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Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity. The objective of this study was to examine technological profile of sweet wort made with unmalted buckwheat adjunct substitute. Wort was prepared in five variants: 5%, 10%, 15%, 20% and 30% of buckwheat adjunct substitute. The results showed that partial replacement of barley malt with buckwheat adjunct in higher amount of 20% and 30% had a negative effect on the saccharification, filtration time and led to decrease of extract content of wort. The colour of the congress wort with higher addition of buckwheat increased, on the contrary, the turbidity decreased. On the other hand, substitute with buckwheat adjunct positively increased total polyphenols, flavonoids and phenolic acids content of examined wort. The highest content of total polyphenols (197.10 mg/g), flavonoids (71.96 mg/g) phenolic acids (46.97 mg/g) was found in samples with 30% buckwheat adjunct. The results demonstrate that the unmalted buckwheat as starchy adjunct in application up to 15% did not negatively affected wort technological profile and can be recommended in the production of the unhopped worth without adjustment of mashing process.

The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgaria. The results had shown that the wine composition was mainly determined by the variety and its peculiarities. Misket Kaylashki white wine had the lowest rate of sugar-free extract and total acidity. From the red wines, Rubin contained the highest sugar-free extract and glycerol, Kaylashki Rubin had the lowest concentration of glycerol and the highest total acidity, Trapezitsa had the lowest sugar-free extract. In the red wines, the rate of total phenolic compounds and anthocyanins was highest in Rubin and the lowest in Trapezitsa. Misket Kaylashki, as a typical muscat wine, had the highest rates of esters. From the red wines Rubin contained the highest rate of total esters and aldehydes and the lowest higher alcohols. According to the ABTS and MRAP methods, Misket Kaylashki had the lowest antioxidant capacity, while from the red samples Rubin was reported to have the highest and Kaylashki Rubin the lowest.

The aim of this study was to determine nutrients content of 4 oilseeds (sunflower, soybean, flaxseed and rapessed) and fatty acid profile of oils obtained from the seeds. Dry matter (DM), crude protein (CP), nitrogen free extract (NFE) and fat content of the seeds were determined by standard laboratory methods and procedures. Significant (P