Abstract
The possibilities of using vegetable raw materials to increase the organoleptic, physico‑chemical and microbiological qualities of light beer are presented. Investigation of the effect of enrichment of beer with unsalted buckwheat in the production process on the dynamics of changes in the mass fraction of dry substances, on the dynamics of changes in the volume fraction of ethyl alcohol, as well as the physiological state of brewing yeast during the main fermentation. Based on the organoleptic evaluation, a positive result was revealed when adding unsalted buckwheat to beer
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