Improvement of Beer Wort Fermentation Technology
Students Name: Volodko Anastasiia Serhiivna
Qualification Level: magister
Speciality: Fermentation Products and Wine-making Technologies
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2023-2024 н.р.
Language of Defence: ukrainian
Abstract: The qualification work is devoted to the improvement of beer wort fermentation technology. Nowadays, the issue of improving technology in brewing is quite relevant. This issue attracts more and more attention every year, as any enterprise wants to obtain a high-quality product in large quantities, but at the same time spending significantly less raw materials, energy resources and time. The object of the study is "Bohemske" varietal beer The scope of research is the change in the organoleptic, physico-chemical parameters of beer in the improved fermentation technology in comparison with the usual fermentation method; change of the economic side after applying the proposed improvements. The goal of research is to compare and indicate the advantages of using dry yeast over liquid yeast, to indicate the positive effect of adding yeast autolysate. The qualification work examines modern beer wort fermentation technologies and their technical and economic analysis. After analyzing the processes that occur during beer fermentation and the methods of beer fermentation, the most modern and economically profitable options for beer wort fermentation were considered, namely fermentation and fermentation in cylindrical-conical tanks, the use of dry yeast and yeast autolysate. The choice is justified by the following advantages: the metal capacity of the equipment is reduced; the duration of the production cycle is reduced by almost two times; working and service conditions, etc. improve; the quality of finished products improves. 10 In the work substantiating the advantage of fermentation of beer wort in CKT in comparison with fermentation in fermentation tanks, the positive effect of the use of dry yeast and yeast autolysate on the process of fermentation of beer wort is also described. A single-section plate heat exchanger is chosen for cooling the wort in order to save production space and refrigerants that will be used for cooling, and to increase the efficiency of cooling the wort. Saflager W-34/70 brand dry yeast is used for fermentation and fermentation of wort, because it allows to produce a well- balanced beer with a fruity and floral aroma, with excellent drinkability and a delicate taste. They quickly settle after fermentation and are therefore easily removed from it and have a high ability to lighten beer. The work also presents the calculation of products for the production of "Bohemske" beer, carried out a technological calculation of the main apparatus, selected the rest of the equipment according to the capacities, and also presented a description of the composition of the fermentation department. Key words – beer wort, dry yeast, yeast autolysate, fermentation, cylindro- conical tank.