FACTORS THAT SHAPE THE QUALITY AND SAFETY OF BEER IN MODERN CONDITIONS

Abstract

Intensive development of the brewing industry and the high level of competition among manufacturers of beer in the domestic market determines the need for continued work in the field of quality and safety. In these circumstances, the company concerned to control the quality of raw materials and production technology used. This is possible if the company is strictly comply with the requirements of regulatory documents. GOST 31711-2012, which applies to beer, establishes requirements to ensure the safety and quality of the final product, except that it regulates as a raw material for the production of certain types of beer products, which include hops, which is the second after brewing malt main raw material. Hops gives beer its characteristic aroma, a specific bitter taste and biological storage stability, with its participation form such indicators of quality of beer, such as color, transparency and foaming. Therefore, the use of hops, hop granulated and hop products a certain level of quality will help ensure the quality and safety of beer in general. This condition shall be regulated by the requirements of the following standards: GOST 21946-76, GOST 21947-76 and GOST 32912-
2014. These standards include a list as the organoleptic, physico-chemical parameters and indicators of safety rules are strictly to be observed by manufacturers. Thus, taking into account all the factors that are involved in the formation of the quality and safety of beer, namely the quality and safety of raw materials, as well as the use of production technology, while respecting all the requirements of the standards, you can solve the problem of meeting the needs of the population in the safe production of high and consistent quality.