The influence of raw materials quality on consumer properties of beer

Abstract

Development of food industry provides for the satisfaction of the Russian population with high-quality food products with high consumer properties. Beer is popular in many countries of the world due to its taste and aroma. Considering beer as a food product, it is advisable to speak not only about its nutritional value, but also about its impact on human health. Beer combines a large number of flavoring and aromatic components that are present in concentrations below or close to the taste threshold. When the concentrations exceed the threshold, the taste and color will differ from the standard; and the standard of beer is the balance between bitterness, acidity, sweetness, alcohol content, concentration of esters and pleasant hop aroma. Therefore, one of the research tasks is intensification of modern production processes associated with the influence of the quality of raw ingredients on consumer properties of beer. The article studies and assesses the quality of drinking water and yeast races used in technological production processes, and one of the research tasks is to determine the content of diacetyl, superior alcohols and esters in the finished beer, affecting the organoleptic and consumer indicators of beer. Physical and chemical and organoleptic indicators of beer were determined by the methods of the current GOST and GOST R. The conducted research confirmed again the dependence of the influence of the quality of raw materials and yeast races on the organoleptic and consumer indicators of high-quality beer.

Keywords

• raw materials
• ingredients
• drinking water
• yeast races
• diacetyl
• superior alcohols
• esters
• finished beer
• consumer properties