Влияние способов и режимов хранения на индекс окисления горьких веществ гранул хмеля тип 90

There is a worldwide trend of a rapid increase in the production of granular hops, but there are stillunstudied questions about the changes of granular hops bitter substances during the storage. Taking intoconsideration the significant differences in the biochemical composition of aromatic and bitter hop varieties, asresearch objects for the experiments, there were taken hop granules of type 90 which are typical representativesof these groups: Clone 18, Slavyanka (aromatic varieties) and Polessky, Prominy (bitter varieties). Given that themost negative effect on the storage of hops’ valuable substances is because of environmental temperature,humidity and gas composition (presence of oxygen), we chose the following options in order to study thechanges in the oxidation index of hops’ bitter substances: 1) vacuum packaging, fixed temperature mode (control);2) vacuum packaging + СО2, fixed temperature mode; 3) vacuum packaging, t 0 ... + 2оС; 4) vacuum packaging +СО2, t 0 ... + 2оС. The obtained results showed that the hop granules of type 90 of aromatic and bitter varieties arebest kept in vacuum packaging and СО2 environment at the temperature of t 0 ... + 2оС, as during all periods ofstorage (6, 12, 18 and 24 months), the oxidation index value of bitter substances in hops was the lowest, i.e. thegranules, in such storage conditions, recorded the best brewing qualities. The granules of type 90 of Slavyankaand Polessky varieties recorded worse brewing quality than the granules of Clone 18 and Prominy varieties.Therefore, first of all, for the production of beer, granular hops of Slavyanka and Polessky varieties should beused. Also, there is no doubt as to the need to ensure better storage conditions for Slavyanka and Polessky hopvarieties than for Clone 18 and Prominy hop varieties.