THE ANALYSIS OF THE EFFICIENCY OF EZYME PREPARATIONS USE AND REQUIREMENTS ON THEIR SAFETY IN CRAFT BEER PRODUCTION
Authors:   Chernihiv Polytechnic National University, Zamai Zhanna , Gumeniuk Oksana ,   Chernihiv Polytechnic National University, Khrebtan Olena ,   Chernihiv Polytechnic National University, Ponomarenko Sergiy ,   Chernihiv Polytechnic National University, Ivanenko Konstantin ,   Chernihiv Polytechnic National University
Published: January 2023

The main problems of brewing are related to the quality of mash sugaring; a significant residue of extractive substances in the shot; insufficiently intensive and deep fermentation; with beer filtering; its colloidal stability. Craft productions face similar problems. The use of enzyme preparations (EP), which are effectively used in large breweries, is one of the ways to solve these problems. That is why the study of the effectiveness of the EP application in the conditions of craft brewing production is relevant. The use of EP allows more efficient hydrolysis of malt proteins and polysaccharides, which leads to an increase in its extractability. In conditions of craft production, it is necessary to separately evaluate the effectiveness of the use of each enzyme preparation or their combination for a given type of beer and for a given brewery. The work analyzes the latest research and publications on the use of enzyme preparations and their effect on the quality of the beer obtained, as well as the conditions for their safe use. The effectiveness of conducting a deeper hydrolysis of malt polymers and, accordingly, increasing its extractability, increasing the yield of the finished product, and increasing the colloidal stability of beer when using enzyme preparationsof microbial origin were analyzed. It has been established that considerable attention is paid to the effectiveness of the use of EP in brewing, however, research mainly concerns their impact on the quality (expiration date) of the finished drink, and theuse of EP in the conditions of craft productions has not been conducted. In addition, new enzyme preparations, mainly of foreign production, are appearing on the market of Ukraine, therefore it is important to investigate the feasibility of their use in the conditions of specific industries. The purpose of the article is the theoretical and experimental substantiation of the introduction of enzyme preparations in the production process of "Desyatka" beer at the "Bierwelle" beer workshop, which should contribute to reducing the loss of malt active substances during beer filtration and increasing the shelf life of the finished product.The effectiveness of the study enzyme preparations, their effect on the beer filtration process was evaluated by determiningthe mass fraction of the total extract of the grain, the extract of the leached grain and the residual extract. From the obtained data, it can be seen that during the production of craft beer "Desyatka", even with the participation of enzyme preparations, there are significant losses of extractive substances that remain in the beer grain after filtration. The paper shows the prospects of using enzyme preparations to increase the yield of the product and extend its shelf life at the "Bierwelle" craft production. Analysis of the effect of a number of investigated enzyme preparations on the brewing process showed that the most effective is the Beerzym AMYL HT, Beerzym BG, EnerZyme P7 enzyme complex, the addition of which during mashing of the wort reduces the mass fraction of the total extract of the grain by 6.44%, and the residual extract by 4.58% compared to the control.