Developing colloidal structure of beer by grain organic compounds

The present article introduces the problem of determining general structure beer as a complex system related biomolecules. objective was to establish correlation various quantities organic compounds in formulation.
 research featured samples filtered pasteurized obtained from retail chain shop Moscow (Russia). experiment relied on standard methods, including instrumental methods analysis, e.g., high-performance liquid chromatography (HPLC). experimental data underwent statistical analysis using Statistica software (StatSoft, 2016). 
 established between type grain (barley or wheat malt) and content compounds, β-glucan, polyphenols, soluble nitrogen, etc. also revealed some patterns distribution proteins, which served framework for compounds. thiol proteins proved depend dissolution degree different barley light, dark, malt samples. fraction β-glucan depended color malt. In light samples, it concentrated high- medium-molecular fractions nitrogenous substances, dark – low-molecular (≤ 63%). Initial wort density alcohol affected amount catechins total polyphenols. Nitrogenous color, initial extract, content. other protein substances. number factors that biomolecules sorts.