Influence on beer quality indicators made by the ingredients used during brewing process

Master’s work was done in Lithuanian University of Health Sciences, Department of Food Safety and Quality during the period of 2015-2016. The work consists of: 60 pages, 17 tables, 11 drawings and 6 appendixes. The flavor of beer depends on aldehydes, higher alcohols, diacetyl, sulfur compounds etc., that were generated during fermentation. They influence the immaturity of beer taste, and the odor at high concentrations can negatively affect the quality of beer. The paper describes the study, which aims to clarify the harmful factors that negatively affect the quality and safety parameters of this popular product. Goal: To assess the impact of raw ingredients that effects beer quality indicators. Methods: In this experiment 6 different types of beer samples were investigated. To achieve the set goals, the main indicators that regulate the basic quality of beer, were determined: VBC points, yeast consistency, dead cells, yeast generation of dry matter, color, alcohol content, pH, sefermentavimo degree of carbon dioxide, the bitterness and sensory properties. Results and conclusions: It was assessed, that after the samples of beer were fermented and bottled, the results were as follows: the maximum value of vicinal diketones CKT/BUT found in samples No. 3 (0,168 - 0,136). The lowest VBC value was set in samples No. 2 (0,127 - 0,105). The biggest beer yeast samples density of points - samples No. 6 and No. 4 (respectively 63,34 % and 61,82 %). The minimum amount - in samples No. 3 and No. 5 (respectively 50,89 % and 57,82 %). It was found that the military - industrial complex and the SM weak points related (VBC/CKT r = 0,26, p0,05; VBC/BUT r = - 0,58, p<0,05). Color and the VBC to link moderate positive relationship (VBC/CKT r = 0,58, p<0,01; VBC/BUT r = 0,46, p<0,01). Bitterness and VBC related although weak, but statistically significant (VBC/CKT r = 0,31, p<0,01; VBC/BUT r = 0,22, p