Optimization of Main Fermentation of High-Gravity Wort

Косів, Р. Б.; Kharandiuk, Tetiana; Polyuzhyn, Lyubov; Palianytsia, Liubov; Березовська, Н. І.

doi:10.23939/chcht10.03.349

Cited by 10 publications

(14 citation statements)

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“…Procedures of yeast cultivation, high gravity wort fermentation and determination of by-products content in young beer distillates were described in [12].…”

Section: Methodsmentioning

confidence: 99%

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Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile

Косів¹,

Kharandiuk²,

Polyuzhyn³

et al. 2017

ChChT

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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.

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“…Procedures of yeast cultivation, high gravity wort fermentation and determination of by-products content in young beer distillates were described in [12].…”

Section: Methodsmentioning

confidence: 99%

“…Recently [12] we optimized the main fermentation process of high gravity wort with pentanol and ethyl acetate. However, flavor profile of beer involves other byproducts of fermentation as well.…”

Section: Introductionmentioning

confidence: 99%

Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile

Косів¹,

Kharandiuk²,

Polyuzhyn³

et al. 2017

ChChT

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“…One of the most important problems of the development of the beer and soft drinks industry is to improve the quality of products, marketing competitiveness, primarily cost reduction and improvement of the range [1] It can be achieved by developing and implementing production aimed at reducing the duration of the main production stages and improving the quality of beverages without significant costs of material and energy resources [1] One of the ways to solve this problem is to optimize the technology of soft drinks by using the so-called "basics"basic intermediates, parts with the main set of prepared ingredients, improving the composition of the drink, providing it with preventive and health properties [2].…”

Section: Literature Reviewmentioning

confidence: 99%

Improving technology of producing non-alcoholic drinks using non-traditional raw materials

Romanova¹,

Karputina²,

Kharkovska³

2019

UJFS

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Introduction. The technology for the production of soft drinks using non-traditional raw materials with the aim of improving and expanding the range of products was investigated.Materials and methods. Non-traditional raw materials were used to create the basis of a soft drink, in particular, strawberry and raspberry extract. The number of polyphenols in the objects of study were determined by spectrophotometric method. The optical density was measured in a cuvette with a layer thickness of 10 mm on a SF-46 spectrophotometer.Results and discussion. The content of phenolic compounds is crucial for the stability of beverages. The usіng of morphological particles of raw materials makes it possible not only to improve the sensory properties of beverages, but also to extend their stability. Raspberry powder extract (2.30 and 1.02) had better phenolic compounds and rutin content than strawberry powder extract (1.50 and 0.30).Available data indicate that the vegetative parts of plants contain no less biologically active substances, and sometimes even more than fruits, berries and vegetables, and their using allows to get concentrates and drinks from them with soft, piquant, harmoniously individual flavor and aroma.Focusing on the rich content of valuable components, the leaves and stems of raspberries and strawberries were investigated for the using of additives to the concentrate of soft drinks.Extract, which is prepared by boiling the chopped leaves and twigs in water for 3 minutes, has better sensory properties compared to other samples, so this method of preparing raspberry extract is optimal. Strawberries were excluded from the experiment due to the rich grassy tones in the taste and the corresponding aroma. 0.75 g and 1.0 g in 100 cm3 of raspberry extract are best suited for use in order to create the basis for a soft drink.Conclusions. Using of extracts of non-traditional plant materials will help to improve the sensory properties of the soft drink and expand the range.

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“…It is known, that many metals influence yeast productivity that is why more attention must be paid to mineral components in wort. At the same time physiologically adapted yeast cultures are able to increase general indices of alcohol marsh [4][5][6][7].…”

Section: Food Science and Technologymentioning

confidence: 99%

Investigation of the Influence of Nanoparticles of Metals on Fermenttation of Wort of High Concentrations

Kovalchuk

Shiyan

Mudrak

et al. 2017

EUREKA: Life Sciences

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There was theoretically grounded and experimentally proved the expedience of enriching high-concentrated wort of the starch-containing raw material with such additional source of mineral nutrition for yeast cells as nanoparticles of metals. There was studied the influence of nanoparticles of metals on hydrolysis of biopolymers of the raw material and biosynthesis of organic compounds at wort fermentation. It was experimentally established, that the most positive influence of biosynthetic properties of yeast cells is realized by zinc and magnesium. At using zinc and magnesium, yeast biomass and alcohol content in mashes increase. Best chemical-technological indices of mashes were received at adding nanoparticles of zinc and magnesium at the stage of batch dilution. There was experimentally studied the synthesis of volatile organic admixtures in marsh distillates depending on point of adding nanoparticles of metals.

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Optimization of Main Fermentation of High-Gravity Wort

Cited by 10 publications

References 1 publication

Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile

Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile

Improving technology of producing non-alcoholic drinks using non-traditional raw materials

Investigation of the Influence of Nanoparticles of Metals on Fermenttation of Wort of High Concentrations

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