Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > The use of dry hopping technique in brewing

UDC 663.41

The use of dry hopping technique in brewing

Matveeva N.A. , Titov A.A.

Currently,the major share of the beer market in Russia take giant manufacturers. At the same time there is a favorable climate for the development of a small business: grows the number of mini-breweries, and, correspondingly, a competition between them. However, mini-breweries are not able to compete with large producers and specialize mainly in the production of special beers that appeal to consumers with unique properties. Dry hopping technique is new for our country. This technique allows you to keep hops volatile aromatic oils: monoterpenes - myrcene, diterpenes - dimirtsen, seksviterpeny - β-koriofillen etc. Beer brewered this technology differs rich aroma of hops, which is impossible to achieve in traditional brewing technology.
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Keywords: beer, dry hopping, aromatic hops «Amarillo», tasting score, a new brand of beer.

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