The Study of Mineral Elements Participation in Brewing Products Foam Structure Formation

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

^* Corresponding author: institut-beer@mail.ru

Abstract

The article is devoted to the study of the metal ion’s role in the formation of the foam colloidal structure. The nitrogenous compounds prominent role as structuring compounds of the colloidal film on the carbon dioxide bubbles surface is noted. Based on the calculation of the correlation strength between beer samples organic compounds obtained based on light and dark malts, as well as barley and corn as unmalted raw materials, the effect of Ca, Mg, Mn, Co and Na mineral ions on the foam structure was evaluated. It was shown that Ca, Mg, Mn, Na, Co ions take part in the foam structure formation in conjunction with the grain raw materials thiol nitrogen, and Ca, Mg, Mn ions in conjunction with catechins of both grain and hop raw materials. High correlation coefficients between foam resistance and all ions (r-0.991÷0.998), foam resistance, catechins and Co ions (r 0.991), as well as foam resistance and Ca and Mg ions (r -0.987) ensure the elasticity of the foam structure colloidal film.