Beer is a complex mixture of hundreds of ingredients that contribute to its characteristic flavor. Ensuring the stability of the beer aroma is a current challenge for actors in the beer industry, becoming one of the main technological challenges. Reaching the quality of the beer in terms of its flavor and stability can be a complex process, especially considering the variety of flavors and beer types accepted by consumers.

           As more and more beer companies want to join the global beer market, this involves longer product times to the consumer, increasing the risk of lower beer quality. It is therefore intended to identify innovative, economically efficient technological solutions that are capable of meeting current consumer quality requirements.

          The project proposal aims to improve the stability of the beer aroma by protecting the antioxidants from the raw material during the technological flow, respectively during the storage of the beer. It is envisaged the extraction of antioxidants from the hops broth and the residual yeast yeast and the addition in specific doses of the obtained extracts capable of improving and prolonging the stability of the beer aroma.