Bober A. Change of brewing qualities of the granulated hop of aromatic and bitter varieties under storage

The objects of researches were cones of hop and their granules type 90. The aim of researches were studying of elements influence of technological granulation process on change of brewing quality of grainy hop of aromatic and bitter sorts and establishment of optimal conditions of its store for more affective using in brewing. The methods of researches: general scientific, laboratory, statistic. The work illuminates the research results as to exposure of granulation technology influence, methods and storing conditions on change of brewing quality of grainy hop of aromatic and bitter sorts. It's experimentally proved that losses of specific bitter substances, polyphenols are not more than 5 per cent level when receiving of hop granules type 90. There were pointed the most stable sorts relatively intensity of bitter substances oxidation and established that the oxidation intensity of the above in ground hop is 2-3 times higher than in case of cone oxidation. There were established the differences in biochemical content of hop granules type 90 of aromatic and bitter sorts, which should be considered during storing and brewing processes. Is was found the optimal method and storing regime which provides minimal losses of brewing quality of grainy hop in long storing process. The main research results are applied in industry. Sphere - hop-growing and brewing industry.