Vorontsova S. The improvement of beer technology by using the physical and chemical methods

The express-methods of complex evaluation of the quality indexes of hop (humidity and alfa-acids) that bases at the simplification and acceleration of analyze without using the chemical reagents and additional drying is designed in the work. Direct objective control of the hop quality would make the optimization of normalization. The technology of extraction of the bitter hop substances with the help of ultrasonic has been improved. The applying of ultrasonic cavitation let to accelerate the extraction processes and to use all valuable hop substances in optimal way. The expediency and efficiency of using of ultrasonic for treatment of fermentation products for their biological firmness increasing have been proved. Key words: hop, method of spectroscopy in near infrared area, mass consist of humidity, mass consist of alfa-acids, extraction, ultrasonic treatment, cavitation.