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Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.

The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to nonfermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing nonalcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment [ABSTRACT FROM AUTHOR]

The article presents the results of research that demonstrate the effectiveness of the proposed agro-technological measures of growing spring barley in the eastern part of the Northern Steppe of Ukraine. For the first time the regularities of growth, development and formation the grain productivity of plants of different varieties of spring barley and their adaptive indicators under the influence of biotic and abiotic factors are established. The reaction of plants of different varieties of spring barley to predecessors, mineral fertilizers, use of growth regulators in the conditions of the eastern part of the Northern Steppe for grain formation with appropriate grain quality indicators has been established. By investigation the genetic material that would stabilize the grain productivity of spring barley in the area of the eastern part of the Northern Steppe, a variety of spring barley Skhidnyi and the first brewing variety of spring barley Stepovik was bred. Regardless of the fact that the Northern Steppe is not a typical area for growing malting barley, however, the use of the proposed elements of technology contributes to the production of grain of appropriate quality. An additional impact on the quality of grain products is provided by the use of varieties of the appropriate purpose. Thus, by the using the improved growing technology of spring barley variety Stepovyk the protein content decreased to 10,1%, and the extractivity oppositely, increased to 75,9%. It is revealed that the introduction of the proposed elements of the growing technology of spring barley helps to strengthen the immunity ofplants to pathogens of major diseases. As a result of research, new and improved existing methods of varietal technology for growing spring barley, which, in the conditions of the eastern part of the Northern Steppe, contribute to a more complete realization of the genetic potential of varieties, increase yields, improve grain quality and reduce production costs. [ABSTRACT FROM AUTHOR]

The variability in the main indicators of the technological qualities and the range of variability (min–maх) has been established for the different fractions of grain of brewing barley varieties Bios 1 (bred in the Podmoskovie Science and Production Association) and covered oats Argamak (bred in the Rudnitsky Northeast Agricultural Research Institute) and their (quality indicators) dependencies between themselves and the yield value. The 1000-grain mass and the protein content vary to the maximum extent (the largest coefficient of variation–V, %) during the fractionalization of grain of brewing barley and covered oats. The grain unit of both crops, the extractivity of barley, and hoodness of oats vary to the minimum extent. A wide variation in the mass of 1000 grains and the protein content of the grain during fractionalization makes it possible to significantly regulate them in the desired direction compared to such indicators as grain unit, extractivity, and hoodness. The relationship between the main indicators of the technological qualities of brewing barley and covered oat grain fractionated on standard sieves with oblong holes are presented and discussed. A significant negative relationship between the extractivity and the protein content in the grain of different fractions of brewing barley was found. However, neither studied crops had any statistically significant dependencies of the test mass of the grain on the protein content in the grain of different fractions. It was shown that the dependences between the content of extractives in barley grain, protein content in grain, and grain nature in both crops and the mass of 1000 grains have a complex, nonlinear character. In most cases, the dependences between the main indicators of the technological qualities of barley and oat grains are most accurately (by the value of R2) described by second-order equations with clearly defined extremum points that are within the limits of the obtained experimental data. Regardless of the emerging hydrothermal conditions of the growing season, no statistically significant dependences between the protein content in the grain of various fractions of brewing barley and covered oats and the value of their yield were found. [ABSTRACT FROM AUTHOR]

The main purpose of this study was the model fitting of data deriving from a three-year experiment with barley malt. Two linear models were considered: a fixed linear model with fixed effects of years and other factors, and a mixed linear model with random effects of years and fixed effects of other factors. Two cultivars of brewing barley, Sebastian and Mauritia, six methods of nitrogen fertilization and four germination times were analyzed. Three quantitative traits were observed: practical extractivity of the malt, malting productivity, and a quality coefficient Q. The starting point for the statistical analyses was the available experimental material, which consisted of barley grain samples destined for malting. The analyses were performed over a series of years with respect to fixed or random effects of years. Due to the strong differentiation of the years of the study and some significant interactions of factors with years, annual analyses were also carried out. [ABSTRACT FROM AUTHOR]

The change in the main quality parameters for brewing barley grain at fractionation has been studied to develop the method of their regulation. The barley grain of different fractions is proven unequal in the biochemical composition and the technological quality. The fractionation of the grain samples collected from the large homogenous grain bulks and the relevant analyses can provide the possibility to determine a wide range of quality parameters for the specific fractions and their grain-size dependencies. The basic parameters for the technological quality of barley grain in a certain bulk may be changed (raised or lowered) to the regulatory standards or the standards that consumers demand with the use of the appropriate top and (or) bottom sieve installation in the grain cleaning machines of secondary cleaning. [ABSTRACT FROM AUTHOR]