The present study highlights about improving the colloidal
stability and flavor nonalcoholic beer brewing industries of various capacities
by processing light barley malt brewery with desired characteristics, the
preparation of worts of different density, use of the enzyme preparation
Brewers Clarex. Approaches to solving the problem of increasing the stability
of light non-alcoholic beer during its commercial production are considered.
The fundamental specifications for barley light malt brewing are developed,
with the primary one being a low (less than 10%) protein material content
combined with high values of other technologically significant attributes. The
latter's suggested ranges are determined. The influence of the hydromodule
(wort density) on the indicators of hopped wort and finished non-alcoholic beer
has been studied. It was found that the most rational one is the preparation of
wort with a dry matter content of 6.5%. The modes of introduction of the
Brewers Clarex enzyme preparation at the stage of cooling the hopped wort, the
parameters of the stages of boiling the wort with hops, fermentation of beer
wort, clarification of unfiltered beer, fermentation and after-fermentation,
pasteurization of the drink after bottling are proposed. The parameters for
individual technological operations—such as the extract of the initial wort,
the content of ethyl alcohol, amine nitrogen, bitter substances of hops,
sensitive proteins, and the precipitation limit with sulfate ammonium—give the
indicators of finished light non-alcoholic beer obtained by the fermentation
method in comparison to the control variety. The data confirming that the use
of an enzyme preparation does not lead to a decrease in the foam stability and
foaming of the finished beer are presented. Organoleptic analysis of the
finished product for taste stability was carried out. The actual shelf life of
the product has been investigated. The results obtained confirmed the
possibility of obtaining a bottom-fermented non-alcoholic light beer with high
colloidal stability using the described technological methods. It was shown
that the experimental samples retained the organoleptic characteristics close
to the original ones for at least 4 months from the date of bottling. The
experimental samples that had lower values of sensitive proteins and a higher
limit of protein precipitation with ammonium sulfate showed higher resistance
to turbidity during storage
Author(s) Details:
I. M. Kaledin,
Federal State Budgetary Educational Institution of Higher Education,
Russian Biotechnological University (ROSBIOTECH), Moscow, Russian Federation.
D.
V. Karpenko,
Federal
State Budgetary Educational Institution of Higher Education, Russian
Biotechnological University (ROSBIOTECH), Moscow, Russian Federation.
Please see the link here: https://stm.bookpi.org/CPAFS-V7/article/view/13699
