UA129305C2 - Brewing method with aromatic essential oil of xantha variety hops - Google Patents

Abstract

Invention relates to the brewing industry and can be used in the preparation of beer. Hops at the boiling stage are added in two stages, the first addition in the form of special Xantha hops, and the second addition in the form of finely aromatic Slovianka hops, while additional aromatization of young beer is carried out by adding essential oil of special Xantha hops to the stream of young beer when transferring it to fermentation. The beer acquires a pleasant, noble, with a slight spicy aftertaste of bitterness and aroma from hop with citrus notes and spicy-floral tones to sweetish-resinous, which dominates with sweet tones of the tropics due to the additionally added myrcene and humulene in the composition of the Xantha hop essential oil, depending on its concentration.

Description

(54) METHOD FOR PRODUCING BEER WITH AROMAS OF ESSENTIAL OIL OF XANTHA HOPS (57) Abstract:

The invention relates to the brewing industry and can be used in the preparation of beer. Hops at the boiling stage are added in two stages, the first addition in the form of special Xanth hops, and the second addition in the form of finely aromatic hops of the Xanth variety.

Slavyanka, while additional aromatization of young beer is carried out by adding essential oil of hops of a special variety Xantha to the stream of young beer when transferring it to fermentation. The beer acquires a pleasant, noble, with a slight spicy aftertaste of bitterness and aroma from hop with citrus notes and spicy-floral tones to sweetish-resinous, which dominates with sweet tones of the tropics due to the additionally introduced myrcene and humulene in the composition of the essential oil of Xantha hops, depending on its concentration.

The invention relates to the brewing industry and can be used in the preparation of beer.

A known method of beer production involves the production of mash using barley malt, heat treatment of the mash, conversion of starch in the mash mass into sugar, filtration of the beer wort, boiling of the wort and its hopping, cooling, fermentation to obtain young (green) beer, transfer of the young beer to the fermentation department, fermentation, filtration and bottling into containers, and the amount of hops is determined mainly on the basis of the content of alpha acids in the raw material (see Ermolaeva G.A., Kolcheva

R.A. Technology and equipment for production of beer and non-alcoholic beverages. - M.: IRPO;

Ed. "Academy" center, 2000, S. 153-287).

This is the classic beer production cycle used by most producers today.

However, with this method of hopping wort (obtained from the same components), it is impossible to obtain beer with the same taste, because the raw material (hops, for example in type 90 granules) in its composition, along with alpha acids, has other components that can vary greatly (depending on the hop variety), the area of hop cultivation and some other factors. In addition, hops of one variety do not always have in their composition the components necessary for the brewer, which allow the production of beer with clearly defined biochemical and technological indicators and with the lowest financial costs. In particular, with the optimal content and qualitative composition of bitter substances, polyphenols and xanthohumol, the use of only bitter hops and products of its processing is unacceptable, since this limits its dosage due to the acquisition of excessive bitterness by the beer. At the same time, with a decrease in the rate of introduction of hop processing products into the wort, which is due to the high content of alpha acids in them, the wort does not receive enough other biologically active hop substances. At the same time, the efficiency of using the complex of valuable hop compounds in beer decreases, which leads to a decrease in the consumer quality of beer.

The negative effects on beer quality are further exacerbated when hop extract is used in the wort hopping process (the latter is very widely used by beer producers in Ukraine).

A known method of beer production includes the production of mash using barley malt, heat treatment of the mash, conversion of starch of the mash mass into sugar, filtration of beer wort, boiling of the wort and its hopping, cooling, fermentation to obtain young beer, transfer of young beer to fermentation, fermentation, filtration and bottling into containers, while hopping of the wort during its boiling is carried out by the joint use of finely aromatic hops with a high content of beta-acids with a ratio of the latter to alpha-acids within 1.0-1.8 and a ratio of polyphenols to alpha-acids of more than one and hops of special varieties with an increased content of xanthohumol within 0.8-1.2 96, and the joint standardization of finely aromatic hops and hops of special varieties by the content of alpha-acids is carried out until the amount of iso-alpha-acids in the beer reaches 13.0-20.0 mg/dm3, including iso-cohumulone up to 5.0-7.0 mg/dm3, with the possibility of achieving in beer the content of polyphenolic compounds in the range of 160.0 - 200.0 mg/dm3 and isoxanthohumol within 2.0 - 5.0 mg/dm3. (see the patent of Ukraine for the utility model Mo 103286 O "Method of beer production",

IPC C12C 7/00, 2015).

The disadvantage of this method of beer production is the insufficient possibility of the transfer of biologically active compounds contained in hops (for example, beta-acids, polyphenolic compounds and xanthohumol), when using the third portion of hops at the third reception of hopping (boiling) of the wort due to insufficient boiling time in the process of heat treatment, which leads to irrational consumption of raw materials. In addition, this technology makes it impossible to obtain beer with specific aromatic indicators of hops inherent in local varieties of hops, namely finely aromatic hops of the Slovianka variety due to the loss of most of the essential oils during boiling. Beer with a pure beer aroma with a barely noticeable aroma of hops is obtained. At the same time, the process of boiling the wort during hopping in the third reception does not lead to the desired result: giving the product a beer aroma due to the loss of most of the essential oils during boiling, and other components of the hops of the third portion (for example, bitter substances, polyphenols and xanthohumol) do not have time to pass into the beer, that is, they are lost, which leads to an irrational consumption of hop raw materials and an increase in the boiling time of the wort. As a result, electricity costs increase, and the economic indicators of the beer-producing enterprise decrease.

The objective of the invention is to create a method for beer production, in which, in addition to enriching beer with biologically active hop compounds at the stage of wort boiling and hopping by using hops of the special Ukrainian variety Xanta and finely aromatic hops of the Slovianka variety, which have an increased content of beta-acids, polyphenolic compounds, xanthohumol, a noticeable aromatization of beer is additionally achieved with compounds of the essential oil of hops of the special Ukrainian variety Xanta, obtaining acceptable, from an economic point of view, indicators.

The problem is solved by the fact that when implementing a method for producing beer with aromas of essential oil of hops of the Xantha variety, which involves making mash using barley malt, heat treatment of the mash, converting starch of the mash mass into sugar, filtering beer wort, boiling the wort and hopping it, cooling, fermenting to obtain young beer, transferring the young beer to fermentation, fermentation, filtering and bottling into containers, while hopping the wort during its boiling is carried out by jointly using finely aromatic hops of the Slovyanka variety with a high content of beta acids with a ratio of the latter to alpha acids within 1.0-1.8 and a ratio of polyphenols to alpha acids of more than one and hops of the special Xantha variety with an increased content of xanthohumol within 0.8-1.295, according to the invention, an additional operation is carried out at the fermentation stage with beer flavoring with essential oil made from the special Xantha variety, and hops at the boiling stage are added in two stages, the first of which in the form of special Xantha variety hops in the amount of 37-43 Uo of bitterness from the calculated norm for the content of alpha acids is carried out 12-15 minutes after the start of boiling the wort, and the second addition in the form of finely aromatic Slovianka variety hops in the amount of 51-57 95 bitterness from the calculated norm for the content of alpha acids is made 12-15 minutes after the introduction of the first portion, and the boiling stage is carried out for 62-68 minutes, in addition, the calculated norm for the content of alpha acids for special Xantha variety hops and finely aromatic Slovianka variety hops is determined from the possibility of ensuring the taste and aromatic characteristics of beer with the achievement of bitter substances in the beer in the range 16.0-22.0 units of bitterness, 160-200 mg/l of polyphrenol compounds, isoxanthohumol within 2.0-5.0 mg/l, while an additional operation for flavoring young beer at the fermentation stage is carried out by adding to the stream of young beer when transferring it to fermentation essential oil of hops of the special variety Xanth in the amount of 0.25-0.5 mg/l, with the possibility of ensuring the achievement of the following components in beer, μg/l: myrcene - 71.75-143.5, caryophyllene - 36.25-72.5, humulene - 79.25- 158.5, farnesene - 1.75-3.5, selinenes - 1.25-2.5.

The problem is also solved due to the fact that the first addition of hops at the boiling stage of the special Xanta variety can be carried out in an amount of 40-95 bitterness from the calculated norm in terms of alpha-acid content 15 minutes after the start of boiling of the wort, and the second addition in the form of finely aromatic hops of the Slovianka variety can be carried out in an amount of 54-95 bitterness from the calculated norm in terms of alpha-acid content 15 minutes after the introduction of the first portion, and the boiling stage is for 65 minutes, and when carrying out an additional operation for flavoring young beer at the fermentation stage, essential oil of hops of the special Xanta variety is used with the following content of components, 90: myrcene - 31.7, caryophyllene - 14.5, humulene - 31.7, farnesene - 0.7, selinene - 0.5.

In addition, hops with the following ratio of quality indicators can be used as a finely aromatic hop of the Slavyanka variety, 90: bitter substances 24.0-28.8 alpha acids 4.0-7.5 beta acids 6.0-10.0 cohumulone (as part of alpha acids) 22.0-28.0 colupulone (as part of beta acids) 38.0-46.0; ratio of beta acids and alpha acids within 1.3-1.8, total polyphenols 4.5-7.0 xanthohumol 0.4-0.5 essential oil 1.3-2.0, including: myrcene 30.0-50.0 caryophyllene 4.0-8.0 humulene 9.0-15.0 farnesene 13.0-18.0 selinenes 0.1-0.3. As a special Xanth variety hops can be used hops with the following ratio of quality indicators, 90: bitter substances 25.0-27.5 alpha acids 8.2-11.1 beta acids 5.1-6.0 cohumulone (as part of alpha acids) 29.0-33.0 colupulone (as part of beta acids) 49.0-57.0; the ratio of beta acids and alpha acids is within 0.7-1.0, total polyphenols 4.0-6.0 xanthohumol 0.8-1.1 essential oil 0.7-1.2, including: myrcene 30.0-50.0 caryophyllene 8.0-15.0 humulene 25.0-35.0 farnesene 0.5-0.9 selinene 0.3-0.7, and as hop oil of the special Xantha variety, oil with the following ratio of quality indicators can be used, 90: myrcene 30.0-50 caryophyllene 8.0-15.0 humulene 25.0-35.0 farnesene 0.5-0.9 selinene 0.3-0.7.

Carrying out an additional operation at the fermentation stage to flavor the beer with essential oil made from special Xanth hops, with the hops being added at the boiling stage in two stages, the first of which is in the form of special hops

Xantha in the amount of 37-43 95 bitterness from the calculated norm in terms of alpha-acid content is carried out 12-15 minutes after the start of wort boiling, and the second addition in the form of finely aromatic hops of the Slovianka variety in the amount of 51-57 95 bitterness from the calculated norm in terms of alpha-acid content is made 12-15 minutes after the introduction of the first portion, and the boiling stage is carried out for 62-68 minutes, in addition, the calculation norm in terms of alpha-acid content for hops of the special Xantha variety and finely aromatic hops of the Slovianka variety is determined from the possibility of ensuring the taste and aroma characteristics of beer with the achievement of bitter substances in the beer in the range of 16.0-22.0 units. bitterness, 160-200 mg/l of polyphenolic compounds, isoxanthohumol within 2.0-5.0 mg/l, while carrying out an additional operation to flavor young beer at the fermentation stage by adding to the stream of young beer when transferring it to fermentation essential oil of hops of the special variety Xanth in the amount of 0.25-0.5 mg/l with the possibility of ensuring the achievement of the following components in beer, μg/l: myrcene - 71.75-143.5, caryophyllene - 36.25-72.5, humulene - 79.25-158.5, farnesene - 1.75-3.5, selinenes - 1.25-2.5. creates conditions for enrichment of beer with biologically active hop compounds at the stage of wort boiling and its hopping by using hops of a special Ukrainian variety

Xantha and the finely aromatic hops of the Slovianka variety, which have an increased content of beta-acids, polyphenolic compounds, and xanthohumol, additionally achieve a noticeable aromatization of beer with compounds of the essential oil of the special Xantha variety of hops, obtaining acceptable indicators from an economic point of view.

The use of the proposed beer production method allows to provide the following technical result: - beer acquires a pleasant, noble, with a slight spicy aftertaste of bitterness and aroma from hop with citrus notes and spicy-floral tones to sweetish-resinous, which dominates with sweet tones of the tropics due to the additionally introduced myrcene and humulene in the composition of the essential oil of Xantha hops, depending on its concentration, and the aromatization of beer with essential oil of the special Xantha variety of hops at a concentration of 0.25 mg/l significantly improves the aromatic and taste properties of the drink, giving it a noble bitterness, with a slight spicy aftertaste and a well-pronounced hop aroma with spicy-floral tones and citrus notes, and when using essential oil of hops at a concentration of up to 0.5 mg/l. the aroma of beer is fresh, hoppy, with sweetish-resinous notes, which dominates with sweet tones of the tropics; - the possibility of obtaining in the finished beer the content of components, μg/l: myrcene - 71.75-143.5, caryophyllene - 36.25-72.5, humulene - 79.25-158.5, farnesene - 1.75-3.5 μg/l, selinenes -1.25-2.5; - a high antibacterial effect is provided due to myrcene, humulene, caryophyllene and farnesene of the essential oil of hops of the special Xanth variety, which have antiseptic, antimicrobial, antibacterial and antioxidant properties;

- the presence of biologically active compounds in beer is ensured - prenylated flavonoids, including xanthohumol, which have an extremely wide spectrum of biological activity, exhibiting anticarcinogenic, phytoestrogenic, antimicrobial, anti-inflammatory and antiviral properties, and are also natural antioxidants, due to the use of the Xantha variety in hopping beer; - the presence of isoxanthohumol in beer, which also has anticarcinogenic properties, is ensured, mainly due to the Xantha variety. - during the hopping of the wort, compounds are formed in the latter that have a pleasant, mild bitterness due to the use of Slovianka hops as raw materials, which have a large amount of beta-acids and the best ratio of beta-acids to alpha-acids, which is more than 1; - acceptable economic indicators of the enterprise engaged in the production of beer are ensured by reducing the cost of raw materials of the Slovianka variety hops by 10.95 at the stage of boiling the wort and its hopping; - the time of hopping the wort is reduced by 10 minutes at the stage of boiling the wort and its hopping; - energy costs for the process of boiling the wort are reduced by reducing the process of its hopping.

In addition: - an increased tasting score of beer produced using the proposed technology is ensured; - increased consumer recognition of beer produced using the proposed technology is ensured by providing it with additional aromatic properties; - the competitiveness of the enterprise producing beer using the proposed technology is increased.

The implementation of the claimed beer production method includes making mash using barley malt, heat treatment of the mash, conversion of starch of the mash mass into sugar, filtration of beer wort, boiling of the wort and its hopping, cooling, fermentation to obtain young beer, transfer of young beer to fermentation, fermentation, filtration and bottling into containers, while hopping of the wort during its boiling is carried out by the combined use of finely aromatic hops with a high content of beta-acids with a ratio of the latter to alpha-acids within 1.0-1.8 and a ratio of polyphenols to alpha-acids of more than one and hops of special varieties with an increased content of xanthohumol within 0.8-1.2 95. Hopping of the wort is carried out using hops of a special variety

Xantha and using finely aromatic hops of the Slovianka variety, and at the fermentation stage, an additional aromatization operation is carried out using essential oil made from hops of the special Xantha variety, and hops at the boiling stage are added in two doses, the first of which in the form of hops of the special Xantha variety in the amount of 37-43% of the bitterness of the calculated norm for the content of alpha acids is carried out 12-15 minutes after the start of boiling of the wort, and the second addition in the form of finely aromatic hops of the Slovianka variety in the amount of 51-57% of the bitterness of the calculated norm for the content of alpha acids is made 12-15 minutes after the introduction of the first portion, and the boiling stage is carried out for 62-68 minutes, in addition, the calculated norm for the content of alpha acids for hops of the special Xantha variety and finely aromatic hops of the Slavyanka is determined by the possibility of ensuring the taste and aromatic characteristics of beer with the achievement of bitter substances in the beer in the range of 16.0-22.0 units of bitterness, 160-200 mg/l of polyphenolic compounds, isoxanthohumol in the range of 2.0-5.0 mg/l, while an additional operation to flavor young beer at the fermentation stage is carried out by adding to the stream of young beer when transferring it to fermentation essential oil of hops of the special variety Xanth in the amount of 0.25-0.5 mg/l with the possibility of ensuring the achievement of the following content of components in beer, μg/l: myrcene - 71.75-143.5, caryophyllene - 36.25-72.5, humulene - 79.25- 158.5, farnesene - 1.75-3.5, selinenes - 1.25-2.5.

Beer production was carried out at the mini-brewery of the Institute of Agriculture of Polissya

NAAS of Ukraine. Preparation of mash from grain products, its saccharification and filtration were carried out according to the technological instructions adopted at this production (see

Technological instruction on the production of malt and beer TI 18-6-47-85, approved

Ukrpivo of the USSR Ministry of Food Industry 06.08.85. pp. 60-78). The combined standardization of hops of the special Ruslan variety and the finely aromatic Slovianka hop was carried out according to the content of alpha acids based on the methodology described in the technological instructions (see Technological instructions for the use of hops and products of their processing in brewing: TI 10-04-06-136-87: Approved.

Department of Food Industry of the USSR State Agricultural Industry, November 1987. - M., 1988. - 30 p., further, 60 technological instructions). After the wort was fully set, it was boiled for 15 minutes to coagulate protein compounds. Then the wort was hopped. The starting material for hopping the wort was bitter hop cones with a high content of xanthohumol.

Xantha and the finely aromatic variety Slavyanka, the characteristics of which are given in Table 1.

Table 1

Quality indicators of hop varieties Slovyanka and Xanta . . . p. . Contents

Variant Content a- | Kogumulo| Content 5 - | Kolupulo | Together Content of the ethereal

Acid test volume, 90,| n in the composition| acids, 95| n in the composition| concentration G/s, xantho- oil mgl/Oo s/p (name of the SR, method | a-acids,| SR method | 5 -acids, method |/humol, 90 g of dry grade) DSTU about EVS 7.7) about EVS 7.7 SR In hops

Slavic woman

Xantha 89 | 294 | 94 | 5ІіЗ | about | 097 | 098

To obtain hop essential oil, it was extracted from the cones by hydrodistillation, followed by decantation and collection in a special trap. This oil does not contain any impurities or solvents. Its composition depends on the original hop raw material.

The content of components in the essential oil of the special Xanth variety of hops used in beer production is given in Table 2.

Table 2

The content of components in the essential oil of hops of the special variety Xanth

Content in the composition of essential oil, 90

Hop variety - - -Sh' di ether -- - myrcene caryophyllene humulene farnesene selinene

Xantha

Beer was brewed with these samples of hop cones: based on hops of the special variety Xanta and finely aromatic hops of the variety Slovianka (control version), respectively.

Example 1, and based on hops of the special variety Xantha and - finely aromatic hops of the variety

Slavyanka "with essential oil of hops of the special variety Xanth in different concentrations (from 0.25 mg/l., 0.5 mg/l., 0.75 mg/l.), respectively Example 2, Example 3 and Example 4.

According to the recommendations of the technological instructions for each type of beer (Example 1 -

Example 4) hopping of wort was performed at the rate of 80 mg of bitter substances per 1 liter of wort (Gs, which is 0.8 g/dal). Hop rationing was carried out according to the content of alpha acids as follows:

Geh107 n-- -7 - : yulg/dal (AK) x (100- M) where Nx is the rate of hops, g/dal;

Ge - the norm of bitter substances in hot wort for a given beer variety, g/dal;

According to the technology adopted in this production, (Ge) is 0.8 g/dal

AK - mass fraction of alpha acids in hops, 9o SR;

M/ - mass fraction of moisture in hops 95,

An example of calculating the required amount of special Xantha variety hops (40.95 bitterness) added to the wort: the alpha-acid content of the used hop cones for the Xantha variety is 8.9 U, M/ - the mass fraction of moisture in dry hops - 10.95.

AND

08x10x04 nKZ Z- -I I E KZ -- 40g/dal 89x(100-10)

An example of calculating the amount of finely aromatic hops of the Slovianka variety added to the wort, as recommended in the technological instructions: the alpha-acid content of the used hop cones for finely aromatic hops of the Slovianka variety is 4.2 95,

M - mass fraction of moisture in dry hops - 10 95.

A nx--98x10 XO 1270g/dad 42x(100-10)

Next, for brewing beer based on hops of the special Xantha variety and finely aromatic hops of the Slovianka variety (control variant - Example 1): the remaining 60 95 bitterness was introduced with hops of the finely aromatic Slovianka variety in two doses: 90 95 by weight of finely aromatic hops of the Slovianka variety, 12.70 g/dal x 0.9-11.43 g/dal - the first dose, and 10 95 finely aromatic hops, 12.70 g/dal x 0.1-1.27 g/dal - the second dose.

Thus, in Example 1, 15 minutes after the start of boiling the wort, the first portion of hops was added - all bitter hops of the Xantha variety (40 95 bitterness from the calculated norm for the content of alpha acids), which is 4.0 g/dal. The rest - 605905 bitterness was added with hops of the fine-aromatic variety Slovianka in two doses: 90 95 by weight of the fine-aromatic hops of the Slovianka variety 15 minutes after the introduction of the first portion, i.e. 11.43 g/dal. and 10 95 of the fine-aromatic hops - 10 minutes before the end of hopping, which is 1.27 g/dal

The total duration of boiling the wort with hops in Example 1 was 75 minutes.

Subsequently, the wort was cooled, fermented to obtain young beer, transferred to the young beer for fermentation, fermentation, filtration, and bottling.

For brewing beer based on hops of the special variety Xanta - fine-aromatic hops of the variety Slavyanka and essential oil of hops of the special variety Xanta in different concentrations (from 0.25 mg/l, 0.5 mg/l, 0.75 mg/l, respectively Example 2, Example 3, Example 4): for these beers, only 90-95 of the calculated mass of fine-aromatic hops of the variety Slavyanka was prepared, i.e. 12.70 g/dal x 0.9-11.43 g/dal.

Thus (Example 2, Example C and Example 4), according to the technological instructions, 15 minutes after the start of boiling of the wort, the first portion of hops was added - all bitter hops of the Xantha variety (40.95 bitterness from the calculated norm for the content of alpha acids), which is 4.0 g/dal.

The rest - 54% of bitterness (11.43 g/dal) was added with hops of the fine-aromatic variety Slovianka 15 minutes after the first portion was added.

The total duration of boiling the wort with hops was 65 minutes.

Subsequently, the wort was cooled and fermented to obtain young beer.

Next, an additional operation was performed to flavor the young beer at the fermentation stage by adding essential oil of hops of the special Xanth variety to the stream of young beer when transferring it to fermentation in the amount, mg/l: for Example 2 - 0.25, for Example C - 0.5, for Example 4 - 0.75.

The amount of additional Xanth hop essential oil added to 1 liter of wort can be determined by calculation: myrcene, caryophyllene, humulene, farnesene, and selinenes at the fermentation stage by adding them to the stream of young beer when transferring it to fermentation, which is given in Table 3.

Table C

The amount of myrcene, caryophyllene, humulene, farnesene and selinenes added to the wort with essential oil of the special Xanth hop variety

Mo grade Xantha up to 1 liter of wort, μg/l

Example of brewing beer --я«7 лена зену оо 1111 (control version) - Example 1

Xantha, 40 95 - Slavyanka, 54 95 -- 2 | Xantha essential oil, 0.25 mg/l - 71.75 36.25 79.25 1.75 125

Example 2

Xanta, 40 95 - Slavyanka, 54 95 --

|Xantha essential oil, 0.50 mg/l - 143.5 72.5 158.5 3.5 2.5

Example C

Table C

The amount of myrcene, caryophyllene, humulene, farnesene and selinenes added to the wort with essential oil of the special Xanth hop variety

Mo Infused with special hop essential oil

An example of brewing beer from the Xantha variety to 1 liter of wort, μg/l

Xantha, 40 95 - Slavyanka, 54 95 -- 4 | Xantha essential oil, 0.75 mg/l - 215.25 108.75 237.75 5.25 3.75

Example 4

Subsequently, fermentation, filtration, and bottling of beer into containers were carried out.

A comparative analysis of the beer of Example 1 was conducted with the beer of Example 2, Example C and

Example 4 (see Table 4)

Table 4

Physico-chemical indicators of the tested beer samples

Value Content Content

Example of brewing beer bitterness polyphe- isoxanthate, one zero in humol in

EVS beer, mg/l beer, mg/l o ' o C 4 Xantha, 40 95 i- Slavyanka, 60 95 (control 20.7 194.4 4.64 variant) - Example 1 o, ' o, i 2 Xantha, 40 95 - Slavyanka, 54 95 i- essential oil of the variety 20.5 1824 4.62

Xanthate, 0.25 mg/l - Example 2 o, щ ' o, щ i i

From Xantha, 40 95 - Slavyanka, 54 95 - essential oil of grade 20.5 180.8 4.63

Xanthate, 0.5 mg/l - Example 3

A Xantha, 40 95 - Slavyanka, 54 95 - essential oil of the variety 20.6 181.9 4.64

Xanthate, 0.75 mg/l - Example 4

According to the data in Table 4, all beer samples had almost the same bitterness within the error range.

The first beer sample (Example 1) had a slight excess of polyphenolic compounds compared to the other samples. The second, third and fourth beer samples (Example 2, Example C and

Example 4, respectively) almost did not differ from each other in the amount and composition of bitter substances, isoxantohumol and polyphenolic compounds and differed slightly from the first sample. Thus, 10 95 of finely aromatic hops of the Slovianka variety, which was used in the first example for flavoring beer 10 min before the end of hopping, almost did not affect its physicochemical parameters. As Example 1 shows, 10-minute boiling is not enough to extract both bitter and polyphenolic compounds of hops. It should be noted that all beer samples had an increased content of isoxantohumol, which was obtained due to the isomerization of xanthohumol, which entered the beer with Xanta hops, thereby enriching it with this compound and giving it functional properties.

However, the organoleptic assessment of the quality of the obtained beer samples (in points) showed that they differ in the nature of aroma and bitterness and taste. (see Table 5)

Table 5

Average tasting score of beer x x in x in o o lovi what o

Mez/p Example of brewing beer a E I Z v v ve s h

Photo 8 o g o| b v g o z | « 5 | 5 B| F o s Zh v e o (control version) - Example 1

Xantha, 40 95 - Slavyanka, 54 95 -- 2 | Xantha essential oil, 0.25 mg/l C C 5 4.0 4.8 4.7 | 24.5 | excellent - Example 2

Xanta, 40 95 - Slavyanka, 54 95 --

|Xantha essential oil, 0.50 mg/l | C | 5 3.9 4.9 4.9 | 24.7 | excellent - Example C

Xantha, 40 95 - Slavyanka, 54 95 -- 4 | Xantha essential oil, 0.75 mg/l C C 5 3.7 4.7 4.5 | 23.9 | excellent - Example 4

According to the results of the tasting, the first sample (according to Example 1) had a pleasant fresh beer aroma, in which light notes of hops were felt, excellent balanced taste, bitterness was harmonious, in composition with the drink. The second sample (according to Example 2) had a pleasant noble bitterness, with a light spicy aftertaste, a hop aroma with spicy-floral tones and citrus notes was felt, taste and aromatic properties were much better than in the first version. The third sample (according to Example 3) had a full balanced taste, organoleptically stronger, but noble bitterness, the aroma was fresh, with spicy-floral notes, which dominates with sweet tones of the tropics, but at the same time the aroma of raw hop oil was barely noticeable. The fourth sample (according to Example 4) had a noticeable oily aftertaste of raw essential oil, the aroma of hop oil was pronounced, saturated, with resinous sweetish tones. Bitterness, enhanced, slightly excessive compared to the previous sample, although the bitterness index in this sample (instrumental determination, according to Table 4) was at the same level as the previous samples. It can be assumed that the sweetish tone in the third and fourth samples was introduced with a significant amount of humulene, which gives hop essential oil a noble sweetish note. Deterioration of the taste and aromatic indicators of the fourth sample (according to

Example 4) can be explained by the assumption of an excess of myrcene in it.

It has been established that when flavoring beer with essential oil of hops of a special variety Xanth, which has a balanced ratio of myrcene, caryophyllene and humulene in the composition of essential oil, the optimal concentration is from 0.25 to 0.50 mg/l, which provides the necessary intensity of hop flavor, aroma and character of beer. The concentration of essential oil 0.25 mg/l significantly improves the aromatic and taste properties of the amber drink. The addition of essential oil 0.75 mg/l and more to young beer will lead to the formation of an oily, resinous aroma of raw hop essential oil in the finished beer, which worsens its taste and aromatic properties.

Claims (3)

FORMULA OF THE INVENTION 1. A method for producing beer with aromas of essential oil of hops of the Xantha variety, which includes making mash using barley malt, heat treatment of the mash, converting starch of the mash mass into sugar, filtering beer wort, boiling the wort and hopping it, cooling, fermenting to obtain young beer, transferring the young beer to fermentation, fermentation, filtering and bottling into containers, while hopping the wort during its boiling is carried out by jointly using finely aromatic hops of the Slovyanka variety with a high content of beta acids with a ratio of the latter and alpha acids within 1.0-1.8 and a ratio of polyphenols and alpha acids of more than one and hops of the special Xantha variety with an increased content of xanthohumol within 0.8-1.2 95, which is characterized in that at the fermentation stage an additional operation is carried out to flavor the beer using essential oil made from the special Xantha variety, and hops at the boiling stage are added in two stages, the first of which in the form of special Xantha variety hops in the amount of 37-43 95 bitterness from the calculated norm for the content of alpha acids is carried out 12-15 minutes after the start of boiling the wort, and the second in the form of fine-aromatic Slovianka variety hops in the amount of 51-57 95 bitterness from the calculated norm for the content of alpha acids is brought in 12-15 minutes after the introduction of the first portion, and the boiling stage is carried out for 62-68 minutes, in addition, the calculated norm for the content of alpha acids for special Xantha variety hops and fine-aromatic Slovianka variety hops is determined from the possibility of ensuring the taste and aromatic characteristics of beer with the achievement of bitter substances in the beer in the range of 16.0-22.0 units of bitterness, 160-200 mg/l of polyphenolic compounds, isoxanthohumol within 2.0-5.0 mg/l, while an additional operation for flavoring young beer at the fermentation stage is carried out by adding to the stream of young beer when transferring it to fermentation essential oil of hops of the special Xanth variety in the amount of 0.25-0.5 mg/l, with the possibility of ensuring the achievement of the following components in beer, μg/l: myrcene - 71.75-143.5, caryophyllene - 36.25-72.5, humulene - 79.25-158.5, farnesene - 1.75-3.5, selinenes - 1.25-2.5. 2. A method for producing beer with aromas of Xantha hop essential oil according to claim 1, characterized in that the first addition of hops at the boiling stage of the special Xantha variety is carried out in an amount of 40-95 bitterness from the calculated norm for the content of alpha acids 15 minutes after the start of boiling of the wort, and the second addition in the form of finely aromatic Slovianka hops in an amount of 54-95 bitterness from the calculated norm for the content of alpha acids is made 15 minutes after the introduction of the first portion, and the boiling stage is carried out for 65 minutes, and when carrying out an additional operation for flavoring young beer at the fermentation stage, the essential oil of Xantha hops with the following content of components is used, 95: myrcene - 31.7, caryophyllene - 14.5, humulene - 31.7, farnesene - 0.7, selinene - 0.5. 3. A method for producing beer with aromas of essential oil of hops of the Xantha variety according to claim 1, characterized in that hops with the following ratio of quality indicators are used as the finely aromatic hops of the Slovianka variety, 90: bitter substances 24.0-28.8 alpha acids 4.0-7.5 beta acids 6.0-10.0 cohumulone (as part of alpha acids) 22.0-28.0 colupulone (as part of beta acids) 38.0-46.0; ratio of beta acids and alpha acids within 1.3-1.8, total polyphenols 4.5-7.0 xanthohumol 0.4-0.5 essential oil 1.3-2.0, including: myrcene 30.0-50.0 caryophyllene 4.0-8.0 humulene 9.0-15.0 farnesene 13.0-18.0 selinenes 0.1-0.3, as a special hop variety Xanth, hops with the following ratio of quality indicators are used, 90: bitter substances 25.0-27.5 alpha acids 8.2-11.1 beta acids 5.1-6.0 cohumulone (as part of alpha acids) 29.0-33.0 colupulone (as part of beta acids) 49.0-57.0; ratio of beta acids and alpha acids within 0.7-1.0, total polyphenols 4.0-6.0 xanthohumol 0.8-1.1 essential oil 0.7-1.2, including: myrcene 30.0-50.0 caryophyllene 8.0-15.0 humulene 25.0-35.0 farnesene 0.5-0.9 selinenes 0.3-0.7, as hop oil of the special Xantha variety, oil with the following ratio of quality indicators is used, 90: myrcene 30.0-50.0 caryophyllene 8.0-15.0 humulene 25.0-35.0 farnesene 0.5-0.9 selinene 0.3-0.7.