STUDY OF INFLUENCE OF TOP FERMENTING YEAST ON QUALITY INDICATORS OF WHEAT BEER

MFESBH

Abstract

The study is devoted to the features of using various strains of top-fermenting yeast in wheat beer technology, as well as assessing their impact on the quality indicators of finished beverages. The objects of the study were dry top-fermenting brewer's yeast Saccharomyces cerevisiae strains SafAle WB-06 and SafAle T-58. At the stage of malt mashing, the enzyme preparation Attenusim Core with basic glucoamylase activity (1600 AGU/g) was added at a dose of 0.7 g/kg of malt. Its use allowed to decrease the turbidity of the wort and increase the content of reducing sugars by 9.5% compared to the control (without using the enzyme preparation). It was found that throughout the entire period of main fermentation, the studied strains showed stable dynamics of beer wort fermentation. Fermentation was more intense in the wort using the SafAle WB-06 strain, as evidenced by the actual fermentation degree of young beer - 63.20 %. The analysis of the physicochemical parameters of the finished beer did not reveal any significant differences between the test samples, with the exception of the bitterness and turbidity parameters, which were slightly higher in the sample using the SafAle T-58 strain. Regardless of the yeast strain used, the finished beer samples met the requirements of GOST 31711-2012 Beer. General specifications. Chromatographic analysis of fermentation by-products in the finished beer showed a slightly higher total amount in the sample with SafAle WB-06 by 3.7 mg/dm³ compared to the sample with SafAle T-58, without exceeding the threshold limits for all the studied parameters. According to the tasting evaluation, the beer fermented with the SafAle WB-06 strain yeast had the best characteristics (23 points), it had a pleasant, rich taste with light ester and phenolic notes, a characteristic wheat aroma and moderate hop bitterness. The sample obtained using the SafAle T-58 strain and scored 20 points, had a bright hop bitterness, abundant, stable foam, but a less rich flavor and aroma profile.