spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2021.197spfp-197Research ArticleТЕХНОЛОГИЧЕСКИЕ ПРОЦЕССЫ, МАШИНЫ И ОБОРУДОВАНИЕTECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENTНапитки на основе продуктов переработки сахарного тростникаBeverages Based on Sugar Cane Processing ProductsКарпенкоДмитрий ВалерьевичKarpenkoDmitry V.karpenkodv@mgupp.ruДышековаМилана МухамедовнаDyshekovaMilana M.dyshekovamm@mgupp.ruФГБОУ ВО «Московский государственный университет пищевых производств»РоссияFSBEI HE “Moscow State University of Food Production”Russian Federation20213003202101Хранение и переработка сельхозсырья138156Copyright © Карпенко Д.В., Дышекова М.М., 20212021Карпенко Д.В., Дышекова М.М.Karpenko D.V., Dyshekova M.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/197

Одним из последствий глобализации как основной тенденции последних десятилетий является возрастание интереса потребителей определенного региона или страны к продуктам, в частности, напиткам, которые ранее локально не пользовались широкой популярностью. В статье приведена информация о напитках безалкогольных и алкогольных различной крепости, полученных из продуктов переработки сахарного тростника, представлен типичный химический состав данного виды сырья. Основное внимание уделено классификации кашасы и рома, технологическим стадиям процессов их производства, параметрам проведения этих стадий и их влиянию на потребительские характеристики этих напитков. Дана краткая история кашасы и рома, приведены сведения об их доле в сегменте крепких алкогольных напитков на мировом рынке. Отмечается, что принципы технологий кашасы и рома аналогичны, но может различаться последовательность проведения стадий производственного процесса. Подчеркнута роль вторичных дрожжевых метаболитов, накапливающихся при сбраживании сусла, в формировании качества готовых напитков, приведены основные группы этих соединений и их представители, их влияние на органолептические характеристики напитков брожения. Приведена информация о родах и видах микроорганизмов, развивающихся в процессе ферментации сусла при производстве кашасы и рома. Указана возможность использования различного оборудования для дистилляции сброженного сусла и организации этого процесса. В заключении отмечено, что в Российской Федерации целесообразно совершенствование технологии, в первую очередь, рома, например, за счет переработки нетрадиционного сахарсодержащего сырья.

One of the consequences of globalization as the main trend of recent decades is the growing interest of consumers in a certain region or country in products, in particular, drinks, which were not locally widely popular earlier. The article provides information on non-alcoholic and alcoholic beverages of various strengths, obtained from sugar cane processing products, presents the typical chemical composition of this kind of raw material. The main attention is paid to the classification of cachaça and rum, the technological stages of their production processes, the parameters of these stages and their influence on the consumer characteristics of these drinks. A brief history of cachaça and rum is presented, the information on their share in the segment of spirits on the world market is given. It is noted that the principles of cachaça and rum technologies are similar, but the sequence of the production process stages may differs. The role of secondary yeast metabolites accumulating during the fermentation of wort in the formation of the quality of finished drinks is emphasized. The main groups of these compounds and their representatives, their influence on the organoleptic properties of fermented drinks are given. Information on the genera and types of microorganisms developing in the process of wort fermentation in the production of cachaça and rum is given. Possibility of using various equipment for fermented wort distillation and organization of this process is indicated. In the conclusion, it is noted that in the Russian Federation it is expediently to improve first of all, rum technology, for example, through the processing of non-traditional sugar-containing raw materials.

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