A. N. Solopova. "Towards an automated economic assessment of innovative projects for the production of tonic Beverages". E3S Web of Conferences 176 (2020): 03023. http://dx.doi.org/10.1051/e3sconf/202017603023.
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Over the past five years, in the country and in the world there has been an increase in the production and consumption of non-alcoholic tonic drinks (NTD). Representatives of various scientific schools are developing new NTD formulations. The regional characteristics of the used plant raw materials with a tonic effect are taken into account. The priority task of the food industry is to carry out activities aimed at making healthy food products, taking into account not only the traditions and habits of the population, but also the cost-effectiveness of introducing them into production. The paper considers the requirements of regulatory documentation for raw materials, elaborates the technological scheme of NTD production, describes the requirements for labeling and packaging of the finished drink. Introducing new technologies into production is an expensive process. The aim of the work is a preliminary automated assessment of the economic efficiency of an investment project for the production of NTD based on new recipes. The specified assessment is carried out from the point of view of traditional indicators of project efficiency, using the Karma optimization software package, which allows identifying the economic potential and finding the optimal characteristics of investment, production, financial activities of investment and production projects. The influence of the key indicator of the project (the market price of a unit of production) on the main indicators of the effectiveness of the investment project is studied. The life cycle is analyzed and the economic potential of the investment project is revealed through the use of an optimization mathematical model. The dependence of the net present value of the project on the planning horizon is described with a variation in the market unit price parameter. High characteristics of the economic efficiency of the investment project are obtained. Practical recommendations are given on sales markets, production technology, implementation of investment projects related to the production of NTD «Wild Cat».
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Sikalidis, Angelos K., Aleksandra S. Kristo, Anita H. Kelleher e Adeline Maykish. "Perception, acceptability and decision-makingdeterminants of Soft Seltzer, a novel winegrapenon-alcoholic carbonated beverage categoryto health-conscious College students in California". Journal of Marketing and Consumer Behaviour in Emerging Markets 2/2020, n.º 11 (8 de dezembro de 2020): 33–54. http://dx.doi.org/10.7172/2449-6634.jmcbem.2020.2.3.
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The beverage industry is a significant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining. There is certainly seen a growing interest for novel beverages, especially when creating healthy options aiming to support health via enhanced functional food/beverage properties. Furthermore, understanding how the public perceives and makes purchasing decisions towards novel and unconventional options is of key importance. The Soft Seltzer category is an emerging category defined as a sparkling water-based low calorie, no added sugar, no artificial sweetener, non-alcoholic, carbonated beverage. In our pilot study herein, we aimed to assess interest and willingness to pay for such a product produced in Sonoma, California, specifically H2O/H2♡, a dealcoholized wine-type beverage enriched with vitamins, potassium, and calcium, using a perception and acceptability study to health-conscious college students in California. Respectivelly, healthy college students were provided an on-line acceptability questionnaire with 38 questions to evaluate the concept of the H2O beverage. Our participants indicated that they would be significantly interested in purchasing such a beverage, while as for willingness to pay, a price for $9.99/4x16oz cans was deemed less than or about what is expected from a majority of participants. Our results taken together demonstrate that there is substantial interest and traction for such a beverage, especially given its natural origin and potential health benefits. Further research including tasting and health-related functional properties for the beverage in discussion is suggested. Additionally, lifestyle aspects and nuances beyond alcohol that are important to wine drinkers and other consumers could be delivered by novel beverages, hence aid in their success in the beverage market
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Панасюк, Александр Львович, Елена Ивановна Кузьмина, Лариса Ильинична Розина, Диляра Рамилевна Акбулатова e Олеся Сергеевна Егорова. "Prospects for the use of syrups from grain raw materials in the production of fruit alcoholic beverages". Food processing industry, n.º 9 (25 de agosto de 2022): 8–11. http://dx.doi.org/10.52653/ppi.2022.9.9.001.
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Плодовое сырье, используемое для производства алкогольной продукции, отличается разнообразием видов и сортов, физико-химический состав которых варьирует в широких пределах: общее количество сахаров колеблется от 30 до 150 г/дм, кислот - от 1,2 до 33,8 г/дм. В связи с высоким содержанием кислот, препятствующим нормальному росту дрожжей, перед брожением свежий плодовый сок (кроме яблочного) разбавляют водой, что, в свою очередь, оказывает влияние на снижение концентрации сахаров. Таким образом, для достижения в плодовой алкогольной продукции требуемого содержания спирта необходимо обогащение свежего сусла сахаросодержащими веществами. Сахарозаменители из различного природного сырья, характеризующиеся различным составом и свойствами, находят широкое применение в пищевой промышленности в качестве замены кристаллического сахара. Так, например, глюкозо-фруктозный сироп (ГФС) - сахаристый продукт, получаемый из крахмала зернового сырья с помощью кислотного или ферментативного гидролиза, используют в производстве крепкой алкогольной продукции, хлеба и кондитерских изделий, молочных продуктов, безалкогольных, в том числе функциональных напитков. Целью настоящей работы было сравнительное исследование качественных показателей яблочных и сливовых плодовых сброженных материалов и алкогольной продукции, полученных с использованием сахаросодержащих веществ различной природы: свекловичного сахара и ГФС с содержанием фруктозы 70 и 80 %. В результате проведенных исследований было установлено, что физико-химические показатели яблочных и сливовых сброженных материалов, полученных с использованием сахаросодержащих веществ различной природы, соответствуют требованиям действующей нормативно-технической документации. Количество ГФС, необходимое для достижения характерных органолептических показателей полусладкой и сладкой плодовой алкогольной продукции, в среднем в 1,5 раза меньше по сравнению с количеством сахара-песка, необходимым для получения аналогичных вкусовых характеристик. Органолептические показатели яблочной и сливовой алкогольной продукции, полученной с использованием в качестве сахаросодержащих веществ глюкозо-фруктозных сиропов, выше по сравнению с аналогичной продукцией, произведенной с внесением товарного сахара. The fruit raw materials used for the production of alcoholic beverages, in turn, are distinguished by a variety of species and varieties, the physico-chemical composition of which varies widely: the total amount of sugars ranges from 30 to 150 g/dm, acids - from 1.2 to 33.8 g/dm. Due to the high acid content that prevents the normal growth of yeast, fresh fruit juice (except apple juice) is diluted with water before fermentation, which, in turn, has an effect on reducing the concentration of sugars. Thus, in order to achieve the required alcohol content in fruit alcoholic beverages, it is necessary to enrich fresh wort with sugar-containing substances. Sweeteners from various natural raw materials, characterized by different composition and properties, are widely used in the food industry as a substitute for crystalline sugar. For example, glucose-fructose syrup (HFS) is a sugary product obtained from starch of grain raw materials by acid or enzymatic hydrolysis, used in the production of strong alcoholic beverages, bread and confectionery, dairy products, soft drinks, including functional beverages. The purpose of this work was a comparative study of the qualitative indicators of apple and plum fruit fermented materials and alcoholic beverages obtained using sugar-containing substances of various nature: beet sugar and HFS with a fructose content of 70 and 80 %. As a result of the conducted research, it was found that the physico-chemical parameters of apple and plum fermented materials obtained using sugar-containing substances of various nature meet the requirements of the current regulatory and technical documentation. The amount of HFS required to achieve the characteristic organoleptic characteristics of semi-sweet and sweet fruit alcoholic beverages is on average 1.5 times less than the amount of granulated sugar required to obtain similar taste characteristics. The organoleptic characteristics of apple and plum alcoholic beverages obtained using glucose-fructose syrups as sugar-containing substances are higher compared to similar products produced with the introduction of commercial sugar.
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Win Tin, Si Thu, Ilisapeci Kubuabola, Wendy Snowdon, Haley L. Cash, Elisiva Na’ati, Gade D. Waqa, Ada Moadsiri, Solene Bertrand e Amerita Ravuvu. "Assessing the progress on the implementation of policy and legislation actions to address the Non-Communicable Diseases crisis in the Pacific". PLOS ONE 17, n.º 8 (11 de agosto de 2022): e0272424. http://dx.doi.org/10.1371/journal.pone.0272424.
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Aim To assess the progress on the implementation of Non-Communicable Diseases (NCD) related policies and legislations in the Pacific Island Countries and Territories (PICTs). Materials and methods The Pacific Monitoring Alliance for NCD Action (MANA) Dashboard was used to assess the progress on the implementation. The MANA Dashboard includes 31 indicators across four different domains such as leadership and governance; preventative policies and legislations; health system response programs; and monitoring This progress assessment was conducted between 2019 and 2020 for all 21 PICTs. The data were analyzed and compared with the baseline status (2018) report and presented across four different domains of the MANA dashboard. Results This progress assessment found that PICTs overall have made advancements in a number of areas, particularly the establishment of a national multi-sectoral NCD taskforce; implementation of referenced approaches to restrict trans-fat in the food supply in national documents; and fiscal measures to affect access and availability to less healthy foods and drinks. However, the strengths of actions varied across PICTs, and most are categorised as low strengths. Measures which had the most limited progress in implementation include policy and legislation that restrict alcohol advertising; tobacco industry interference; marketing of foods and non-alcoholic beverages to children; and marketing for breast milk substitutes. Conclusions This progress assessment further highlights that while PICTs continue to make progress, NCD policy and legislation gaps still exist, both in terms of weaknesses of existing measures and areas that have had little attention to-date. These require urgent actions to scale up NCD related policies and legislation at regional and national level.