INVESTIGATION OF THE FERMENTATION PROCESS OF BEER WORT BASED ON ALTERNATIVE RAW MATERIALS

Abstract

At present, brewing is one of the most dynamically developing branches of the processing industry. To increase the economic efficiency of production and give beer a varied taste in production, it is proposed to use non-traditional plant raw materials. The replacement of expensive brewing malt with unmalted carbohydrate-containing materials is one of the most important and urgent tasks of the brewing industry. This article examines the fermentation process of beer wort with the addition of apple juice and honey base. The lack of nitrogen-containing and phosphorus-containing compounds in honey and fruit wort, consumed by yeast, leads to a slowdown in the fermentation process, a decrease in the rate of reproduction of yeast, and their fermentation activity. In brewing, the fermentation process is the main one, as a result of which the organoleptic characteristics of the finished beer are formed, therefore, great importance is attached to the optimal composition of the medium for fermentation with brewing yeast. To optimize the composition of the wort, it is proposed to use natural sources of assimilable nitrogen and phosphorus, in particular, milk whey up to 20% by volume. In samples of fermented bases with the addition of milk whey, the concentration of alcohol is higher, and the deeper fermentation of the extract is deeper. The dynamics of the fermentation of apple and honey wort with different amounts of milk whey has been investigated, as a result of which it has been established that the introduction of 20% milk whey into the apple wort makes it possible to obtain a drink with the best organoleptic characteristics, as well as to reduce the duration of fermentation to 5 days. When fermenting honey-based wort, you can limit the addition of whey to 20%, which will reduce the fermentation time by 2 days compared to the control sample.