[Improving beer technology using physico-chemical methods]
2004
Vorontsova, S.I.(National Univ. of Food Technologies, Kyiv (Ukraine))
While carrying out the present study, an express-method is developed of the complex assessment of quality indices of the hop (moisture content and alpha-acids) with the aid of near infrared spectroscopy. The method is based on simplifying and speeding up the testing without using chemical reagents and additional drying. The direct hop quality control will contribute to the optimizing the norming. The extraction technology of the hop's bitter substances is improved with the aid of ultrasonic cavitation which allows speeding up extracting processes and using all the hop's valuable substances properly. The technology improved envisages introducing to them the hop already isomerized ultrasonically while hopping the wort. The expediency and effectiveness of using the ultrasound while processing the fermented products for increasing the biological stability is substantiated
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