vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-1-173-180vguit-3437Research ArticleПищевая биотехнологияFood biotechnologyОбзор: биотехнология пива с применением дрожжей рас квейк, особенности производства и новые технологииOverview: beer biotechnology using kweik yeast, production features and new technologiesАрустамовЯ. Р.ArustamovY. R.

аспирант, кафедра технологии бродильных и сахаристых производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

graduate student, technologies of fermentation and sugar industries department, Revolution Av., 19 Voronezh, 394036, Russia

aru.yanis@yandex.ruhttps://orcid.org/0000-0002-2360-5892НовиковаИ. В.NovikovaI. V.

д.т.н., профессор, кафедра технологии бродильных и сахаристых производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, technologies of fermentation and sugar industries department, Revolution Av., 19 Voronezh, 394036, Russia

noviv@list.ruhttps://orcid.org/0000-0002-5989-0752МуравьевА. С.MuravevA. S.

к.т.н., инженер, отдел стандартизации и метрологии, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), engineer, metrology and standardization department, Revolution Av., 19 Voronezh, 394036, Russia

hntrun@mail.ruВоронежский государственный университет инженерных технологийРоссияVoronezh State University of Engineering TechnologiesRussian Federation202428032024861173180Copyright © Арустамов Я.Р., Новикова И.В., Муравьев А.С., 20242024Арустамов Я.Р., Новикова И.В., Муравьев А.С.Arustamov Y.R., Novikova I.V., Muravev A.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3437

Квейк – это традиционный скандинавский штамм дрожжей, который был использован для варки пива в Швеции, Норвегии и Финляндии на протяжении тысячелетий. Эти дрожжи отличаются высокой температурной толерантностью, что позволяет использовать их при более высоких температурах во время брожения. Применение квейк-дрожжей в пивоварении становится все более популярным среди пивоваров во всем мире из-за их уникальных свойств. Квейк-дрожжи могут придавать пиву фруктовые и цитрусовые нотки, а также другие интересные ароматы и вкусы. Они также способны быстро и очень эффективно газировать пиво, что делает процесс производства более быстрым и удобным. Биотехнология пива с использованием квейк-дрожжей позволяет пивоварам создавать уникальные сорта пива с различными характеристиками. Эти дрожжи могут быть использованы как для традиционных стилей пива, так и для современных экспериментальных рецептов. Их высокая активность и способность работать при различных температурах делают их идеальным выбором для крафтового пивоварения. Биотехнология пива с использованием квейк-дрожжей предоставляет пивоварам новые возможности для творчества и экспериментов, что способствует развитию индустрии крафтового пивоварения и созданию уникальных и интересных сортов пива для любителей крафта.

Kweik is a traditional Scandinavian yeast strain that has been used to brew beer in Sweden, Norway and Finland for thousands of years. This yeast has a high temperature tolerance, which allows it to be used at higher temperatures during fermentation. The use of kweik yeast in brewing is becoming increasingly popular among brewers around the world because of its unique properties. Kweik yeast can impart fruity and citrus notes, as well as other interesting aromas and flavors to beer. They are also able to carbonate beer quickly and very efficiently, making the production process faster and more convenient. Kweik yeast beer biotechnology allows brewers to create unique beers with different characteristics. This yeast can be used for both traditional beer styles and modern experimental recipes. Their high activity and ability to work at different temperatures make them an ideal choice for craft brewing. Kweik yeast beer biotechnology provides brewers with new opportunities for creativity and experimentation, which contributes to the development of the craft brewing industry and the creation of unique and interesting beers for craft enthusiasts.

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The authors declare that there are no conflicts of interest present.