Tretyak L.N. 1
1 Federal State Educational Government-financed Institution of Higher Professional Education «Orenburg State University»
The principles of phased innovation in the production of beer, taking into account changes in consumer demand. You can create flexible automated production lines, managed according to the principles of intellectual neural networks on the basis of formal neuron of a new type, managing every stage of the brewing on the principles of feedback. In the structure of the neural control provides corrective actions aimed at achieving compliance with the actual quality indicators intermediate in the process of its transformation from raw material to end product requirements of standardized parameters incorporated in the model comparison. Developed new approaches to the reduction of the total toxicity and management bouquet flavoring beer by correcting the concentrations of chemical compounds that determine the dose of taste. Experts of the brewing industry proposed foodstuff classification of beer and beer drinks, as well as the methods of production groups beer, distinguished for the strength and flavoring properties, taking into account the changing demand and segmentation of the consumer market. For the production of beer with protective properties of the proposed dosed introduction of substances of vegetable origin, decreasing its harmful impact on the health of the consumer.