Химия и химические технологии/6.Органическая химия.

Kishenko A.S.

Scientific supervisor: Vlasova I.A.

Donetsk National University of Economics and Trade

Named after Mikhailo Tugan-Baranovsky

World technologies of brewing

Brewing is the oldest production. For a wedge-shaped writing of the ancient Babylonians in stone and clay, researchers have found that beer was brewed in Babylon in 7000 BC There were 16 known varieties of beer and were used for brewing barley malt and wheat. Articles laws also confirm the high development of the art of brewing in Babylon: there were statutory provisions determining the content of the extract in the beer and the price of beer. Egyptians in 2000 BC already knew how to prepare beer from barley. The famous brewery was Pelusium at the mouth of the Nile. Knowledge and skill of brewing beer from Egypt to prepare the spread of North African countries, as well as the south, to Ethiopia. Ethiopians and currently is prepared beer Chaldean method. The Art of the Babylonian brewing penetrated to the peoples inhabiting the Caucasus. Thus, originated in ancient Babylon brewing spread in ancient Egypt, Persia, Greece, Rome, Spain, France and other European countries. This beer is already in ancient times were made from malt, but without the use of hops, representing a highly acidic brew fermented. In order to give the characteristic aroma and taste in antiquity to the beer were added various herbs - wormwood, Stencil, lupine, wild rosemary saffron and others. For the first time the production of hopped drink - a modern prototype of beer - originated in Siberia and south-eastern part of Russia, which are home to hop.

The use of hops is an important discovery, because it is the basis of modern technology of beer. In the IX century. Beer was quite widespread in Russia. From this time for its preparation have begun to apply malt. In the XI-XII centuries. Kiev and Novgorod in Russia use fermentation processes is widely. First beer was prepared only for domestic consumption, but as the development of commodity economy, it becomes the subject of exchange and is prepared already in amounts exceeding the needs of one family. It starts the process of selection of brewing in an independent trade. Thus, for thousands of year’s people have gradually, through relentless surveillance learned to run hard to comprehend the processes that occur during malting, enzymatic saccharification of starch and fermentation. However, despite the fact that the manufacture of beer was carried out in a fairly broad scale, its success was dependent on the case or art master, has decades of experience. The role of microorganisms in the transformation of organic matter became known only in the XIX century. The scientific studies proved that the germs ferment beer mashes are certain yeast fungi and that the fermentation is biocatalyst processes occurring inside the yeast cells. Questions were put to the fermentation of a broad avenue of research that soon yielded fruitful results, as in science and engineering. In the first half of the XIX century in the technology of brewing is a radical change: the breweries beginning to be adopted the method of bottom fermentation. Over time, methods of beer production change and improvement.

The high level of modern technology achieved through the development of both technical microbiology and biochemistry, and energy. The invention of the steam engine had a very favorable impact on the development of brewing. The most important technological innovation in brewing was the invention of refrigeration machine. An invention in the field of electricity also opens up avenues and opportunities for the development of technology. Thanks to important scientific and technological achievements of the XIX century created the conditions for the transformation of handicraft enterprises in large mechanized factories. Large-scale brewing began to spread across Europe during the middle Ages. Palm still retain Germany, Czech Republic and Slovakia, England, where beer is one of the most popular beverages. In Russia, brewing was poorly developed. Over the past 10 years, world production of beer has risen by about 1/3, while in developing countries in Preferred alcoholic drinks beer and wine more alcoholic products should be regarded as a very rational direction in the structure of consumption of flavoring products containing alcohol. The technology of beer or the actual brewing is characterized by a large number of diverse, consistently occurring processes, which can be grouped into stages: preparation of beer mash, the fermentation of beer mash, fermentation and aging of beer, filtration and bottling of the beer. Beer production is based on the process of alcohol. Fermentation using yeast metabolism are largely determined and beer quality. In connection with this exceptional value is the correct choice of race and its maintenance. Equally important as the quality of raw materials and ensuring the microbiological purity of fermentation. Over the past 80-100 years was based on scientific analysis of biological and biochemical processes in the brewing of beer to create a base for new technology that speeds up the process for rational use of available raw materials. Of particular significance was the knowledge in the biological and biochemical regard to stages of fermentation and the fermentation of beer.

Only in the XIX century it was suggested that the agents of fermentation in beer are micro-organisms. Early in the second half of the XIX century. Pasteur found that ethanol and carbon dioxide are formed from glucose under the influence of yeast cells. Our country can rightly be called the birthplace of a number of innovations in technology for beer. Research has to develop technology amylolytic and proteolytic product Amilorizin HRP and the way beer production with the replacement of non-malt malt, raw materials and this drug. Were also developed technology cytolytic enzyme Tsitorozemin HRP and method of its use in the production of beer in the processing of non-malt barley, and vysokobelkovistyh and loosens hard-barley. Based on the development of the Kharkiv branch of the NGO drinks and mineral water, VNIIbiotehniki, Moscow Technological Institute of Food Industry. Moscow plant enzyme preparations in the late seventies began commercial production multienzimnoy Tracks, composed of agents of bacterial and fungal origin. The use of these drugs allowed us to use in the manufacture of beer mash to 50% unmated raw material, which is one of the reserves, intensification of the brewing industry and reduce the material intensity. Experiences in the brewing industry, the IEC indicates that the creation of a wide range of effective multienzimnyh tracks will contribute to the successful treatment of high amounts of raw materials upon receipt of non-malt beer mash. On the basis of studying the chemical composition of barley and change it in the manufacture of malt were developed modern methods and equipment for malt.