Gases with thornsthe People indifferent to aerated water, no. One it categorically do not drink, because it “ continuous chemistry, preservatives and in general a poison “. Others, on the contrary, love and drink in considerable quantities, steadily volumes of output of the aerated soft drinks differently would not grow and their assortment would not extend. Who is right also what exactly is poured in bottles with cheerful vials, the correspondent " understood; Money “.
In 1990 - h years with occurrence in Russia the nonalcoholic aerated drinks of the western manufacture from streets automatic machines with aerated water and butts with kvass, and from shops - bottles " have disappeared; Buratino “ and “ the Soft drink “ with crookedly pasted labels.
today home producers of aerated water and kvass intend to take a revenge. To struggle with the western competitors with their advertising budgets and marketing experience hard. The main argument in favour of domestic lemonades and kvass - them naturalnost: You supposedly fashionable, and we here useful to health. Really, some domestic lemonades and kvass are made exclusively from natural products, without notorious “ chemistry “. However to distinguish them from entirely synthetic analogues by the form, under the name it is impossible.
Lemonade from - under the crane
the lemonade Production technology is as a first approximation extremely simple: in water the blend (a lemonade basis) gets divorced, carbonic gas is added - and the drink spreads in bottles. However here there is a weight of nuances on which quality of an end-product depends.
the most important thing - water. Any lemonade almost entirely and completely consists of water, therefore and taste of a drink is defined by its quality. Water in lemonade can be artesian or water. To have the deep-well water, the enterprise needs to be enclosed seriously in investigation of a deposit and drilling of chinks. According to manufacturers, these expenses pay off in due course, after all deep-well water - the big competitive advantage. Alexander Anfinogenov, the director for strategic development and marketing “ OST - Akva “: “ Good water is 80 % of success. At ` OST - Akvy ` three artesian chinks - one 105 metres and two on 170. That our factory is located in Chernogolovke, and is caused by that here is Kasimovsky vodonosnyj the horizon, one of the oldest on our Central Russian plain. From it the sacred source of Saint Sergija Radonezhsky, by the way, originates. Water extract, clear of impurity, supervise quality. Natural water in itself, as a rule, contains all necessary elements. At the enterprises where use usual tap water, it should be cleared seriously, and then it is artificial mineralizovat “.
In turn, the manufacturers using tap water, assert that well cleared water does not concede natural neither to taste, nor on quality. Svetlana Golubeva, the main technologist of Joint-Stock Company “ MPBK ` Ochakovo ` “: “ We spend water preparation on the special equipment. Water preparation includes clearing of mechanical impurity, umjagchenie, that is removal of salts of rigidity, removal of all microorganisms. Water is the major component of soft drinks, it forms all their advantages - taste, colour, a transparency, freshening properties “.
Then on the prepared water the blend - a mix of components necessary for lemonade prepares. Into a blend enter a sugar syrup and that impacts to lemonade firm relish and a smell. It can be infusions of grasses, natural or synthetic aromatizatory. The manufacture cost price, the price and quality of an end-product depend On a parity of these three components.
Today to make artificial aromatizator it is possible - to take enough a natural product, to spread out its structure on hromatografe and to synthesise corresponding aroma. For the present nobody managed to make artificial aromatizatory “ Sayan mountains “ and “ Baikal “ however “ the Hand bell “ and “ Buratino “ for a long time already are synthesised. The cost price of natural lemonade above: in - the first, components are much more expensive to it; in - the second, the technology of preparation of a blend is more difficult. The synthetic product differs from natural to taste, and, the main thing, does not bear any advantage. Therefore synthetic aromatizatory are used only in the cheapest lemonades.
large manufacturers prefer infusions of grasses or as a last resort add natural aromatizatory. Svetlana Golubeva: “ For a long time disputes on are already conducted, whether concede natural aromatizatory to infusions. We spent a series of tastings and have understood that to taste lemonade with aromatizatorom concedes completely to the natural. As aromatic substances we use extracts and citron infusions which we receive from home producers “.
Alexander Anfinogenov: “ to Work with grasses very difficult. The parties of the same grass collected at various times and in different places, can differ from each other. Grasses, unlike aromatizatorov, are rather astable, from party to party can strongly change both taste, and colour. Therefore, to compensate it, we besides extracts use natural aromatizatory which are made also from fruit and grasses “.
Besides, in a drink carbonic acid, and also dyes and preservatives is added. During former times all lemonades were natural, but they were stored all week. Today without preservatives prepare only lemonades with rather small period of storage - no more than three months.
the most widespread today preservative - benzoat sodium (Å211) - keeps consumer properties of a drink within six months. The scandals connected with this preservative, happen constantly. Some years ago this preservative accused of cancer provocation, however in 2000 the World Health Organization declared Å211 safe. This spring he has accused of new sins. Scientists from university of Sheffield (Great Britain) after a series of laboratory researches have come to a conclusion that benzoat sodium can provoke neurologic frustration, in particular parkinsonizm. However scientists yet have not offered any less dangerous alternative to manufacturers of lemonade.
In some aerated drinks as an acidity regulator acid which, according to experts, is essential toksichnee is added ortofosfornaja: scandals round it in the West too are frequent. Home producers it is proud declare that this preservative do not use.
as dye in the majority of lemonades it is added sugar koler, or, simply speaking, zhzhenyj sugar. However, sometimes to do without some synthetic dyes it is not possible. So, in aerated water “ Tarhun “ dye as the tarragon extract gives weak colour which quickly disappears on light is always added.
a collection of marks
All aerated drinks in Russia are made in accordance with GOST 28188 - 89. However there the concrete recipe, therefore a compounding is not registered affirms for each drink. Or undertakes classical of the collection published Scientifically - research institute brewing, nonalcoholic and vinodelcheskoj the industries in 1991.
today on classical compoundings almost nobody works, each manufacturer changes them at own discretion - brings there let even a small highlight, but the. Lydia Benevolensky managing department of standardization and certification of scientific research institute brewing, nonalcoholic and vinodelcheskoj of the industry: “ In gostah the general requirements are established only, components there are not specified, and the enterprises can develop own compoundings. For example, ` Tarhun `, made on the basis of a tarragon extract, is present ` Tarhun `, a drink on prjano - aromatic vegetative raw materials. If the drink with use only aromatizatora ` Tarhun ` it already concerns other group of drinks is issued and should be called ` With taste tarhuna ` or for it any other fantasy name should be thought up. Another matter with patents. If the name is patented by our institute anybody without our official permission cannot use it. Now we posess patents for a drink ` Baikal `, ` Evening Arbat ` and some other which already let out today very little. Other known drinks from the general collection of compoundings, such as ` the Soft drink `, ` Sayan mountains `, ` the Duchess pear `, are not patented by us. As far as I know, ` the Hand bell ` has patented the Petersburg factory of a name of Stepan Razin “.
the Majority known to us since the childhood of trade marks belong to nobody, any interested person is free to use them. Therefore new “ Buratino “ Can not have something in common with classical, and in it there will be no infringement. Worse that, many small manufacturers use that today there is no rigid system of external quality assurance. Therefore someone adds in “ the Duchess pear “ infusions of fruits of a pear, and someone simply plants in water synthetic aromatizator “ the Duchess pear “. To distinguish present “ the Duchess pear “ from a fake it is possible, only attentively having read the data on the structure, written by a microscopic font. In general, tasty and harmless lemonade gets only to the attentive and not avaricious consumer. If the choice is defined by the low price, to count that lemonade will be natural, it is not necessary.
in the market can be found Today Kvasnoj three kinds of the drinks, which manufacturers name kvass: aerated water with taste of kvass, kvasnye drinks and natural kvass of fermentation. The first has to kvass no any relation, it something like synthetic lemonade with aromatizatorom type “ Kvass “. A kvasnoj drink - the aerated diluted concentrate kvasnogo mashes in which sometimes add lemon acid. The kvasnoe mash is in general - that a solution of vegetative raw materials (malt and grain), intended to sbrazhivaniju. However some manufacturers, passing sbrazhivanie, add in a mash carbonic acid and in such kind spill a drink on bottles. Roschupkin`s love, the director for quality of Joint-Stock Company “ poljustrovo “ (a trade mark “ Russian kvass “) : “ ` Russian kvass ` is a kvass kupazhirovanija, that is it prepares without addition of yeast and, hence, without fermentation. It prepares on the basis of a natural mash which we buy from manufacturers. This mash cooks from barley malt and grain - corn, wheat and etc. We buy it at manufacturers already ready prepared. Then in it all necessary components - sugar, carbonic acid are added and etc. Any aromatizatory we do not use. As we do not add preservatives, a period of storage ` Russian kvass ` - two months “.
fermentation Kvass is and there is that kvass as which we have got used to consider as kvass. According to its manufacturers, in the course of fermentation vitamins and other useful substances are formed. Nikita Volkov, the director for Open Company marketing “ the Deck “ (a trade mark “ Kvass of Nikola “) : “ In 90 - h years of the last century manufacture of the present kvass was reduced to zero. Where it was easier to buy aromatizatory and bodjazhit everyones ` monastic `, ` seigniorial `, ` rural ` erzats - drinks. But growth of well-being and interest to a healthy way of life does the part, and which year on a game business on manufacture of the present kvass though it is difficult and zatratnyj process. However, if all to do correctly, on an exit the drink which has that taste familiar to each Russian since the childhood turns out. And gramme ` chemistry ` “.
In Moscow to let out fermentation kvass in bottles has begun factory “ Ochakovo “. Svetlana Golubeva: “ In 1995 there was an idea to spill kvass not bochkovoj, and in bottles. With bochkovym kvass it is very difficult to track destiny of a product on all way from factory to the consumer. Someone from sellers did not observe the sanitary code, did not wash a butt, someone diluted kvass. I went on points of sale of kvass from butts earlier and saw, what disgraces there were created, therefore I categorically against bochkovogo pouring.
so we began to develop a compounding butilirovannogo kvass. On kvass there was no data as it can be spilt in a bottle that it has not broken off that the product did not spoil. Certainly, we had many errors and failures, but for two years we, in particular, have developed kvass with a horse-radish under mark ` Ochakovsky okroshechnyj kvass `. It very much differs from that dark kvass which Muscovites have got used to drink. It is rural kvass, and it from a rye flour, rye and barley malt prepared. It is more light, jadrenee and contains twice less sugar. Then we have started to let out and usual Moscow dark kvass ` Ochakovsky ` “.
specially prepared water, sugar, and also ferment are necessary For preparation of the present kvass of fermentation - the main secret of any kvasnogo manufactures a concentrate kvasnogo the mashes. Someone uses baking yeast, someone - the combined ferment from lactic bacteria and yeast. Baking yeast differs from the beer. At the first microorganisms smaller, and fermentation occurs at more high temperatures.
after addition of ferment the drink wanders two days at certain temperature. In this time it gets not only taste and a smell, but also valuable components - vitamins, dairy acid, carbonic gas and even spirit. The maximum maintenance of spirit in kvass - 1,2 %, but usually happens no more than 0,6 %. Later two days the product is cooled to 4 - 6 ° and filtered to remove the rest of yeast.
at a final stage in kvass carbonic acid and sometimes additional components is added. So, in children`s kvass “ Kvasenok “ extracts of grasses are added. Svetlana Golubeva: “ We tried to accustom to drink children kvass, but usual kvass for them too sour. We have understood that kvass more sweet and corresponding to their flavouring predilections is necessary to children. Then we have developed a mix of extracts from grasses, this ours nou - hau “.
to Distinguish the present kvass of fermentation from kvasnoj aerated water it is possible on the structure specified on a label. Only in fermentation kvass there is yeast or the combined ferment. However, the information on a label is not always authentic.
according to the Russian institute of consumer researches, from five tested kvass - “ Ochakovsky “ (MPBK “ Ochakovo “), “ Nikola traditional “ (Open Society “ the Deck “), “ Bochkovoj “ (Open Company “ Brau - Service “), “ Rye “ (Open Company “ Kvasprom “), “ Branded “ (Joint-Stock Company “ Virtek “) - First three have appeared the presents only. Last two samples are not fermentation drinks, these are soft drinks on the basis of a concentrate kvasnogo mashes, and at experts were “ remarks on retail container marks “.