Introduction. The research featured the effect of various hopping conditions on the content of polyphenolic compounds associated with the extraction and biotransformation of hop compounds. This mechanism is responsible for uncharacteristic beer flavor in the traditional production method. The research objective was to study the migration routes, influence factors, and changes in the content of hop polyphenols in model experiments in order to reduce various factors in the production process chain. The experiment was important from the point of view of identifying the polyphenols contribution to the beer colloidal system. Study objects and methods. The study involved granulated aromatic hop of Tetnanger variety harvested in 2019, aqueous and 4% aqueous-alcoholic solutions simulating the wort and young beer liquid phase, and brewing yeast Sacharomyces cerevisiae of races Rh (lager) and Nottingham (ale). The work used the generally accepted methods for assessing the content of polyphenolic compounds. Results and discussion. The research established various factors that affected the migration of hop polyphenolic groups. The acidity effect on the polyphenol was established as follows: pH 4.4 contributed to a 12% greater isoxanthohumol accumulation, while pH 5.2 promoted a six times greater accumulation of anthocyanogens than pH 4.4. The total content of polyphenols during boiling was constant and correlated with the phenolic compound in different groups. The conditions of “dry” hopping, simulating the wort clarification in Wirpool, increased the dissolution of anthocyanogens by six times in comparison with kettle hopping, which was associated with the turbulent flow. The isoxanthohumol sorption and formation rate during “dry” hopping was established when modeling the maturation conditions for different temperatures, oxygen levels, and yeast races. A lower temperature (5°C) had a negative effect on the isoxanthohumol sorption. The quercetin content was found to be in the range of 0.9–2.0 mg/dm³ at 5°C and 0.8–4.7 mg/dm³ at 20°C, which determined the temperature effect on extraction during “dry” hopping. The presence of yeast cells in the medium promoted the quercetin accumulation: the quercetin content doubled at 5°C and quadrupled at 20°C compared with the control. The rutin content in the control increased for two days, and minor fluctuations in the content of yeast cells were 5.0 ÷ 7.4 mg/dm3. A comparative analysis of the simple phenolic acids and aldehydes amounts under “dry” hopping conditions showed a greater decrease in their concentration because they were involved in the yeast consumption and biotransformation processes. Conclusion. The research made it possible to establish the phenolic compounds in various groups of migration routes under the conditions of classical (kettle) and “dry” methods of hopping, as well as their dependence on such factors as medium acidity, stirring intensity, temperature, oxygen content, and yeast race. The sorption rates of the polyphenolic compounds were established as follows: absorption of isoxanthohumol was at its highest during the first day of “dry” hopping, and that of rutin – within two days, while quercetin was not absorbed at all. Therefore, an additional fermentation stage can be considered as the most expedient method of “dry” hopping.
Background: This article is devoted to the study of the effect of electrochemically activated water (catholyte with pH 9.3) on organic compounds of the plant matrix of brewer’s spent grain in order to extract various compounds from it. Methods: Brewer’s spent grain was obtained from barley malt at a pilot plant by mashing the malt followed by filtration and washing of the grain in water and storing it at (0 ± 2) °C in craft bags. For the organic compound quantitative determination, instrumental methods of analysis (HPLC) were used, and the results were subjected to mathematical analysis. Results: The study results showed that at atmospheric pressure, the alkaline properties of the catholyte showed better results compared to aqueous extraction with respect to β-glucan, sugars, nitrogenous and phenolic compounds, and 120 min was the best period for extraction at 50 °C. The excess pressure conditions used (0.5 ÷ 1 atm) revealed an increase in the accumulation of non-starch polysaccharide and nitrogenous compounds, while the level of sugars, furan and phenolic compounds decreased with increasing treatment duration. The waste grain extract ultrasonic treatment used revealed the effectiveness of catholyte in relation to the extraction of β-glucan and nitrogenous fractions; however, sugars and phenolic compounds did not significantly accumulate. The correlation method made it possible to reveal the regularities in the formation of furan compounds under the conditions of extraction with the catholyte: Syringic acid had the greatest effect on the formation of 5-OH-methylfurfural at atmospheric pressure and 50 °C and vanillic acid under conditions of excess pressure. Regarding furfural and 5-methylfurfural, amino acids had a direct effect at excess pressure. It was shown that the content of all furan compounds depends on amino acids with thiol groups and gallic acid; the formation of 5-hydroxymethylfurfural and 5-methylfurfural is influenced by gallic and vanillic acids; the release of furfural and 5-methylfurfural is determined by amino acids and gallic acid; excess pressure conditions promote the formation of furan compounds under the action of gallic and lilac acids. Conclusions: This study showed that a catholyte allows for efficient extraction of carbohydrate, nitrogenous and monophenolic compounds under pressure conditions, while flavonoids require a reduction in extraction time under pressure conditions.
Стаття вирішує практичну задачу побудови цифрових систем передачі та відображення інформації із захистом числових даних від несанкціонованого доступу та помилок, які передаються багаторозрядними десятковими числами, з цифрами, що подані в двійково-десятковій формі. Секретність чисел, що передаються, досягається для кожного розряду числа за допомогою окремого шифру підстановок зі своїм ключем і ключа шифру перестановок для всіх розрядів десяткового числа. Завадостійкість при цьому забезпечується застосуванням рівноважних кодових комбінацій для кодування двійково-десяткових цифр і використанням надлишковості їх кодових зображень у вигляді 6 заборонених комбінацій.
The article is devoted to the analysis of the problems of economic globalization in China and as a factor of cultural security. A philosophical analysis of the social aspect of China’s regional development. J. Sigurdson, like many researchers, analyzes economic, political factors, technological innovations, regional development programs of China. Our attention was drawn to the fact that he is one of the few Western researchers who analyze social problems. J. Sigurdson gives an analysis of Chinese society in the context of the development of technological systems. He notes that the creation of clusters, the use of new technologies contribute to the development of the social infrastructure of modern Chinese society. It is worth noting that his analysis is based on the historical information approach. In this case, we are not interested in ascertaining the facts presented by him, but in describing the role of innovation systems in the development of the social sphere of Chinese society. Thus, the relevance of this article is due to the need to analyze Western research on the social factor of regional changes in China. The entry into globalization processes and the perception of the economic opportunities of the modern world in China is refracted through traditional culture and allows not only to preserve its own values, but also to successfully adapt them to the realities of the present day on one hand and spread it outside on the other. China plays an important role in the modern economic development of the world. The main task of the Chinese strategy for the development of clusters was to ensure that the results met not only the economic development of the country, but also the rise of the social, cultural component. The Chinese government is aware of the depth of existing problems in society, and how we see new promising plans for the development of China’s economic system. In the artical, we allows us to view modern China not only as a simple element of the world economic system, but rather as one of the leading subjects of economic globalization, actively participating in the world economy and making a significant contribution to the development of the modern world. In our view, it is the integrity of the domestic political and foreign policy course of the country’s development that allowed the Chinese economy and culture to become a visible and important element of the world economy.
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