The mathematical model has been developed to calculate the content of higher alcohols and esters depending on wort initial concentration and fermentation temperature. The process was optimized in accordance with the developed model. To obtain high-quality beer via high-gravity brewing technology the wort concentration was found to be 14-15 % relative to dry matter and main fermentation temperature of 284–285 K.
Abstract. 1 The effect of main fermentation temperature on a young beer taste has been studied within the range of 282-292 K for high-density wort with the concentration of 14-18 % dry matter. The taste is provided by the content of aromatics -by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, ibutanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.
Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. The area of practical implementation of the research results: brewing companies. Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.
This article demonstrates a new possibility to use spelt as a component of the medium for yeast growing and also furthers expands the market of alternative cereals The best experimental results of the study of the yeast growing in spelta worts compared to control common wheat wort were obtained. This is due to the chemical composition of the wort. These results suggest that the rate of yeast growth in spelta wort is greater than in common wheat wort. The biosynthetic activity of two strains of yeast in the spelta wort and wheat wort was investigated. Possibility of effective growing of yeast in spelta wort with the purpose of their using in alcohol technology was shown.
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