Rozdobudko B. Technology of Beer with Balanced Amount of Sulphur

As a result of the system analysis of theoretical and experimental research on improving the technology of beer balancing the number of sulfur-containing substances determined that the subject Optimal conditions for obtaining malt, cooking and fermentation of beer wort using malt peas or pea nesolodzhenoyi and increased amounts of raw materials can be prepared with the necessary beer the main content of sulfur compounds and by-products of fermentation.We have defined that the replacement of barley malt in amount of 35 % with maltase treacle and peas (5…7 %) or pea malt (3…5%) would decrease the amount of dimethyl sulfide by 40…45 %, increase the content of sulfur dioxide by 10 %, and balance their total amount with main secondary products of fermentation. The author had conducted the industrial trials of the proposed technology of beer, and thereinafter worked out and confirmed the technological instruction for production of beer with the rational regimes of using peas and enlarged amount of maltase treacle.