Study of grain raw materials organic compound influence on beer color formation

The aim of the study is to identify the factors and features of color formation depending on the type of grain raw material. Objectives: to study the composition of organic compounds and the dynamics of their changes in samples based on various grain raw materials during fermentation using not only physico-chemical, but also mathematical methods, allowing to identify non-obvious dependencies between organic compounds; to compile equations for the dependence of color formation on the compounds that have the greatest influence on color formation. The objects of the study are wort and beer obtained from malt with 5% replacement by unmalted crops (barley, corn, rice, wheat). The change in the content of compounds depending on the cereal used is shown: the content of β-glucan increases (in malt-wheat wort by 1.8 times, in malt-rice – by 1.6 times, in malt-corn – by 1.5 times and malt-barley – by 1.3 times compared to malt wort); soluble nitrogen is similar; The content of catechins increases when using 5 % barley – by 1.8 times, rice or wheat – by 1.2–1.22 times compared to malt wort. The color index of the malt and corn wort exceeded the same index of malt wort by 2 times, and the indices of other samples exceeded the col-or indices of malt wort by 1.08–1.33 times. An increase in the riboflavin content was observed when using unmalted cereals. The authors associated color changes during fermentation with changes in the content of β-glucan, soluble nitrogen, catechins, melanoidins and riboflavin, which is confirmed by the correlation coefficients in the mathematical analysis of the data. Correlation characteristics of the dependence of beer color on the type of raw materials are given, indicating the influence of the grain proteome on beer indices.