СПЕЦИАЛЬНОЕ ПИВО НА ОСНОВЕ НЕТРАДИЦИОННОГО РАСТИТЕЛЬНОГО СЫРЬЯ

Abstract

Beer produced with the addition of herbal raw materials has its advantages: improvement of organoleptic and physico-chemical parameters, increase in shelf life. Coniferous herbs are a source of natural antioxidants, have high nutritional and biological value and can be considered as an alternative to hops. The conducted research was aimed at assessing the impact of the extract from the wood herbs of Pinus pumila (cedar ash) on the formation of the quality of the finished beer. The aim is to choose the optimal method of production of special beer on the basis of an aqueous extract of wood herbs of cedar ash, to determine the optimum ratio of beer and aqueous extract of cedar wood greens in terms of organoleptic properties of the finished drink, samples of the finished drink were prepared using lager (with the initial mash extract of 12.5 % and a level of bitterness equal to 1.1) and aqueous extract of Pinus pumila. Mixing was carried out according to the following ratios of beer and extract: 50:50, 60:40, 40:60 and 30:70. The extract was introduced into the wort at the stage of the main fermentation because this gives the minimum loss of aromatic substances. The carried out researches testify in favor of reception of a new sort of special beer and possibility of expansion of assortment of drinks of the brewing industry. The use of the aqueous extract from the wood herbs of Pinus pumila in the production of special beer has a positive effect on the quality of the finished drink and can be used as an alternative to hops. According to the conducted research, the ratio of beer and aqueous coniferous extract 50:50 allows us to get a drink with a characteristic malt and subtle coniferous taste and aroma. The ratio of beer to coniferous extract 60:40 gives the most balanced drink in terms of organoleptic characteristics.