RESEARCH OF BIOCHEMICAL PROCESSES DURING STORAGE OF BEER AND WAYS TO INCREASE ITS FIRMNESS

Authors

  • A. Meletiyev Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • К. Danilova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Oliynychuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

pasteurized beer, unpasteurized beer, biological firmness, colloid firmness, microbiological, physical and chemical indexes

Abstract

Biochemical processes taking place in the prepared beer during its storage are investigated in the article.Microbiological composition of the unpasteurized and pasteurized beer is determined. It is shown that pasteurization is an effective method providing biological firmness of beer. For the estimation of influence of the long term storage of the unpasteurized and pasteurized light beer on its colloid firmness of physical and chemical indexes a research was. Test results after 2 months of storage showed the increase of acidity, turbidity, decline sizeofbittertaste that can be explained by development of oxidizing processes in beer. The amount of amine nitrogen in beer at the protracted storage did not change.

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References

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Published

2017-12-25

How to Cite

Meletiyev, A., Danilova К. ., & Oliynychuk, S. (2017). RESEARCH OF BIOCHEMICAL PROCESSES DURING STORAGE OF BEER AND WAYS TO INCREASE ITS FIRMNESS. FOOD RESOURCES, 5(09), 222–227. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/214

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

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