Dulka, OlhaPrybylskyi, VitaliiOliynyk, Svitlana2017-11-082017-11-082016Dulka, O. Improvement of water preparation technology in the production of rye beer / O. Dulka, V. Prybylskyy, S. Oliynyk // Food Science for Well-being (CEFood 2016) : book of abstracts 8th Central European Congress on Food 2016, 23–26 May 2016. – Kyiv : NUFT, 2016. – P. 154.https://dspace.nuft.edu.ua/handle/123456789/26094This research explores the effect of filtering and sorption materials (clinoptilolite, active coal, and rock crystal) on the basic organoleptic and physico-chemical properties of water. It was established that the water processed with the explored materials in the sequence clinoptilolite, activated charcoal, rhinestone significantly improves the organoleptic properties of rye beer. Herewith rye beer on the prepared water was transparent, with a typical dark brown color, without impurities, with soft and harmonious sweet and sour taste and pleasant flavor.водаводопідготовкаорганолептичні властивостіклиноптилолітактивне вугіллямінераливодоподготовкаорганолептические свойстваклиноптилолитактивный угольминералыwaterwater preparationorganoleptic propertieкафедра біотехнології продуктів бродіння і виноробстваOther