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Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Karpenko D. V., Moiseyak M. B., Lyalina M. S., Panesh M. K., Annagulyyeva M., Voropaeva A. S.
Evaluation of the possibility of using domestic flavoring and aromatic compounds in the production of beer drinks

In the technology of beer drinks it is possible to use flavoring raw materials introduced before the start of the main fermentation. The study has shown the feasibility of preparing wort for obtaining beer drinks with the coffee concentrate "Ethiopia Sidamo" or raspberry juice with the replacement of 40 % of light barley brewing malt with unmalted barley, preliminary mashing of barley and the use of the enzyme preparation "Ceremix Plus MG". The implementation of this method provides acceptable characteristics of beer wort. The use of the enzyme preparation Pectinex Yieldmash Plus in a dosage of 120 cm3/t of berries and processing time of 60 minutes contribute to the intensification of the extraction of target components from raspberries: the volume of juice increased by 21.5 %, the concentration of reducing substances – by 65, dry substances – by 4, color intensity – by 14, the yield of dry substances – by 26 %. The content of ethyl alcohol and actual extract in the samples of fermented unfiltered beer drinks has been experimentally established: without the addition of flavoring ingredients – 4.95 and 3.85 wt.%, with raspberry juice – 5.32 and 3.84, coffee extract – 3.54 and 4.89 wt.%. According to the organoleptic assessment, the experimental samples have had an intense color characteristic of the raw materials used; the coffee extract has provided the aroma of coffee, but the taste of the drink as well as the taste and aroma of the beer drink with raspberry juice, have been poorly expressed. In the course of further research, it is necessary to determine the rational moment for introducing flavoring components into the technological process: before the start of the main fermentation or after the end of secondary fermentation and maturation.

(in Russian, стр.12, fig. 7, tables. 3, ref 18, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Karpenko D. V., Grishin A. G., Prudnik T. V.
Activation of brewer's yeast by pre-treatment with ultrasound

Fermentation activity of yeast and intensity of their population development determine technological and economic results of the production cycle in brewing. Ultrasonic treatment of pitching yeast suspension has been carried out for a fixed time at frequency of 40 kHz and power of 30 W before their introduction into nutrient media: depleted (sterile 5 % sucrose solution); complete (beer wort with different concentration of dry substances). Cultivation has been carried out for 4 days at 28–30 °C (on a depleted nutrient medium) and 6 days at 16–18 °C (on a complete one). A nonlinear, but significant effect of preliminary ultrasound treatment on the parameters of nutrient media and yeast populations compared with the control samples, is experimentally revealed. The greatest weight loss of the depleted nutrient medium (25 %) is achieved as a result of ultrasound exposure to pitching yeast for two minutes; an increase in the number of yeast cells on it (approximately 100 %) is observed after a three-minute treatment. The ethanol content in beer wort fermented with yeast after a two-minute treatment has increased by 27 %; after a three-minute treatment, by 11 %. Exposure to ultrasound for 3 minutes provided the greatest increase in the number of yeast cells at the end of their cultivation on a complete nutrient medium (by 153 %). Based on the combined results, ultrasound treatment for three minutes is recognized as the most appropriate; the experiment under these conditions has been repeated twice more, and the obtained data confirm the established patterns. Based on the obtained results, a conclusion is drawn about the potential of using ultrasound treatment in the processes of yeast generation and fermentation of beer wort, and the need for continued research in this area has been noted.

(in Russian, стр.12, fig. 8, tables. 1, ref 29, AdobePDF, AdobePDF 0 Kb)