Effect of the cooking method on the composition of young light beer

Currently, beer producers are faced with the problem of price/quality ratio when working with domestic malt and hops. Therefore, it becomes relevant to study technological methods that affect raw materials in order to regulate the quality indicators of finished products. A comparative analysis of the amino acid composition and aromatic profiles of young light beer from barley malt, obtained by fermentation with bottom and top yeast using various methods of decoction mashing, was carried out. The objects of the study were the following samples: 1 - mashing by decoction with an additional β-amylase pause, fermentation with grassroots yeast of the SafLagerW 34/70 race; 2 - mashing using the classic decoction method, fermentation with bottom yeast, race SafLagerW 34/70 (control 1); 3 - mashing using the classic decoction method, fermentation with top yeast, race SafAleT 58 (control 2); 4 - mashing by decoction with an additional β-amylase pause, fermentation with top yeast of the SafAleT 58 race. In the resulting samples, the mass concentrations of amino acids, esters and higher alcohols that influence the formation of the aromatic profile were determined. In samples of young beer fermented with lager yeast of the SafLagerW 34/70 race, it was observed that in sample 1 the ethyl acetate content was 20 mg/dm3, which is 2 times more than in sample 2. At the same time, when studying samples of young beer, obtained by fermentation with SafAleT 58 ale yeast, in sample 4 the ethyl acetate content was 49.1 mg/dm3, which is 2 times higher than control sample 3. Based on the results obtained, conclusions were drawn about the possibility of using single-decoction mashing with an additional β-amylase pause in the technology light beer made from barley malt.