Международный научный журнал «Аграрное образование и наука»

При содействии Университета науки и техники штата Айова

Материалы для бесплатной публикации отправлять сюда: a-nauka@mail.ru | Требования к оформлению

ISSN 2309-7671

Key title:
Agrarnoe obrazovanie i nauka

Abbreviated key title:
Agrar. obraz. nauka

COMPARATIVE PRODUCT CHARACTERISTICS OF LARGE AND DARK BEER VARIETIES

E. I. Lihacheva, k.t.n., dotsent Uralskiy gosudarstvennyy agrarnyy universitet (Ekaterinburg, ul. Karla Libknehta, d. 42) Retsenzent: V.F. Gridin, doktor selskohozyaystvennyh nauk, professor kafedry zooinzhenerii URGAU

The quality of four samples of light and dark beers of different manufacturers of domestic production, sold in Yekaterinburg, was studied. The packaging and labeling of the studied beer samples met the requirements of the current regulatory documentation. A scoring of organoleptic indicators indicates that the highest quality was observed in samples of light Tagil beer (24.3 points) and dark Velvet beer of Nizhny Tagil production (24.0 points). These samples were distinguished by soft, pure hop bitterness, excellent pronounced aroma and harmonious taste, it was transparent with brilliance, and the color corresponded to the type of beer. Foaming of Tagilsky light beer was estimated by five points, and dark Velvet beer - by four points. Light beer Zhigulevskoye (manufacturer St. Petersburg) was evaluated at a tasting of 20.7 points, and dark beer Dunkel (manufacturer Tomsk) - 19.0 points and were characterized as good quality. According to physical and chemical indicators, all samples of light and dark beer met the requirements of GOST 31711-2012. Therefore, beer of light and dark varieties sold in the distribution network of the city of Yekaterinburg is standard in quality. At the same time, Tagilskoye light beer and Velvet dark beer (production of the Sverdlovsk region) have the highest mark.

References

1. GOST 12787-81. Pivo. Metody opredeleniya spirta, deystvitelnogo ekstrakta i raschet suhih veschestv v nachalnom susle.- M.: Standartinform, 2011.-11s.
2. GOST 32038-2012. Pivo. Metod opredeleniya dvuokisi ugleroda.- M.: Standartinform, 2014.-3s.
3. GOST 30060-93. Pivo. Metody opredeleniya organolepticheskih pokazateley i ob'ema produkta.- M.: Standartinform, 2011.-4s.
4. GOST 12789-87. Pivo. Metody opredeleniya tsveta.- M.: Standartinform, 2011.-8s.
5. GOST 12788-87. Pivo. Metody opredeleniya kislotnosti.- M.: Standartinform, 2011.-5s.
6. GOST 31711-2012. Pivo. Obschie tehnologicheskie usloviya.- M.: Standartinform, 2013.-11s.
7. GOST 31764-2012. Pivo. Metod opredeleniya pH.- M.: Standartinform, 2013.-5s.
8. GOST 12786-80. Pivo. Metody otbora prob.- M.: Standartinform, 2011.-4s.
9. Tehnicheskiy reglament Tamozhennogo soyuza «Pischevaya produktsiya v chasti eyo markirovki» (TR TS 022/2011),utv. Resheniem Komissii Tamozhennogo soyuza ot 9 dek. 2011g. #881.
10. Tehnicheskiy reglament Tamozhennogo soyuza «O bezopasnosti pischevoy produktsii» (TR TS 021/2011), utv. Resheniem Komissii Tamozhennogo soyuza ot 3 dek. 2011g #880.
11. Borodulin D.M., Safonova E.A., Milenkiy I.O. Sovershenstvovanie sposoba prigotovleniya pivnogo susla.// Pivo i napitki, #4, 2018.-S.42-45.
12. Itogi raboty predpriyatiy pischevoy i pererabatyvayuschey promyshlennosti Rossii za yanvar-mart 2019g.// Pischevaya promyshlennost, #6, 2019.-S 8-9.
13. Itogi raboty predpriyatiy RF po proizvodstvu piva, bezalkogolnyh i alkogolnyh napitkov, sokov, vinodelcheskoy promyshlennosti i spirta za yanvar-dekabr 2018g.// Pivo i napitki, #1,2019.-S12-13.
14. Meledina T.V., Dedegkaev A.T., Afonin D.V. Kachestvo piva: stabilnost vkusa i aromata, kolloidnaya stoykost, degustatsiya.// Meledina T.V., Dedegkaev A.T., Afonin D.V- SPb: ID «Professiya», 2011-220s.
15. Novikova I.V., Rukavitsin P.V., Muraviev A.S. K voprosu perehoda aromaticheskih soedineniy hmelya v pivo pri realizatsii suhogo ohmeleniya.// Pischevaya promyshlennost, #1,2019.-S.69-73.
16. Hoziev O.A., Hoziev A.M., Tsugkieva V.B. Tehnologiya pivovareniya: Uchebnoe posobie.- SPb: Izd-vo «Lan», 2012.-560s.
17. Hokonova M.B., Terentiev S.E. Ratsionalnye sposoby dozirovki hmelya v pivovarnom proizvodstve.// Pivo i napitki, #2, 2017.-S.22-24.

Read PDF Back to contents
Background