Venger O. Forming and storage capacity of technological properties of hop cones and products it's processing.

The dissertation is devoted to the problems of cones hop varieties storage of registration in Ukraine at long period in different conditions. Optimal regimes and terms of storage of cones hop of aroma and bitter varieties depend on its aim of use are established. Storage of cones hop at temperature is 0…3 0С decrease lost of bitter substances in 3-4 times and in 2 times of ester oil. The aroma of varieties of hop have low stability at storage because they must processing on pellet, extract the first queue and decrease of term its storage in state of cones hop. Bitter varieties of hop Al'ta, Zmina, Potiyvskyi, Promin' have more stability at long term storage and have high content of alpha-asides because they better used for manufacturing pellet of type 90, extracts of ethanol and carbonic acid. Light-aroma varieties of hop are Klon-18, Zlato Polissia with low content of bitter substances recommended processing on pellet enriched of lupulin type 45. Technological estimation of testing of varieties of hop on suitability every each for producing beer with consideration their chemical contents was conducted. The best quality of beer from aroma varieties of hop Zlato Polissia and Slov'ianka with correlation of beta-asides to alpha-asides were determinated. Possibility of used in technology of brewing of waste from manufacturing of pallet type 45 was demonstrated. Content of anticarcinogenic substance (xanthohumol) were investigated in dissertation in tested varieties of hop and researches process transformation xanthohumol from cones of hop to beer at process of hopping firstly in Ukraine. Procedure of receiving of xanthohumol extract was first developed. Beer enriched of xanthohumol was made.