RESEARCH OF THE POSSIBILITY OF USING OF WORT WITH ADDING TOPINAMBUR IN THE PRODUCTION OF YEAST SACCHAROMYCES
The article presents the results of experimental studies of the quality indicators of beer wort and young beer obtained using malt wort with the addition of Jerusalem artichoke when hopping with granulated hops and using a pure culture of Saccharomyces carlsbergensis 131 K. yeast. Jerusalem artichoke tuberosus tubers contain carbohydrates: inulin, fructosans. Inulin (С6Н10О5)n is a polysaccharide consisting mainly of D-fructose residues (35-42 units) connected by l,2-glucosidic bonds. Own enzymes take part in saccharification of reserve polysaccharides of Jerusalem artichoke tubers, including inulase (β-1,2-fructan-fructanohydrolase), which hydrolyzes β-1,2-bonds in inulin by the formation of 95% fructose and of 5% of glucose. Therefore, the malt wort from Jerusalem artichoke mainly contains fructose, which is easily fermented with brewer's yeast to alcohol and carbon dioxide. The determination of organoleptic and physico-chemical quality indicators of beer wort and young beer based on malt with the addition of Jerusalem artichoke was performed according to generally accepted methods. The morphological and physiological state of brewer's yeast was studied by microscopy. The organoleptic characteristics of beer wort and beer were determined according to DSTU 7103: 2009, physico-chemical: mass fraction of alcohol and calculation of solids in the initial wort – in accordance with GOST 12787-81; acidity – respectively with GOST 12788-87; color – according to GOST 12789-87, carbon dioxide – according to GOST 12790-81. Active acidity was measured by a laboratory ionometer «И-160МИ». The compliance of beer quality indicators as a finished product was determined according to DSTU 3888: 2015. It was revealed that the addition of Jerusalem artichoke wort to malt causes an increase in the degree of fermentation and the mass fraction of alcohol in young beer. There was also an increase in the color of the young beer compared to the control sample. Therefore, the replacement of 10% malt with Jerusalem artichoke can be recommended only for the manufacture of dark beers. In brewing technology, classic beer malt wort can be diluted with Jerusalem artichoke tubers wort. Yeast works equally well in the wort composition. The addition of Jerusalem artichoke wort improves the fermentation process and contributes to the accumulation of yeast biomass. Partial replacement of the classic malt wort with Jerusalem artichoke tubers has economically feasible because it will reduce the cost of producing beer and brewer's yeast.Jerusalem artichoke raw materials are more affordable and cheaper than malt. The product obtained as a result of fermentation – dark beer has satisfactory organoleptic properties, a sweetish aftertaste and a light sunflower aftertaste.