Influence of non-traditional raw materials on beer quality indicators beer

Abstract

There is a shortage of domestic hops in Ukraine, so introducing an additional component for beer production with partial replacement of hops with non-traditional plant raw materials is an urgent task. The purpose of the study is to determine the optimal amount of balsamic tansy when preparing beer wort, with the aim of reducing the consumption of hops and improving the physicochemical and organoleptic parameters of the finished beer. The paper examines the effect of partial replacement of hops with non-traditional raw materials on the parameters of the finished beer. Balsamic tansy grass was used as a substitute. Adding the calculated amount of hops and balsamic tansy to the wort was carried out at the stage of its boiling. Hops were added after 15 minutes of boiling. Balsamic tansy was introduced as a dried plant 15 minutes before the end of boiling. The duration of boiling was 60 min at the same temperature conditions for all samples. All physico-chemical parameters for beer with the addition of balsamic tansy hop substitute were determined according to the methods adopted in fermentation production. When the hops are partially replaced by tansy balsamic by more than 20 %, the organoleptic indicators of the beer sample deteriorate. А persistent pungent aroma of tansy and a heavy aftertaste of bitterness appear. It was established that the optimal amount of balsamic tansy is 10 % to the amount of hops. Such amount of tansy has a positive effect on the organoleptic parameters of the finished beer.