The use of rose hips in the technology of alcoholic beverage

Abstract

The problem of developing beer drinks with added fruits, berries or extract's of plant is very actual problem. The aim of this study was to investigate the possibility of using syrup and rose hips in technology Ales. In the work explored the form of the introduction of rose hips, as well as the stage of application, and the maximum allowable amount of additive. The proportion of syrup in different dose was 20 25 and 30% by weight of malt. Syrup made at the stage of wort boiling with hops. Rose hips were added to the number 15,20 and 25 g/l for 5 minutes before the end of wort boiling. The influence of introduced additives on the activity of yeast were studied. It is shown that the biomass growth and activity of yeast in all the variants of the experiment are practically the same. The article discusses the effect of different concentrations of rose hip syrup and insertion of the fruit on the fermentation and quality of final beer. The introduction of the investigated concentrations of the syrup does not impact greatly on the course of fermentation, physico-chemical parameters and organoleptic characteristics of the beverage. Samples with the addition of syrup to the basic characteristics are similar to control sample. They are distinguished caramel taste, aggravated by the increasing share of the syrup. It is shown that the optimal form to make the herbal supplement of rose hips in the technology of production of Ales are rose hips. The most balanced organoleptic characteristics was the sample with the rose hips in a quantity of 0,4 kg on 1 dal Ale.