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Improving the storage stability of non-alcoholic beer

Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The basic requirements for brewing barley light malt are formulated, the main of which is a low (less than 10 %) content of protein substances with high values of other technologically important characteristics. The recommended ranges of the latter are established. The influence of the hydromodule (wort density) on the indicators of hopped wort and finished non-alcoholic beer has been studied. It was found that the most rational one is the preparation of wort with a dry matter content of 6.5 %. The modes of introduction of the Brewers Clarex enzyme preparation at the stage of cooling the hopped wort, the parameters of the stages of boiling the wort with hops, fermentation of beer wort, clarification of unfiltered beer, fermentation and after-fermentation, pasteurization of the drink after bottling are proposed. In comparison with the control variety, the indicators of finished light non-alcoholic beer obtained by the fermentation method are given with the parameters of individual technological operations indicated in the article: the extract of the initial wort, the content of ethyl alcohol, amine nitrogen, bitter substances of hops, sensitive proteins and the precipitation limit with sulfate ammonium. The data confirming that the use of an enzyme preparation does not lead to a decrease in the foam stability and foaming of the finished beer are presented. Organoleptic analysis of the finished product for taste stability was carried out. The actual shelf life of the product has been investigated. The results obtained confirmed the possibility of obtaining a bottom-fermented non-alcoholic light beer with high colloidal stability using the described technological methods. It was shown that the experimental samples retained the organoleptic characteristics close to the original ones for at least 4 months from the date of bottling.