The use of oats as unmalted materials as immunostimulator that increase the colloidal stability of the finished beer drink

Abstract

There is a view on the unmalted vegetable raw stuff seen as a multicomponent biologically active system in beer production. The item also shows the results of physical-chemical and spectrophotometric studies of a beer beverage containing 100% of malt and a beverage with a 5 % content of unmalted stuff, which is barley in this case.

Keywords

• пивной напиток
• несоложённое сырье
• коллоидная стойкость
• экстрактивность сусла
• полифенолы
• аминный азот
• beer beverage
• unmalted raw materials
• colloidal stability
• wort extract content
• polyphenols
• amine nitrogen