Abstract
The article presents the results of studies to study the possibility of using lactose in the brewing industry, as a component that forms the original organoleptic characteristics of top-fermented beer. The influence of the introduction of various amounts of lactose on the change in physicochemical, biochemical indicators at the stage of the main fermentation, as well as at the stage of maturation of the finished beer, on the physiological characteristics of top-fermented brewing yeast and on the organoleptic characteristics of the finished beer was investigated. It was found that the most optimal stage of lactose introduction is the stage of main fermentation.
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