Research of beer quality with the addition of elder sap

Authors

  • Василь Михайлович Сидор National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0002-4139-4101
  • Валентина Миколаївна Кошова National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0001-7772-3387
  • Ольга Василівна Боярська National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601, Ukraine
  • Марія Ігорівна Лавна National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601, Ukraine

DOI:

https://doi.org/10.15587/2312-8372.2015.47701

Keywords:

beer, wort, black elder (Sambucus nigra), yeast, technological parameters

Abstract

Today, beer production is aimed at developing and implementing a new range of products using new raw material, which gives it a certain flavor characteristics and increases the demand for products. In addition, the beer produced using non-traditional raw material has advantages: functional directed action, improved organoleptic and physical and chemical properties, longer shelf life. That is why work is devoted to the possibility of using the sap of black elderberry Sambucus nigra to make beer that promote the formation of a new range of products, to achieve the necessary organoleptic characteristics of the finished beer.

Based on theoretical and experimental studies it is established the optimal dose of elder sap for beer production, the basic physical and chemical characteristics and organoleptic properties of the finished beer.

Author Biographies

Василь Михайлович Сидор, National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601

Candidate of Technical Sciences, Associate Professor

Department of examination of foods

Валентина Миколаївна Кошова, National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601

Candidate of Technical Sciences, Professor

Department of biotechnology and fermentation products of winemaking

Ольга Василівна Боярська, National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601

Department of biotechnology and fermentation products of winemaking

Марія Ігорівна Лавна, National University of Food Technologies, st. Vladimir 68, Kyiv, Ukraine, 01601

Department of examination of foods

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Published

2015-07-23

How to Cite

Сидор, В. М., Кошова, В. М., Боярська, О. В., & Лавна, М. І. (2015). Research of beer quality with the addition of elder sap. Technology Audit and Production Reserves, 4(4(24), 52–55. https://doi.org/10.15587/2312-8372.2015.47701

Issue

Vol. 4 No. 4(24) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Василь Михайлович Сидор, Валентина Миколаївна Кошова, Ольга Василівна Боярська, Марія Ігорівна Лавна

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