Evaluation and Effectiveness of Storage Stability of Non-Alcoholic Beer

The present study highlights about improving the colloidal stability and flavor nonalcoholic beer brewing industries of various capacities by processing light barley malt brewery with desired characteristics, the preparation of worts of different density, use of the enzyme preparation Brewers Clarex. Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The fundamental specifications for barley light malt brewing are developed, with the primary one being a low (less than 10%) protein material content combined with high values of other technologically significant attributes. The latter's suggested ranges are determined. 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. The parameters for individual technological operations—such as 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—give the indicators of finished light non-alcoholic beer obtained by the fermentation method in comparison to the control variety. 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. The experimental samples that had lower values of sensitive proteins and a higher limit of protein precipitation with ammonium sulfate showed higher resistance to turbidity during storage