The purpose of the work is to improve the technology of beer that will be resistant to colloidal opacities. Selection of vegetable raw materials, the dose of application at different stages of the technological process was carried. Changes in the extractability of the wort during the fermentation process, the total nitrogen content of the samples when using the raw materials, the physicochemical parameters of beer quality with the addition of various antioxidants were investigated.The influence of non-traditional raw materials, namely dogwood, ginger and viburnum, sea buckthorn on the course of the brewing process of beer wort and finished beer was investigated and it was determined that the stage of cooking wort, namely boiling wort with hops, is the optimal stage for introducing non-traditional raw materials.Oxygen control at the stage of boiling is important because oxygen can additionally affect the acidic yeast taste that occurs when beer is aged as a result of the formation of substances that affect the aroma and taste of beer, and increasing the content of antioxidants through the introduction of herbal supplements will prevent the oxidation process. Samples of wort with ginger and viburnum during the boiling process with hops have shown the best results of fermentation of sugars, this may indicate that these additives contain micronutrients that make yeast to be more active. Beer stabilized by the addition of viburnum was found to be the best sample.This sample of beer has the lowest content of tannins, indicating the lowest amount of protein capable to cause turbidity during storage. It iwas proved that the use of herbal spicyaromatic raw materials has a positive effect on the organoleptic and physicochemical parameters of the finished beer. The beer sample was obtained using the tested raw materials has the best stability, the physicochemical and organodeptic characteristics of the obtained beer meet regulatory requirements.
Мета: Основною сировиною для виробництва пива є солод. Існує тенденція щодо використання інших зернових культур у пивовиробництві. Використання несолоджених матеріалів дає можливість пивоварам та технологам знижувати собівартість продукції. Але часткова заміна солоду однозначно впливає на якість сусла та готового пива. Основною метою дослідження було порівняти якісні показники пива, звареного лише із використанням солоду, та пива, звареного із частковою заміною солоду несолодженим ячменем. Методи дослідження: Для розв’язання даної проблеми було використано метод високоефективної рідинної хроматографії, аналізу та емпіричний методи досліджень. Результати: Використання великої кількості несолоджених матеріалів разом із допомогою ферментних препаратів дає пивоварам можливість отримувати продукт такого ж складу та якості, як при використанні тільки солоду. Висновки: Для пивоваріння із заміною великої кількості солоду, ячмінь є одним із найкращих варіантів, так як має багато характеристик солоду. Заміна частини солоду несолодженими матеріалами є можливою, економічно вигідною та технічно обґрунтованою при використанні ферментних препаратів.
Brewing is a complex process that involves many stages and successive operations. The issues of intensifying the brewing processes are of great importance in improving the ways to obtain a high-quality finished beer product and maintain high standards of its quality in the future. The relevance of the subject matter is conditioned by the stable demand for high-quality beer products in society and the urgent need to create effective technologies for the production of high-quality beer, taking into account the introduction of the latest technologies for the intensification of brewing processes. The purpose of the study is to determine the main factors that are important from the standpoint of intensifying the processes of quality brewing, in the context of assessing the prospects for their subsequent consideration when planning the beer production processes. The leading approach of this study is a combination of a systematic analysis of the peculiarities of brewing processes in the context of searching for opportunities for its intensification, with an analytical study of real options for intensifying the brewing processes, from the standpoint of maintaining high-quality standards of finished beer and increasing the overall production rate. The main results obtained in the course of this study should be considered the substantiation of the main factors of the brewing processes intensification in the context of creating a mathematical model for calculating the possibilities of its implementation in the activities of breweries to increase the rate of brewing high-quality beer. The prospects for further research are determined by the preservation of a stable demand for high-quality beer products, combined with an increase in the need to intensify the processes of its production, in accordance with the set standards for the quality of beer production.
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