spontaneous fermentation

 The quantitative and qualitative composition of the microflora of spontaneous fermentation sourdoughs obtained on the basis of high-protein wheat, whole-grain wheat, and high-protein wheat with the addition of whole-grain flour was investigated. It was shown that in whole-grain wheat sourdough, the number of lactic acid bacteria exceeded yeast by more than 100 times, and in high-protein wheat sourdough with the addition of whole-grain wheat flour, by 40 times. The smallest number of these bacteria was observed in wheat high-protein sourdough of spontaneous fermentation.

The article examines modern technologies of the production of sour beer and beer of spontaneous fermentation, microorganisms involved in the fermentation stage. The technologies and phases of fermentation of spontaneously fermented American Coolship Ale and Lambic are compared. The Ukrainian brewing market is analyzed for the production of sour beer and beer of spontaneous fermentation, the part of the involved breweries, and their productivity. The impact of beer production technology on the price and production of these beer types by breweries.