Assessment of beer quality when adding sugar flavor

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Abstract

The article studies the organoleptic characteristics and physicochemical indicators of beer with the introduction of sugar color in the form of aqueous and alcohol solutions into boiled wort and at the final stage of fermentation. It was found that the best organoleptic indicators were characterized by beer of the experimental third group, in which caramel was introduced in the form of an aqueous solution into the boiled wort — 28 points. In the experimental samples of beer of groups 2 and 4, an increase in the volume fraction of alcohol was observed, which is associated with the introduction of an alcohol solution of color when adding it to the wort, while the stage of introduction did not significantly affect. Foam stability and carbon dioxide saturation were better in experimental samples with an aqueous solution of color in both options of introduction with an advantage of 7 sec. when adding to boiled wort. The lowest foam stability was observed in samples with alcohol solutions of colorant — at 38 and 27 seconds, compared to the control, which is probably explained by a decrease in hop substances with low surface tension.