| Issue |
BIO Web Conf.
Volume 57, 2023
International Scientific and Practical Conference “Innovations, Technological Solutions and Management in Modern Biotechnology and Biomedicine” (ITSM-2022)
|
|
|---|---|---|
| Article Number | 03001 | |
| Number of page(s) | 5 | |
| Section | Pharmaceutical Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/20235703001 | |
| Published online | 13 January 2023 | |
Evaluation of Melanoidin Contribution to Colour Characteristics of Brewing Products
1 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems, Alcoholic Beverages Department, Moscow, Russia
2 Russian Economic University named after G.V. Plekhanov, Moscow, Russia
3 Moscow University of Industry and Finance "Synergy", Moscow, Russia
* Corresponding author: institut-beer@mail.ru
The article focuses on the issue of melanoidin quantification and its influence on the color characteristics of brewing products. It is shown that the reaction conditions (100±2)°C, the processing time of 2 hours and a certain list of sugars and amino acids typical for brewing products are adequate to obtain linear dependencies for estimating the beer melanoidin content at 300 and 420 nm. The data on the total content of melanoidins in light beer in the range of 3.83-51.4 mg/dm3, and in dark beer – 6.82-145.94 mg/dm3 at the specified wavelengths are given. The authors found that the dependence between the color and the total beer melanoidin content is characterized by a correlation coefficient R = 0.624, which indicates the influence of other organic compounds of beer on the color intensity.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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