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UDC 663.4		DOI: https://doi.org/10.31617/tr.knute.2019(32)09
Maryna BOIKO, Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0002-7285-1360		PhD in Technical Sciences, Assistant at the Department of Foodstuff Expertise, National University of Food Technologies   68, Volodymyrska str., Kyiv, Ukraine, 01033

CRAFT TECHNOLOGY OF LIGHT BEER 

Background. For today, craft brewing technologies in the brewing industry are spreading in Ukraine, mini-breweries are actively developing, which are set up to develop and implement exclusive technologies and recipes using natural vegetable raw materials.
The aim of the work is light craft beer technology with the addition of dry ground orange peel.
Materials and methods. The object of the study is a light beer with the addition of dry ground orange peel.
Samples of beer wort were prepared according to the approved patent of the author to an initial dry matter concentration of 11 %. The wort was fermented with pure yeast culture of Saccharomycés cerevisiae P-96 at 13–14 ^оC for 7 days. Pure malt wort was used as a control. During the fermentation, extra powdered orange peels with a particle size of d = 0.1–1.5 mm in the amount of 5–20 g per 100 cm³ of beer were added, which were pre-dried at 80 ^оC to constant weight in the oven. After preparation, the beer was filtered.
The quality of beer samples was investigated according to DSTU 3888: 2015.
Results. From the obtained characteristics of organoleptic indicators it was revealed that the addition of 10 and 15 % of dry ground orange peels have a positive effect on the quality of the drink. Beer acquires enough expressed citrus taste and aroma.
The results of the physico-chemical parameters prove that all the samples tested in terms of acidity were in compliance with the standard, the color of the beer is according to variants No. 2, 3 and 4 (with the addition of 5, 10 and 15 % of dry ground orange peels).
The content of vitamin C in the tested beer samples is absolutely insignificant (0.25–0.36 mg/100 g) because as it is known that the physiological average daily rate for a person ranges from 70 to 100 mg/100 g.
Conclusion. It is established that the addition of dry ground orange peels in the manufacture of light beer improves the taste and aromatic properties of the drink, gives it new original colors of taste and aroma. It is proved that the best variants of beer were the samples with the addition of 10 and 15 % of dry ground orange peels during the fermentation.
 
Keywords: beer, orange peels, сraft technology. 

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