Mihailov М. Improvement of hops pelletizing technology

The beer-brewing characteristics of fine-aroma and bitter hops varieties of Ukrainian selection have been studied in this thesis. There has been studied the temperature influence on the alpha and beta acids oxidation in aroma and bitter hops varieties. There have been detected an interrelation between alpha-acids oxidation grade and spectrophotometric bitterness value of the beer wort. Hops pelletizing technology has been improved. There has been established an optimal mass moisture content in hops cones before pelletizing and in pellets for improvement of their storage stability in the process of long-term storage. There has been developed an isomerized pellets production technology and production technology of hops pellets with antioxidants. Isomerized pellets usage in beer brewing spares 30% of hops products. Usage of hops pellets with antioxidants largely improves aroma and taste characteristics of beer and especially in case of bitter hops processing. Key words: hops, pellets, alpha-acids, iso-alpha-acids, beta-acids, bitter substances oxidation index, essential oil, wort, beer.