Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. Methods: Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice—up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125–225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct’s proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content—in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. Conclusions: The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.
Панасюк Александр Львович, д.т.н., проф., Кузьмина Елена Ивановна, к.т.н., Егорова Олеся Сергеевна, н.с. ВНИИПБиВП -филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН, г. Москва К ВОПРОСУ ОБ ИСПОЛЬЗОВАНИИ ПРЕПАРАТОВ НА ОСНОВЕ ПОЛИВИНИЛПОЛИПИРРОЛИДОНА (ПВПП) ДЛЯ ОБРАБОТКИ БЕЛЫХ ВИНОГРАДНЫХ ВИН Аннотация. В статье приведены результаты исследований эффективности обработки белых виноградных вин препаратами нового поколения на основе поливинилполипирролидона (ПВПП) с целью удаления окисленных форм полифенолов. Опытные образцы вин обрабатывали препаратами нового поколения на основе ПВПП (Поликлар 10, Поликлар ВТ, Поликлар В). Полученные данные были обработаны методами математической статистики. Для каждого из трех исследуемых препаратов были получены уравнения, связывающие содержание фенольных веществ в продукте со временем, температурой и дозами вводимых препаратов. Установлено, что обработка белых окисленных виноградных вин препаратами на основе ПВПП способствует снижению содержания конденсированных форм фенольных веществ и устранению дефектов, связанных с окислительными процессами. Ключевые слова: белое вино, окислительное покоричневение; поливинилполипирролидон, поликлар, полифенолы.
статья посвящена изучению эффективности обработки вишневого сусла препаратами на основе поливинилполипирролидона (ПВПП) с целью предотвращения окислительного покоричневения. Приведены результаты изменения общего содержания фенольных веществ и характеристик цветности вишневых виноматериалов в результате обработки исследуемыми препаратамиthe article is devoted to the study of cherry wort processing effectiveness with preparations based on polyvinylpolypyrrolidone (PVPP) in order to prevent oxidative browning. The results of changes in total phenolic substances content and color characteristics of cherry wine materials as a result of treatment with researched preparations are presented
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.