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Information × Registration Number 0212U002261, 0110U001243 , R & D reports Title Investigation of facilities of new biotechnology of malt and beer popup.stage_title Head Danilova Ludmila, Registration Date 02-02-2012 Organization National Technical University "Kharkiv polytechnical institute" popup.description2 Object - technological regimes germinated grains, methods of water purification technology, technological modes of obtaining a stable beer. Methods: generally accepted methods of chemical analysis of malt and beer, physical (spectrophotometric, chromatographic and colorimetric) methods of analysis. Theoretical and practical results - determined the kinetics of germination of rye and wheat. The aim - to create new technological modes resursozaoschadzhuyuchi a malt and beer. The project mayonnaise recipe, which is used as a stabilizer germinated wheat. As a result of studies found significant fluctuations in pollution zamochnoyi water content of organic compounds found and examined oxidation of iso-alpha acids hop with the position of free radical mechanism, established by the stabilizing effect of AO interaction with free radicals. Revealed that most effectively promote coagulation proteins cycla phenolic antioxidant compounds from the bark of oak and herbs mint. Revealed that the addition of AO from grass hypericum and oak influence on the content of volatile metabolites of oxidative sharing the stage dobrodzhuvannya on oxidative processes in beer. There are positive effects of antioxidants supplements before filtration and pasteurization on colloidal stability of beer. The novelty is: - first established the kinetics of accumulation of vitamin E, depending on time of germination cereal grains - found that the microflora zamochnoyi water well adapted to high concentrations of organic substances and adapted to the aerobic treatment regimes. Established and examined oxidation of iso-a-acids of hops from the position of free radical mechanism, set the stabilizing effect of antioxidants through their interaction with free radicals. Revealed that the most effective antioxidants are from St. John's wort herb, oak bark, peppermint leaves. Found that the most effective influence on coagulation protein supplement of antioxidants with oak bark and leaves of peppermint. For the first time found that antioxidants from plant material reduces diatsetylu content during fermentation of wort, dobrodzhuvanni and maturation of beer. Product Description popup.authors Арутюнян Тетяна Володимирівна Березка Тетяна Олександрівна Гладкий Федір Федорович Домарецький Віталій Афанасійович Любавіна Олена Олександрівна popup.nrat_date 2020-04-02 Close