Получение и исследование свойств нетрадиционных сортов пива Production and Characterization of Non-Traditional Sorts of Beer
Аннотация
Магистерская работа посвящена разработке сортов пива с различными добавками. Все физико-химические параметры, измеренные для KFB, влияли на время брожения. Способность к брожению сусла для культивирования monacus составляла около 74.6%. Плотность и pH всех типов сусла, используемых в исследовании уменьшаются со временем брожения. Содержание алкоголя (%ABV) в низкоалкогольном пиве (LAB), фруктовом с добавлением облепихи ( KFB), сорговом pito (SSC) и monacus составляло 1,2, 5,2, 4,55, 5,42, соответственно. На KFB не наблюдалось микробного роста, однако наблюдался рост микроорганизмов на пиве с добавлением monacus. Было идентифицировано 32 летучих соединения, из них 4 в monacus пиве, 22 в pito и 8 в LAB. Наивысшую антиокислительную активность (1.53 ×10-4 мол × экв (R2=0.93)) показало фруктовое пиво по сравнению с другими сортами благодаря наличию дополнительных биологически-активных веществ, вносимых облепихой. Также дегустаторы отметили KFB как пиво с наилучшими органолептическими свойствами.
The present Master’s thesis is devoted to the problems of brewing different sort of beer with useful additives. All the physiochemical parameters measured on KFB were significantly (P < 0.05) influenced by the fermentation time. Fermentability of monacus wort was found to be 74.6±0.58%. oBrix and pH of all the wort use in this study was found to decrease as the fermentation time proceed. The alcohol content (%ABV) of the LAB, KFB, SSC pito and monacus beer was 1.15, 5.2, 4.55±.0.05, 5.42±0.03 respectively. No microbial growth was observed on KFB, however growth was observed on monacus beer. A total of 32 volatile compounds were identified were identified in STB beer, 4 in monacus beer, 22 in pito 8 in LAB. KFB showed higher DPPH radical scavenging activity (1.53 ×10-4 mol × equ (R2=0.93)) as compared to other types of beer examined due to biologically active substances contributed by SBT. Panellists generally had a higher preference for the KFB because of the taste and flavour contributed by SBT. All the parameters of beer assessed for the sensory evaluation were satisfactory.
The present Master’s thesis is devoted to the problems of brewing different sort of beer with useful additives. All the physiochemical parameters measured on KFB were significantly (P < 0.05) influenced by the fermentation time. Fermentability of monacus wort was found to be 74.6±0.58%. oBrix and pH of all the wort use in this study was found to decrease as the fermentation time proceed. The alcohol content (%ABV) of the LAB, KFB, SSC pito and monacus beer was 1.15, 5.2, 4.55±.0.05, 5.42±0.03 respectively. No microbial growth was observed on KFB, however growth was observed on monacus beer. A total of 32 volatile compounds were identified were identified in STB beer, 4 in monacus beer, 22 in pito 8 in LAB. KFB showed higher DPPH radical scavenging activity (1.53 ×10-4 mol × equ (R2=0.93)) as compared to other types of beer examined due to biologically active substances contributed by SBT. Panellists generally had a higher preference for the KFB because of the taste and flavour contributed by SBT. All the parameters of beer assessed for the sensory evaluation were satisfactory.