Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was 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 made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.
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.
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.
Цель работы состояла в научном обосновании разработки метода по ускоренному прогнозированию сроков годности пивных напитков. Исследования проводили в соответствии с действующей нормативной документацией. Результаты исследования показали, что при ускоренном старении пивных напитков происходит постепенное изменение ряда исследуемых показателей, и безусловно, присутствует корреляции между химическим составом напитков и их органолептическими свойствами. The purpose of the work was to scientifically substantiate the development of a method for accelerated forecasting of the shelf life of beer drinks. The studies were carried out in accordance with the current regulatory documentation. The results of the study showed that with the accelerated aging of beer drinks, there is a gradual change in a number of the studied parameters, and, of course, there is a correlation between the chemical composition of drinks and their organoleptic properties.
Статья посвящена вопросам оптимизации условий охмеления за счет создания условий, позволяющих повысить концентрацию горьких альфа-кислот хмеля в сусле, существенным образом не влияющих на жизнедеятельность дрожжей. В статье установлена возможность применения карбонатных солей натрия, магния и их смеси до охмеления с целью регулирования уровня рН до значения 5,9, позволяющего увеличить содержание горьких кислот в охмеляемом сусле. Показано снижение содержания растворимого азота на 14%, аминного азота - на 20, бета-глюкана - на 10% в случае применения 1%-ного раствора MgCO3 вследствие связывания ионов Mg2+ c активными центрами белковых молекул, что приводит к выпадению осадков с белковыми соединениями и обеднению сусла азотистым питанием для дрожжей. Внесение солей Na2CO3 и смеси Na2CO3 и MgCO3 приводило к увеличению содержания изогумулона на 25-30% без заметного снижения азотистых соединений. Установлен эффект сокращения продолжительности брожения путем интенсификации транспорта питательных веществ сусла за счет ограниченного повышения концентрации ионов Na+, вносимых в составе Na2CO3 при охмелении в дрожжевую клетку, на 1 сут. Применение смеси карбонатов натрия и магния не приводило к ощутимому эффекту увеличения динамики брожения. Показано положительное влияние внесения карбоната натрия при получении охмеленного сусла на органолептические показатели готового пива, тогда как применение смеси солей привело к получению пива, не обладавшего полнотой вкуса и гармоничностью, с отсутствием пены и резким хмелевым тоном. The article is devoted to the hopping condition optimization by creating conditions that make it possible to increase the hop bitter alfa-acids concentration in the wort, which do not significantly affect the yeast vital activity. The article establishes the possibility of using sodium and magnesium carbonate salts and their mixtures before hopping in order to regulate the pH level to 5.9, which makes it possible to increase the bitter acids content in the hopped wort. A decrease in the content of soluble nitrogen by 14%, amine nitrogen - by 20%, beta-glucan - by 10% in the case of 1% MgCO3 solution using due to the binding of Mg2+ ions with protein molecule active centers, which leads to precipitation with protein compounds and depletion of the wort nitrogenous nutrition for yeast. The addition of Na2CO3 salts and a mixture of Na2CO3 and MgCO3 led to an increase in the isogumulone content by 25-30% without a noticeable nitrogenous compounds decrease. The effect of intensifying fermentation by intensifying the wort nutrient transport due to a limited increase in the Na+ ions concentration introduced into the Na2CO3 composition during hopping into a yeast cell for 1 day has been established. The sodium and magnesium carbonates mixture use did not lead to a noticeable effect of increasing the fermentation dynamics. The sodium carbonate addition positive effect in the hopped wort production on the finished beer organoleptic characteristics was shown, while the salts mixture use led to the production of beer that did not have a full flavor and harmony, with no foam and a sharp hop tone.
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