Основан в 1907 году
в России и за рубежом
Extraction of phytosterols as lipid substances from various plant sources, including corn, is a subject of
many foreign publications. However, studies that identify the behavior and influence of phytosterols in the
beer making process were not found in the literature. Phytosterols present in cereals as free sterols, fatty acid
esters and phenolic acids, glycosides and acylated glycosides. The study showed that phytosterols’ content is
entirely dependent on the raw material used. The more a malt part in the grain, the higher is phytosterol
content. Phytosterol content accumulates in beer due to the extraction of raw materials from unmalted grain
products, malt and hops.
Keywords: Phytosterols; raw materials for beer production; beta-sitosterol; campesterol; stigmasterol.