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Figure 6. Spectra water samples obtained under different processing
conditions (flow rate - 40 dm3/h)
The work as a research object to select the most widespread in the country
fermented beverages - kvass, beer and functional drinks enriched with dietary
fiber, natural antioxidant epigallocatechin gallate.
The paper presents the research data, the purpose of which is the search
patterns of the impact of the ECA - of water on the development of yeast in the
fermentation of beer wort example of the process. Known water quality value,
including pH, salt composition on the taste of beer durability.
Therefore, the study of the potential use of water treated in the selected ECA
-system technology in the most popular fermented beverages provided great
interest. Objects of research - modeling beer samples prepared from the
concentrate of beer wort. Within 5 days empirically determined the basic indicators
of the main fermentation process and the content of dry matter content of yeast
cells (Figure 7, 8, 9). At the end of the process, after fermentation, finished beer
samples tasted, evaluated on the basic organoleptic characteristics.
It was found that the samples prepared on the water, held water treatment
with the use of ECA - the system, the fermentation process goes more intensively.
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