Berezka T. The development of increasing method of diffusion juice purification effect using aluminum hydroxide in the nanodimensional state

Purpose - improving of the technology of beer with high colloidal stability by combined use of hops and antioxidants from plant material. appropriate regulatory documentation. The object of study - the technology of beer with increased stability using antioxidants from plant material. Purpose of the study - the course of technological processes of beer with the antioxidants from plant material; technological parameters; beer wort and beer composition and quality. Chemical composition, wort and beer quality were determined by conventional Chemical Control methods used in brewing industry. The determination of optimal conditions for the adding of hops and antioxidants in the wort - by mathematical method of experimental design and regression analysis using MathCad and Microsoft Excel software packages. In the thesis iso-alpha acids oxidation by free-radical-chain mechanism during wort boiling with hop or hop products is discussed. The ways to inhibit the oxidation due to the addition of plant-extracted antioxidants are determined. The efficiency of application of plant-extracted antioxidants for anti-oxygenation of hop resins components is proved. The most effective antioxidants and their dosing rate have been determined. The technology of plant-extracted antioxidants application at the stages of wort boiling and cooling is proposed. The conditions of plant-extracted antioxidants and hop products dozing are determined. Industrial tests of production technology for different beer types with the use of plant-extracted antioxidants were performed at the Kharkov branch of the PJSC "SUN InBev Ukraine".