Expanding the assortment of fermented beverages at small enterprises

• Published in: IOP conference series. Earth and environmental science Vol. 422; no. 1; pp. 12083 - 12090
• Main Authors: Kolobaeva, A A, Kotik, O A, Sorokina, I A, Ponomareva, T V
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2020
• Subjects: Acidity; Antioxidants; Aroma; Beer; Beverages; Dosage; Fermentation; Fermented food; Physicochemical properties; Plant extracts; Schisandra chinensis; Small business; Wort; Worts; Yeast; Yeasts
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/422/1/012083

The authors considered the possibility of expanding the assortment of fermented beverages in small beer production enterprises. As a new type of product, the production of kvass with plant extracts is proposed: pot marjoram, clary sage, lemongrass, Schisandra chinensis. Investigations of their physicochemical properties, aroma and antioxidant activity were carried out. It was noted that the highest content of antioxidants in the extracts of pot marjoram and Schisandra chinensis was 18.34 and 12.36 mg/dm 3. Fermentation of kvass wort was carried out with yeast Sacharomyces cerevisiae of strains ICV D 254, EC-1118, 71B- 1122, V 116 at a temperature of 28 ° C within 9 hours. The result of the analysis of solids wort's and acidity dynamics during the fermentation process is a recommendation the EC-1118 strain. Four kvass recipes with different functional orientations have been developed. During the research, the method of mathematical planning and statistical processing of the results was used. When optimizing the parameters, the influence of the fermentation temperature, the dosage of plant extracts and the dosage of yeast on the acidity of the wort is considered. It has been established that the dosage of plant extract has the greatest effect on the acidity of kvass.