title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÑÐµÐ¿ÐµÐ½Ð¸ Ð±Ð¸Ð¾Ð´ÐµÐ³ÑÐ°Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾Ð»Ð¸ÑÐ°Ñ Ð°ÑÐ¸Ð´Ð¾Ð² Ð·ÐµÑÐ½Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð½Ð° ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¿Ð¸Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: The effect of the degree of biodegradation of polysaccharides of grains on the functional and technological properties of beer wort
Creators: name: ÐÐµÑÑÐ¾Ð²Ð°, ÐÐ½Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÑÑÐ¼ÐµÐ½Ñ Ð¿Ð¸Ð²Ð¾Ð²Ð°ÑÐµÐ½Ð½ÑÐ¹
ÑÐ¾Ð»Ð¾Ð´ ÑÑÐ¼ÐµÐ½Ð½ÑÐ¹ ÑÐ²ÐµÑÐ»ÑÐ¹
Ð¿Ð¸Ð²Ð½Ð¾Ðµ ÑÑÑÐ»Ð¾
Ð¿Ð¾Ð»Ð¸ÑÐ°Ñ Ð°ÑÐ¸Ð´Ñ
ÑÐµÑÐ¼ÐµÐ½ÑÑ
Ð´Ð¸Ð°ÑÑÐ°ÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐ¸Ð»Ð°
brewing barley
light barley malt
beer wort
polysaccharides
enzymes
diastatic power

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description: This work is devoted to the effect of the degree of biodegradation of polysaccharides of grains on the functional technological properties of beer wort. The aim of the work is to study the degree of biodegradation of polysaccharides of grains on the functional and technological properties of beer wort and to determine the varieties of domestic production for the manufacture of beer wort with optimal functional and technological characteristics. Tasks that were solved during ongoing research: 1. The study of domestic and foreign literature sources on the research topic; 2. Analysis of regulatory and technical documentation in the field of malting and brewing; 3. Mastering methods for studying the quality indicators of grains and beer wort; 4. Study of grains for the production of beer in terms of organoleptic and physico-chemical qualities in the testing laboratory; 5. Analysis of the data obtained in order to identify the dependence of the final results on different varieties of barley malt; 6. Implementation of methods in the testing laboratory; 7. Mathematical processing of the final data and analysis of the dependence of the functional and technological characteristics of beer on the quality indicators of barley malt. Object of study: malting barley, light barley malt, laboratory wort made from this malt. When writing a literature review, the following databases eLIBRARY.RU, Google Scholar were used. Statistical processing of experimental data was carried out using Microsoft Excel. The work was carried out in the testing laboratory in âMalterie Soufflet Saint Petersbourgâ, where laboratory analyzes were carried out to determine the quality of malting barley of various varieties, light barley malt made from the studied brewing barley, congress wort. As a result of all laboratory tests, it was found that barley has humidity indicators in the incidence of 11.9 - 13.6 %, total protein indicators in the incidence of 10.7 - 11.9 % and germination rates from 95% to 99%, which corresponds to the indicators of first class brewing barley according to national standards. Malt had indicators of extractivity of fine grinding in the range of 77.7 % d.m. up to 81.4 % d.m., soluble protein from 3.84 % d.m. up to 4.80 % d.m., diastatic power from 193 WK to 318 WK, which corresponds to the indicators of the highest - first class according to national standards. The final degree of wort fermentation remained in the residues of 76.90 - 81.0 %.